Keto Twix bars are a healthy version of an all-time favourite candy. Enjoy a decadent sugar free treat without the carb count.
These sugar free twix bars are one of the first recipes I created when I started eating a low carb diet. Twix had always been my favorite chocolate bar and I just couldn't live without it!
I have just given the recipe an overhaul and updated the post with more details and images. My keto kitchen skills have come a long way since 2017 and it was time to share them with you all.
For more delicious keto bars, also take a look at these keto peanut butter bars!
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Why This Recipe Works
It's Twix, but better. With a crunchy shortbread crust, a gooey caramel layer and a dark chocolate topping, this recipe is a healthy sugar free and gluten-free alternative to Twix.
It's easy. This is a really easy chocolate bar recipe, and it is fun to put together. If you want to save time, you can even make a super fast no-bake version!
It hits the spot. Keto twix bars satisfy your chocolate bar cravings and then some, with mouthwatering flavors and a variety of textures in 3 layers. This is a chocolate bar that the whole family will enjoy, whether they are low carb or not.
Ingredients
Here are the ingredients you'll need:
CRUST
- Almond flour - I used ground almonds, which is equivalent to regular almond flour.
- Sweetener - I like allulose. You can also use erythritol. Bocha Sweet or a golden monk fruit sweetener.
- Butter - Melted
- Vanilla extract
CARAMEL
- Heavy cream - or use coconut cream for a dairy-free version
- Butter - Or coconut oil for dairy-free
- Allulose - This is the best sweetener for caramel because it does not re-crystallise.
- A pinch of salt - to enhance and lift the flavor.
- Optional: for a firmer caramel, add ¼ teaspoon of xanthan gum.
CHOCOLATE
- Dark chocolate - I recommend either 90% dark chocolate such as Lindt or a sugar-free chocolate like Lily's. Dark chocolate should have a minimum of 85% cocoa solids or the sugar content is too high.
- Coconut oil - I added this to soften the chocolate and make it easier to cut into bars.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how to make a Keto twix. Here are the basic steps. For more details and nutrition info, scroll down to the recipe card.
STEP 1
Place the crust ingredients in a large mixing bowl and stir together with a spatula.
STEP 2
Line a small baking tray (24cm x 16cm) with parchment paper. Press the mix into the bottom of the tray to form a crust.
Bake the crust in the oven for 15 minutes or until it is lightly browned. Remove the crust from the oven and let it cool down.
STEP 3
Melt the cream, butter and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half. This takes about 10-15 minutes.
Stir in the xanthan gum, if you are using it. Let the caramel cool for 10-15 minutes.
STEP 4
Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
STEP 5
Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave.
STEP 6
Pour on top of the caramel layer. Let the mixture chill in the freezer for 30 minutes or until fully set.
Grease or wet a sharp knife and cut into bars!
Katrin's Top Tip
For a quicker recipe, don't bake the crust! The no-bake version is not crispy like shortbread, but it also tastes delicious.
Variations
To make your homemade sugar free Twix bars look 100% professional, use a silicone mold like this. Pour some of the chocolate at the bottom, cut the baked shortbread base into the correct size, add the caramel and finish off with chocolate.
Not difficult, a little more time-consuming but thankfully, absolutely not necessary. Because we're all about the taste, right?
Once you bite into your very own healthy homemade perfectly imperfect Twix, you'll know you're in your happy place.
Enjoy!
Storage
Keto Twix bars are best stored in the fridge in an airtight container. They stay fresh for around 1 week.
It is also possible to freeze the bars for up to 3 months. I pre-slice them and freeze them on a tray. Once they are frozen, I transfer them to a freezer bag. This way, they do not stick together.
I like to eat these straight from the freezer!
More Keto Copycat Recipes
Here are more popular candy recipes and sweets that I have keto-fied:
- Keto Peanut Butter Cups30 Minutes
- Sugar-Free Gummy Bears15 Minutes
- Keto Bounty Bars (Mounds Bars)1 Hours 5 Minutes
- Keto Snickers Bars55 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Twix Bars
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
Shortbread Crust
- 1.5 cups almond flour 150g
- 3 tablespoon allulose 34g
- 4 tablespoon butter melted, 57g
- 1 teaspoon vanilla extract
Caramel
- 1 cup cream 240ml
- ⅓ cup allulose 75g
- 2 tablespoon butter 28g
- ¼ teaspoon xanthan gum optional, to thicken
- pinch of salt
Chocolate Topping
- ½ cup sugar free chocolate chips 100g, or dark chocolate, 85% - 90% cocoa solids, melted
- 2 tablespoon coconut oil 27g
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
Crust
- Place the crust ingredients in a large mixing bowl and stir together with a spatula. Line a small baking tray (24cm x 16cm) with parchment paper. Press the mix into the bottom of the tray to form a crust.
- Bake the crust in the oven for 15 minutes or until it is lightly browned. Remove the crust from the oven and let it cool down.
Caramel
- Melt the cream, butter and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Option to sprinkle over the xanthan gum and stir to incorporate. Let the caramel cool for 10-15 minutes.
- Spread the caramel over the cooled crust and place in the fridge for 10 minutes until it has firmed up.
Chocolate Topping
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer. Let the mixture chill in the freezer for 30 minutes or until fully set.
- Grease or wet a sharp knife and cut into bars!
Susan
This is amazing and has become one of my favourite recipes
Cathy
Looks like chocolate on the bottom also. Does the rust turn this brown or is another ingredient?
Katrin Nürnberger
I was a bit messy when I created the recipe. That's why some of the melted chocolate ended up underneath the biscuit layer.
Sara
Hi just wondering if I could use another keto syrup? I live in Thailand and can't get fibre syrup. I can get allulose syrup or a keto brown sugar syrup
Katrin Nürnberger
I think either will probably work. The cooking time may change - what you need to do is reduce the caramel until it is nice and thick.
Eve
I’m sure this recipe is great (like so many others I’ve tried from you) but I’m wondering if there is another way to make the caramel without those high fiber syrups as they give me a very extreme Gastro intestinal issue. Any alternatives?
Thanks
Katrin Nürnberger
Of course. You can use my keto caramel sauce instead.
Ruth
These look delicious. Can you use an Inulin syrup like Truu for the caramel?
Katrin Nürnberger
Probably, although all syrups are different and "behave" differently. Inulin is generally less sweet than other sweeteners (about 30% the sweetness of sugar).
Nick
Hi, should the recipe be coconut CREAM instead of coconut milk? Mine has turned out white and very runny. It won’t set either (and has boiled and reduced as per the recipe.
Katrin Nürnberger
Hi Nick, I used coconut milk from a can, which was pretty thick. But of course you could use just coconut cream, which would cut down the time you need to reduce the recipe. I guess brands of coconut milk can differ and how hot you have heated the pot will also affect the time you need to reduce it.
Paola
Can I use all purpose flour instead of almond flour?
Katrin Nürnberger
Yes, I think that would work, too.
Elizabeth Hill
Looking forward to trying these but would only eat one a day - can you freeze them?
Katrin Nürnberger
I haven't tried this but it should work!
Ruth Heller
Hi Katrin,
The sight of your chocolate bars made my mouth water immediately. In these terrible times, while having to abstain from social life und so many other accustomed comforts, there is a really need for some extra treat to calm down our agitated psyche. And there is nothing better than to glory in some sweets based on chocolate.
Your copycat Twix-Bars bars were easy to made, and as I had all ingredients at home, I hadn't even to leave the house. I got them ready just in time to enjoy a lovely TV-Show with my kids. Mines looked similar to yours and tasted really great. For some time world seemed to have returned to normal. Thus we all spent some hours of quarantine relaxed and lovely sweetened.
Besides, the welcomed recipe I loved your comment referring to imperfection. What only counts, is the result, not how it looks.
Go on creating sweet and healthy recipes, now more important and appreciated than ever to overcome the crisis.
Keep well, Ruth
H
Katrin Nürnberger
So glad you liked the bars Ruth. Stay safe and healthy in these crazy times!
Katrin
Hi Katie, I'm glad you found a way to make the recipe work for you. In terms of the caramel from my site, I think you may not have reduced it long enough. OR the coconut cream you used was not as thick as mine. Or both 🙂 Anyway, if your twix bars were astounding, you're happy and I'm happy !!
Karen Rees
I used coconut milk and Nicks fibre syrup and it just didn’t thicken so chucked it and then tried coconut cream and it bubbled away for half hour and no thicker so added sukrin maple flavoured syrup and it did thicken eventually! Do you think the syrup was the problem? Looking forward to trying when it’s cooked down but I think the maple flavour will have spoiled it! . Also isn’t there any sugar or butter in shortbread?
Katrin Nürnberger
The coconut milk should thicken eventually as the liquid evaporates, even with no syrup added. It just takes time. As for the shortbread, I made the recipe as it's written and only added the vanilla extract. However, you can also omit the egg and make it with a more classic shortbread. I have this recipe for keto shortbread cookies that you could use, or this recipe for keto sugar cookies.