Keto Twix Bars
A healthy version of an all time candy favourite: homemade Keto twix bars! Enjoy the pleasure of a decadent treat without the sugar rush.
Servings: 16 bars
Calories: 186kcal
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!
Notes
2.7g net carbs per bar. Makes 16 bars weighing 25 grams each.
I tested the caramel with both allulose and golden erythritol. Allulose caramel stays completely smooth (as seen in the pics). The erythritol re-crystallises and turns the caramel slightly grainy, but nevertheless delicious.
For a quicker recipe, don't bake the crust! The no-bake version is not crispy like shortbread, but it also tastes delicious.
Store in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 186kcal | Total Carbohydrates: 4.6g | Protein: 2.7g | Fat: 18.2g | Fiber: 2.5g | Sugar: 0.8g
