Keto Homemade Twix Bars
Indulge your sweet tooth without the guilt with these incredible Keto Homemade Twix Bars. Featuring a buttery, crumbly almond flour shortbread, a rich, chewy sugar-free caramel, and a decadent sugar-free chocolate coating, these bars perfectly replicate the classic candy bar experience. They are surprisingly easy to make and are an absolute dream for anyone following a ketogenic or low-carb lifestyle.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
2 hours (including chilling time)
Servings
Makes 20 bars
Keywords
Why This Recipe Delivers
- Authentic Flavor, Keto-Friendly: Recreates the beloved Twix bar taste without the added sugars or carbs.
- Perfect Texture Trio: Boasts a delightful combination of crunchy shortbread, chewy caramel, and crisp chocolate.
- Easily Customizable: Simple base recipe allows for personal touches like sea salt flakes or nut butter in the caramel.
- Satisfies Cravings: A fantastic option for those adhering to a low-carb diet who still crave a rich, decadent treat.
- Ideal for Meal Prep: Make a batch and store them for a convenient, guilt-free snack throughout the week.
Ingredients
- Shortbread:
- 96 grams (1 cup) blanched almond flour
- 56 grams (1/4 cup) salted butter, softened
- Caramel:
- 70 grams (5 tablespoons) salted butter
- 144 grams (3/4 cup) granulated allulose sweetener
- 120 milliliters (1/2 cup) heavy cream
- Chocolate coating:
- 255 grams (1 1/2 cups) sugar-free chocolate chips, melted
Instructions
- Preheat your oven to 160°C (325°F). Line an 20×20 cm (8×8-inch) baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This prevents sticking and makes removal much simpler.
- Prepare the shortbread base. In a medium mixing bowl, combine the blanched almond flour and the softened salted butter. Use your hands or a fork to mix and knead until a uniform, pliable dough forms. Ensure the butter is fully incorporated into the almond flour, creating a cohesive base.
- Press the shortbread dough evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a flat, compact layer. Bake for approximately 10-12 minutes, or until the edges are lightly golden brown and the center is set. A slightly golden hue indicates perfect readiness. Allow the shortbread to cool completely in the pan on a wire rack before proceeding. This step is crucial for a firm base.
- While the shortbread cools, prepare the keto caramel. In a medium saucepan, melt the 70 grams (5 tablespoons) of salted butter over low heat. Once melted, stir in the granulated allulose sweetener until it is fully dissolved. Continue heating gently, ensuring the allulose doesn't crystallize.
- Pour in the heavy cream and increase the heat to medium. Bring the mixture to a gentle simmer. Cook for 10-15 minutes, stirring occasionally to prevent scorching, until the caramel thickens and achieves a rich, golden-brown color. The mixture may foam significantly; this is normal and will subside as it cools. Remove from heat and stir occasionally as it cools to further aid in thickening and achieve that classic chewy caramel texture.
- Once the shortbread is completely cool and the caramel has thickened slightly (but is still pourable), pour the cooled caramel evenly over the shortbread base. Spread it gently with a spatula if needed to ensure full coverage. Transfer the pan to the refrigerator for 45 minutes to 1 hour, or until the caramel layer is completely firm and set.
- After the caramel has set, carefully remove the entire block from the pan by lifting the parchment paper overhang. Place it on a clean cutting board. First, slice the large square in half. Then, cut each half into 10 even bars, resulting in a total of 20 delicious Keto Twix Bars.
- Melt the sugar-free chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, or in a double boiler until smooth and glossy. Dip each individual bar into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
- Place the chocolate-coated bars on a sheet of wax paper or parchment paper. Return them to the refrigerator for an additional 15-20 minutes, or until the chocolate coating is completely set and firm to the touch. Once set, they are ready to enjoy.
Tools You’ll Need
- 20×20 cm (8×8-inch) baking pan
- Parchment paper
- Medium mixing bowl
- Rubber spatula or spoon
- Medium saucepan
- Whisk
- Wire cooling rack
- Sharp knife
- Microwave-safe bowl or double boiler (for melting chocolate)
Essential Success Tips
- Ensure your butter for the shortbread is truly softened (room temperature) for a cohesive, easy-to-press dough.
- Do not rush the caramel cooking process. Low to medium heat and consistent stirring are key to preventing burning and achieving the right consistency.
- Allow both the shortbread and caramel to cool completely before layering. This prevents melting and ensures distinct layers.
- When melting chocolate, go low and slow to avoid burning. If microwaving, stir thoroughly after each short interval.
- Chilling the bars adequately at each stage is crucial for clean slicing and firm layers, especially before dipping in chocolate.
Professional Cooking Secrets
- For an extra layer of flavor complexity in your caramel, add a tiny pinch of sea salt (fleur de sel) just before pouring it over the shortbread. This enhances the sweetness and balances the richness.
- To achieve a super smooth chocolate coating with a great snap, temper your sugar-free chocolate chips. This involves carefully heating and cooling the chocolate to stabilize its crystals, resulting in a professional finish.
- If your chocolate becomes too thick while dipping, add a tiny amount of coconut oil (1/4 teaspoon at a time) and stir until it reaches a more fluid consistency, making it easier to coat the bars evenly.
Notes
- Storage: Store these Keto Homemade Twix Bars in an airtight container in the refrigerator for up to 1-2 weeks. They can also be frozen for up to 1 month; thaw slightly before enjoying.
- Variations: For a nutty twist, finely chop some toasted pecans or walnuts and sprinkle them over the caramel before chilling. A sprinkle of flaky sea salt on the finished chocolate coating is also highly recommended.
- Sweetener Adjustment: Allulose is generally less sweet than erythritol or monk fruit. Adjust the amount to your preferred sweetness level, tasting the caramel mixture carefully before it thickens completely.
Frequently Asked Questions
Why did my caramel not thicken?
Keto caramels, especially with allulose, require adequate cooking time to reduce and thicken. Ensure you're simmering for the full 10-15 minutes and stirring as it cools. If it's still too thin, you can gently heat it again for a few more minutes, ensuring constant stirring.
Can I use a different sweetener?
While allulose is ideal for its non-crystallizing properties and caramel-like texture, you can experiment with other granulated keto-friendly sweeteners like erythritol or a monk fruit blend. Be aware that these might yield a slightly different texture and sweetness level, and some may crystallize more easily.
Are these bars truly gluten-free?
Yes, as long as you use blanched almond flour and ensure your sugar-free chocolate chips are certified gluten-free, these bars are naturally gluten-free. Always check ingredient labels for hidden gluten.
Nutrition Facts (Per Serving)
Per bar (estimated): Calories: ~270-320, Fat: ~25-28g, Net Carbs: ~3-5g, Protein: ~4-6g. Please note that nutritional values can vary based on specific brands and precise measurements.
Allergy Information
Contains tree nuts (almond flour) and dairy (butter, heavy cream). This recipe is naturally gluten-free. For a dairy-free version, use plant-based butter alternatives, heavy cream substitutes (like full-fat coconut cream), and dairy-free sugar-free chocolate.
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