Homemade Sugar-Free Twix Bars


Twix bars get a low carb, gluten-free makeover. A tender almond flour shortbread base with rich caramel and creamy milk chocolate. 

Sugar Free Twix Bars I am a huge fan of dark chocolate and I typically prefer it over the milk variety. Even before I went low carb and began to reduce my sugar intake drastically, I would seek out treats made with deep, dark chocolate. I love the intensity of it, the richness and the slight tanginess of it. And my taste for really dark chocolate, the 90% cacao variety, has only increased since my dietary changes. But I’ve always acknowledged that milk chocolate has its place in the world. It is sweeter and creamier, and whereas dark chocolate can sometimes overpower more subtle flavours, milk chocolate tend to blend in a little better. I get why people love it so much and why they consider dark chocolate to be too bitter. I think they’re wrong, of course, but I do my best to understand their position. Low Carb Homemade Twix Bars A few readers have asked me to try to make my own milk chocolate. I have resisted, not because I don’t like milk chocolate but because I know that making it, or at least making it well, is not so simple. I’ve made my own low carb dark chocolate chips and low carb chocolate bark and they are delicious and serve the purpose admirably. I make both frequently. I’ve also tried making my own low carb white chocolate and found it tough to get a smooth consistency. The cocoa butter just doesn’t want to combine with the sweetener very well and it ends up a bit gritty. The white chocolate is good enough in other baked items, but I don’t really like it that much on its own. Sugar Free Gluten Free Twix Bar Recipe Milk chocolate requires milk solids to lighten the flavour and colour, and even from my limited chocolate making experience I know this would be very difficult to do in a home kitchen. To get a smooth consistency when combining the milk solids with the cocoa butter, cocoa solids and sweetener really requires the proper equipment. In other words, a conching machine to continually scrape and agitate the mixture until all of the particles combine into a smooth, homogenous substance. I don’t own such a thing and have neither the means nor the inclination to purchase one. And even if I did, you likely wouldn’t own one and wouldn’t be able to recreate my recipes. Low Carb Copycat Twix Bar Recipe Thankfully, someone out there is actually making some really good low carb milk chocolate, so neither you nor I have to put the work in at all. Lily’s Sweets makes really great milk chocolate that is as creamy and smooth as any of the higher carb, sugar-filled stuff.  It’s also Fair Trade certified. I’ve found it at my local Whole Foods, but it can also be purchased on Amazon and Vitacost. Apparently Wegman’s carries them too, if you happen to have one of those in your area. I like all their chocolate varieties and I think their chocolate chips are the best sugar-free chips on the market. Since I’m a big fan, I reached out to them to see if they would sponsor a giveaway here on All Day I Dream About Food and they sweetly obliged. The Giveaway: Two winners will each get a set of Lily’s Chocolate Bars, one of each kind they make. And I am going to sweeten the deal and send each winner 2 bags of Lily’s Chocolate Chips! a Rafflecopter giveaway

Disclosure: I did not receive any monetary compensation for this post, just a few bars of Lily’s chocolate with which to develop recipes.

Homemade Sugar-Free Twix Bars

Yield: 36 long thin bars

Serving Size: 2 bars

Homemade Sugar-Free Twix Bars

Twix bars get a low carb, gluten-free makeover. A tender almond flour shortbread base with rich caramel and creamy milk chocolate.


  • 1 1/4 cups almond flour
  • 1/4 cup butter, chilled and cut into small pieces
  • 1/4 cup Swerve Sweetener
  • 1/2 tsp xanthan gum
  • 1/8 tsp salt
  • Caramel Filling:
  • 1/4 cup butter
  • 6 tbsp Swerve Sweetener
  • 2 tbsp coconut sugar
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt
  • Chocolate Coating:
  • 4 oz Lily's Creamy Milk Chocolate, chopped


  1. For the crust, preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
  2. In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
  3. Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove and let cool.
  4. For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  5. Remove from heat and add cream and vanilla. Mixture will bubble vigorously.
  6. Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt.
  7. Let caramel cool about 20 minutes, until thickened but still pourable.
  8. Pour over crust and let set in refrigerator 10 to 15 minutes.
  9. For the chocolate topping, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water.
  10. Add chopped milk chocolate and stir until melted.
  11. Pour chocolate over caramel and spread to edges with a knife or offset spatula.
  12. Let chocolate set before cutting into squares or bars.


Serves 18. Each serving has 5.62 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.9 g.

Food energy: 136kcal Saturated fatty acids: 5.74g Monounsaturated fatty acids: 1.70g Polyunsaturated fatty acids: 0.24g Total fat: 12.23g Calories from fat: 110 Cholesterol: 18mg Carbohydrate, by difference: 5.62g Total dietary fiber: 2.72g Protein: 2.22g


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  1. V says

    I gave up on making white chocolate as well. I have also some difficulty with unsweetened chocolate. I now just buy the high % and go along with that 😀 Great looking bars!

  2. Rachel says

    Chocoperfection makes good milk chocolate too, but it is usually easier for me to find Lily’s locally. We don’t even have a Whole Food’s or Wegman’s where I live. I usually get my low carb cooking supplies at our local natural food markets. Walmart has a gluten free section in many stores now, but mostly it is premade foods and baking mixes. Anyway, I like dark and milk chocolate, never was a fan of white chocolate.

  3. Lauren says

    Next time I’m near a Wegman’s I’m going to have to find some. Can’t wait to try the recipe! Twix are my favourite.

  4. Tessa says

    Twix are my favorite and I do miss them since giving up sugar. This looks fabulous! Thank you so much!

  5. Melanie says

    My very favorite is Hershey chocolate, but since it is off limits, I like any kind of 80%ish bar I can get :)

  6. Stefanie Zammit says

    These sound amazing can’t wait to make them! I like all types of chocolate but I suppose the favorite is milk chocolate, something that’s quite melty :)

  7. Cheryl says

    As delicious as you make milk chocolate sound, I’m a die-hard dark chocolate fan. But would love to win these to try them!

  8. Katharine says

    If I’m eating it plain, I love a good 70-75% dark. I keep trying to like the higher % plain, but I can only enjoy that intensity in cookies, etc. My absolute favorite is dark chocolate covered caramels with sea salt. Oy. Not ideal for blood sugar!

  9. Jo says

    My favorite kind of chocolate is….ALL of it! lol Except the sugar-free kind with sugar alcohols (other than erythritol), because my digestive system can’t tolerate them. I’m not sure if I can tolerate the inulin, either, but I’d like to try it to find out.

    • Carolyn says

      Ugh, sorry about that. I don’t eat any other sugar-free chocolate, unless it’s the stuff I make myself!

  10. Shannon says

    I like bittersweet chocolate. I feel like it’s the best of both worlds – creamy mouth feel of milk chocolate, but the heavy chocolate flavor of dark chocolate.

  11. Laurie says

    The darker the better. I love 75-85% cacao (and I’ve even been known to nibble on unsweetened baking chocolate).

  12. Maureen M. says

    I love it all, but I prefer milk chocolate. I have tried Lilly’s dark chocolates, but not the milks yet! I also like Coco Polo’s and splurge on a bag of milk baking chips from time to time, but I was excited when Lilly’s popped up in local health food stores.

    • Jean B. says

      First, my vote is for very dark chocolate. [Actually the ONLY milk chocolate that I have found alluring is Coco Polo’s version, which is dangerously good.] Second, I prefer Coco Polo chocolate but switch to Lily’s when the higher cocoa content of the former might interfere with my sleep. IMHO, 54 percent does not = dark chocolate. I will say that as far as mouth feel goes, Lily’s is the winner. I REALLY wish Lily’s would come out with a bar that contains a higher percentage of cocoa!
      I have found that chocolate with inclusions just spurs me to eat a lot of it. Also, a higher percentage of cocoa is more satisfying than a lower percentage, and thus I (chocoholic) am content with much less of it.

  13. Aida says

    I LOVE white chocolate, which I know isn’t really chocolate! But.. some very good milk chocolate will do in a pinch!

  14. Michelle M says

    I don’t discriminate against any kind of chocolate :) But, if I had to choose, probably milk chocolate – it’s so decadent!

  15. Tasha Eldridge says

    All chocolate is the death of me, but if I had to chose my way to die, it would be in a vat of milk chocolate!

  16. Erin says

    I love all chocolate! I’ve not used any of these sugar free chocolates before and I would love the chance to try them. Thank you for sharing all of your wonderful recipes!

  17. Debbie Jennings says

    In my old life – milk chocolate. Now in my new low carb life have a new found love of anything over 70%

  18. Kristy says

    I love dark chocolate. I go to trader Joes and get the sugar free one. I’ve never had Lilys though.

    • Carolyn says

      My problem with the TJ’s sugar free bars is that they contain maltitol, which spikes my glucose as much as regular sugar does.

      • says

        Maltitol hurts my stomach as if I were poisoned! Yuck! Hate that stuff! Xylitol actually hurts my tummy too, but not as much. Erythritol seems to be fine, thank goodness! Thanks for this recipe! Do you think gluccomannan would work in place of xantham gum?

  19. P.J. Stietz says

    Since I’ve gone low carb, I’ve fallen in love with dark chocolate, though 72% is about as high as I can go.

  20. Jan says

    I’m definitely a dark chocolate fan – even when I was a kid, I’d always take the Special Dark mini-bars at Halloween. I regularly use 85% dark now and like it a lot, particularly since I’m not likely to overindulge since it’s so intense :)

  21. Stephanie White says

    The darker the better for me! My favorite is Green and Black’s 85%. So smooth. I can’t wait to try Lily’s!

  22. Laurie says

    Oh, my! Oh, my! Oh, my! Dark chocolate, milk chocolate, white chocolate, it doesn’t matter. I love it all! What a great-looking recipe!

  23. Moira says

    Ohhhh! I am a big fan of lilys chocolate but haven’t gotten to try the chips yet! My favorite chocolate bar is called Tanzania but I haven’t been able to find it since I moved :(

  24. Natalie J Vandenberghe says

    If I’m just eating a bit of chocolate, I prefer dark (because I’m satisfied with less and I think it’s healthy); but, for baking, I prefer milk chocolate (and that’s what my family likes, too) I love Twix bars! Thanks for sharing the recipe.

  25. Nic says

    Always loved dark chocolate! Is it odd that even unsweetened cocoa powder doesn’t taste bitter to me anymore? 😉

    I like using Lily’s chips when I don’t feel like making my own…but the price is just too high for us to use them regularly.

  26. crazywoman/Billie says

    Thanks for this recipe, and the chance to win LIlly’s chocolates!!
    Like you, my favorite chocolate is dark! But Twix was an old standby.

  27. Riley Beeck says

    Thank you for this great recipe! Favorite chocolate right now would have to be anything salted.. almond, caramel. Not too picky here! :)

  28. Rae says

    depends on my mood. I like dark, very dark, milk, even white…white the least though. ( I know whites not chocolate) Either way, I never turn any of them away if offered. Unless I’m sick, very sick.

  29. Stephanie says

    I used to prefer milk chocolate, but since going low carb (and giving up sugar, etc.) my palate has become more sensitive to the taste of sweet – so I now prefer dark chocolate!

  30. Miranda says

    I also like dark, and tend to not eat milk chocolate due to the sugar and difficulty in making my own. I’ve also had similar problems working with white chocolate.

  31. Russ Scott says

    We love Lilly’s dark chocolate chips. Yesterday we made your recipe for
    Chocolate Brownie Donuts – Low Carb and Gluten-Free (we made them as bars). They are wonderful. Thank you for the recipe. We’ll be making them again soon.

  32. Heather says

    I used to really like dark but since going low carb I really miss milk chocolate now. Would LOVE to win!!

  33. Jen says

    I have never tried Lilly’s chocolate but would love too. I’m a dark chocolate fan myself but my husband loves milk chocolate.

  34. Elizabeth says

    I love Lily’s! The best sugar-free chocolate I’ve hag… and among the best chocolate I’ve had!

  35. Lorraine says

    I’ve never liked milk chocolate, even though a couple of my favorite candy bars had it – $100,000 bars and Twix. I could sometimes find the dark chocolate version of Reese’s Peanut Butter Cups, which I much preferred.

    These look great, but I will probably make them with dark chocolate instead of milk.

    BTW, I love Lily’s Chocolate Chips! They save me a lot of extra time chopping chocolate. I get mine from netrition.com.

  36. ediakaran says

    Twix is my favorite candy bar…Because of my issues with sugar I have not eat one in years!! Im so looking forward to try this recipe!

  37. Jordan says

    Wow… it’s hard for me to even imagine how to make DARK chocolate. I commend you for trying out the milk chocolate!

  38. Sarah says

    It’s true, life is like a box of chocolates! Sometimes you need the dark, sometimes it’s the milk. Sometimes you need just a hint of spice in them. So what kind of chocolate do I like? A variety!

  39. Pam says

    We are of one spirit…I am a dark chocolate freak! This recipe looks amazing, and I cannot wait to make it, lbeit with dark chocolate :-)

  40. Kim says

    I really like Lily’s. My digestive system despises malitol; so, I was happy to find Lily’s. I live for all chocolate. I have 2 favorite Lily’s – dark chocolate coconut and milk chocolate with salted almonds. I like dipping the milk chocolate in natural peanut butter with sea salt added. For those that don’t know, Whole Foods gives you a 10% case discount when you purchase (I think 12 of any single item). You might want to double-check the minimum. So, I load up when they are on sale as they are relatively pricey.

  41. Kim says

    BTW, I can’t wait to try this recipe. I don’t keep coconut sugar in my pantry. Any other suggestions? Also, I only have an 8×8 pan. Will that make a huge difference? Should I rig a 9×13 with heavy duty aluminum foil?

    • Carolyn says

      Do the 8×8 and cook the base for a few minutes longer. As for coconut sugar, you can do all Swerve and just add a few teaspoons of molasses to get the caramel colour, but it will harden up a bit more after cooling.

  42. says

    These look DELICIOUS!!! I am always on the lookout for something I loved to eat before my “low carb” days that I can turn into something yummy and low in carbs!!! :-)

  43. Jess says

    I used to prefer milk chocolate, but I have found since going low carb many years ago that my taste for sweet has changed drastically. Now I love dark chocolate and anything under 70% seems way too sweet for me. Twix bars used to be a favorite – can’t wait to try these!

  44. Susan says

    I really enjoy dark chocolate. I prefer the Lily’s chocolate chips over their bars, not sure why.

  45. Anne-Marie Cain says

    I LOVE all chocolate!!! My very favorite chocolate bar is Heath. But that’s an indulgence of the past. I’d love to try Lily’s chocolate!!!!

  46. Lora says

    Is there a substitute for the coconut sugar? I use erythrytol, ez sweetz, stevia and xylitol. Can’t find coconut sugar, I even Henning trouble finding unsweetened coconut for your magic bars I’ve been dying to try! :)

    • Carolyn says

      You could sub xylitol, but your final result won’t caramelize as well. If you want a richer colour, add 2 tsp of molasses to the caramel before cooking.

  47. Jess S says

    Lily’s dark chocolate with almonds is my favorite. I was so happy when I discovered their products.

  48. Maria says

    Having grown up in a candy making family, my grandfather, dad, uncle and cousins all had candy stores, I appreciate all chocolate but I have to say that dark chocolate has always been my favorite. Can’t wait to try these though!

  49. Sherrie Lee Nelson says

    Love chocolate from milk, Nestle’s semi-sweet chocolate morsels, to dark. As I’ve gotten older, I like the darker better. Thank you for all your GREAT chocolate LC recipes that keep me on track! I’ve missed TWIX!, so thank you very much! Any chance of a LC Kit Kat copy cat recipe coming soon?

  50. Gerri says

    Dark chocolate, really dark, is my favorite, but never met a chocolate I wouldn’t eat. Eager to try Lily’s. Your recommendations are always great. Awesome recipe!

  51. Marcia says

    I have always loved milk chocolate but have come to really like dark – love Lilly’s chips. I wish I someone to make all your delicious things for me!! hee hee

  52. Alison Miller says

    I love dark chocolate with a spicy kick to it, or mint, or almonds, or cranberry, or anyway that dark chocolate can be made. I love Lilly’s chocolate!

  53. Melissa says

    Milk chocolate is my favorite! I just found your site and I’m super excited. My boyfriend has a serious wheat allergy and we just went low-carb. I can’t wait to try all your yummy recipes! :)

  54. says

    I ❤️ your blog! Thank you for so many great recipes that are decadent and feel like a cheat! I have made your chocolate pudding from the Dirt Pie recipe twice already- love at first smell and taste.

  55. DJ says

    These look amazing! I think I’m going to try these with the dark chocolate (all I have on hand, can’t wait to go buy the milk chocolate!)

  56. cinna says

    Lily’s bars are the best. Just bought some Lily’s chocolate chip that I can’t wait to try!
    Is there a low carb substitute for coconut sugar anyone can recommend? Thanks

  57. cinna says

    Lily’s bars are the best. Just bought some Lily’s chocolate chips that I can’t wait to try!
    Is there a low carb substitute for coconut sugar anyone can recommend? Thanks

  58. Gilana says

    I love the cookie part of Twix and can’t wait to try these. There aren’t a lot of recipes that get me motivated to bake in my tiny kitchen, but this one is going to happen!

    • Edda says

      Thanks! Can’t wait to try this recipe. Anything with chocolate and I’m hooked! White, milk, dark – if it’s chocolate I like it

  59. Lauren says

    These sound soooo good! I love white chocolate like crazy, but Twix was always my favorite candy bar. Since I’ve been eating LC it’s one of the few things I miss desperately. I’ll have to try this!

  60. Nicole says

    thank you for all you do! its so wonderful to have you as my new lifestyle baking mentor! ive been a baker and cake decorator for twenty plus years, and im finding new excitement in baking for others because of your excellent hard work.. again thank you and God bless you! p.s. i share your amazing site with many of my customers … all so grateful. i love dark or milk chocolate with orange or any nuts

  61. Monica says

    I have found Lily’s chocolate bats at whole Foods, Sprouts, and Natural Grocers here! My favorite so far are the Dark Chocolate Almond bar. I have not tried the milk chocolate or the chocolate chips, yet! Pick me, pick me!

  62. Vicki K says

    Just made these and they are great! I ended up using dark chocolate which worked well. My cookie base came out soft unlike a twix but still delicious. They remind me of toffee bars which is a good thing.
    Thanks for another great recipe!

  63. Jana says

    Why yes, I’ll leave a comment here! :) To be honest, I would have anyway. Twix is my favorite candy bar and oh, how I miss it! I’m excited to try this.

    • Carolyn says

      I’ve never heard of malitol and when I google it, it asks if I meant maltitol. I think they may actually be one and the same thing! Maltitol does affect my blood glucose so I steer clear of it.

  64. Susan says

    My faith in your abilities is so boundless that when I saw this recipe I was SO excited because I just KNEW you had mastered low carb milk chocolate in the home kitchen and could hardly wait to get started! Alas, wait I must but I’m still excited to place an order and get started. I have grown to love dark chocolate more than ever but once on awhile I just long for some creamy, milk chocolate too. Thanks for sharing your talents!

  65. Deb Brandt says

    Milk choc is my absolute favorite but am trying to learn to like dark chocolate because it is better for me

  66. Karel says

    Fair trade is such an important designation. I’m happy to support this company (especially with such a delicious-sounding recipe!).

  67. Cinna says

    Lily’s bars are delish. Just bought the Lilly’s chocolate chips and can’t wait to try them!

  68. Nicole says

    Even though I love dark chocolate, milk chocolate (especially with caramel filling) is still my favorite.

  69. Carolyn says

    I love dark chocolate best. Dark chocolate with salted caramel filling. Dark chocolate with chocolate truffle filling. Dark chocolate with raspberry filling. Mmmmm

  70. Laura E says

    We love Lily’s! I sprinkle shavings of it onto Carolyn’s low carb coconut pancakes for my daughter. Delicious! I wish they sold the chocolate chips at our store.

  71. Heidi Miller says

    Milk and dark are both scrummy! This recipe is going to suit me just fine…hubby likes to have frozen twix on occasion and now i can join him! : ) Thank you for all your efforts!

  72. Joy McGhee says

    I love Lilys dark chocolate almond and Lilys dark chocolate coconut! It’s the best low carb chocolate!

  73. Barb Sacco says

    Carolyn, I’ve found a product on Amazon that I’m wondering if it would help make white or milk chocolate. It’s powdered heavy cream. I made a batch last night of the chocolate recipe from your Sea Salt Almond bark, and used 3/4c of cocoa powder and 1/4 c of cream powder. I mixed the cocoa and the cream powder together first, then stirred it into the chocolate and cocoa butter. It worked relatively well, except that it’s soft at room temp, and I’d like to have it a bit firmer. Would something like this work with regular bakers chocolate and cocoa butter?

    Thanks so much for your help. The goods I make from your recipes go to bake sales that benefit a 501c3 not for profit group that helps folks afford the care for their diabetic cats, instead of having them put down. With every sale, I attach a card that gives your site as the origin of the recipes, along with info on Dr Perlmutter’s book Grain Brain. Many folks are willing to learn about this lifestyle!


    • Carolyn says

      Barb, that’s so wonderful about the bake sales. And thanks so much for giving me the shout out.

      I’ve seen that powdered cream on Amazon and have been curious to try it for white chocolate, actually. But I wonder if that made the bark soft, because normally it wouldn’t be.

  74. Lizette says

    must try…I really want to start baking low carb/sugar free…I wish someone would open a low carb bakery!!!

  75. Cheryl says

    I love all chocolate, but have been trying to retrain my sweet tooth to like dark chocolate. Would love to win!

  76. Joanna says

    The darker the better for me! There’s a local chocolate place near Boston (where I live) called Taza. They make amazing dark chocolate!

  77. Shelly Rogers says

    I really miss milk chocolate since cutting back on sugar. I love Lily’s chocolate
    Chips but haven’t come across the chocolate bars!:)

  78. Heather says

    Our daughter was just told that she needs to start eating gluten-free. Thank you for sharing all your recipes and hints :) BTW, dark chocolate is my favorite!

  79. christine says

    I really have grown to love dark chocolate(65%-70%). I also really love your blog. I have gotten some excellent recipes. The one I just made was the chocolate pound cake but I made muffins so I can portion control. I have to tell u they have really kept me on my low carb track. I just got a bag of Lilly’s chips and use them in my microwave mug cake.

  80. says

    My favorite kind of chocolate is, well, almost any kind, actually! I’ve been doing dark chocolate lately, ’cause it’s not as sweet. We buy that 1# bar from Trader Joes & it lasts a couple days… 😉

    This recipe looks sooooooo awesome! Thanks for posting it…

    • Carolyn says

      You can try other low carb sweeteners but I can’t guarantee how they will turn out. Swerve caramelizes so it’s the best choice for caramel sauce.

  81. Sharon says

    These sound amazing! My husband is a Twix “freak”….and he’s been without them since August 24, 2013 – he’s also without 52 pounds. Betting this recipe will help with the “withdrawls”…

  82. Annemarie A says

    I love all your treats Carolyn. I can’t wait to make these for a party this weekend. Can you let me know how you would recommend storing them? Can they be refrigerated frozen or will that wreck the caramel.

  83. Lauren says

    Oh my goodness. I agree with you, I definitely prefer dark chocolate but these look pretty crazy good. Can’t wait to make them!

  84. Maureen says

    I used to be a huge Milk Chocolate fan, but I found over the past few years that I prefer dark chocolate now and that love has grown since going low carb.

    I love your site! Thanks for sharing all your fabulous creations!!!

  85. Jamie says

    My favorite chocolate is Hershey’s special dark. Mm. But I’ve had Lilys and it is *good*! I’m assuming regular sugar is a fine swap for the coconut sugar. If I wanted to make this completely sugar free, could I use more Swerve or maybe a little Stevia?

  86. Maria D says

    Milk chocolate, caramel, and low carb? Sounds wonderful!!! Milk chocolate is my favorite, and the only thing I like as much as chocolate is caramel. Thanks for another great recipe.

  87. Hope says

    I made these yesterday. Just wondering about the amount of coconut sugar– 2 tablespoons seemed like a lot (24 carbs worth!) I could do the math, but since I’m lazy I thought I’d just ask– is it supposed to be 2 teaspoons by chance?

    • Carolyn says

      No, it’s 2 tbsp. Yes, I know it’s carby but it really helps the consistency of the caramel. You can go all erythritol if you like but it may harden more after cooling. Or you can do all erythritol with 2 teaspoons (not TBSP this time!) of molasses to get the right colour, but it will still harden up a bit after cooling. Coconut sugar seems to hold moisture better and keeps the erythritol from recrystallizing.

  88. Taylor says

    Could I use stevia in the caramel? I don’t have coconut sugar, and I will definitely be using dark chocolate for this 😉

    • Carolyn says

      Make up the difference in the sauce with some more erythritol or swerve. Your caramel will harden more after cooling and will likely be lighter in colour but you need a bulk sweetener for it.

  89. Rebecca R. says

    I wish I liked as dark of chocolate as you. But the furthest I can go is about 80%. I’ve tried 85 and 90%, as a matter of fact, I think most of each of those bars are still somewhere in the freezer… They’re just too dark for me. I also have tried making white chocolate and was unsuccessful at getting a creamy, smooth sweet treat out of it. I’ll keep the chunk of cocoa butter in case someone far more creative than myself discovers the secret to creating that piece of perfection. But, I am not particular otherwise. Any, and nearly all, chocolate is darn tootin’ good in my book!

  90. Allie says

    I like dark and milk chocolate, but prefer milk. Lily’s is great! I use their chocolate chips for cookies when I bake them. :-)

  91. Maria Hicks says

    I love milk chocolate! I’ve never tried Lily’s chocolates but I do like the Simply Lite no sugar added chocolates that I find at Trader Joes!

  92. Joyce says

    I am not a big fan of dark chocolate but use it because milk chocolate has way too many carbs for my low card diet.

  93. Amy says

    Now that I’m low carb/sugar free, I’ve decided I like milk chocolate more than dark chocolate after a whole lot of years. I’ve recently discovered Lily’s and really enjoy it. So glad to know there’s healthier choices for some of the simple pleasures in life.

  94. Sheri says

    My sensible mind says good quality dark chocolate 60% or more. My craving mind says good old milk chocolate for the creaminess and sweetness. I always have the angel and devil sitting on my shoulder when trying to decide! LOL!

  95. says

    Thank you SO much for this recipe and the tips about Lilly’s Sweets! I’m very excited and will be buying some as soon as I finish this. Thank you too for ALL your recipes, I’m a huge fan!!

  96. Dita MacDonald says

    I already found Lily’s Chocolate Chips and they are FANTASTIC!! I would love to try the bars. Your site is Terrific also. Keep up the great work!!!

  97. says

    These look really good. I see some in my future! I a=have tried making my own low carb chocolate and have run into problem with it seizing when additional ingredients are added. I’d love to try some of Lilly’s!

  98. Lisa says

    I have learned to love dark chocolate; although every time I taste milk chocolate these days, I remember why I used to not care for dark… :)

  99. Jen says

    I prefer up 70 – 83%· Tee is a fantastic local chocolate maker… Malley’s that makes my favorite dark… if I were still eating sweet.

    Looking forward to trying this recipe, it is RIGHT up my sweet tooth’s alley.

  100. Stacy T. says

    Dark is my absolute favorite, especially the Lindt dark chocolate truffles!!!! Thanks for the chance to win!!

  101. Kathy Nehus says

    Dark. I once threw Lilly’s chocolate chips into a nut and fruit trail mix that melted in a hot car. I had the most delicious clusters. Now I will do it on purpose. Yum.

  102. says

    After reading through the comments, I saw you would recommend replacing the coconut sugar with more granulated Swerve for those who don’t have it on hand, but just that it would harden a bit more. It would still retain some softness, yes? Or would this end up being something like a HARD caramel candy in the middle of the bar?

    Also, would ZSweet be alright to use instead of Swerve? Thanks so much!!

  103. Rebecca says

    Yum! Tears before there were Twix, these were called “Millionaire’s Bars” and you’ll find the “all sugar, all the time” versions in cookbooks under that name! I used to love to make (and eat them) so thanks for the sugar-free version!

  104. says

    Hi there. I’ve just made them and the last layer is setting in the fridge. Yum.

    Just a question though – my caramel didn’t set/thicken :-(. In the end I stuck it in the freezer and that hardened it up, but I’m wondering how it’ll turn out when I go to cut it.

    Do you know why it didn’t thicken? I did change one thing to the recipe and that was to replace the coconut sugar with the sweetener. Could that be the reason?


    • Carolyn says

      No, it sounds to me like it didn’t actually cook long enough. But what sweetener did you use? Was it erythritol?

      • says

        Yes I used erythritol. I let it boil about 3 minutes. It’s absolutely delicious!! But I have to keep it in the fridge so that the caramel holds together… I used black chocolate on the top by the way, really yum!!

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