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    Home » Gluten Free » Keto Twix Bars

    Published: May 11, 2020 by Carolyn

    Keto Twix Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    27.0K shares
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    Make your own keto Twix bars! Tender shortbread crust topped with sugar-free caramel and milk chocolate. A delicious low carb way to satisfy those chocolate cravings.

    Titled image of a stack of keto Twix bars, close up to show the layers of caramel, chocolate, and shortbread.

    Oh hello delicious homemade keto candy bars! I first published this Keto Twix Bar recipe back in 2014. But the keto lifestyle has come a long way since then and I decided it was time for a delicious update.

    Are you a milk chocolate fan or a dark chocolate fan? Or are you like me, entirely ambidextrous when it comes to chocolate, happily swinging both ways depending on your mood?

    I do love some really good, anti-oxidant rich dark chocolate, but there are some keto desserts that just scream milk chocolate. Like these homemade keto Twix. It simply wouldn’t be right to make them with dark chocolate. It would take away from their Twix-ness, if you know what I mean.

    It really is remarkably fun to make your own keto candy and chocolate. Remaking your old junk food favorites into healthier alternatives means you are less likely to be swayed into temptation. And you can indulge without guilt!

    Maybe you weren’t a fan of Twix back in the day. But I have any number of copycat keto candy recipes, so you’re sure to find something you love.

    Spreading melted milk chocolate over homemade keto twix bars still in the metal pan.

    Updated Keto Twix Bars

    When I decided to re-visit this recipe, I was happy to find that I didn’t have to change all that much about it. But the caramel filling really needed an overhaul.

    Back when I first created keto twix, I made my caramel sauce with a few tablespoons coconut sugar. Good brown sugar replacements like Swerve didn’t exist back then and it was a compromise to get the deep, rich caramel flavor I was seeking.

    But I’ve vastly improved my keto caramel sauce with the combo of Swerve Brown and BochaSweet. Not only does it have a rich and deep flavor but it also stays soft and doesn’t recrystallize.

    But for the filling of these homemade Twix, I needed the caramel to be thicker. So I used much the same method as I did when making my Keto Turtles. It turned out perfectly!

    A white plate full of cut up homemade Twix bars on a white table.

    Tips for making Keto Twix

    For the crust:

    • Be sure to line your pan with parchment paper, so that you can lift the bars out in one piece and cut them to your liking.
    • Almond flour makes the best keto shortbread crust, but if you need to be nut-free, you can try sunflower seed flour instead. Coconut flour will not work in this recipe.
    • Press the crust mixture firmly into the pan with your fingers. Then take a flat bottomed glass to even it out.
    • Bake until golden brown and then let it cool completely before adding the caramel. Otherwise it won’t crisp up properly.

    For the caramel:

    • There’s no getting around it… if you don’t use the mix of two sweeteners, you won’t get the perfect caramel filling.
      • While I highly recommend Swerve Brown, you can use Golden Lakanto instead. It really doesn’t have the deep brown color and flavor but it will work. If you can’t get any brown sugar substitutes, try using ½ cup granular erythritol with 1 teaspoon molasses. That small amount of molasses will only add about 0.5g carbs per serving.
      • If you can’t use BochaSweet, try xylitol or allulose instead.
    • Boiling the caramel in two stages helps it thicken up better. In the second stage, you know it’s ready when the bubbles move more slowly to the surface.
    • Don’t pour the caramel sauce right away or it will soften the crust. Let it cool for 10 minutes first.
    • Freeze the bars after putting the caramel filling on, so that it firms up enough for you to spread with melted chocolate.

    For the chocolate topping:

    • This part’s easy! Just be sure to melt your chocolate double-boiler style. Milk chocolate tends to seize more easily than dark chocolate and the gentle heat of a double boiler will help prevent that.
    • Also stay near your chocolate as it melts and stir frequently. Once it’s melted, remove from the heat right away.

    A plate of sugar-free keto Twix on a pale paisley napkin.

    How to cut and store your keto Twix bars

    You can cut these however you like. It’s fun to cut them into long thin bars, to truly resemble the real deal. But it does make them a bit more fragile, so you can also just cut them into 16 even squares. They taste the same either way!

    I do recommend a good sharp knife for slicing through the bars evenly. If the bars have just come out of the fridge, it’s a good idea to heat up the knife first to make clean slices. I like to hold my knife over the open flame of my gas stove.

    Simply store in a covered container on the counter for up to 5 days, or in the fridge for 10 days.

    Now go make yourself some delicious keto Twix bars. You can thank me later!

    A white plate full of cut up homemade Twix bars on a white table.

    Keto Twix Bars

    Make your own keto Twix bars! Tender shortbread crust topped with sugar-free caramel and milk chocolate. A delicious low carb way to satisfy those chocolate cravings.
    4.64 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: homemade twix bars, keto twix bars
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Chill time: 2 hours hours
    Total Time: 1 hour hour
    Servings: 16 servings
    Calories: 171kcal

    Ingredients

    Crust

    • 1 ½ cups almond flour
    • ¼ cup powdered Swerve Sweetener
    • ⅛ teaspoon salt
    • 4 ½ tablespoon butter melted

    Caramel Filling

    • ½ cup Swerve Brown
    • 5 tablespoon butter
    • ¼ cup BochaSweet (can sub allulose or xylitol)
    • ½ cup heavy cream
    • ½ teaspoon vanilla extract
    • ¼ teaspoon glucomannan or xanthan gum
    • ¼ teaspoon salt

    Topping

    • 4 oz sugar-free milk chocolate chopped

    Instructions

    Crust

    • Preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
    • In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
    • Press mixture firmly into the bottom of the prepared baking pan and bake 15 to 18 minutes, until golden brown. Remove and let cool completely.

    Caramel Filling

    • In a medium saucepan over medium heat, combine the Swerve, butter, and BochaSweet. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.
    • Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the glucomannan and whisk vigorously to combine. Whisk in the salt.
    • Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.
    • Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.
    • Place the pan in the freezer 1 to 2 hours to set the caramel.

    Topping

    • Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.
    • Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.
    • Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin "Twix" bars or squares, your choice!
    Nutrition Facts
    Keto Twix Bars
    Amount Per Serving (1 serving = 1/16th of recipe)
    Calories 171 Calories from Fat 143
    % Daily Value*
    Fat 15.9g24%
    Carbohydrates 5.1g2%
    Fiber 3.3g13%
    Protein 2.8g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    27.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. JustMe says

      January 10, 2023 at 8:45 am

      Has anyone tried this with using cashew flour instead?

      Reply
      • Carolyn says

        January 10, 2023 at 9:11 am

        Cashew flour is not particularly low carb, which is why I don’t recommend it and most readers don’t use it. However, you are welcome to try it if it suits your diet!

        Reply
    2. Jaimie says

      June 20, 2022 at 6:41 pm

      5 stars
      Oh. My. WORD. These are to die for!! We had to get a little creative because my oven is currently dead, so I “baked” the crust in a metal cake pan on my stovetop. It’s a softer cookie texture instead of crisp/crunchy like a Twix bar but that does not diminish the deliciousness of this treat one bit. The caramel is INCREDIBLE (I licked the pot clean) and I used melted Lily’s milk chocolate chips for the topping which was perfect.

      I could eat the whole pan by myself, it’s that good! I can’t wait to try other recipes using your caramel recipe. I did use allulose instead of Bochasweet because that’s what I have, and xanthan gum instead of gluccie, but had no trouble with getting the caramel to set firm (and not crystallize). It’s SO good. Thank you so much for this!

      Reply
      • Carolyn says

        June 20, 2022 at 10:31 pm

        So glad you enjoyed them!

        Reply
    3. Paulette says

      January 11, 2022 at 6:43 pm

      5 stars
      Tried this and loved it. Thank you

      Reply
    4. Megan says

      October 29, 2021 at 9:44 am

      5 stars
      Can I use powdered swerve in place of bochasweet?

      Reply
      • Carolyn says

        October 29, 2021 at 12:50 pm

        No, it won’t produce a gooey caramel. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/

        Reply
    5. Ellen says

      October 03, 2021 at 10:55 am

      Can I store It in the freezer?

      Reply
      • Carolyn says

        October 03, 2021 at 12:49 pm

        Yes, absolutely!

        Reply
    6. Jean F. says

      July 20, 2021 at 9:54 am

      5 stars
      Thank you, thank you, thank you! These are amazingly delicious! I made these keto Twix bars and they turned out perfectly as written.

      Reply
    7. Jimi says

      February 04, 2021 at 2:11 pm

      5 stars
      Can I use a vegan butter in this recipe? My daughter is dairy-free, and I’m keto trying to focus on more plant based recipes, and while I could eat this entire pan by myself, I would love to make a batch I could share with her too!
      Thank you for this glorious recipe – I love your blog & recipes so much!

      Reply
      • Jimi says

        February 04, 2021 at 2:19 pm

        5 stars
        …and alternative milk for the cream? Yikes I’m Sorry for the incomplete comment the first time!
        Thank you!

        Reply
      • Carolyn says

        February 05, 2021 at 8:26 am

        I think it should be fine but not having used it myself, I can’t say for sure. I’d use coconut cream for the heavy whipping cream.

        Reply
    8. Joy B says

      July 05, 2020 at 3:12 pm

      Made these yesterday and they were yummy. I think I should have left them in the freezer longer because the caramel wasn’t as firm as I would have liked. And the melted milk chocolate hardened as soon as it hit the caramel so it was difficult to spread. They weren’t pretty, but sooo tasty

      Reply
    9. Matt Taylor says

      June 18, 2020 at 11:33 am

      5 stars
      Yummy! I love homemade Twix, nice to know there is a Keto version. 🙂 🙂

      Reply
    10. Lisalia says

      June 18, 2020 at 10:58 am

      5 stars
      I’m a big fan of dark chocolate. And cannot beileve how YUMMY this recipe is. And it’s SUGAR FREE!

      Reply
    11. Stephanie says

      June 18, 2020 at 10:52 am

      5 stars
      Love the new recipe! Such a delicious treat!

      Reply
    12. Renee says

      June 05, 2020 at 5:52 pm

      4 stars
      I can’t believe I’m saying this but I would have preferred more caramel and less chocolate. I’m not sure if I did something wrong but mine didn’t taste like Twix at all but was still good.

      Reply
      • Carolyn says

        June 05, 2020 at 5:54 pm

        Feel free to switch it up! Why not?

        Reply
    13. Kim says

      June 01, 2020 at 5:12 am

      Can you substitute erythritol for bochasweet in this recipe?

      Reply
      • Carolyn says

        June 01, 2020 at 1:37 pm

        Not if you want it to be gooey.

        Reply
    14. Michelle says

      May 12, 2020 at 11:44 am

      When measuring the Swerve Brown, do you scoop and level or pack? My tendency is to pack, but that can make quite a difference in a recipe. Thanks.

      Reply
      • Carolyn says

        May 12, 2020 at 5:57 pm

        It’s hard to scoop and level because it sort of automatically packs, the way real brown sugar does. So let’s say… “loosely packed”.

        Reply
    15. Lyn says

      May 12, 2020 at 9:51 am

      These are so incredibly delicious! I made a batch a year ago and took them to Mexico with us on vacation, to have as our dessert! I kept them in the mini-fridge! Your caramel recipe is the best! Thanks for your dedication to keto on!

      Reply
    16. Andrea McPherren says

      May 03, 2020 at 12:20 pm

      I would love to make these, but I do not have any coconut sugar. Can this be substituted with another sweetener?

      Reply
      • Carolyn says

        May 03, 2020 at 12:34 pm

        I have an updated recipe for this coming soon! But use Swerve Brown, it makes the best replacement.

        Reply
    17. Linda says

      August 16, 2019 at 9:27 am

      Hi Carolyn,

      I’ve had this one in the back of my head for a while and after seeing your almond joy bars post, I dug it out. I was wondering if I could sub your most recently updated caramel sauce (https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/) for the caramel layer, since it’s SO awesome and I don’t use coconut sugar.

      Thanks, as always!

      Best,
      Linda

      Reply
      • Carolyn says

        August 16, 2019 at 9:59 am

        Yes, you should be able to do so.

        Reply
    18. Wendy Ellis says

      May 17, 2019 at 9:41 am

      I’ve made this recipe 3 times now and it’s our favorite of all keto sweets recipes! My caramel is always pretty thin though – becomes runny if it’s not right out of the refrigerator so that’s where we have to keep these. Is this how it should be, or an I doing something wrong like not cooking it long enough, etc?

      Reply
    19. Ivy says

      February 24, 2019 at 9:45 pm

      When you say “Swerve,” do you mean granulated or powdered?

      Reply
      • Carolyn says

        February 25, 2019 at 7:47 am

        If I don’t specify powdered, then I mean granular.

        Reply
    20. Lyn says

      February 10, 2019 at 3:49 pm

      Is there a substitute for the coconut sugar?
      (I do have black strap molasses. I kmow there is some sugar in it, but I won’t worry about it.)
      Thanks so much!

      Reply
      • Carolyn says

        February 10, 2019 at 7:42 pm

        Yes, a teaspoon of the molasses or two teaspoons of Yacon syrup would be fine.

        Reply
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