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.
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.
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!
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 1/2 cup granular erythritol with 1 tsp 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.
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!
Keto Twix Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/8 tsp salt
- 4 1/2 tbsp butter melted
Caramel Filling
- 1/2 cup Swerve Brown
- 5 tbsp butter
- 1/4 cup BochaSweet (can sub allulose or xylitol)
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp glucomannan or xanthan gum
- 1/4 tsp 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!
Scott C says
I prefer milk chocolate!
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!
Maria says
I made these today. They were quite good, but the crust was a bit stodgy. Next time I plan to toast the almond flour before mixing in the butter. I do this for my cheesecake crust and it really brings out the almond nuttiness. Thank you for this awesome recipe!
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.
Kathleen says
Milk chocolate but rarely partake due to carb content
Carolyn says
You should definitely try Lily’s then. I think it comes to 7 g net carbs per serving?
Jen F says
These look DELISH! And I have all the ingredients on hand … Except the chocolate.
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.
Susan says
My current favorite is Lily’s salted almond. Just ordered a bunch!
Jeanette | Jeanette's Healthy Living says
These look so good Carolyn – can’t believe they’re low-carb!
dc says
Dark chocolate all the way!
Tessa says
Twix are my favorite and I do miss them since giving up sugar. This looks fabulous! Thank you so much!
Desiree Fox says
Amazing!!! I do love my dark chocolate but this looks amazing!
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 🙂
Val says
Hershey’s has sf milk chocolate chips that taste like their regular chocolate! Found mine at Walmart and meijer has them too.
Carolyn says
Yes but sadly they have a lot of junk in them. I highly recommend Lily’s over Hershey’s
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 🙂
Diane says
Since I started eating dark chocolate (72%), I find milk chocolate way too sweet.
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!
Penny says
No matter how hard I try, I just can’t seem to like dark chocolate as much as milk chocolate!
Cheryl Hulme says
Milk chocolate is my favorite!
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!
Katharine says
btw this recipe looks AWESOME!
Carolyn says
Unless we make them ourselves, right! 😉
Darla says
I love dark chocolate!
Theresa says
These look amazing! Love Lily’s chocolates. On my ‘to make’ list!
Marisa says
Dark chocolate!
Sarah says
Dark chocolate!
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!
Jennifer says
My son’s favorite candy bar is Twix; this would be perfect for him!
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.
Stacie says
I use to love milk chocolate but now have gone over the dark side.
Laurie says
The darker the better. I love 75-85% cacao (and I’ve even been known to nibble on unsweetened baking chocolate).
Lisa Thomas says
Dark chocolate, always.
Jane says
I’m in LOVE with Lily’s Chocolate!!
Carolyn says
Me too!
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.
Jillian says
These look delish….can’t wait to try em!
Jillian says
White chocolate is my fav!
Alejandra says
Can’t wait to try this!
Aida says
I LOVE white chocolate, which I know isn’t really chocolate! But.. some very good milk chocolate will do in a pinch!
Becca from ItsYummi! says
I’m falling more in love with dark chocolate every day, and when it’s salted, I swoon!
vickie says
Milk chocolate is my favorite.
Esther R. says
They look amazing! Thanks
Mary T says
It looks so good. I am going to try to find Lily’s Chocolate at Wegman’s!!
Mary T says
I love dark chocolate, the darker the better!!
Crystal Millard says
Milk chocolate-definatly!
Jennifer Dugan says
All flavors!! : )
Melissa says
I love every kind of chocolate.
Jenn says
I would love to try Lily’s. Love your site!
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!
Rachael says
I love milk chocolate! 🙂
Rachael says
I love milk chocolate! 🙂 Lily’s chocolate is amazing! I also LOVE Enjoy Life’s chocolate! 🙂
Lorie D says
I love all chocolate! I do prefer milk chocolate but love me some white and dark too.
Kirstie says
Yum!
Peggy Johnson says
I love all chocolate but my favorite is dark
Melanie E. says
I really like Dove dark chocolate in the red bag/wrapper. So creamy!
Karen says
I love all chocolate, but if I have to pick, dark is my favorite!
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!
Della says
Dark chocolate always!!!
Limari Colon says
Milk chocolate any kind
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!
Alisha says
Definitely dark chocolate.
Anita says
Dark chocolate…hands down. And I love me some Lily’s….
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%
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.
Deborah 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?
Carolyn says
I haven’t worked with it so I am not sure how it thickens things but it’s worth a try.
Dee says
How about using gelatin in stead xantham gum?
Carolyn says
That might gel it but it won’t make it a nice caramel sauce. But you can try!
Kathy says
Dark chocolate is my favorite!
Michelle says
Milk choc is my favorite for sure, but I have come to appreciate the dark. White?? Blech.
Laurie says
Oh my word – this looks delicious! I need to find some Lily’s chocolate…and fast!
Amanda says
I love dark chocolate too but these twix bars look delish!! Going to try out this recipe soon 🙂
Janet says
Dark chocolate always for me!
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.
Amber says
I love any and all chocolate! But my favorite is dark. No wait … milk. No dark. No milk! Dark! 🙂
Sandy Munn says
I prefer dark chocolate but don’t mind milk chocolate once in a while.
P.Z. says
I like both dark and milk chocolate and really love Lily’s brand!
Dorothy says
Pick me! Thank you for the recipe.
Sandy Headtke says
I love dark chocolate
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 🙂
Cassidy Turner says
This looks delicious! I can’t wait to try it! Yum!
Edda says
These look really good. Thank you for sharing!
Where do you get coconut sugar?
Carolyn says
It’s in a lot of natural aisles in many grocery stores. Whole Foods has lots of it and Trader Joe’s carries it as well.
joyce says
our walmart carries it, although i got mine online from swanson’s.
Lulu says
You car use white or brown sugar instead.
And before everyone attacks me saying coconut sugar is ‘healthier’, they should do their research an NO, I don’t mean Google and Dr. Oz!
Coconut sugar has the same calories as white sugar. The rumours flying about the low GI (35 vs. 60 for white sugar) are based on one terrible quality paper produced 14 years ago by government sanctioned research in…. you guessed it! The Philippines, the world’s top coconut sugar exporter. The testing was redone at the University of Sydney and published in 2014 as a GI of 54. Not exactly earth shattering compared to white sugar at 60.
Lisa says
yeah not sure how cocunut sugar is considered low carb. Not sure how it can be in a recipe labeled low carb. Kinda misleading. hopefully people will do resaerch before using.
Carolyn says
Hey Lisa, do the math please! The amount of coconut sugar adds almost NOTHING to the carb count. Hence, still low carb.
susan says
i would be happy to try these!!!
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!
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!
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 🙁
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.
linda says
I love dark chocolate. This recipe looks amazing!!
dana says
in America I only like dark chocolate usually!
Melissa Fonseca says
So gonna try this recipe! Good luck to everyone that entered the giveaway 🙂
Diana Van Dyke says
Favorite Chocolate: Dark with coconut!
Jessica Crouch says
Definitely a dark chocolate person all the way
Martha Cox says
I’d use dark chocolate on this recipe.
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.
Erika Aileen says
Love me some dark chocolate. But, I guess I’m not super picky 🙂
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.
crazywoman/Billie says
Oops,,,, I need an edit button…. *Lily’s.
Mary says
There is nothing better than dark chocolate!
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! 🙂
Aly says
I have always loved any kind of Lindt chocolate. Milk is my fave!
Angela says
These look yummy! Way to be creative, yet again. 🙂
Sheryl says
I like Lilly’s Chocolate chips, but have never tried the other varieties.
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.
Rae says
all 🙂
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!
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.
Kelli says
It used to be milk chocolate, but I’ve come to appreciate dark chocolate more.
Carolyn says
I prefer dark chocolate!
Sonia says
I Love dark chocolate!
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.
Heather says
I used to really like dark but since going low carb I really miss milk chocolate now. Would LOVE to win!!
Melissa says
I prefer dark chocolate:)
Taylor says
I love milk chocolate, but haven’t had any in forever.
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.
Elizabeth says
I love Lily’s! The best sugar-free chocolate I’ve hag… and among the best chocolate I’ve had!
Elizabeth says
…and my favorite kind of Lily’s chocolate is the Milk with Salted Almond!
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.
Kelly says
I LOVE LOVE LOVE Dark chocolate! Just recently discovered Lily’s… SOOO Delicious!
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!
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!
Jennifer says
salted dark chocolate
Amber L says
I love all chocolate milk, white, dark I love them all
Lisa says
I love milk chocolate but try to eat dark chocolate for health reasons
Donna says
I prefer dark but the rest of the family like milk chocolate,,, oh well,,,, more for me !!
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!
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 🙂
Lyn says
I love cadbury milk chocolate
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.
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.
Amber H 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!!! 🙂
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!
Amy C. says
Since I went to Dark Chocolate, I’ve never been able to go back! Thanks for the giveaway!
Stefanie says
I prefer dark chocolate now that my tastes have changed since eating less sugar!
Susan says
I really enjoy dark chocolate. I prefer the Lily’s chocolate chips over their bars, not sure why.
Pam Arbogast says
Any chocolate is wonderful — but dark is usually the type that I buy.
jeanne says
I am an equal opportunity chocolate lover-I love them all!
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!!!!
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.
Louise says
I too have always loved a good dark (72-80) chocolate, even before reducing sugar in my diet
Mary P says
Dark Chocolate
Cris says
Milk. Dark does not taste sweet enough.
Jordan says
I love dark chocolate!
Kay N. says
Would love to try the chocolate…..sounds yummy!!!
Kay N. says
Forgot to say I like both milk and dark……dark is usually healthier.
Jess S says
Lily’s dark chocolate with almonds is my favorite. I was so happy when I discovered their products.
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!
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?
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!
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
annalene says
i love dark chocolate
JAMIE says
These look amazing
Agnes says
I would really like to eat a good quality milk chocolate!
Susan says
I love chocolate!
katiejan says
Milk chocolate is my favorite. 🙂
Mona Lisa says
I love dark chocolate! Not a fan of milk chocolate
Deanna says
Dark is my favorite
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!
Elizabeth says
Yummy!!
Misty says
I’ve never met a chocolate that I didn’t like! 😉
Dawn says
Love any kind of chocolate but I guess my favorite would be eating semi-sweet in a cookie 🙂
Stacie says
It used to be white, but now it’s dark. Yum!
Kerri says
Dark chocolate is my fav!!
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! 🙂
Vicki Shimko says
I have looked for these everywhere and cannot find them! Pick me! Pick me!
Vicki Shimko says
and my favorite chocolate is dark!
Jenifer Anderson says
I love dark chocolate
Catherine says
I’ve never met a chocolate I DIDN’T like!
Jolene says
LOVE Lilly’s! And I’ll definitely be trying these trix bars 🙂
Hemming says
Do they come out crisp as the Twix bars?
Carolyn says
Definitely more tender but still delicious. My husband was a huge fan!
Jodi says
Love milk chocolate!
tracy says
These look so yum! Love any kind of chocolate.
Emily says
Milk and white chocolate. Caramel just makes milk chocolate all the better!
rachel v. says
I love chocolate with caramel!
RohndaSue says
Twix bars have always been a favorite. Can’t wait to make these. I love any kind of chocolate!!! Thanks for the recipe.
Nicole Oldfather says
Milk Chocolate
Jackie says
Haven’t had milk chocolate in a long…….would love to try this healthy milk chocolate.
Faith 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.
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!)
Katie Rector says
I definitely love dark chocolate! Can’t wait to try Lilys brand!
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
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
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!
LETITIA says
Dark chocolate…I would like to try Lilly’s !
Christy says
Love it! Can’t wait to try it!
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
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!
Sherri Black says
Yummy
Jennifer Kearns says
I love milk chocolate and Lily’s is so good!
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
Carolyn says
Thank you so much, Nicole. That means a lot from someone who has that much baking experience!
Amy Banner says
There is no such thing as bad chocolate! I love it all!
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!
jodi says
I love milk chocolate… Clearly I need to check Lily ‘ s out. Thanks!
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!
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.
Shannon says
I love your blog and I love Lily’s chocolates!
Rocena says
I don’t have coconut sugar, can I use Swerve?
FYI, I found these Sugar-Free Semi-Sweet Chocolate Chips sweetened with maltitol (not to be confused with malitol).
http://www.amazon.com/Hersheys-Sugar-Semi-Sweet-Baking-Chips/dp/B003BWNEWK/ref=sr_1_1?ie=UTF8&qid=1401830175&sr=8-1&keywords=hersheys+sugar+free+chocolate+chips
My husband and I are both diabetic and find that maltitol does not have the laxitative effect that malitol does.
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.
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!
Jenell Yoder says
ooohhhh…dark chocolate!!
Catherine H. says
Dark chocolate is the best, but I’ll eat milk chocolate out of desperation.
Deb Brandt says
Milk choc is my absolute favorite but am trying to learn to like dark chocolate because it is better for me
Karel says
Fair trade is such an important designation. I’m happy to support this company (especially with such a delicious-sounding recipe!).
Katie says
I prefer milk chocolate, but am trying to learn to like dark chocolate. Less sugar!
Cindy Young says
Dark chocolate! But I have heard such good things about Lily’s I am anxious to try it!
Cinna says
Lily’s bars are delish. Just bought the Lilly’s chocolate chips and can’t wait to try them!
Carrie says
I think milk chocolate is my favorite, but I’m acquiring a taste for dark as well!
Nicole says
Even though I love dark chocolate, milk chocolate (especially with caramel filling) is still my favorite.
Agnetha Foong says
Dark chocolate, all the way!
Kelly says
I like milk chocolate and dark chocolate equally!
Jennifer Matt says
I LOVE Dark Chocolate!
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
Stacey says
Milk chocolate!
Heather says
These look delicious! Dark chocolate is my favorite!
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.
Joanna says
Hi, I want to try this, but don’t understand how you get 36 long thin bars out of a 9×9 pan?
Carolyn says
I cut 9 strips and then cut each of those strips into 4.
Sarah says
80-90% Lindt or Valrhona are so, so good.
Holly Stevens says
Twix are my favorite!!!
wendy says
You’re my hero! 🙂
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!
Joy McGhee says
I love Lilys dark chocolate almond and Lilys dark chocolate coconut! It’s the best low carb chocolate!
Alicia says
I love ALL chocolate….really want to try Lily’s…. my favorite is any with nuts! 🙂 Thank you!!
Sarah says
Mint chocolate is the best!
tara pittman says
I love milk chocolate the best.
Dalilla Ancalimon says
I love dark chocolate, but Twix is one of my favourite chocolates! 😀
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!
Barb
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.
Jamie says
I love some really good dark chocolate!
latanya says
I like dark chocolate
Lizette says
must try…I really want to start baking low carb/sugar free…I wish someone would open a low carb bakery!!!
Cheryl says
I love all chocolate, but have been trying to retrain my sweet tooth to like dark chocolate. Would love to win!
Deb says
I love all chocolates! White, dark and milk…I don’t discriminate : )
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!
Carolyn says
I live near Boston too and know Taza well!
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!:)
liz says
yum! can’t wait to try
natalie says
dark chocolate (w/ sea salt!)
michelle matos says
I love milk chocolate most of all!
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!
Lisa S says
Twix and Lily’s yum!
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.
Carolyn says
So glad you liked the pound cake!
MIchelle L. says
I love dark chocolate!
Melissa says
These look so yummy, I’m excited to make them!
Melody 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…
donna says
ok what else can I use to sweeten these twix candy ? othere than that sweetener ?
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.
Tricia says
Love dark chocolate the best, but milk chocolate will do just fine!
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”…
Jessica D says
I love milk chocolate!
Jackie says
Milk chocolate is my favorite!!!
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.
Carolyn says
Mine were fine on the counter for 3 days. That’s as long as they lasted…
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!
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!!!
Amanda J says
I really love dark chocolate especially with almonds or cherries mixed in 🙂
Mercedes says
My favorite chocolate is dark chocolate with sea salt
Bianca @ Sweet Dreaming says
dark chocolate covered almonds 🙂
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?
Carolyn says
Yes, you can use more Swerve, but your caramel will be lighter and may harden after cooling.
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.
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.
jeanne says
Love any dark chocolate!
Sheryl P says
Milk chocolate is my favorite!!!
Starla says
I love all chocolate! But my favorite is dark.
Rebecca Parsons says
Milk Chocolate is my favorite, I can put it away. lol
Julie says
I like all chocolate.
shawna says
Chocolate, I love ALL chocolate!!!!
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.
Cranberry Morning says
A friend told me about your site and here I am, looking at the Twix recipe and signing up for your chocolate giveaway. Why wouldn’t I! Thanks.
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!
Bev says
I love any kind of chocolate!!!
Carol wagner says
I prefer dark chocolate!
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. 🙂
Laurie L says
Prefer dark chocolate! But I have to try these bars! They look amazing!
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!
norma says
I am a dark chocolate lover, the darker the better! These bars look delish!
Mary Anna says
Dark is my fave!
Missy Tippens says
I can’t wait to try this recipe! Thanks for the info on Lily’s.
Missy Tippens says
Meant to say that milk chocolate is my favorite. 🙂
Sheryl Kirouac says
I Love Dark Chocolate.
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.
Linda romer says
My favorite kind of chocolate is dark with sea salt.
gina says
I love all chocolate, mostly mixed with nuts, fruits or caramel.
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.
Jennifer R says
milk chocolate
Brenda says
Haven’t had Lily’s chocolate – looking forward to finding some – love your candy recipes!
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!
Jacky Wilson 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!!
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!!!
Sybil says
Dark chocolate is my preference and Lily’s is fantastic! Wish they still carried it at my co-op!
Shelly says
I’m a lover of dark chocolate!
Chris says
Love dark chocolate and absolutely love using Lily’s chocolate chips….they are great!
Linda Franks says
60% dark chocolate! even up to 75%! Absolutely love it!
Clare says
I used to love white chocolate but now my favorite is dark chocolate
Susan G. says
I can’t wait to try this!
Barbara Linder says
Thanks for keeping us on-target and un-deprived!!
Kathy Jo Horan says
Definitely the dark, dark chocolate – 86% and on up!
Kim Holl 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!
patricia says
My favorite is milk chocolate
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… 🙂
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.
Margaret Mayfield says
I love dark chocolate best, but chocolate is chocolate!
barbara n says
I love milk chocolate!
Debbie Stanton says
my favorite is dark chocolate.
Gina demaree McKee says
I love it all, but milk chocolate is my ultimate favorite.
Stacy T. says
Dark is my absolute favorite, especially the Lindt dark chocolate truffles!!!! Thanks for the chance to win!!
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.
Angela Boehm says
I will definitely have to check these out next time I go to whole foods!!
Erin says
Love dark and milk chocs equally!
Christy L. says
I love milk chocolate especially paired with caramel. I am in heaven!!!
Karen Olayo says
Dark Chocolate.
Lindsay says
The darker the better!!
Lorraine says
Bittersweet dark chocolate is my favorite.
Volanta says
Dark chocolate all the way.
Lori says
I don’t play favoites, I love chocolate any way, shape, or form it is served in.
Jessica w says
hazelnut chocolate
Sara 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!!
Karin says
What coconut sugar do you use? These bars are amazing!! Thanks!
Carolyn says
Just a brand I got from Whole Foods. I can’t remember what it is now, actually. I have a few bags of Bob’s Red Mill to try out now too.
Karin says
Thanks! I love your recipes!
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!
Rebecca says
Um, that should have been Years, not tears. 😉
Ann 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?
Thanks!
Carolyn says
No, it sounds to me like it didn’t actually cook long enough. But what sweetener did you use? Was it erythritol?
Ann 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!!
Amy says
can I use coconut milk in place of the cream? I’m ok with butter but can’t handle other milk products
Carolyn says
That should work.
Kelcy says
These look great .. Wondering why the xanthm gum? Could it be left out? Also trying to use what I have on hand here. I do not have swerve sweetener but I am wondering if brown rice syrup would work?
Carolyn says
I really have no idea about the syrup, I don’t use any such thing. Xanthan gum helps keep the erythritol from recrystallizing.
Susan says
Carolyn,
Do you think you could add more zanthan gum and make plain caramels? That sauce is so awesome! Thanks!
Carolyn says
It’s really hard to say…I am not sure erythritol based caramel will ever harden and become as sticky and chewy as sugar-based caramel.
Erica says
Hi I was wondering if there is anything I can substitute for the coconut sugar. I am allergic and would love to make this…Any ideas would be great. Thanks.
Carolyn says
A few tsp of molasses should work!
Courtney says
These are absolutely fabulous! Twix are one of my favourite candy bars and its been so long since I had some. So glad I can eat these without the guilt or having a highly processed sugar laden product.
I used surkin gold instead of coconut sugar and Lily’s dark chocolate chips because thats what I had on hand.
The caramel took a long time to set (basically overnight) but I was impatient so after about an hour I poured the melted chocolate on top. It came out to marbleize rather than layered. So its very pretty but not the traditional mimic of a Twix bar.
Everybody in the house loves these and are unbelievably delicious. I’m fighting the urge more than one serving!
Thanks for sharing another great recipe~
Carolyn says
I think maybe your caramel took a long time to set because of the sukrin gold swap. But glad it worked out in the end.
Ashley - Baker by Nature says
No doubt in my mind these are AMAZING!
Tina Marie says
These are right up my alley or should I say my kitchen! Can’t wait to try them. I haven’t had a twix bar in many years and now I can!
Megan @ MegUnprocessed says
This recipe sounds amazing!! Wish I had one now.
Serena | Serena Bakes Simply From Scratch says
Huge yum! These sound fantastic!
nicole @ I am a Honey Bee says
homemade candy! YES! I love removing the junk in candy to still have a sweet without the horrible stuff in there
Jennifer Douglas says
I know this recipe is a couple of years old but it came up on ny Facebook feed recently and I saved it. Loved the shortbread and was wondering for ages how to make caramel! I’m in the UK and recently imported some Bob’s Red Mill Fine Almond flour – oh my gosh the quality! First biscuity thing I’ve made which didn’t taste rancid. Obviously the almond flours we get here are not made with fresh almonds or stored correctly. We used 85% dark chocolate with some cream for the chocolate topping. There is a stevia milk chocolate available here but we prefer dark.
Amy says
Hello Carolyn, I love your recipe’s. They always work perfectly for me and are a huge favourite with my family. I love the look of this one but I was wondering if I could simply use extra xylitol rather than coconut sugar? I saw someone else subbed in an alternative and it worked but didn’t set as well, do you think I could use a bit of gelatin or something to counteract that problem? Any of your thoughts or advice would be appreciated.
Thanks!
Carolyn says
You can try xylitol but yes, your caramel will be softer. I don’t recommend gelatin, though…it would give it a very funny texture.
Susan Osborn says
I live in Canada where Swerve is not available. Would it be possible to substitute Spelnda? Thanks!
Carolyn says
Swerve is most definitely available in Canada (I am from Canada originally). It’s in almost all Loblaws and Canadian Superstores and can be ordered from Low Carb Canada.
Carolyn says
Oh and no…this caramel sauce will not work with Splenda.
Lori says
But it does work with Swerve?
Rae Matos says
I don’t have coconut sugar. Can I substitute more swerve for it and how much?
Carolyn says
Just leave it out.
Chelsea says
What can I sub the cream and butter for? I’m dairy free 🙂
Carolyn says
I honestly don’t know if you can make this caramel dairy-free but coconut milk and oil might work.
Jennifer Blake says
One of my favorite candies on Earth!
Jennifer Farley says
These look so decadent!
Kellie Hemmerly says
I can’t wait to try these!
Adalsteinn Petur Karlsson says
I love this treat, it’s very nice when you want something that would be good for you on low carb, however just for anyone here, NEVER skip the whole “wait til it bubbles and cook for 3-5 minutes” for the caramel, I learned it the hard way that being to eager to take it off, made the cream not blend in but overpowered the whole thing and became white thin sauce, I ate it after freezing the bars but still, I did it again and did everything to the letter including bubble the caramel a bit then add the cream and it became a NICE gooey! caramel!
Alline says
Such a great idea! I have made a few different candy bars myself but need to try this one! I have made caramel and half of the time it works and half of the time it doesn’t The erythritol in Swerve re crystallizes after it cools a bit. Have you had this happen to you and do you have any tips on how to avoid it? Thank you!
Carolyn says
That’s always the tricky part but I have an update for my caramel sauce coming soon!
Mary M says
Just wondering if you have an update for your caramel sauce? I don’t use coconut sugar and don’t keep molasses in the house either. I do have that new sugar sub that’s supposed to caramalize…wondering if you have tried a recipe with that? It’s called SOLA Low Calorie Sweetener. I don’t make a lot of sweets, so haven’t even tried it yet! However, I’m wanting to “perfect” a few keto candies to give to keto friends for the holidays and I think anything caramel would be a welcome treat.
Carolyn says
Please search my blog for caramel sauce.
Lyn says
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!
Carolyn says
Yes, a teaspoon of the molasses or two teaspoons of Yacon syrup would be fine.
Ivy says
When you say “Swerve,” do you mean granulated or powdered?
Carolyn says
If I don’t specify powdered, then I mean granular.
Wendy Ellis says
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?
Linda says
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
Carolyn says
Yes, you should be able to do so.
Andrea McPherren says
I would love to make these, but I do not have any coconut sugar. Can this be substituted with another sweetener?
Carolyn says
I have an updated recipe for this coming soon! But use Swerve Brown, it makes the best replacement.
Lyn says
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!
Michelle says
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.
Carolyn says
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”.
Kim says
Can you substitute erythritol for bochasweet in this recipe?
Carolyn says
Not if you want it to be gooey.
Renee says
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.
Carolyn says
Feel free to switch it up! Why not?
Stephanie says
Love the new recipe! Such a delicious treat!
Lisalia says
I’m a big fan of dark chocolate. And cannot beileve how YUMMY this recipe is. And it’s SUGAR FREE!
Matt Taylor says
Yummy! I love homemade Twix, nice to know there is a Keto version. 🙂 🙂
Joy B says
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
Jimi says
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!
Jimi says
…and alternative milk for the cream? Yikes I’m Sorry for the incomplete comment the first time!
Thank you!
Carolyn says
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.