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!
Nutrition
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
These are absolutely delicious! They were easy to make, not sure why I felt so intimidated for so long to try these. Literally had every single ingredient in my cupboards- so could make immediate! Win!!
I love your recipes but this one is by far my favorite! Thank you for sharing your recipes with us!!
Also, perhaps this tip might help others. I add a little whipping cream to the chocolate chips (I use Lilly’s) when I’m melting them and it helps make the chocolate a little more spreadable.
Oh. My. Goodness! These are amazing! I doubled the recipe my first go because all of your recipes I have tried so far have been fantastic, and these did not disappoint. My entire non-keto family loves these. I’ll be freezing half of these to use as a Christmas treat (I’ll be hiding these in hopes that they last). I sprinkled sea salt on top for fun. Thank you for another delicious treat!
Love these but I can’t get the bottom crispy without burning it.
What sweetener are you using? If it’s allulose (or if it contains any allulose at all), that’s the issue.
It was an Allie blend. I’ll try lowering temp and watching
I’m having so much trouble with the caramel sauce!!! I kept the stove set to medium heat but it NEVER boiled??? I stirred for twenty minutes. Finally, I just continued with the recipe. It didn’t come out very thick and maybe even a little burnt tasting. What am I doing wrong???
Can you tell me what sweetener you are using? Also… gas or electric stovetop?
Electric stove.
And I used Truvia brown sugar and allulose.
I don’t use Truvia so it may be part of the problem. But your electric stove may also be contributing. Try turning the heat a little higher?
I tried to make the twix bars today and had a really hard time with the caramel sauce also. I used Swerve brown sugar and allulose. Took forever and when it did break a bubble it turned black and too burnt to use so I did the same thing again and same results! So the third time I used Lakanto golden and allulose and it worked better. the crust and caramel are in the freezer right now. It was very frustrating. I don’t think we can boil it especially for 3-5 minutes, maybe I am reading the instructions wrong. The caramel tastes good so far.
It’s hard to diagnose issues like this but from your description, I think it may be your cookware. Flimsy pans or cookware that’s not good quality is really not great for making caramel. And if you have an electric stovetop, it’s much harder to control the heat. Those two things in combination can cause the caramel to burn.
Watch my video for making the caramel sauce in this post… that might help you! https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/
I am excited to try this one as I just made a different version and it didn’t specify brown sugar replacement and it’s just a ‘eh’ white caramel. One good suggestion it did make, however was adding coconut oil to the chocolate topping to prevent seizing. About 1 T per half cup chocolate chips.
Didn’t realize I was out of chocolate, so sprinkled some flaky salt on the caramel after it set. Yum!
I’M giving this a 5 star rating because of the most delicious taste!
But I followed the recipe exactly and first of all, the caramel even after 4 hours in the freezer, did not completely set. It was still soft. In room temperature it was actually runny. Still delicious caramel to die for.
Secondly, I used Lily’s milk chocolate which hardened really quickly so was difficult to spread. But the worst part was that after refrigeration, when cutting
The squares even with a hot knife, the chocolate cracked.
Like I said it tasted so delicious but was definitely hard to eat as the chocolate
Cracked and the caramel was runny.
What sweetener did you use for the caramel sauce?