I have been making these easy Keto Twix Bars for well over a decade now. And every time I do, I am reminded of why I love them so much. They have everything I enjoy about the classic candy bar, minus the sugar rush.
Once I developed my keto caramel sauce recipe, recreating Twix bars in a healthier, low carb way was top of my list. Who can resist that combination of tender-crisp shortbread topped with gooey caramel and coated in chocolate? It’s heavenly stuff!
If you love caramel, be sure to give try Keto Salted Caramel Cheesecake Bars or Keto Pecan Turtles next!
I also love these bars because they are so simple to make. There’s no need to dip each bar entirely in chocolate. It’s time-consuming, higher in carbs, and doesn’t make much difference to the flavor. Instead, you simply make a pan of caramel coated shortbread, and spread the chocolate over the top. Then cut into slices.
I made them again recently and my daughter took some to a friend’s house. Apparently the whole family loved them and couldn’t believe they were sugar-free!
Reader’s Thoughts
“Thank you, thank you, thank you! These are amazingly delicious! I made these keto Twix bars and they turned out perfectly as written.” — Jean F.
Why You Will Love These Keto Twix
- Simple preparation: No fussy process here, and no messy dipping in chocolate. It’s quick, easy, and delicious!
- Crispy shortbread: I love this simple almond flour shortbread crust and use it frequently in my dessert recipes.
- Gooey caramel: A keto caramel sauce that stays soft and gooey!
- Customizable: Use milk chocolate or dark chocolate for the topping – the choice is yours.
- Make ahead recipe: You can prep these bars ahead of time and refrigerate or freeze.
- Low carb and gluten-free: No grains or sugars make these treats perfect for the keto diet.
Ingredient Notes
- Almond flour: Almond flour makes the best keto shortbread crust, but if you need to be nut-free, you can try sunflower seed flour instead.
- Sweetener: I recommend an erythritol based sweetener for the crust. The filling takes a brown sugar replacement and some allulose.
- Heavy cream: To make the gooey caramel sauce.
- Xanthan gum: This keto thickener helps in the crust, to make it less crumbly. It also helps thicken the caramel sauce. Glucomannan might also work.
- Sugar-free chocolate: I like to use dark chocolate, but milk chocolate works well too. Both ChocZero and Lily’s are good in this recipe.
- Kitchen staples: Butter, vanilla, and salt.
How to Make Keto Twix Bars
- Prepare the crust: Combine the almond flour, sweetener, xanthan gum, salt, and melted butter. Press the mixture firmly into the bottom of baking pan lined with parchment paper and bake until golden brown. Remove and let cool completely.
- Prepare the caramel: Combine the sweeteners and butter and bring to a boil. Remove from heat and add the cream and vanilla extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine, then whisk in the salt. Bring back to a boil for another 2 to 3 minutes.
- Add the filling: Let the caramel cool until thickened but still pourable. Pour over the crust and spread to the edges.
- Freeze: Place the pan in the freezer for 1 to 2 hours, to set the filling.
- Melt the chocolate. Set up a double boiler and melt the chocolate until smooth. Pour over the bars and spread to the edges.
- Chill the bars: Refrigerate 30 minutes to set the chocolate before cutting into bars.
Tips for Success
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. I cut mine in half, then cut each half into 1-inch wide bars.
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.
Set up a double boiler for melting the chocolate so that it doesn’t seize or clump. Place a heatproof bowl over a pan of gently simmering water. Don’t allow the bottom of the bowl to touch the water. Then stir frequently until the chocolate is melted and smooth.
Use 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.
Sweetener Options: It’s important to use an erythritol based sweetener, with no allulose in it, if you want a crisp shortbread crust. However, the caramel sauce does require some allulose or xylitol for a gooey consistency.
More Keto Recipes To Love
Keto Twix Bars
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/4 cup granular sweetener, erythritol recommended
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 4 1/2 tbsp butter, melted
Caramel Filling
- 1/3 cup brown sugar replacement
- 1/3 cup allulose, or xylitol
- 5 tbsp butter
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1/4 tsp salt
Topping
- 5 oz sugar-free chocolate, chopped
Instructions
Crust
- Preheat the oven to 325ºF and line a 9×9 inch pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the almond flour, sweetener, xanthan gum, 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 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!
Notes
Nutrition
Frequently Asked Questions
My keto caramel sauce is one of my most popular recipes! It’s rich and flavorful, and has just the right amount of gooeyness. You won’t miss the sugary kind with this easy recipe!
This Keto Twix Bar recipe has 5.4g of carbs and 2.6g of fiber per serving. That comes to 2.8g net carbs per bar.
You can store your bars in a covered container on the counter for up to 5 days, or in the fridge for 10 days. They can also be frozen for several months.
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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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!
That’s always the tricky part but I have an update for my caramel sauce coming soon!
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.
Please search my blog for caramel sauce.
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!
I can’t wait to try these!
These look so decadent!
One of my favorite candies on Earth!
What can I sub the cream and butter for? I’m dairy free 🙂
I honestly don’t know if you can make this caramel dairy-free but coconut milk and oil might work.
I don’t have coconut sugar. Can I substitute more swerve for it and how much?
Just leave it out.
I live in Canada where Swerve is not available. Would it be possible to substitute Spelnda? Thanks!
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.
Oh and no…this caramel sauce will not work with Splenda.
But it does work with Swerve?
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!
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.
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.
homemade candy! YES! I love removing the junk in candy to still have a sweet without the horrible stuff in there
Huge yum! These sound fantastic!
This recipe sounds amazing!! Wish I had one now.
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!
No doubt in my mind these are AMAZING!
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~
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.