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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Made these tonight for our anniversary. Twix used to be one of my husband’s favorite candy bars. The taste was great, but too sweet for us. If you reduce the sweetener in the caramel, will it still carmelize as well? My 1st time making caramel so I’m unsure. The crust part has the right amount of sweetness for us.
You can reduce by a few tbsp but not much more or it won’t thicken!
I haven’t gotten any emails from you lately. I have been signed up for quite awhile. I re-submitted my subscription twice now, but I’m still not getting your emails!
These were very close to the real thing! I took them to work and didn’t have any left to take home.
Does anyone remember peanut butter Twix? Those were my favorite, I don’t know why they stopped selling them.
I’m going to try this recipe with my no sugar peanut butter!
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?
Has anyone tried this with using cashew flour instead?
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!
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!
So glad you enjoyed them!
Tried this and loved it. Thank you
Can I use powdered swerve in place of bochasweet?
No, it won’t produce a gooey caramel. Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/