Keto Twix Bars (Sugar Free)
These sugar-free Keto Twix Bars give you the crunch, creamy caramel, and chocolate top of the classic Twix — without the sugar crash. I make these when I want a treat that fits my low-carb life but still feels like an indulgence. They’re straightforward to assemble and rely on simple pantry ingredients that come together in predictable steps.
If you like a chewy caramel and a firm chocolate shell, this recipe is for you. The crust is almond-flour based, the caramel is cooked cream-and-allulose, and the final layer is melted sugar-free chocolate. Chill between stages and you’ll have neat bars that slice clean.
I tested the method to keep textures spot on: press the crust firmly, reduce the caramel until it thickens, and fully chill before cutting. Follow the steps and you’ll get consistent results every time.
Ingredients
- 1.5 cups almond flour (150 g) — forms the shortbread-style crust; press and compact well for a sturdy base.
- 3 tablespoons allulose (34 g) — sweetens the crust without adding sugar; dissolves easily when mixed with the butter.
- 4 tablespoons butter, melted (57 g) — binds and flavors the crust; use salted or unsalted depending on preference.
- 1 teaspoon vanilla extract — adds depth to the crust; stir in with the dry mix before adding butter.
- pinch of salt — balances sweetness; used in the crust (optionally in the caramel).
- 1 cup cream (240 ml) — the base for the caramel; heavy cream gives the best richness and texture.
- 1/3 cup allulose (75 g) — sweetens the caramel; cooks down and thickens with the cream.
- 2 tablespoons butter (28 g) — enriches the caramel and adds shine.
- 1/4 teaspoon xanthan gum (optional) — helps thicken and stabilize the caramel if you want a firmer set.
- 1/2 cup sugar-free chocolate chips (100 g) — melts to form the chocolate layer; use equivilent dark chocolate if preferred.
- 2 tablespoons coconut oil (27 g) — thins the melted chocolate for an even pour and glossy finish.
Shopping List
- Almond flour (buy blanched for best texture)
- Allulose (two quantities are used: 3 tbsp + 1/3 cup)
- Unsalted or salted butter
- Vanilla extract
- Heavy cream
- Xanthan gum (optional)
- Sugar-free chocolate chips or 85–90% dark chocolate
- Coconut oil
- Parchment paper (for lining the tray)
Cooking (Keto Twix Bars (Sugar Free)): The Process
- Preheat the oven to 180°C (350°F). Line a 24 cm x 16 cm (9.5″ x 6.3″) baking tray with parchment paper, leaving an overhang for easy removal.
- Make the crust: in a large bowl combine 1.5 cups almond flour (150 g), 3 tablespoons allulose (34 g), 1 teaspoon vanilla extract, and a pinch of salt. Stir to combine, then add 4 tablespoons melted butter (57 g) and mix with a spatula until evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the lined tray. Use the back of a spoon or a flat measuring cup to compact it.
- Bake the crust for 15 minutes, or until lightly browned at the edges. Remove from the oven and let the crust cool completely in the tray (about 10–15 minutes).
- Make the caramel: in a medium saucepan combine 1 cup cream (240 ml), 1/3 cup allulose (75 g), and 2 tablespoons butter (28 g). Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer, stirring regularly, until the mixture thickens and has reduced by about half (about 10–15 minutes).
- Optional: if using, sprinkle 1/4 teaspoon xanthan gum into the caramel while stirring to help thicken and stabilize it. Add a pinch of salt here if you prefer the salt in the caramel instead of the crust (the recipe includes one pinch total).
- Remove the caramel from heat and let it cool for 10–15 minutes so it thickens slightly but is still pourable.
- Pour or spread the warmed caramel evenly over the cooled crust. Smooth the top with a spatula, then refrigerate the tray for 10 minutes to firm the caramel.
- Melt the topping: place 1/2 cup sugar-free chocolate chips (100 g) or equivalent dark chocolate (85–90% cocoa) and 2 tablespoons coconut oil (27 g) in a heatproof bowl. Melt over a pan of simmering water (bain-marie) or in short bursts in the microwave, stirring until smooth.
- Pour the melted chocolate mixture over the chilled caramel layer and spread evenly.
- Chill the tray in the freezer for about 30 minutes, or until the chocolate is fully set.
- Remove the tray from the freezer. Using the parchment overhang, lift the bars out of the tray and place on a cutting board. Grease or wet a sharp knife, then cut into bars. Return to the fridge or freezer to keep firm until serving.
Top Reasons to Make Keto Twix Bars (Sugar Free)
They hit the classic trio of textures — crisp base, chewy caramel, and snap-top chocolate — while staying sugar-free. That balance makes them feel like a true treat rather than a diet compromise.
They’re pantry-friendly. Most of the ingredients keep well, and you can whip up a batch without running to multiple specialty stores. The method is forgiving and repeatable.
They’re slice-and-serve friendly. Once chilled, these bars cut cleanly and store well for grab-and-go snacks or a coffee-side dessert.
Swap Guide
Crust options
- Seed-based: If you avoid nuts, try finely ground sunflower seed flour (be aware it can turn green when mixed with baking soda; this recipe doesn’t use soda so it’s safer).
- Alternative sweeteners: You can experiment with erythritol blends, but expect different caramel behavior — allulose caramelizes and reduces more smoothly.
Caramel and chocolate tweaks
- Use lighter cream alternatives carefully: lower-fat creams will produce a thinner caramel and may require longer reduction.
- If you prefer a different chocolate flavor, an 85–90% dark chocolate works in place of sugar-free chips; it will be less sweet and more bitter.
Gear Checklist
- 24 cm x 16 cm (9.5″ x 6.3″) baking tray (or similar rectangular pan)
- Parchment paper (with overhang for lifting the bars)
- Medium saucepan for caramel
- Heatproof bowl for melting chocolate (for bain-marie) or microwave-safe bowl
- Spatula and a flat object (back of spoon or measuring cup) to press the crust
- Sharp knife for clean slicing; wetting the blade helps
- Measuring cups and kitchen scale for accuracy
Pitfalls & How to Prevent Them
Caramel too thin: not reducing long enough will leave a runny caramel that won’t set. Solution: simmer until the mixture has reduced by about half and thickened. Cooling for 10–15 minutes before pouring also helps.
Crust falls apart: if the crust isn’t compacted, bars will be crumbly. Press it firmly and evenly into the tray and allow it to cool before adding caramel.
Chocolate bloom or dull finish: overheating chocolate or adding too much liquid can cause texture issues. Melt gently and stir until smooth. Use the specified amount of coconut oil to keep the chocolate glossy but not greasy.
Substitutions by Diet
- Nut-free: Replace almond flour with finely milled sunflower seed flour (texture will differ; pack the base well).
- Dairy-free: Use full-fat coconut cream in place of heavy cream for the caramel and use a dairy-free butter alternative for the crust and caramel. Note: caramel texture will change and may be softer.
- Strict low-carb/keto: Stick with allulose as the primary sweetener; other sweeteners can behave differently when heated.
- Lower-fat: This recipe relies on butter and cream for texture. Reducing fat will impact mouthfeel and firmness of the caramel and crust.
What Could Go Wrong
Chocolate seizes: if any water or steam gets into the chocolate while melting, it can seize and turn grainy. Keep bowls dry and avoid letting steam condense into the bowl during bain-marie melting.
Caramel scorching: high heat can scorch the dairy and sweetener. Maintain a gentle boil and reduce heat to medium-low for the simmer phase. Stir regularly so nothing sticks to the pan.
Bars too soft at room temperature: the caramel layer may soften when warm. Keep these chilled until serving, especially in warm climates. The freezer step ensures the chocolate sets quickly and the bars hold their shape.
How to Store & Reheat
Storage: Keep the bars in an airtight container in the fridge for up to 7–10 days. For longer storage, freeze them in a single layer separated by parchment and transfer to a sealed freezer container for up to 2–3 months.
Serving from frozen: let frozen bars sit at room temperature for 5–10 minutes before serving so the caramel softens a touch. From the fridge, let them rest 2–3 minutes for better bite.
Reheating: I don’t recommend reheating the bars; the chocolate shell and caramel are best enjoyed chilled. If you want a slightly softer caramel, briefly (5–8 seconds) microwave a single bar on low, but watch closely to avoid melting the chocolate completely.
Questions People Ask
- Can I use another sweetener instead of allulose? You can, but expect differences. Allulose reduces and caramelizes in a way that closely mimics sugar. Erythritol blends can crystallize and make the caramel grainy.
- Why add coconut oil to the chocolate? Coconut oil thins the melted chocolate so it pours and spreads more smoothly and gives a glossy set.
- Do I have to use xanthan gum? No. It’s optional and helps stabilize the caramel for a firmer set. Skip it if you prefer to keep ingredients minimal.
- How do I get clean cuts? Use a sharp knife, warm or wet the blade between cuts, and chill the bars until the chocolate and caramel are firm.
Time to Try It
If you want a low-carb treat that actually feels like a candy bar, this recipe will deliver. Follow the steps: press the crust, reduce the caramel until it’s thick, chill between layers, and set the chocolate well. The result is a neat, sliceable bar with all the familiar flavors of a Twix but without the sugar.
Make a batch this weekend. Keep notes on small tweaks you prefer — maybe a pinch more salt in the caramel or a thinner chocolate layer — and adapt it to your taste. Then come back and tell me how yours turned out.
Keto Twix Bars (Sugar Free)
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Line a 24 cm x 16 cm (9.5" x 6.3") baking tray with parchment paper, leaving an overhang for easy removal.
- Make the crust: in a large bowl combine 1.5 cups almond flour (150 g), 3 tablespoons allulose (34 g), 1 teaspoon vanilla extract, and a pinch of salt. Stir to combine, then add 4 tablespoons melted butter (57 g) and mix with a spatula until evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the lined tray. Use the back of a spoon or a flat measuring cup to compact it.
- Bake the crust for 15 minutes, or until lightly browned at the edges. Remove from the oven and let the crust cool completely in the tray (about 10–15 minutes).
- Make the caramel: in a medium saucepan combine 1 cup cream (240 ml), 1/3 cup allulose (75 g), and 2 tablespoons butter (28 g). Bring to a gentle boil over medium heat, then reduce heat to medium-low and simmer, stirring regularly, until the mixture thickens and has reduced by about half (about 10–15 minutes).
- Optional: if using, sprinkle 1/4 teaspoon xanthan gum into the caramel while stirring to help thicken and stabilize it. Add a pinch of salt here if you prefer the salt in the caramel instead of the crust (the recipe includes one pinch total).
- Remove the caramel from heat and let it cool for 10–15 minutes so it thickens slightly but is still pourable.
- Pour or spread the warmed caramel evenly over the cooled crust. Smooth the top with a spatula, then refrigerate the tray for 10 minutes to firm the caramel.
- Melt the topping: place 1/2 cup sugar-free chocolate chips (100 g) or equivalent dark chocolate (85–90% cocoa) and 2 tablespoons coconut oil (27 g) in a heatproof bowl. Melt over a pan of simmering water (bain-marie) or in short bursts in the microwave, stirring until smooth.
- Pour the melted chocolate mixture over the chilled caramel layer and spread evenly.
- Chill the tray in the freezer for about 30 minutes, or until the chocolate is fully set.
- Remove the tray from the freezer. Using the parchment overhang, lift the bars out of the tray and place on a cutting board. Grease or wet a sharp knife, then cut into bars. Return to the fridge or freezer to keep firm until serving.
Notes
2.7g net carbs per bar. Makes 16 bars weighing 25 grams each.
I tested the caramel with both allulose and golden erythritol. Allulose caramel stays completely smooth (as seen in the pics). The erythritol re-crystallises and turns the caramel slightly grainy, but nevertheless delicious.
For a quicker recipe, don't bake the crust! The no-bake version is not crispy like shortbread, but it also tastes delicious.
Store in the fridge for up to 1 week or freeze for up to 3 months.
