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Homemade Keto Twix Bars (Sugar Free) photo

Keto Twix Bars (Sugar Free)

These Keto Twix Bars are a guilt-free treat! Enjoy a buttery base, luscious caramel, and smooth chocolate coating that satisfies your sweet cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base:
  • 1.5 cups almond flour (150g)
  • 3 tablespoons allulose (34g)
  • 4 tablespoons butter (melted, 57g)
  • 1 teaspoon vanilla extract
For the Caramel:
  • 1 cup heavy cream (240ml)
  • ¾ cup allulose (75g)
  • 2 tablespoons butter (for caramel, 28g)
  • ½ teaspoon xanthan gum (optional, to thicken)
  • 1 pinch salt
For the Chocolate Coating:
  • 1 cup sugar-free chocolate chips (100g), or dark chocolate (85% - 90% cocoa solids), melted
  • 2 tablespoons coconut oil (27g)

Equipment

  • Mixing Bowls
  • 8x8 inch Baking Pan
  • Double boiler or microwave-safe bowl
  • Spatula
  • Whisk

Method
 

Directions:
  1. Step 1: In a mixing bowl, combine the almond flour, 3 tablespoons of allulose, melted butter, and vanilla extract. Mix until the ingredients form a crumbly dough.
  2. Step 2: Line your 8x8 inch baking pan with parchment paper for easy removal. Press the almond flour mixture evenly into the bottom of the pan. Place it in the freezer while you prepare the caramel.
  3. Step 3: In a saucepan over medium heat, combine the heavy cream, ¾ cup allulose, 2 tablespoons of butter, and a pinch of salt. If using xanthan gum, sprinkle it in while whisking. Bring to a gentle boil, stirring constantly until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
  4. Step 4: Remove the pan from the freezer and pour the caramel layer over the base. Spread it evenly and return the pan to the freezer for about 30 minutes, or until firm.
  5. Step 5: Melt the sugar-free chocolate chips and coconut oil together in a double boiler or microwave. Stir until smooth.
  6. Step 6: Once the caramel is firm, pour the melted chocolate over it, spreading evenly. Return the pan to the freezer for another 30 minutes, or until the chocolate is set.
  7. Step 7: Lift the bars out of the pan using the parchment paper. Cut them into bars of your desired size. Serve and enjoy!

Notes

  • Store bars in an airtight container in the refrigerator for up to 2 weeks.
  • For longer storage, freeze bars for up to 3 months, separated with parchment paper.
  • Thaw in the refrigerator before serving for the best texture.