Keto Homemade Twix Bars (Printer-Friendly Version)
Buttery shortbread, keto caramel, and sugar-free chocolate combine for a nostalgic low carb treat.
# What You'll Need:
→ Shortbread
01 -
1 cup blanched almond flour (approximately 96 g)
02 -
¼ cup salted butter, softened (56.7 g)
→ Caramel
03 -
5 tablespoons salted butter (70.9 g)
04 -
¾ cup granulated allulose sweetener (144 g)
05 -
½ cup heavy cream (120 ml)
→ Chocolate coating
06 -
1½ cups sugar-free chocolate chips, melted (270 g)
# Steps to Follow:
01 -
Preheat oven to 325°F (163°C) and line an 8×8 inch (20×20 cm) pan with parchment paper. Combine almond flour and softened butter until a dough forms. Press evenly into the pan and bake for 10 minutes until lightly golden. Allow to cool completely.
02 -
Melt butter in a saucepan over low heat. Stir in allulose until dissolved. Add heavy cream and increase heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes until thick and golden. Foaming is normal. Stir as it cools to thicken.
03 -
Pour cooled caramel evenly over cooled shortbread base. Refrigerate for 45 to 60 minutes until firm.
04 -
Remove set caramel layer from pan. Cut in half, then slice each half into 10 bars for a total of 20 bars.
05 -
Melt sugar-free chocolate chips. Dip each bar to coat completely. Place on parchment or wax paper and refrigerate until chocolate is solid.
# Additional Tips:
01 -
Allulose is preferred for keto caramel as it melts and behaves like sugar without crystallizing. Salted butter enhances flavor but unsalted is acceptable with added salt.
02 -
If chocolate chips are difficult to melt, add 1–2 teaspoons of melted butter or coconut oil for smoother texture.