Description

Enjoy a nostalgic treat with these Keto Homemade Twix Bars, featuring a buttery almond flour shortbread base, rich and smooth keto caramel made with allulose, and a decadent sugar-free chocolate coating. This low-carb, sugar-free dessert perfectly mimics the classic candy bar using just 5 ingredients, making it ideal for keto and low-carb lifestyles.

Ingredients

Scale

Shortbread:

1 cup blanched almond flour
¼ cup salted butter, softened

Caramel:

5 tbsp salted butter
¾ cup granulated allulose sweetener
½ cup heavy cream

Chocolate Coating:

1 ½ cups sugar-free chocolate chips, melted

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Instructions

Make the Shortbread Base: Preheat your oven to 325°F and line an 8×8-inch pan with parchment paper. In a mixing bowl, combine the almond flour and softened salted butter until a uniform dough forms. Press the dough evenly into the pan’s bottom and bake for about 10 minutes or until it turns lightly golden. Remove and allow the shortbread to cool completely.
Prepare the Keto Caramel: In a saucepan over low heat, melt 5 tablespoons of salted butter. Stir in the ¾ cup granulated allulose sweetener until completely dissolved. Add ½ cup heavy cream and raise the heat to medium. Simmer the mixture for 10 to 15 minutes while stirring occasionally, until it thickens and develops a golden color. Expect some foaming, which will settle as the caramel cools. Continue stirring occasionally while cooling to help it thicken further.
Layer the Caramel: Pour the cooled caramel evenly over the completely cooled shortbread base. Place the pan in the refrigerator for 45 minutes to 1 hour, or until the caramel layer is firm.
Slice into Bars: Remove the chilled base from the pan. Slice it first in half, then cut each half into 10 equal bars, yielding 20 bars total.
Dip in Chocolate: Melt 1 ½ cups of sugar-free chocolate chips. Dip each bar into the melted chocolate to coat thoroughly. Lay the chocolate-coated bars onto wax or parchment paper and refrigerate until the chocolate sets completely.

Notes

Sweeteners: Allulose is preferred for keto caramel because it melts like traditional sugar and prevents crystallization unlike erythritol. For non-sugar-free versions, regular sugar can be substituted.
Salted vs Unsalted Butter: Salted butter enhances flavor in both the shortbread and caramel layers. If using unsalted butter, add a pinch of salt to balance flavors.