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I’ve been experimenting with healthier whole food takes on less healthy treats for a while now, and I was really pleased with how these low-carb Twix Bars turned out. I had to keep these keto treats in the freezer and just take one out at a time to enjoy otherwise they would not have lasted very long in our house at all!
Like a traditional Twix bar, these keto bars have a layer of biscuit, topped with delicious homemade sugar-free caramel, encased in a dark chocolate coating. If you don’t want to go to the effort of coating the bars in chocolate, you could simply pour the chocolate over the top of the caramel and have Twix slice instead.
Note that the biscuit layer will be crispy once cooled from the oven, however after placing it in the freezer with the caramel it will soften a little, though will still keep that biscuit-y texture. Enjoy #ketofam!
Before you go ahead and make this keto Twix candy bar recipe, below are a few tips for substitutions and allergy-friendly options.
What's the Best Low-Carb Chocolate?
We used 90% chocolate to make these bars but any chocolate over 85% cacao will do. The caramel layer is really sweet so you could even use 100% chocolate to offset the sweetness with thick, rich and deep chocolate flavour.
And if you like your Twix Bars really sweet, you can even use sugar-free milk chocolate such as Lily's.
What's the Best Alternative to Xanthan Gum?
Some people are sensitive to xanthan gum and experience GI issues and bloating. If you can't use xanthan gum, you can swap it for psyllium powder.
We'd use 2 to 3 teaspoons of psyllium powder, 1 tablespoon of gelatine powder or 1 to 2 tablespoons of flax meal. Alternatively, skip the almond milk and xanthan gum and use one large egg instead.
How to Make Nut-Free Keto Twix Bars
The best alternative to almond flour would be ground sunflower seeds. You can substitute the 2 cups of almond flour with 2 cups of sunflower seed flour. Instead of almond milk, simply use water or liquid (not creamed) coconut milk.
Hands-on Overall
Serving size 1 candy bar
Nutritional values (per 1 candy bar)
Net carbs2.8 grams
Protein3.6 grams
Fat17.3 grams
Calories177 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs4.8 gramsFiber2 gramsSugars1.5 gramsSaturated fat7.8 gramsSodium35 mg(2% RDA)Magnesium55 mg(14% RDA)Potassium167 mg(8% EMR)
Ingredients (makes 20 candy bars)
Biscuit layer:
Caramel layer:
Chocolate coating:
Instructions
- Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). To make the biscuit layer, combine all ingredients in a bowl and mix well.
- Line a tray (either 20 x 20 cm/ 8 x 8" or 22 x 15 cm/ 9 x 6" tray) with baking paper, and then pour the mixture in, pressing down firmly.
- Bake 12 to 15 minutes, until just starting to brown. Set aside to cool completely in the pan.
- Meanwhile, prepare the keto caramel by following this recipe (check the tips for sweeteners like allulose!), and then pour evenly over the cooled biscuit layer.
- Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.
- Remove the tray from the freezer and take out the slice.
Use a really sharp knife to cut the slice into bars.
- Place on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate as the chocolate will solidify faster.
- Melt the chocolate over a double boiler or in the microwave. Ideally, the chocolate should reach room temperature before using it for coating.
- Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some in the fridge or freezer while you work so that they stay hard.
- Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set.
- Allow at least an hour before eating so that the caramel can defrost and soften.
- Store in the fridge up to 10 days or up to three months in the freezer.
Twix Bars (KetoDiet Blog)
Step by Step
Ingredients
Instructions
- Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). To make the biscuit layer, combine all ingredients in a bowl and mix well.
- Line a tray (either 20 x 20 cm/ 8 x 8" or 22 x 15 cm/ 9 x 6" tray) with baking paper, and then pour the mixture in, pressing down firmly.
- Bake 12 to 15 minutes, until just starting to brown. Set aside to cool completely in the pan.
- Meanwhile, prepare the keto caramel by following this recipe (check the tips for sweeteners like allulose!), and then pour evenly over the cooled biscuit layer.
- Place the tray in the freezer and cool for around 30 minutes. You want it to be cool and firm, but not completely frozen.
- Remove the tray from the freezer and take out the slice.
Use a really sharp knife to cut the slice into bars. - Place on a flat tray and return to the freezer to freeze completely — this will help when coating them with chocolate as the chocolate will solidify faster.
- Melt the chocolate over a double boiler or in the microwave. Ideally, the chocolate should reach room temperature before using it for coating.
- Dip each frozen bar into the chocolate and use a spoon to coat complete. You may want to keep some in the fridge or freezer while you work so that they stay hard.
- Transfer the coated chocolate bars to a tray lined with baking paper, and place in the fridge for the chocolate to set.
- Allow at least an hour before eating so that the caramel can defrost and soften.
- Store in the fridge up to 10 days or up to three months in the freezer.
Nutrition (per serving, 1 candy bar)
Calories177kcal
Net Carbs2.8g
Carbohydrates4.8g
Protein3.6g
Fat17.3g
Saturated Fat7.8g
Fiber2g
Sugar1.5g
Sodium35mg
Magnesium55mg
Potassium167mg
Detailed nutritional breakdown (per 1 candy bar)
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