This is the BEST easy keto twix bar recipe. A sweet shortbread crust topped with peanut butter caramel and chocolate, 100% sugar free and gluten free. If you crave your favorite twix candy bars, these keto twix bars will fix it with only 2g of net carbs per serve.
What are keto twix bars?
My keto twix bars are your alternative to the popular store-bought Twix candy bar. It is made of a shortbread almond flour biscuit topped with peanut butter caramel and dark chocolate. I’m sharing here two version of it with either a no-bake shortbread or with an oven-baked one.
How to make keto twix bars?
You won’t believe how simple it is to make homemade twix bars, in particular this healthy version with no sugar. All you need are a few simple pantry ingredients. Yes, this recipe is 100% dairy-free, egg-free and vegan too. So, you need the following to make these luscious keto caramel bars:
Almond flour or almond meal
Coconut oil – you can use butter but not for the no-bake version or the bottom layer will be too soft!
Powdered erythritol – I recommend the powdered version instead of the crystal one to avoid that crunchy feeling in the caramel layer. To make your own powdered erythritol place 1 cup of erythritol into a high speed blender and pulse until it’s as fine as icing sugar. Measure and use in this recipe. You can store the homemade powdered erythritol in the pantry, in an airtight box for up to 6 month.
Peanut butter or almond butter or tahini – make sure you are using a fresh jar with no added sugar and no added oil. A fresh jar ensures a smooth caramel.
As soon as you have all these ingredients on hands, you are ready to make your no bake keto bars. Well, you have two options. If you love a crispy shortbread layer that mimics your favorite twix bars then I recommend you bake the bottom layer as seen on my pictures. Otherwise, for a quick pick-me-up no-bake keto snack, go for the no bake option!
The shortbread layer: crispy baked or soft, buttery no bake bars
There are two options to make these keto twix bars. First, you can choose to keep it raw and therefore create a no bake keto bar. It means none of the layers will be baked at all. That’s my favorite option when I crave a sweet treat as it is faster to make and the result is great, with a soft, melt-in-your-mouth caramel bar. Then, if you want to make a crispy shortbread layer, like you used to love in store-bought twix bars, then I recommend you bake the bottom layer for 12 minutes at 350F (180C), before adding the caramel layer.
You can make the caramel layer with many variations. If you love peanut butter flavor I recommend this option, peanut butter caramel is delicious. Otherwise, almond butter, sunflower seed butter or tahini also known as sesame seed butter are keto approved too.
Sugar-free stevia sweetened chocolate is the best. You can choose a sugar-free dark chocolate or sugar-free milk chocolate to get even closer to the flavor of store-bought twix bars. Also, if you can’t find sugar-free stevia chocolate in store, 85% dark chocolate is keto friendly as well.
How to make no-bake keto bars ?
If you are opting for the no-bake keto bar option there are a few things you need to know. You must:
Use coconut oil – don’t swap for any other oil or butter or the layer will fall apart
Freeze each layer for 10-12 minutes or until set before adding the next layer
Store the leftover bars in the fridge especially if it is hot where you are
Can I freeze my homemade twix bars?
Yes, you can freeze these keto twix bars in an airtight container. Simply defrost on the counter at room temperature. It shouldn’t take more than 1 hour to defrost.
How much should I eat?
These twix bars are very fulfilling keto snacks. One bar as seen on the picture contains only 2g of net carbs and 178 kcal. As a general rule, 1 bar is enough to fix your sweet tooth and hunger. If you want to decrease carbs and/or calories, cut the whole recipe into 32 bars instead of 16 bars.
How to cut the recipe into 16 serving?
To make sure you end up with 16 twix bars of same size with this recipe you must use a 7 inch x 11 inch slice pan (or 9 inch x 9 inch brownie pan) and divide the bars as per the pictures below. If you use a larger pan you won’t have enough batter to cover the pan with each layer. A smaller pan like a loaf pan would be too small and you would get less bars and therefore more carbs per bar. For less carbs, divide the final bars in half again. It will result in thinner twix bars similar to the store-bought ones but with only 1g net carbs!
More keto snack recipes
If you love keto snacks with a touch of peanut butter you will also love these keto snack recipes.
No bake peanut butter bars healthy
No bake peanut butter bars healthy dessert made with 6 simple ingredients, 100% sugar-free, gluten-free and vegan. A delicious easy low-carb recipe to fix your sweet cravings with no sugar in less than 20 minutes.
Cookie Dough Bars are delicious no-bake peanut butter chocolate chips bars made with only 5 wholesome ingredients. A healthy 100% keto, low-carb, sugar-free, gluten-free and vegan bar ready in only 30 minutes to fix a sweet craving with no guilt.
If you want a crispy shortbread layer, preheat oven to 350°F (180°C). If you want to make the no bake twix bars, you don't need an oven for this recipe.
In a medium size mixing bowl, stir almond flour, powdered erythritol and salt.
Add in water, melted coconut and vanilla. Stir until it comes together and you are able to form a dough ball.
Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top if desired.
Bake 12-15 minutes at 350°F (180°C) or, for the no-bake recipe, place the pan in the fridge while you prepare the caramel layer.
In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth.
Stir in powdered sugar-free sweetener, vanilla and caramel stevia drops if desired.
Remove the pan from the oven and cool the crust in the pan 10 minutes. If you didn't bake the crust simply take the pan out of the fridge. Then, pour the caramel on top of the shortbread crust, spreading evenly with a spatula. You don't bake the caramel in this recipe it will set in the freezer in the next step.
Freeze the pan for 10-15 minutes to set the caramel layer, whether you bake or no-bake the crust freezes! It is ready to take out of the freezer when the caramel layer is hard and set.
Meanwhile melt the sugar-free chocolate and coconut oil in a saucepan under medium heat, or microwave by 30 seconds burst into a microwave-safe bowl. Stir between each burst and repeat until fully melted.
Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer.
Freeze again for 5-8 minutes or until the chocolate is set.
Remove from the freezer and use the pieces of parchment paper to easily lift out the bar from the pan.
Cut the whole bar into 16 twix bars, look at my post above for picture on how to cut into 16 even bars.
Serve with a pinch of salt on top of the bar if desired.
Store the bars in the fridge for up 10 days in an airtight container or freeze and defrost 1 hour before eating on the counter at room temperature.
Powdered Sugar-free sweetenerThis recipe must use powdered sugar-free erythritol or allulose. Powdered sweetener looks like icing sugar in texture, it is not coarse like crystal erythritol and it won't give a gritty texture to the bars. To make your own, blend on high speed 1 cup of erythritol until it turns into a powder. Then measure the amount required by the recipe and store left over in an airtight box in the pantry for up to 6 months.Peanut butter swapAlmond butter or sunflower seed butter can be used in same amount. Make sure they have no sugar added, no oil added