KETO TWIX BARS

NO-BAKE

INGREDIENTS

ALMOND FLOUR SHORTBREAD – 1 ½ cup Almond Flour – ¼ cup Erythritol  – ¼ tsp Salt – 3 tbsp Coconut Oil  – 2 tbsp Water  – 1 tsp Vanilla Extract PEANUT BUTTER CARAMEL – ½ cup Peanut Butter – ⅓ cup Coconut Oil  – ½ cup Powdered Erythritol  – 1 tsp Vanilla CHOCOLATE LAYER – 3.5 oz Sugar-free Dark Chocolate  – 1 tsp Coconut Oil

Combine Dry Ingredients

In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt.

1

Add Wet Ingredients

Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball.

2

Press the Dough

Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top and set in the fridge.

3

Preparing Caramel 

In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth.

4

Adding Sweetener 

Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired.

5

Pour Caramel

Pour the caramel on top of the shortbread crust, spreading evenly with a spatula. And Freeze again for 10-15 minutes.

6

Melt Chocolate

Melt the sugar-free chocolate and coconut oil in a saucepan under medium heat or in a Bain-Marie.

8

Pour Chocolate

Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer.

9

Freeze Twix Bars

Freeze again for 5-8 minutes or until the chocolate is set.

9

Cut Twix Bars

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.

10

NET CARBS FAT PROTEIN

2.3 grams

16.7 grams

4.2 grams

SERVINGS

TIME

Serving: 1 Bar Makes: 16 Bars

Prep: 15 Minutes Cook: 0 Minutes

KETO TWIX BARS

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