Keto Twix Bars for January Reset (Sugar-Free Dessert)
Enjoy a nostalgic favorite with these Keto Homemade Twix Bars that combine a buttery almond flour shortbread base, creamy sugar-free caramel, and a rich chocolate coating. Perfectly low carb and made with only 5 ingredients, these bars deliver all the classic flavors with none of the sugar.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 bars 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Carb
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
Instructions
- Make the Shortbread Base: Preheat the oven to 325°F (163°C) and line an 8×8-inch pan with parchment paper. In a mixing bowl, combine the almond flour and softened butter until a dough forms. Press this dough evenly into the bottom of the prepared pan and bake for about 10 minutes, or until the edges turn lightly golden. Remove from the oven and allow it to cool completely.
- Prepare the Keto Caramel: In a saucepan over low heat, melt the butter. Stir in the allulose sweetener and continue heating until it is fully dissolved. Add the heavy cream and increase the heat to medium. Let the mixture simmer for 10 to 15 minutes, stirring occasionally until it thickens and turns a golden color. Expect the mixture to foam during cooking; this will settle as it cools. Stir 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 set caramel and shortbread from the pan using the parchment paper. Slice in half lengthwise, then cut each half into 10 equal bars, making 20 bars total.
- Dip in Chocolate: Melt the sugar-free chocolate chips in a microwave-safe bowl or double boiler. Dip each bar individually into the melted chocolate, coating them completely. Place the coated bars on wax or parchment paper and refrigerate until the chocolate is fully set.
Notes
- Sweeteners: Allulose is preferred for keto caramel because it melts and caramelizes like sugar without crystallizing. You can substitute regular sugar if sugar-free is not required.
- Salted vs. Unsalted Butter: Salted butter enhances flavor in both shortbread and caramel layers. If using unsalted butter, add a pinch of salt to balance the taste.