Who needs sugar-loaden candy when you can have these Twix-inspired Keto bars with only 2g net carbs per bar? Low Carb & Delicious!
The first step is to make the crunchy cookie base that's essential for this recipe.
Preheat your oven to 350°F/180°C.
Start by mixing all of the ingredients for the cookie base in a large bowl.
Knead the mass with your hands until you get a smooth dough.
Place the dough between two sheets of parchment paper and roll out the dough until it's approx. 1cm or 0.4" thick.
Use a knife to cut out rectangularly shaped cookies that are approx. 0.8" x 3.2" or 2cm x 8cm.
You may have to roll out the dough two or three times to achieve this.
Carefully place the cookies on a baking tray lined with parchment paper.
Bake the cookies in your preheated oven for approx. 6-7 minutes.
Keep an eye on the cookies, in my experience almond flours tends to burn faster than wheat flour!
Let the cookies cool down completely while you prepare the "caramel" for the keto Twix bars.
In a middle-sized bowl, mix all of the ingredients for the caramel layer until you get a smooth mass.
The amounts given on the recipe card are enough for one layer of "caramel" on top of the cookies, if you wish to have a thicker layer, you may want to double the amounts for the caramel layer.
(This won't affect the carbs too much.)
Spread the caramel on top of the cookies using a spoon.
If the "caramel" is still too "runny" wait a couple of minutes until the butter has hardened up a bit.
The mass will be a bit thicker in consistency and thus easier to spread on the cookies.
Place the caramel-covered cookies in your freezer for 20-30 minutes.
While the cookies chill in the freezer, melt the sugar-free chocolate using a double boiler.
Optional: Dip the bottom of the "naked" Twix bars in the melted chocolate, place them on an even surface and back in your freezer to make a bottom chocolate layer as well.
In my opinion, this step isn't necessary and mostly for beautification purposes and not doing it won't affect the taste much.
I did it because I also have to keep my photographs in mind when creating these recipes but if I wouldn't take any pictures, I'd skip this step as well. 🙂
Once the "caramel" layer is completely solid, take the naked Twix bars out of the freezer and place them on a baking rack with a sheet of parchment paper beneath it.
Pour the melted chocolate over the bars until fully covered.
Use a spoon to evenly distribute the chocolate over the bars.
Tip: I usually collect the chocolate drips from the parchment paper after it's hardened up and reuse it for other recipes.
Place the Twix bars either in your fridge or your freezer and chill until the chocolate has fully hardened.
Once the chocolate has hardened you can go ahead and enjoy your keto-friendly, homemade Twix bars!
Store in your fridge covered with plastic wrap or in an air-tight container for up to a week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 bar (approx. 1oz/28g)
Servings 8
- Amount Per Serving
- Calories 155
- % Daily Value *
- Total Fat 13.5g21%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 1.3g6%
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
The first step is to make the crunchy cookie base that's essential for this recipe.
Preheat your oven to 350°F/180°C.
Start by mixing all of the ingredients for the cookie base in a large bowl.
Knead the mass with your hands until you get a smooth dough.
Place the dough between two sheets of parchment paper and roll out the dough until it's approx. 1cm or 0.4" thick.
Use a knife to cut out rectangularly shaped cookies that are approx. 0.8" x 3.2" or 2cm x 8cm.
You may have to roll out the dough two or three times to achieve this.
Carefully place the cookies on a baking tray lined with parchment paper.
Bake the cookies in your preheated oven for approx. 6-7 minutes.
Keep an eye on the cookies, in my experience almond flours tends to burn faster than wheat flour!
Let the cookies cool down completely while you prepare the "caramel" for the keto Twix bars.
In a middle-sized bowl, mix all of the ingredients for the caramel layer until you get a smooth mass.
The amounts given on the recipe card are enough for one layer of "caramel" on top of the cookies, if you wish to have a thicker layer, you may want to double the amounts for the caramel layer.
(This won't affect the carbs too much.)
Spread the caramel on top of the cookies using a spoon.
If the "caramel" is still too "runny" wait a couple of minutes until the butter has hardened up a bit.
The mass will be a bit thicker in consistency and thus easier to spread on the cookies.
Place the caramel-covered cookies in your freezer for 20-30 minutes.
While the cookies chill in the freezer, melt the sugar-free chocolate using a double boiler.
Optional: Dip the bottom of the "naked" Twix bars in the melted chocolate, place them on an even surface and back in your freezer to make a bottom chocolate layer as well.
In my opinion, this step isn't necessary and mostly for beautification purposes and not doing it won't affect the taste much.
I did it because I also have to keep my photographs in mind when creating these recipes but if I wouldn't take any pictures, I'd skip this step as well. 🙂
Once the "caramel" layer is completely solid, take the naked Twix bars out of the freezer and place them on a baking rack with a sheet of parchment paper beneath it.
Pour the melted chocolate over the bars until fully covered.
Use a spoon to evenly distribute the chocolate over the bars.
Tip: I usually collect the chocolate drips from the parchment paper after it's hardened up and reuse it for other recipes.
Place the Twix bars either in your fridge or your freezer and chill until the chocolate has fully hardened.
Once the chocolate has hardened you can go ahead and enjoy your keto-friendly, homemade Twix bars!
Store in your fridge covered with plastic wrap or in an air-tight container for up to a week.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
