There is nothing better than a sweet treat on a cold winter afternoon. You do not have to give up your favorite candy bars to stay healthy. These keto twix bars deliver all the flavor without any of the sugar.
This recipe is a total game changer for your healthy reset journey. It is simple, fresh, and surprisingly easy to make at home. Your whole family will love these tender, golden bars.
What Makes This Recipe Special
These bars are perfect for busy families who want a better-for-you snack. The shortbread base is buttery and crisp. The caramel layer stays soft and gooey thanks to the allulose. It is a guilt-free indulgence that feels like a real treat.
You can whip these up for a weekend project or a kid-approved dessert. They store beautifully in the fridge for a quick bite. This recipe is budget-friendly because it uses simple pantry staples. You will love having these ready to go.
Simple Method
Making these bars comes down to three easy layers. First, you bake the quick almond flour crust. While that cools, you simmer the caramel on the stove. Finally, you melt the silky chocolate for the top. Even a beginner can master this simple process.
What You Need
You likely have most of these simple ingredients in your kitchen right now.
- 2 cups blanched almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup unsalted butter (for caramel)
- 1/2 cup granulated allulose
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1 cup sugar-free dark chocolate chips
- 1 tbsp refined coconut oil
Step-by-Step
- Preheat convection oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, ensuring overhang for easy removal.
- Combine almond flour, erythritol, 1/4 cup melted butter, vanilla, and 1/4 tsp salt in a mixing bowl until a uniform crumbly dough forms.
- Press the dough firmly into the bottom of the prepared pan and bake for 12-15 minutes until edges reach a light golden hue. Remove and cool completely at room temperature.
- In a heavy-bottomed saucepan over medium-low heat, melt 1/2 cup butter and stir in allulose. Whisk continuously for 5-7 minutes as the mixture undergoes caramelization to a deep amber color.
- Slowly whisk in heavy cream and sea salt. Caution: the mixture will steam and bubble vigorously. Simmer for an additional 5-10 minutes until the caramel coats the back of a spoon.
- Pour the hot caramel over the cooled crust and refrigerate or freeze for 60-90 minutes until the caramel layer is firm and no longer tacky.
- In a double boiler or microwave (30-second bursts), melt the sugar-free chocolate chips with coconut oil until the emulsion is smooth and glossy.
- Spread the melted chocolate evenly over the chilled caramel layer. Return to the refrigerator for 30 minutes to allow the chocolate to set.
- Using the parchment overhang, lift the block onto a cutting board. Using a heated sharp knife, slice into 16 uniform rectangular bars.
Best Ways to Enjoy It
Serve these bars chilled for the best texture. They pair perfectly with a hot cup of coffee or tea. You can also serve them with a cold glass of almond milk. They are great for after-school snacks or a late-night treat.
How to Store Leftovers
Keep your keto twix bars in an airtight container in the fridge. They will stay fresh and delicious for up to two weeks. You can also freeze them for longer storage. Just wrap them individually in parchment paper first. Thaw for a few minutes before eating for a perfect bite.
Tips for Best Results
- Do not skip the parchment paper for easy removal.
- Use allulose for the caramel to keep it soft and silky smooth.
- Make sure the crust is completely cool before adding the caramel.
- Whisk the caramel constantly to avoid burning the delicate butter.
- For a winter twist, add a pinch of cinnamon to the crust.
- Use a warm knife to get perfectly clean slices every time.
- Freeze the bars for 10 minutes before cutting for extra stability.
Ways to Switch It Up
- Sprinkle flaky sea salt on top of the chocolate layer.
- Swap dark chocolate for sugar-free milk chocolate for a milder taste.
- Add a layer of chopped pecans over the caramel for extra crunch.
- Use coconut oil in the crust for a dairy-free base option.
Common Questions
Can I use erythritol for the caramel?
It is best to use allulose for the caramel layer. Erythritol tends to crystallize and become grainy when it cools down. Allulose keeps the caramel smooth and gooey.
How do I know when the caramel is done?
The caramel is ready when it reaches a deep amber color. It should also coat the back of a spoon thickly. Be careful not to overcook it or it may become too hard.
I hope these keto twix bars bring a little sweetness to your winter. They are the perfect way to enjoy a treat while staying on track. Happy baking!
— Lidia
Ingredients
- 2 cups blanched almond flour
- 1/4 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp sal t
- 1/2 cup unsalted butter (for caramel)
- 1/2 cup granulated allulose
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- 1 cup sugar -free dark chocolate chips
- 1 tbsp refined coconut oil
Instructions
- Preheat convection oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper, ensuring overhang for easy removal.
- Combine almond flour, erythritol, 1/4 cup melted butter, vanilla, and 1/4 tsp salt in a mixing bowl until a uniform crumbly dough forms.
- Press the dough firmly into the bottom of the prepared pan and bake for 12-15 minutes until edges reach a light golden hue. Remove and cool completely at room temperature.
- In a heavy-bottomed saucepan over medium-low heat, melt 1/2 cup butter and stir in allulose. Whisk continuously for 5-7 minutes as the mixture undergoes caramelization to a deep amber color.
- Slowly whisk in heavy cream and sea salt. Caution: the mixture will steam and bubble vigorously. Simmer for an additional 5-10 minutes until the caramel coats the back of a spoon.
- Pour the hot caramel over the cooled crust and refrigerate or freeze for 60-90 minutes until the caramel layer is firm and no longer tacky.
- In a double boiler or microwave (30-second bursts), melt the sugar-free chocolate chips with coconut oil until the emulsion is smooth and glossy.
- Spread the melted chocolate evenly over the chilled caramel layer. Return to the refrigerator for 30 minutes to allow the chocolate to set.
- Using the parchment overhang, lift the block onto a cutting board. Using a heated sharp knife, slice into 16 uniform rectangular bars.
