Description
These Keto Twix Bars feature a buttery almond flour shortbread crust, a rich sugar-free caramel layer, and a silky chocolate topping. They taste just like the classic candy bar but are low carb, keto-friendly, and completely irresistible.
Ingredients
For the Shortbread Layer:
1 1/2 cups almond flour
1/4 cup powdered allulose
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
For the Sugar-Free Caramel:
1/2 cup butter
1/2 cup heavy cream
1/3 cup allulose
1 teaspoon vanilla extract
Pinch of salt
For the Chocolate Topping:
1 cup sugar-free chocolate chips
2 tablespoons coconut oil
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl combine almond flour, powdered allulose, melted butter, and vanilla until a dough forms.
3. Press evenly into the prepared pan.
4. Bake for 10 to 12 minutes until lightly golden. Allow to cool.
5. For the caramel, combine butter, heavy cream, allulose, and salt in a saucepan over medium heat.
6. Cook while stirring frequently for 10 to 12 minutes until thickened and caramel-colored.
7. Remove from heat and stir in vanilla extract.
8. Pour caramel over cooled shortbread and refrigerate for 30 minutes.
9. Melt sugar-free chocolate chips and coconut oil until smooth.
10. Spread chocolate evenly over the caramel layer.
11. Refrigerate for 1 to 2 hours until fully set.
12. Slice into bars and serve.
Notes
Allow bars to come to room temperature for 10 minutes before slicing for cleaner cuts.
Store refrigerated for the best texture.
Use a sharp knife wiped clean between cuts.
Bars can be frozen for up to 3 months.
For extra flavor sprinkle flaky sea salt over the chocolate layer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 2g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 38mg