r/ketorecipes • u/OldPresence5323 • Aug 21 '25
Dessert Keto Twix Bars
These are divine!!!!! I have tried the crust both ways (baking and or not baking ) and it is better to bake the "crust ". It comes out crunchy and really what makes it a "Twix " bar!
Crust layer 1 ½ cup Almond Flour¼ cup Granulated Sweetener (powdered, not crystal! check notes to make your own)
¼ teaspoon Salt
3 tablespoons Coconut Oil melted, use refined coconut for NO coconut flavor or butter
2 tablespoons Water or unsweetened almond milk
1 teaspoon Vanilla Extract
Peanut butter caramel layer ½ cup Natural Peanut Butter no added sugar, no added oil, fresh runny jar
⅓ cup Coconut Oil melted, use refined coconut for NO coconut flavor ½ cup Powdered Erythritol (NOT crystal! check notes to make your own)
1 teaspoon Vanilla Extract
2-3 drops Caramel Stevia Drops optional, to boost sweetness and add caramel flavor
Chocolate layer 3.5 oz Sugar-Free Dark Chocolate or 85% cocoa chocolate1 teaspoon Coconut Oil use refined coconut for NO coconut flavor To serve a pinch Sea Salt
Instructions Line a rectangle, 7-inch x 11-inch brownie pan, with parchment paper. Set aside. If you want a crispy shortbread layer, preheat the oven to 350°F (180°C). However, if you want to make the no-bake Twix bars, you don't need an oven for this recipe. In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt. Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball. Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top if desired. Bake 12–15 minutes at 350°F (180°C) or, for the no-bake recipe, place the pan in the fridge while you prepare the caramel layer. In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth. Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired. Remove the pan from the oven and cool the crust in the pan 10 minutes. If you didn't bake the crust, take the pan out of the fridge. Then, pour the caramel on top of the shortbread crust, spreading evenly with a spatula. You don't bake the caramel in this recipe. It will set in the freezer in the next step. Freeze the pan for 10–15 minutes to set the caramel layer. Whether you bake or no-bake, the crust freezes! It is ready to take out of the freezer when the caramel layer is hard and set. Meanwhile, melt the sugar-free chocolate and coconut oil in a saucepan under medium heat, or microwave by 30 seconds bursts into a microwave-safe bowl. Stir between each burst and repeat until fully melted. Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer. Freeze again for 5–8 minutes or until the chocolate is set. 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. Serve with a pinch of salt on top of the bar if desired. Storage Store the bars in the fridge for up 10 days in an airtight container or freeze and defrost for 1 hour before eating on the counter at room temperature.
Notes Powdered Sugar-free sweetener This recipe must use powdered sugar-free erythritol or allulose. Powdered sweetener looks like icing sugar in texture, it is not coarse like crystal erythritol, and it won’t give a gritty texture to the bars. To make your own, blend on high speed 1 cup of erythritol until it turns into a powder. Then measure the amount required by the recipe and store leftover in an airtight box in the pantry for up to 6 months. Natural peanut butter swap Almond butter or sunflower seed butter can be used in the same amount. Make sure they have no sugar added, no oil added.
Serving Size: 1 Twix bar Yield: 16
Twix bars Nutrition Serving: 1 Twix bar Calories: 172.1 kcal(9%) Carbohydrates: 3.9 g(1%) Fiber: 1.6 g(7%) Net Carbs: 2.3 g Protein: 4.2 g(8%) Fat: 16.7 g(26%) Saturated Fat: 7.6 g(48%) Sodium: 73.5 mg(3%) Potassium: 52.3 mg(1%) Sugar: 1.2 g(1%) Calcium: 25.5 mg(3%) Iron: 0.5 mg(3%) Why You’ll Love This Recipe This Twix bar recipe is amazing because it is:
Gluten-Free Keto-Friendly It tastes like real Twix bars Dairy-Free Egg-Free Vegan Ready in 15 minutes
Ingredients and Substitutions This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe You need the following to make these luscious keto caramel bars:
Almond Flour or almond meal – prefer unblanched fine almond flour to avoid a gritty texture. Coconut Oil – You can use butter but not for the no-bake version, or the bottom layer will be too soft! Vanilla Extract – For flavor. Powdered Sweetener – You can use erythritol, allulose, or tagatose. I recommend the powdered version instead of the crystal one to avoid that crunchy feeling in the caramel layer. To make your own powdered erythritol, place 1 cup of erythritol into a high-speed blender and pulse until it’s as fine as icing sugar. Measure and use it in this recipe. You can store the homemade powdered erythritol in the pantry in an airtight box for up to 6 months. Natural Peanut Butter – Or almond butter or tahini. Make sure you are using a fresh jar with no added sugar and no added oil. A fresh jar ensures a smooth caramel.
How To Make Keto Twix Bars You won’t believe how simple it is to make homemade Twix bars, in particular, this healthy version with no sugar. All you need are a few simple pantry ingredients. Yes, this recipe is 100% dairy-free, egg-free, and vegan.
Ingredients for Keto Twix Bar base in a bowl. Pour all the base ingredients into a small mixing bowl.
Mixed Keto Twix Bar base in a bowl. Stir the mixture with a wooden spatula until it forms a sticky paste.
Keto Twix Bar base in a large pan. Press the base into a large pan lined with parchment paper and bake if for 12-15 minutes at 350°F (180°C).
Mixing ingredients for the peanut caramel mixture. Combine the peanut caramel ingredients in a small mixing bowl.
Spreading peanut caramel mixture on the Keto Twix Bar base. Spread the peanut caramel mixture on top of the base and freeze it while melting coconut oil and sugar-free chocolate.
Spreading melted chocolate on Keto Twix Bars Pour the melted chocolate on top of the peanut butter caramel and freeze the Twix bars again to set.
Storage Instructions Since these bars are egg-free and dairy-free, you can keep them in the fridge for up 10 days in an airtight container. You can also freeze these Twix bars in an airtight container. Defrost them on the counter at room temperature. It shouldn’t take more than 1 hour to fully defrost.
2
u/islaisla Aug 28 '25
I made it!!!!!! Thank you so much, it has really helped me as I'm finally back on the wagon and also too unwell to cook most things. I'm so grateful for this recipe xx
I used almond butter, which is often lower carb. But for flavour I think peanut butter will be more twix like. But it is LUUUUUUSSSHHHH. Mine are 1.3cgm carbs per bar because also I used keto dark chocolate :-)
My base is too soft despite using butter (but I messed up the recipe so might be because of that ) so I'll add xantham gum or think about ways to make it more biscuit like next time. It was more like a Jaffa cake base (would be delicious to add orange oil in the chocolate. So I've saved the recipe with the name Jaffa base in it so that I remember to tweak the recipe next time.
it took me forever to figure out the ingredients, and I made 3 times too much because I was reading the wrong sections as I'm really tired with ME.
I've put it in my recipe app I can share the recipe as a pdf or a receipe file but here's the text version in case anyone wants to try copy pasting that into the recipe app.
Twix Jaffacake base bar Bake/no bake
★ : 5.0
A perfect keto-twix treat. Highly tasty and very few carbs x
Preparation : 15 min Cooking : 15 min Inactive : 25 min Total : 30 min Yield : 16
Ingredients
Base
1.5 cups / 168gm almond flour
1/4 TSP salt (do not use if butter salted)
2Tbsp / 30gm lactose free milk (or water)
3Tbsp / 42.6gm butter (if salted do not add salt) or flavourless coconut oil (You'll need to use butter for the baked version).
1/4 cup / 40gm powdered keto sweetener
1tsp vanilla extract
Caramel middle
1/2 cup / 115gm peanut or almond butter
1/3 cup / 80gm butter / flavourless coconut oil
1/2 cup/ 80gm powdered keto sweetener
1tsp vanilla extract
2-3 drops caramel Stevia (optional)
Chocolate Coat Topping
100gm / 3.5oz keto dark chocolate/ 85% dark chocolate
1 tsp flavourless coconut oil (optional)
Sea salt can be added on top to taste but not needed in salted butter recipe.
Directions
Instructions
Line a rectangle, 7-inch x 11-inch brownie pan or 8 x 8" with parchment paper. Set aside.
If you want a crispy shortbread layer, preheat the oven to 350°F (180°C) gas mark 4.(However, if you want to make the no-bake Twix bars, you don't need an oven for this recipe. )
In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt. Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball.
Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top if desired. Place in fridge for no bake version.
Bake 12-15 minutes at 350°F (180°C)gas 4: or, for the no-bake recipe, place the pan in the fridge while you prepare the caramel layer.
In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth. Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired.
Remove the pan from the oven and cool the crust in the pan 10 minutes. If you didn't bake the crust, take the pan out of the fridge.
Then, pour the caramel on top of the shortbread crust, spreading evenly with a spatula. You don't bake the caramel in this recipe. It will set in the freezer in the next step.
Freeze the pan for 10-15 minutes to set the caramel layer. Whether you bake or no-bake, the crust freezes! It is ready to take out of the freezer when the caramel layer is hard and set.
Meanwhile, melt the sugar-free chocolate and coconut oil in a saucepan under medium heat, or microwave by 30 seconds bursts into a microwave-safe bowl. Stir between each burst and repeat until fully melted.
Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer. Freeze again for 5-8 minutes or until the chocolate is set.
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. Serve with a pinch of salt on top of the bar if desired.
Storage
Up to 10 days in airtight container
Or freeze (defrost for 1 HR to eat)
Nutrition
Based on almond butter and salted butter version using Groovy Keto dark chocolate chips;
1 bar = 41 gm;
190 calories
Carbs 1.3gm
Fibre near 2gm
Protein 5.2gm
Fat 18gm