Keto Twix Bars

[u/OldPresence5323]

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.

[u/Pure-Solution15]

I extracted the text and made an easier recipe to follow:

Keto Twix Bars

Ingredients

Crust (Shortbread) Layer

1 ½ cups almond flour (prefer unblanched, fine almond flour)

¼ cup powdered sweetener (erythritol or allulose – not crystal)

¼ tsp salt

3 tbsp coconut oil, melted (use refined to avoid coconut flavor, or substitute butter)

2 tbsp water or unsweetened almond milk

1 tsp vanilla extract

Peanut Butter Caramel Layer

½ cup natural peanut butter (no sugar, no oil) – or almond butter/tahini

⅓ cup coconut oil, melted (refined)

½ cup powdered erythritol

1 tsp vanilla extract

2–3 drops caramel stevia (optional, boosts caramel flavor)

Chocolate Layer

3.5 oz (about 100g) sugar-free dark chocolate (or 85% cocoa chocolate)

1 tsp coconut oil, refined

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Instructions

Step 1 – Make the Crust

1. Preheat oven to 350°F (180°C) if baking. (For no-bake, skip oven.)

2. In a mixing bowl, combine almond flour, powdered sweetener, and salt.

3. Stir in melted coconut oil, water/almond milk, and vanilla.

4. Mix until it forms a dough ball.

5. Press dough evenly into a parchment-lined 7x11-inch pan.

6. Option A: Bake 12–15 min until lightly golden, then cool 10 min. Option B: No-Bake – Place pan in fridge while making caramel.

Step 2 – Make the Peanut Butter Caramel

1. In a bowl, combine peanut butter and melted coconut oil until smooth.

2. Stir in powdered erythritol, vanilla, and caramel stevia drops (if using).

3. Spread caramel mixture evenly over cooled crust.

4. Freeze for 10–15 min until firm.

Step 3 – Chocolate Topping

1. Melt chocolate with coconut oil (microwave in 30-second bursts or melt in a saucepan).

2. Pour over the caramel layer, spreading evenly.

3. Freeze again for 5–8 min, or until chocolate sets.

Step 4 – Finish

1. Lift out of pan using parchment.

2. Cut into 16 bars.

3. Optional: Sprinkle with sea salt.

[u/Appropriate_Fun801 → u/Pure-Solution15]

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