This Keto Twix Bar is an easy low-carb treat recipe made with a sweet shortbread crust topped with peanut butter caramel and chocolate. It’s 100% sugar-free and gluten-free and brings only 2 grams of net carbs per serving.
My keto Twix bars are your alternative to the popular store-bought Twix candy bar. It is made of a shortbread almond flour biscuit topped with peanut butter caramel and dark chocolate. I’m sharing here two versions of it with either a no-bake shortbread or an oven-baked one.
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
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.
Pour all the base ingredients into a small mixing bowl.
Stir the mixture with a wooden spatula until it forms a sticky paste.
Press the base into a large pan lined with parchment paper and bake if for 12-15 minutes at 350°F (180°C).
Combine the peanut caramel ingredients in a small mixing bowl.
Spread the peanut caramel mixture on top of the base and freeze it while melting coconut oil and sugar-free chocolate.
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.
Frequently Asked Questions
These Twix bars are very fulfilling keto snacks. One bar, as seen in the picture, contains only 2 grams of net carbs and 178 kcal. As a general rule, 1 bar is enough to fix your sweet tooth and hunger. If you want to decrease carbs and/or calories, cut the whole recipe into 32 bars instead of 16 bars.
To make sure you end up with 16 Twix bars of the same size with this recipe, you must use a 7-inch x 11-inch slice pan (or 9-inch x 9-inch brownie pan) and divide the bars as per the pictures below. If you use a larger pan, you won’t have enough batter to cover the pan with each layer. A smaller pan like a loaf pan would be too small, and you would get fewer bars and therefore more carbs per bar. For fewer carbs, divide the final bars in half again. It will result in thinner Twix bars similar to the store-bought ones but with only 1 gram of net carbs!
More Keto Snack Recipes
If you love keto snacks with a touch of peanut butter, you will also love these keto snack recipes.
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Line a rectangle, 7-inch x 11-inch brownie pan, with parchment paper. Set aside.
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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.
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In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt.
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Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball.
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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.
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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.
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In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth.
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Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired.
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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.
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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.
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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.
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Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer.
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Freeze again for 5–8 minutes or until the chocolate is set.
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Remove from the freezer and use the pieces of parchment paper to easily lift out the bar from the pan.
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Cut the whole bar into 16 Twix bars. Look at my post above for a picture on how to cut into 16 even bars.
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Serve with a pinch of salt on top of the bar if desired.
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: 1 Twix barCalories: 172.1 kcal (9%)Carbohydrates: 3.9 g (1%)Fiber: 1.6 g (7%)Net Carbs: 2.3 gProtein: 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%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
