This is a low carb version of one of my favorite candy bars, Twix. They released a dark chocolate version a couple years ago but I never got a chance to try it, so I sought to make my own keto Twix bars. Cookie bars, caramel and dark chocolate. So good!
I love, love, love a good candy bar but they’re far from being low carb. Laden with sugars and carbs, the traditional candy bar simply doesn’t fit into a low carb diet. While many companies are starting to produce similar treats, I doubt we’ll ever get a low carb version of the classics. What’s a candy lover supposed to do? Make it yourself!
I’ll admit these bars were a little challenging to create, only because my baking skills aren’t the greatest, but they’re definitely not impossible. I found the chocolate covering to be the most difficult but there are alternate methods if you’re looking to simplify the process. For one, you could simply make this into a layered cookie sheet and cut out slices out. There are also candy bar molds that make it easier for you to assemble. Of course, a big bowl of melted chocolate and a cooling rack is all you really need to robe the bars in chocolate.
What’s a candy lover supposed to do? Make it yourself!
I used xylitol as the base sweetener for the caramel. I’ve found this to keep the caramel soft chewy (it works great as pralines too!). But I do know people prefer not to keep it in the house due to its toxicity to pets. While I’ve yet to try alternatives, I’ve heard allulose might be a good option. If you try a allulose version of caramel and it works out, let me know!
Lastly, I made these bars full size, but I’d recommend making them in mini sized versions. First it reduces the total amount of calories and carbs your consuming (I estimated 9-10 net carbs per bar) and easier to portion out instead of relying on your will power not to eat the whole thing. Whichever route you take, I’m sure you will enjoy every last bite.
Keto Twix Bars
- 1.5 cup almond flour
- 4 oz butter melted
- 1 tbsp granulated sweetener @lakantosweetener
- 1 tsp vanilla extract
- 1 pinch salt
- 1/3 cup granulated sweetener @lakantosweetener
- 1/3 cup Xylitol
- 6 oz heavy cream
- 5 oz butter
- 1/2 tsp vanilla extract
- 1 pinch salt
- 20 oz Lily's Sweet Chocolate Dark Chocolate Baking Bars
- Mix all ingredients and knead until smooth. Press into rectangular 1/2 inch dough (length should be the size of candy bar). Refrigerate for an hour.
- Cut dough into 8 candy bar sized cookies. Using the tip of a fork, lightly prick several holes on the top of the dough.
- Bake at 350F for 10 minutes. Let cool completely.
- Combine 4 oz of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
- Add the vanilla.
- Cook until it is a deep golden brown (about 20 min). As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the additional 1 oz butter and salt. Stir until smooth and cool for 10 minutes.
- Pour caramel onto parchment paper, and cool in fridge for about 30 minutes.
Assemble Candy Bars
- Cut caramel into cookie sized strips and place on top of cookies.
- Melt chocolate using a double broiler method, until smooth.
- Over a cooling rack, pour melted chocolate on top of bars. Reserve extra chocolate. Cool in fridge till set.
- Remove bars from rack (I used a little heat to release the bottom), and dip the bottom of bars in re-warmed reserved chocolate. Return to fridge till fully set.