Our Homemade Twix Candy Bar is Keto Approved!

  • on May 12, 2020


yield: 7 SERVINGS

prep time: 30 MINUTES

cook time: 5 MINUTES

total time: 35 MINUTES

The classic chocolate-covered caramel and cookie candy bar, but turned into a delicious keto treat.


Caramel Filling:

  • 2 tablespoons butter
  • 2 tablespoons almond butter
  • 2 teaspoons brown Swerve
  • 2 tablespoons caramel syrup (I used ChocZero)
  • 1 teaspoon vanilla extract

Shortbread Cookie:

  • 1/2 cup almond flour
  • 2 teaspoons coconut flour
  • 2 tablespoons Swerve granular
  • 3 tablespoons butter, softened NOT melted
  • 1 teaspoon vanilla extract

Melted Chocolate Coating:

  • 1/2 cup milk ChocZero chocolate chips
  • 1/2 cup dark ChocZero chocolate chips



To make the caramel filling:

Over low-medium heat, add all caramel ingredients to a small saucepan and whisk for about 2-3 minutes, until butters have melted and the Swerve has dissolved. Once everything has melted, pour into a small dish and set aside to cool off and thicken. The longer the caramel sits, the thicker it will get.


To make the shortbread cookies:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.


In a mixing bowl, add all shortbread ingredients. **Reminder, you do NOT want your butter melted – just softened.


With a pastry blender or fork, mix all ingredients together to form a ball of dough.


Place dough in between two pieces of parchment paper and roll out with a rolling pin. You want your shortbread cookies to be about 1/4″ thick and 1″x3″ in size, a little wider than a traditional Twix bar. If desired, use a pizza cutter to get perfectly straight lines when cutting.


Carefully pick up the shortbread dough slices with a spatula and place on the baking sheet. Bake for 5 minutes on the lowest rack to avoid cookies turning brown. Remove shortbread cookies from the oven after 5 minutes and let cool completely before transferring to a cooling rack.


Assembling the keto Twix bar:

Once cookies are completely cooled on the cooling rack, you can add the caramel layer. Scoop the caramel filling with a spoon and gently spread over cookies.


Add the chocolate chips to a small bowl and melt in the microwave for 15 seconds and stir. If chocolate is not melted, place back in the microwave for another 15 seconds until completely melted.


Place cookie rack on top of a glass casserole dish so any excess chocolate will just drip down the edges and fall into the casserole dish for easy clean-up. Now just drizzle the melted chocolate over the candy bar. I went with just enough chocolate to coat, but you can use as much or as little as desired.


Place rack with the casserole dish in the refrigerator to let the chocolate cool for 20 minutes or until chocolate has completely hardened.


Enjoy! These keto candy bars are best stored in an airtight container in the refrigerator.


Yield: 7 bars, Serving Size: 1 bar
Amount Per Serving: Calories: 185, Total Carbohydrates: 15.5g, Fiber: 8g, Sugar Alcohols: 4.5g, Net Carbohydrates: 3g, Total Fat: 16g, Protein: 3g

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