Homemade Keto Twix bars 2G NET CARBS
Almond flour shortbread
- 1 1/2 cup Almond Flour
- 1/4 cup Sugar-free powdered sweetener (NOT crystal! check notes to make your own)
- 1/4 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
- 1/2 cup Natural Peanut butter no added sugar, no added oil, fresh runny jar
- 1/3 cup Coconut oil melted, use refined coconut for NO coconut flavor
- 1/2 cup powdered erythritol (NOT crystal! check notes to make your own)
- 1 teaspoon vanilla
- 2–3 drops caramel stevia drops – optional, to boost sweetness and add caramel flavor
- 3.5 oz Sugar-free Dark Chocolate or 85% cocoa chocolate
- 1 teaspoon Coconut oil use refined coconut for NO coconut flavor
- a pinch sea salt
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). 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 are able to 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 simply 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, look at my post above for a picture on how to cut into 16 even bars.
Serve with a pinch of salt on top of the bar if desired.
Store the bars in the fridge for up 10 days in an airtight container or freeze and defrost 1 hour before eating on the counter at room temperature.
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.