These keto twix bars were quite the experiment, but they turned out really tasty, only not as aesthetic as I wanted them too. But it was the first try and you guys wanted me to share the recipe, so here it is!
Now, the bar mould I used, was quite big, so the macro’s are based on these big bars. You can use a mould that is smaller and it will give you a higher yield in smaller bars.
This post may contain affiliate links, which helps keep this content free. (full disclosure)
This recipe will give you 8 keto twix bars.
Nutrition per portion (1 bar):
Calories: 690 kcal | Carbohydrates: 10g | Fiber: 6g | Net Carbs: 4g |Protein: 12g | Fat: 65 g
For the cookie layer
For the caramel layer
- 8 Tbs butter
- 8 Tbs heavy whipping cream
- 2 tsp granulated erythritol
- 1/4 tsp vanilla extract
- Pinch of Himalayan salt
For the chocolate layer
- 1 cup coconut oil
- 1 cup almond butter
- 4 Tbs raw cacao powder
- 6 Tbs powdered erythritol
- 1/4 tsp vanilla extract
- Preheat the oven to 350 F.
- Prepare the cookie layer first. In a medium sized bowl, add the almond flour, butter, granulated erythritol, egg and salt. Mix everything together until you have a firm cookie batter.
- In a silicon mould for bars , spread a layer of the batter and push it into the mould until you covered 1/3 of the shape.
- Bake in the oven for 20-25 minutes until they are golden brown.
- In the meantime, prepare the caramel sauce.
- In a steel pan, melt the butter on medium heat until it starts to brown. When it’s golden to darker brown, add the heavy whipping cream, granulated erythritol, vanilla extract and pinch of salt. Let it simmer for about 5 minutes until you have a thick creamy caramel sauce.
- When the sauce is thickened set aside to cool down.
- Take the cookies out of the oven an let them cool down for about 10 minutes. Do not take them out of the mould.
- Add a layer of the caramel sauce onto the cookie layer, and place the mould in the fridge for 6 hours or overnight.
6 hours later or the day after:
- Prepare the chocolate layer. In a medium sized steel pan or pot, add the coconut oil, almond butter, raw cacao powder, powdered erythritol and vanilla extract on medium heat. Let everything melt together and stir with a spatula until everything is well incorporated.
- Take the cookie-caramel bars out of the freezer and add a layer of chocolate on top of the caramel layer until fully covered. You will still have chocolate left over to cover the bars later.
- Place back in the fridge until the chocolate is hardened.
- Once the chocolate is hard, take the bars out of the mold and place them on a cookie rack on top of a glass casserole dish or parchment paper 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.
- Place rack with the casserole dish in the refrigerator to let the chocolate cool for 20 minutes or until chocolate has completely hardened.
- If you want to add more chocolate to the bar to cover more, you can, and put the bars back in the fridge.
Enjoy! These keto candy bars are best stored in an airtight container in the refrigerator.
For our Dutch speaking Keto Fans: