Keto Twix Bars

A rich, low-carb homemade Twix-style treat with a buttery almond shortbread base, gooey peanut-butter caramel layer, and smooth sugar-free chocolate topping. Perfect when you want something sweet without the traditional sugar and flour.

Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 1–2 hours
Total Time: About 1½–2 hours
Yield: 12–16 bars

Ingredients

Almond Shortbread Base

• 1½ cups packed fine blanched almond flour
• 3 tablespoons butter, melted
• 2 tablespoons sugar-free maple syrup
• 1 teaspoon vanilla extract
• ¼ cup monk fruit sweetener
• Pinch of salt

Peanut Butter Caramel Layer

• ⅔ cup creamy peanut butter
• ⅓ cup sugar-free maple syrup
• ¼ cup butter
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup monk fruit sweetener

Chocolate Layer

• ¾ cup sugar-free chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Prepare the pan

Lightly spray an 8×8-inch baking pan or similar-sized pan with nonstick spray. For easier removal, line the pan with parchment paper, leaving some paper hanging over the sides.

A slightly larger pan can be used if you prefer thinner Twix bars.

2. Make the shortbread base

Preheat your oven to 350°F (175°C).

In a bowl, combine the almond flour, monk fruit sweetener, and salt.

Add the melted butter, sugar-free maple syrup, and vanilla. Stir until a soft, slightly crumbly dough forms.

Press the mixture firmly and evenly into the prepared pan. Use the back of a spoon or your fingers to compact it into an even layer.

Bake for 10 minutes, or until the edges are lightly golden.

Remove from the oven and allow the crust to cool completely.

3. Make the peanut butter caramel

While the crust cools, add the peanut butter, sugar-free maple syrup, butter, monk fruit sweetener, vanilla, and salt to a small saucepan.

Heat over low to medium-low heat, stirring constantly.

Continue cooking for about 3–5 minutes, until the butter has melted and the mixture is smooth, glossy, and well combined.

Don’t let the mixture boil aggressively. Keep the heat low so the peanut butter doesn’t scorch.

Remove from the heat and let it cool for a few minutes.

4. Add the caramel layer

Pour the warm peanut butter caramel over the cooled shortbread.

Spread it evenly with a spatula.

Place the pan in the refrigerator for 30–45 minutes, or until the caramel layer has firmed up.

5. Make the chocolate topping

Place the sugar-free chocolate chips and coconut oil in a microwave-safe bowl.

Microwave in 15–20 second intervals, stirring well between each interval, until completely smooth.

Alternatively, melt them gently over a double boiler.

6. Add the chocolate

Pour the melted chocolate over the chilled peanut butter layer.

Spread it into an even layer with a spatula.

Return the pan to the refrigerator and chill for at least 30–60 minutes, until the chocolate is completely set.

7. Slice and serve

Once firm, lift the bars from the pan using the parchment paper.

Let them sit at room temperature for 5–10 minutes before cutting. This helps prevent the chocolate from cracking.

Use a sharp knife to cut into 12–16 bars or squares.

Storage

Store the Keto Twix bars in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage. Allow frozen bars to thaw in the refrigerator before serving.

Keto Tip

For the lowest-carb version, use unsweetened natural peanut butter, sugar-free maple syrup with minimal net carbs, and sugar-free chocolate sweetened with erythritol, stevia, or monk fruit. Check the labels because different brands can vary significantly in carbohydrates.