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Our Homemade Twix Candy Bar is Keto Approved!

Keto Twix Candy Bar

yield: 7 SERVINGS

prep time: 30 MINUTES

cook time: 5 MINUTES

total time: 35 MINUTES

Ingredients

Caramel Filling:

Shortbread Cookie:

Melted Chocolate Coating:

Directions

1

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.

2

To make the shortbread cookies:

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

3

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

4

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

5

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.

6

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.

7

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.

8

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.

9

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.

10

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

11

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

Nutritional Information

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

Brought to you by Hip2Keto.
More Keto Desserts
4 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.8 / 5 ratings
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pouring chocolate for keto twix bar

Craving some candy?

Let me introduce you to our keto version of a Twix bar. Yes, KETO Twix!

I had to take a moment all to myself to sit and just enjoy every bite of this bar. It’s THAT good. This chocolate-covered cookie and caramel bar curbed every craving and is sure to satisfy any sweet tooth!

holding keto twix candy bar

Thanks to ChocZero chocolate chips, we created this classic candy bar while keeping our sugar intake down. The original Twix Candy bar is filled with a whopping 28g of sugar – however, our keto Twix candy bar has ZERO sugar and only 3 Net Carbs per bar!

ChocZero No Sugar Added chocolate chip bags with bowl

Hip Recipe Tips:

    • You’ll want to make the keto caramel filling first since it takes a while to completely cool and thicken.
    • Though it will require a little patience, the shortbread cookies for the base of the candy bar will also need to cool completely before assembling. They firm up nicely once they’re cool.
    • Aside from just using a traditional keto sugar substitute, I’ve added in ChocZero caramel syrup to provide a little more depth to the sweet flavor.
    • Personally, I found it easier to drizzle the melted chocolate over the candy bar instead of dipping them. Plus, this allows you to gauge how much or how little chocolate you want on your bar. But if you’d like to give dipping a try, go for it!

shortbread cookies on baking sheet

pouring caramel syrup into pan

twix candy bars being assembled

spreading caramel filling on shortbread cookie

pouring melted chocolate over shortbread cookie bars

keto twix candy bars on plate with ChocZero in background


Print

Keto Twix Candy Bar

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.

Ingredients

Caramel Filling:

Shortbread Cookie:

Melted Chocolate Coating:

Directions

1

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.

2

To make the shortbread cookies:

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

3

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

4

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

5

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.

6

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.

7

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.

8

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.

9

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.

10

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

11

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

Nutritional Information

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

Brought to you by Hip2Keto.

choc zero twix bar

The recipe has been perfected for your enjoyment!

This keto Twix candy bar recipe has been through our test kitchen more than 5 times! We always want to make sure when we put a recipe out there for all you keto lovers, we have the best of the best.

keto twix bars on plate

Give these delectable keto-friendly bars a try and let us know what you think!


Try out this easy keto chocolate chip bread.

Join The Discussion

Comments 4

  1. yonawrites

    Just made this. OMGoodness…it’s delicious. I refrigerated the shortbread and “caramel” on top overnight because I was too tired to deal with melting chocolate. What I will say is that refrigerating the bars before you add the chocolate means you can skip the drizzle-rack step because the caramel is cold and the hot chocolate doesn’t get all messy and run. It stays in place and you can gently spread it. Just put the shortbread on a pan lined with parchment before putting in fridge.

    I had a few scares (had to cook my shortbread a bit longer) and subbed Walden Farms caramel syrup for the ChocZero syrup ( but heated it too long. Some of the butter separated and wouldn’t mix together, BUT I drained it and what I was left with was a very tasty spreadable “caramel”). I had to subtract 1TB of butter from calculations because of this. I subbed Simply Lite milk and dark chocolate bars from Trader Joes (1 square of milk and dark melted together for each Twix bar) for the choc chips. This recipe is now one of my favorites. I will make this over and over again. I really do not want to share. THANKS!!!!!

    • Angie (Hip2Keto Sidekick)

      Hi Yona! I love your feedback ❤ Great idea to let it sit overnight. I’m so glad that you loved it!

  2. Josie

    Would I be able to make this nut free using coconut flour and not almond flour? The almond I could replace with tahini I’m thinking

    • Jennifer (Hip Sidekick)

      Coconut flour absorbs a lot more moisture than almond flour, so increasing it would change the full recipe. We have not tried the substitutions. If you do find a good substitution, please let us know!

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