Keto Twix Bars (2g Net Carbs)
By Carine Claudepierre
Published on 01/05/2025
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This Keto Twix Bar is an easy low-carb treat recipe made with a sweet shortbread crust topped with peanut butter caramel and chocolate. It’s 100% sugar-free and gluten-free and brings only 2 grams of net carbs per serving.
My keto Twix bars are your alternative to the popular store-bought Twix candy bar. It is made of a shortbread almond flour biscuit topped with peanut butter caramel and dark chocolate. I’m sharing here two versions of it with either a no-bake shortbread or an oven-baked one.
Why You’ll Love This Recipe
This Twix bar recipe is amazing because it is:
- Gluten-Free
- Keto-Friendly
- It tastes like real Twix bars
- Dairy-Free
- Egg-Free
- Vegan
- Ready in 15 minutes
Ingredients and Substitutions
You need the following to make these luscious keto caramel bars:
- Almond Flour or almond meal – prefer unblanched fine almond flour to avoid a gritty texture.
- Coconut Oil – You can use butter but not for the no-bake version, or the bottom layer will be too soft!
- Vanilla Extract – For flavor.
- Powdered Sweetener – You can use erythritol, allulose, or tagatose. I recommend the powdered version instead of the crystal one to avoid that crunchy feeling in the caramel layer. To make your own powdered erythritol, place 1 cup of erythritol into a high-speed blender and pulse until it’s as fine as icing sugar. Measure and use it in this recipe. You can store the homemade powdered erythritol in the pantry in an airtight box for up to 6 months.
- Natural Peanut Butter – Or almond butter or tahini. Make sure you are using a fresh jar with no added sugar and no added oil. A fresh jar ensures a smooth caramel.
How To Make Keto Twix Bars
You won’t believe how simple it is to make homemade Twix bars, in particular, this healthy version with no sugar. All you need are a few simple pantry ingredients. Yes, this recipe is 100% dairy-free, egg-free, and vegan.
Pour all the base ingredients into a small mixing bowl.
Stir the mixture with a wooden spatula until it forms a sticky paste.
Press the base into a large pan lined with parchment paper and bake if for 12-15 minutes at 350°F (180°C).
Combine the peanut caramel ingredients in a small mixing bowl.
Spread the peanut caramel mixture on top of the base and freeze it while melting coconut oil and sugar-free chocolate.
Pour the melted chocolate on top of the peanut butter caramel and freeze the Twix bars again to set.
Storage Instructions
Since these bars are egg-free and dairy-free, you can keep them in the fridge for up 10 days in an airtight container. You can also freeze these Twix bars in an airtight container. Defrost them on the counter at room temperature. It shouldn’t take more than 1 hour to fully defrost.
Frequently Asked Questions
These Twix bars are very fulfilling keto snacks. One bar, as seen in the picture, contains only 2 grams of net carbs and 178 kcal. As a general rule, 1 bar is enough to fix your sweet tooth and hunger. If you want to decrease carbs and/or calories, cut the whole recipe into 32 bars instead of 16 bars.
To make sure you end up with 16 Twix bars of the same size with this recipe, you must use a 7-inch x 11-inch slice pan (or 9-inch x 9-inch brownie pan) and divide the bars as per the pictures below. If you use a larger pan, you won’t have enough batter to cover the pan with each layer. A smaller pan like a loaf pan would be too small, and you would get fewer bars and therefore more carbs per bar. For fewer carbs, divide the final bars in half again. It will result in thinner Twix bars similar to the store-bought ones but with only 1 gram of net carbs!
More Keto Snack Recipes
If you love keto snacks with a touch of peanut butter, you will also love these keto snack recipes.
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Keto Twix Bars
Ingredients
Almond flour shortbread
- 1 ½ cup Almond Flour
- ¼ cup Granulated Sweetener (powdered, not crystal! check notes to make your own)
- ¼ 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
- ½ cup Natural Peanut Butter no added sugar, no added oil, fresh runny jar
- ⅓ cup Coconut Oil melted, use refined coconut for NO coconut flavor
- ½ cup Powdered Erythritol (NOT crystal! check notes to make your own)
- 1 teaspoon Vanilla Extract
- 2-3 drops Caramel Stevia Drops optional, to boost sweetness and add caramel flavor
Chocolate layer
- 3.5 oz Sugar-Free Dark Chocolate or 85% cocoa chocolate
- 1 teaspoon Coconut Oil use refined coconut for NO coconut flavor
To serve
- a pinch Sea Salt
Instructions
- 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). However, 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 can 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, 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.
Storage
- Store the bars in the fridge for up 10 days in an airtight container or freeze and defrost for 1 hour before eating on the counter at room temperature.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Made as written for a game night group of 20 people and it was a hit with everyone – those on a special diet and those that can eat anything! Thank you for a great recipe.
This was amazing and so easy. I used stevia in the crust and in place of powdered sweetener used protein powder with stevia.
Hi Carine,
Thanks for the great recipe!
I have some bakers unsweetened chocolate I would like to use so I need to add sweetener. Any idea how much sweetener per, say, ounce of chocolate? Or any other ratio?
Thanks
Lovely and tasty and its great that your recipes convert to metric too
This was an AMAZING recipe! I accidentally put more caramel-flavored stevia in the caramel layer, but they still turned out great! Will definitely be making these again. Thanks a lot for sharing, Carine! 🙂
All I tasted was coconut
The recipe says use refined coconut for NO coconut flavor! If it taste like coconut, its because you used unrefined coconut oil, it has a strong coconut flavor. Also, the base as a butter option. Enjoy, XOXO Carine
These are delicious! I can’t say I see nice thick layers like your sample photo, but it doesn’t matter – they’re delicious! I finally found a Keto dessert that doesn’t taste strange from sugar-“alternatives!” Thank you!!
I am so you enjoy these twix bars too! I would recommend using a smaller pan to make them thicker. I love to use a slice pan 7 inches x 11 inches instead of a square 9 inches pan. Enjoy the recipes on the blog, XOXO Carine
This is an amazing recipe!
Easy to make and again very nice.
This recipe is AWESOME! Love love love it! The only thing I would do different is lessen the sweetener in the peanut butter/Caramel layer. But otherwise really good!
Am I missing something between steps 8 and 9? Do you cook the caramel in a pan?
Also step 9 seems to be missing a word.
You don’t bake the caramel in this recipe it will set in the freezer in the next step. If you bake the crust, cool 10 minutes then add caramel and place the whole pan in the freezer to set. If you didn’t bake the crust, simply remove pan from the fridge, pour caramel and place in the freezer to set. I hope it make sense. XOXO Carine
Hi Carine,
Thank you for this great recipe!
Also, I cannot identify any missing word. The recipe is very clear to me :).
Thank you!
So incredibly delicious!!!
Question — when you say “1/3 cup Coconut Oil Melted” should I be measuring the 1/3 cup while it’s solid and then melting it? Or do I melt it and then measure out 1/3 cup?
You should melt the coconut oil first then measure it melted. If you melt too much it is ok to put it back in the jar, it will solidify again at room temperature. Enjoy the bars, XOXO Carine
The serving size says 12 but you get 16 bars from it. Do the macros change because of this? Thanks, can’t wait to try this recipe out!
This recipe is really delicious! So delicious I’m on my second batch already. I chop them into sticks and fully coat them like the original Twix.
Looking forward to trying the white chocolate salted caramel version which is currently in the fridge 🤩
Thank you!!
The serving size is 16 everywhere in the post I am not sure where you saw 12, I scroll the entire post and can’t see 12 anywhere. So, yes the nutrition panel is correct it is 2g net carb per bar for 16 bars made with the recipe. XOXO Carine
A 5 stars recipe. I really like your posts. This deserve to pe shared.
Thank you! I am very happy you love these bars. Enjoy the recipes, XOXO Carine
Can Monkfruit be used for the caramel recipe? I do not use Swerve.
Thanks
You can use a brand that combined monk fruit and erythritol but like lakanto, but not pure monk fruit it is 200 sweeter than erythritol blend. Enjoy, XOXO Carine
The recipe of this keto twix bar is really help me to make this food at home. Your recipe seems very easy and this food really good taste. Keep posting this type of recipe.
Thanks
My pleasure! Enjoy the recipes on the bog, XOXO Carine