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Keto Twix-Style Candy Bars Recipe — Low-Carb Dessert Treat

Easy Keto Twix Candy Bars

Easy Keto Twix Candy Bars

A simple, low-carb version of Twix-style candy bars with a coconut flour shortbread, keto caramel and chocolate coating.
Course: Dessert
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8 candy bars

Ingredients

  • 27 grams coconut flour (1/4 cup)
  • 44 grams golden monkfruit or brown sugar sweetener of choice (1/4 cup)adjust to taste
  • 3 grams baking powder (1/2 tsp)
  • 1 gram salt (1/8 tsp)
  • 1 large egg, room temperature
  • 2 TBS butter, softened (room temperature)
  • 1/2 tsp vanilla extract
  • 1 batch 2-ingredient keto caramel (prepare separately)
  • 50 grams keto chocolate chips (1/3 cup)
  • 1 tsp coconut oil

Instructions

  • Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper and set aside.
  • In a large bowl, sift or whisk together the coconut flour, sweetener, baking powder, and salt until evenly combined and free of lumps.
  • Add the egg and stir until the dry ingredients are moistened. Mix in the softened butter and vanilla until a soft dough forms.
  • Massage the dough for about 30 seconds to check texture. It should be moist but not sticky or crumbly. Form the dough into a ball, return it to the bowl, and chill for 5 minutes to firm up slightly.
  • Remove the dough from the refrigerator and briefly knead to soften if needed. Scoop 1 tablespoon portions onto the prepared baking sheet. Roll each portion into a smooth ball, then press into a rectangle about 2 1/2 x 1 1/2 inches, or shape to your preference.
  • Bake at 375°F for 12–14 minutes, or until the edges are lightly browned.
  • Remove from the oven and let the cookie bars cool on the pan for 10–15 minutes until set. They will continue to firm as they cool. Transfer to a wire rack to cool completely before adding caramel and chocolate.
  • When cooled, place the bars on a lined baking sheet and top each with the keto caramel. If you need more caramel, double the caramel recipe. Chill in the refrigerator for about 10 minutes, or until the caramel firms.
  • Melt the chocolate chips with the coconut oil in a wide microwave-safe bowl in 15-second intervals, stirring after each interval, until smooth.
  • Remove the chilled bars from the refrigerator. Dip each bar into the melted chocolate, or spoon chocolate over them to fully coat. Return the coated bars to the lined sheet.
  • Chill the coated bars in the refrigerator for 10–15 minutes, or until the chocolate sets. Store leftovers in an airtight container in the refrigerator for up to one week.