Keto Twix Bars Copycat: Easy No-Bake Low-Carb Recipe

This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases. This means we may earn a small commission if you purchase through our links, at no extra cost to you.

If you’ve been craving that iconic candy bar but want to stay in ketosis, this keto twix bars copycat recipe is about to become your new obsession. These homemade bars feature a buttery shortbread base, smooth sugar-free caramel layer, and rich chocolate coating that tastes just like the real thing. Best of all, you don’t need any special equipment or baking skills to make them.

I remember the first time I bit into a Twix bar as a kid—that satisfying crunch followed by gooey caramel was pure magic. Now that I’m following a low-carb lifestyle, I’ve recreated that same magic without the sugar crash. These bars are perfect for meal prep, special occasions, or whenever you need a chocolate fix that won’t derail your progress.

What I love most about this no-bake dessert is how simple it is to customize. You can make them nut-free, dairy-free, or adjust the sweetness to your preference. They store beautifully in the freezer, so you can always have a stash ready when cravings strike.

Why You’ll Love This Recipe

Your New Favorite Sugar-Free Candy Bar

Keto Twix Bars Copycat

Recipe by Charles

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

Adjust servings

+

–

12

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

220

kcal

These no-bake keto Twix bars feature a buttery almond flour shortbread base, smooth sugar-free caramel layer, and rich chocolate coating. With only 3g net carbs per bar, they taste just like the original candy bar without the sugar.

Ingredients

• 2 cups almond flour

• 0.25 cup powdered erythritol

• 0.5 cup butter

• 1 teaspoon vanilla extract

• 0.75 cup heavy cream

• 0.5 cup powdered erythritol

• 2 tablespoons butter

• 1.5 cups sugar-free chocolate chips

• 1 tablespoon coconut oil

• 0.25 teaspoon sea salt

Directions

• Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
• Mix the almond flour, 1/4 cup powdered erythritol, 1/4 cup melted butter, and 1/2 teaspoon vanilla extract in a bowl until a crumbly dough forms.
• Press the shortbread mixture firmly into the bottom of the prepared pan, creating an even layer.
• Refrigerate the shortbread base for 30 minutes while you prepare the caramel.
• Combine the heavy cream, 1/2 cup powdered erythritol, 2 tablespoons butter, and 1/2 teaspoon vanilla extract in a saucepan over medium heat.
• Stir constantly and cook the caramel for 8-10 minutes until it thickens and turns golden, coating the back of a spoon.

Notes

• Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
• For cleaner cuts, warm your knife under hot water and wipe it dry between each slice.
• If the caramel is too thin, cook it a bit longer until it reaches the right consistency.
• These bars taste amazing straight from the freezer for a frozen candy bar experience.

Nutrition Facts

• Serving Size: 1 g
• Total number of serves: 12
• Calories: 220kcal
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 4g

Like this recipe?

Follow @easyketodessert on Pinterest

Tips For Perfect Keto Twix Bars Copycat

Making these homemade candy bars is straightforward, but a few key techniques will ensure they turn out perfectly every time. These tips will help you achieve that signature texture and flavor that makes Twix bars so addictive.

Getting the Shortbread Base Right

The shortbread layer is the foundation of your bars, so texture matters. Press the dough firmly and evenly into your lined pan to prevent crumbling later. If the dough feels too crumbly, add a teaspoon of cold water at a time until it holds together. Chilling this layer for at least 30 minutes before adding the caramel is essential for stability.

Mastering the Caramel Layer

The caramel needs to be thick enough to hold its shape but still spreadable. Cook it until it reaches a deep golden color and coats the back of a spoon. If your caramel is too thin, it will seep into the shortbread. Therefore, let it cool for about 10 minutes before spreading it over the base. This creates clean layers that slice beautifully.

For an even easier option, you can use our tried-and-tested sugar-free caramel sauce recipe which sets perfectly for layered desserts like this.

Chocolate Coating Success

Use high-quality sugar-free chocolate chips for the best flavor and texture. Adding a tablespoon of coconut oil to the melted chocolate makes it smoother and easier to work with. It also gives the coating that signature snap when you bite into it. Let the chocolate set completely in the refrigerator before slicing—this prevents messy, uneven cuts.

I recommend using these premium sugar-free chocolate chips because they melt smoothly and don’t have that artificial aftertaste some brands have.

Slicing Clean Bars

For bakery-perfect bars, use a sharp knife warmed under hot water and wiped dry between each cut. This prevents the chocolate from cracking and the caramel from sticking to the blade. Cut slowly and deliberately rather than sawing back and forth. Store cut bars separated by parchment paper to prevent them from sticking together.

Fun Ways to Customize Your Bars

One of the best things about homemade candy bars is making them your own. These variations let you experiment with different flavors and accommodate dietary restrictions while keeping the carb count low.

Nut-Free Version

Replace the almond flour in the shortbread with sunflower seed flour for a completely nut-free option. The texture will be nearly identical, though the color may be slightly greener due to a natural reaction with baking soda. This doesn’t affect the taste at all. You can also use coconut flour, but reduce the amount to one-third of what the recipe calls for since it’s much more absorbent.

Dairy-Free Adaptation

Swap the butter for coconut oil or vegan butter in both the shortbread and caramel layers. Use full-fat coconut cream instead of heavy cream for the caramel. Make sure to choose dairy-free chocolate chips for the coating. The result is just as decadent and satisfying as the original version.

Flavor Variations

Add a teaspoon of instant espresso powder to the chocolate coating for a mocha twist. Sprinkle sea salt flakes on top of the chocolate before it sets for salted caramel bars. You can even add a tablespoon of natural peanut butter to the caramel layer for a Twix-meets-Reese’s hybrid. The possibilities are endless once you master the basic technique.

If you love making homemade low-carb candy alternatives, you’ll find tons of inspiration for other classic treats to recreate.

Different Sweetener Options

While erythritol works beautifully in this recipe, you can substitute with monk fruit sweetener or allulose for different results. Allulose creates the most authentic caramel texture since it caramelizes like real sugar. However, it’s more expensive. Monk fruit blends work well but can have a slight cooling effect. Avoid stevia-only sweeteners as they can be too concentrated and create a bitter aftertaste.

Understanding the Nutrition

Each bar contains approximately 220 calories with a macronutrient breakdown that fits perfectly into a ketogenic eating pattern. The majority of calories come from healthy fats—about 20 grams per serving—which help keep you satisfied and energized. This is exactly what you want when following a well-formulated ketogenic approach.

The protein content sits at around 4 grams per bar, which comes primarily from the almond flour in the shortbread base. While this isn’t a high-protein snack, it provides enough to help stabilize blood sugar alongside the fat content. The combination prevents the energy crashes you’d experience with traditional candy bars.

With only 3 grams of net carbs per serving, these bars won’t kick you out of ketosis. The total carb count is higher—around 8 grams—but 5 grams come from fiber and sugar alcohols that don’t significantly impact blood sugar. This is why we focus on net carbs when tracking. The sugar alcohols used in this recipe are generally well-tolerated, though some people may experience digestive sensitivity. If you’re concerned about different types of sugar substitutes, start with half a bar to assess your tolerance.

The fat quality in these bars is excellent. You’re getting monounsaturated fats from almond flour, medium-chain triglycerides from coconut oil if you use it, and saturated fats from butter or coconut cream. This variety of fat sources provides both quick and sustained energy. Unlike conventional candy bars loaded with inflammatory vegetable oils, these bars use ingredients that support your health goals.

One bar makes a satisfying dessert or afternoon snack that won’t spike your blood sugar. The fiber content aids digestion and adds to the feeling of fullness. Many people find that one bar completely satisfies their sweet tooth, whereas they might have eaten an entire package of conventional candy bars. This natural portion control is one of the hidden benefits of keto desserts—they’re so rich and satisfying that a little goes a long way.

These bars also provide small amounts of vitamins and minerals from the almond flour, including vitamin E, magnesium, and calcium. While you shouldn’t rely on desserts for nutrition, it’s nice to know you’re getting some micronutrients alongside your treat. Store these bars in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months. They taste amazing straight from the freezer—almost like a frozen candy bar. For more no-bake inspiration, check out our refreshing lemon bars that use similar techniques.

Your Questions Answered

Here are the most common questions readers ask about making these copycat candy bars at home. These answers will help you troubleshoot any issues and ensure perfect results every time.