Barres Twix keto maison faciles

These homemade Twix Bars capture all the nostalgia of the classic candy bar while keeping it keto and sugarfree. With a buttery almond flour shortbread base, smooth caramel made from allulose, and a rich sugarfree chocolate coating, this recipe manages to satisfy sweet cravings without knocking you out of ketosis. It takes about one hour and a half from start to finish and yields twenty bars, perfect for sharing or keeping as a special treat.

I first tried this recipe during a weekend when I wanted something sweet but guiltfree. My whole family was amazed that it tasted like the real thing, and we have made it a regular goto for dessert since then.

Ingredients

• Blanched almond flour: creates a tender, nutty shortbread base and is the foundation of the bars
• Salted butter: adds richness and depth to both the shortbread and caramel if using unsalted add a small pinch of salt to balance the flavors
• Granulated allulose sweetener: essential for sugarfree caramel since it melts smoothly without crystallizing a reliable alternative to erythritol
• Heavy cream: makes the caramel creamy and thick giving that perfect chewy texture you expect from Twix
• Sugarfree chocolate chips: melt well for coating the bars adding a little butter or coconut oil while melting helps achieve a smooth texture

Instructions

Make the Shortbread Base:

Preheat your oven to 165 degrees Celsius (325 Fahrenheit) and line an 20x20 cm (8x8 inch) baking pan with parchment paper. In a mixing bowl, combine the almond flour with the softened salted butter until a thick dough forms. Press this mixture evenly into the bottom of the pan to create a smooth, uniform layer. Bake for approximately 10 minutes or until the edges turn a light golden color. Let the base cool fully before moving on to the next step.

Prepare the Keto Caramel:

Over low heat in a saucepan, melt the butter gently ensuring it does not brown. Add the granulated allulose and stir continuously until completely dissolved. Pour in the heavy cream, increase the heat to medium, and bring to a gentle simmer. Allow the mixture to cook for 10 to 15 minutes while stirring occasionally, until it thickens and turns a rich golden color. The caramel may foam during cooking which is normal and will settle as it cools. Stir the caramel occasionally as it cools to help it thicken sufficiently for spreading.

Layer the Caramel:

Pour the cooled caramel evenly over the fully cooled shortbread base, making sure to cover every corner. Place the pan in the refrigerator for 45 minutes to 1 hour, allowing the caramel to set firmly.

Slice into Bars:

After the caramel has set, carefully remove the entire block from the pan using the parchment paper edges. Slice the block first in half, then cut each half into 10 equal bars, totaling 20 pieces.

Dip in Chocolate:

Melt the sugarfree chocolate chips in a microwave or using a double boiler until completely smooth. For easier coating, you may stir in a teaspoon or two of melted butter or coconut oil. Dip each bar fully or partially in the melted chocolate, then place them on wax paper or parchment to set. Refrigerate until the chocolate coating hardens.

My favorite part is definitely the caramel layer. When made right, it is so creamy and melts in your mouth just like the traditional version. I have wonderful memories of making these bars with my kids the kitchen would fill with warm caramel smell and shiny chocolate everywhere. It’s a joy to create something so indulgent but still aligned with our lowcarb lifestyle.

Storage Tips

Keep the bars refrigerated in an airtight container. They last up to one week this way. For longer storage, freeze them wrapped individually in plastic wrap then placed in a freezersafe container. Defrost in the fridge before serving. Avoid leaving them at room temperature too long because the caramel can get too soft.

Ingredient Substitutions

If you cannot find allulose, use a combination of erythritol and a small amount of powdered monk fruit sweetener to avoid crystallization. For the almond flour, finely ground blanched hazelnut flour can add an interesting twist but may change the texture slightly. Unsalted butter is fine but remember to add a pinch of salt to maintain balance.

Serving Suggestions

These bars pair beautifully with unsweetened whipped cream or a handful of fresh berries for a refreshing contrast. A cup of strong black coffee or rich espresso makes a perfect companion to balance the sweet richness. They also make elegant gifts when wrapped nicely.

With careful timing the layers set perfectly for that classic Twix texture. Enjoy these keto Twix bars as an indulgent lowcarb treat.

Common Recipe Questions

→ Quels ingrédients composent la base sablée ?

La base est faite avec de la farine d'amande blanchie et du beurre salé pour une texture friable et riche.

→ Comment préparer le caramel sans sucre ?

Le caramel se prépare en chauffant du beurre, de l'allulose et de la crème épaisse jusqu'à épaississement et coloration dorée.

→ Peut-on utiliser un autre édulcorant que l'allulose ?

L'allulose est idéale pour sa fusion similaire au sucre traditionnel, mais vous pouvez substituer avec d'autres édulcorants adaptés au keto.

→ Comment réussir l’enrobage chocolat ?

Faire fondre des pépites de chocolat sans sucre et tremper chaque barre avant de les réfrigérer pour durcir.

→ Combien de temps faut-il pour refroidir et figer les couches ?

Il est recommandé de réfrigérer la base avec caramel pendant 45 minutes à une heure pour une bonne prise avant découpe et enrobage.