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twix bars

2 ways


Yield: 10 servings

Serving Size:  one twix bar

Classic Version


Easy Version

  • 1/3 cup (85g) almond butter (OR cashew butter, or sunflower seed butter for nut allergies)

  • 3 Tbsp (35g) allulose (OR erythritol OR other keto sweetener)

  • 1/2 tsp  vanilla extract

  • 1/8 tsp  sea salt 

  • 2 Tbsp (28g) unsalted butter (OR coconut oil OR cacao butter)

  • -----------------------------------------

  • 1/2 cup (30g) unsweetened cacao powder

  • 1/4 cup  cacao butter (OR coconut oil OR ghee)

  • 1/8 tsp  liquid stevia (OR liquid monkfruit extract)


Powdered Erythritol:



Cacao Butter:

Ghee (clarified butter):

Butter-flavored Coconut Oil:

Unsweetened Cacao Powder:

Unsweetened Chocolate:

Sunflower Seed Butter:

Almond Butter:

Cashew Butter:

Pure Raw Vanilla Bean Powder:

Vanilla Extract:

Caramel flavor:

Monkfruit liquid extract:

Liquid stevia:

Sea salt:


Heat-Safe Silicone Spatula:

Metal Whisk:

Kichen Scale:

Loaf Pan:

Nonstick Baking Parchment:

Magnetic Measuring Spoons:

Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)


1. First bake the keto shortbread. Press the shortbread cookie dough evenly and firmly into a parchment-lined loaf pan and score the top for easier cutting later (optional). Bake at 300F / 150C for 20 minutes or until the edges are light golden brown.

2. Next, pour over the freshly made still-warm chewy keto caramel OR, make the easy cheater's caramel: melt the allulose or erythritol with a tablespoon of water, once fully melted, whisk in the remaining ingredients and bring to a simmer. If the fat separates out, add an additional tablespoon of hot water at a time until it pulls together. Immediately pour over the baked shortbread, smooth out the top, then freeze for 20-30 minutes.

3. Last, melt the keto chocolate gently over a double boiler OR in the microwave using 20 second bursts and stirring between each. alternatively, melt the cacao powder and fat together and add the liquid stevia, mix well. Pour your choice of keto chocolate over the firm keto caramel layer, tap the pan to spread it evenly. Freeze for another 20 minutes. Remove the set twix bar "loaf" from the pan and slice evenly using a hot knife. Dip the knife in hot water and clean between each cut for smooth slices.

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