Easy Keto Twix Candy Bars

Easy Keto Twix Candy Bars

Easy Keto Twix Candy Bars

This recipe is designed to teach everyone how to make easy keto Twix candy bars
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8 candy bars


  • 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 (1/8tsp)
  • 1 large egg, room temperature
  • 2 TBS room temperature butter, softened
  • 1/2 tsp vanilla extract
  • 1 batch 2 Ingredient Keto Carmel
  • 50 grams keto chocolate chips (1/3 cup)
  • 1 tsp coconut oil


  • Preheat oven to 375 degrees. Line small baking sheet with parchment paper, Set aside
  • In a large mixing bowl sift or whisk coconut flour, sweetener, baking powder, and salt until no lumps are in the dry ingredients
  • Add the egg. Stir in the egg until all the dry ingredients are moist. Add the butter and vanilla. Stir until fully combined and a soft dough has formed
  • Massage dough about 30 seconds to make sure of the texture. The dough should be moist but not sticky or crumbly. Roll dough back into a ball. Place dough back into the mixing bowl. Chill in the refrigerator 5 minutes to firm up the dough
  • Remove dough from the refrigerator. Massage a couple time to make sure the dough didi not dry out. Scoop dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Press each dough ball into a rectangle about 2 1/2 x 1 1/2 inches in size or press to desired
  • Place in preheated oven, Bake at 375 for 12-14 minutes or until brown on the edges.
  • Remove from oven. Allow to cool on the pan 10-15 minutes or until firm. Cookie bars will continue to crisp up as they cool. Transfer to a wire rack and allow to cool completely before topping with chocolate and caramel
  • Once the cookies are cool. Place them on a lined baking sheet. Top each cookie bar with desired amount of caramel (if needed double the caramel recipe) Place on prepared baking sheet. Place in the refrigerator about 10 minutes or until the caramel is firm
  • In a wide bowl microwave the chocolate chips and coconut oil in 15 second intervals until the chips are fully melted. Stir after every 15 second interval
  • Remove the cookies from the refrigerator Place cookie bars one at a time into the melted chocolate. Use a spoon and scoop the chocolate over the cookie bars until they are completely coated. Place back onto the lined baking sheet.
  • Place in the refrigerator and chill another 10-15 minutes or until the chocolate is firm. Store leftovers in an airtight container in the refrigerator up to 1 week

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