Keto Twix
Servings
18
servingsPrep time
5
minutesCooking time
20
minutesCalories
111
kcalIngredients
- For the cookie bar layer
3/4 cup coconut flour
1 cup almond flour
1/4 cup keto maple syrup * See notes
1/2 cup granulated sweetener of choice
1/4 cup flourless keto cookies ** See notes
1/2 cup milk of choice *** See notes
- For the gooey caramel
1 cup cashew butter Can sub for any nut or seed butter
1 cup sticky sweetener of choice * See notes
1 cup coconut oil
- For the chocolate coating
2 cups chocolate chips of choice
Directions
- Line a square pan or loaf pan with parchment paper and set aside.
- In a large mixing bowl, add your coconut flour, almond flour, and granulated sweetener of choice. Mix very well. Stir through your syrup and mix until a thick dough remains.
- Add your crushed cookies and using a tablespoon, add your milk of choice slowly until a thick batter remains. If the batter is too thick, continue adding milk. Once desired texture is achieved, transfer the batter to the lined pan and refrigerate.
- In a microwave-safe bowl or stovetop, combine your cashew butter, syrup and coconut oil and heat until combined. Whisk very well to ensure the coconut oil is fully mixed it. Pour the caramel over the cookie bar nougat layer and place in the freezer.
- Once the bars are firm, remove from pan and cut into 18 bars. Place back in the freezer again
- Melt your chocolate chips. Remove the Twix bars and using two forks, dip each bar in the melted chocolate until evenly covered. Continue until all the bars are covered. Refrigerate until firm.
Notes
- For a non-keto option, you can use maple syrup or agave nectar. Non-strict vegans can use honey.
- Can sub for any crushed cookies of choice
- Depending on the flour/s you use, you will likely need more than this.
- Healthy Homemade Keto Twix Bars (Vegan, Paleo) are stable at room temperature but are best kept refrigerated. They are freezer friendly for up to 6 months.
