Homemade Diabetes-Friendly TWIX Bars

Homemade Diabetes-Friendly TWIX Bars

Twix bars get a low carbohydrate, gluten-free makeover. A tender almond flour shortbread base with abundant caramel and velvety milk chocolate.

How to make homemade TWIX Bars



  • 1 1/4 cups almond flour
  • 1/4 cup butter, cooled and cut into little pieces
  • 1/4 cup Swerve Sweetener
  • 1/2 tsp xanthan gum
  • 1/8 tsp salt


  • 1/4 cup butter
  • 6 tbsp Swerve Sweetener
  • 2 tbsp coconut sugar
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt


  • 4 oz Creamy Milk Chocolate, sliced

Also read: How Many Calories in a KitKat and Other Sweets?


  1. For the crust, preheat oven to 325F and line a 9×9 inch pan with parchment paper, permitting some overhang for easy removal.
  2. In a food processor, integrate almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse till mixture looks like fine crumbs.
  3. Press mixture securely into the bottom of prepared baking pan and bake 15 minutes, till simply light golden brown. Remove and let cool.
  4. For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  5. Get rid of from heat and add cream and vanilla. Mix will bubble strongly.
  6. Sprinkle with xanthan gum and whisk strongly to combine. Blend in salt.
  7. Let caramel cool about 20 minutes, up until thickened but still pourable.
  8. Pour over crust and let embeded in fridge 10 to 15 minutes.
  9. For the chocolate topping, set a heatproof bowl over a pan of hardly simmering water. Do not allow bottom of bowl to touch water.
  10. Add sliced milk chocolate and stir till melted.
  11. Put chocolate over caramel and spread to edges with a knife or offset spatula.
  12. Let chocolate set prior to cutting into squares or bars.

Recipe Notes

Serves 18. Each serving has 5.62 g of carbohydrates and 2.72 g of fiber. Total NET CARBS = 2.9 g.

Food energy: 136kcal Saturated fatty acids: 5.74 g Monounsaturated fatty acids: 1.70 g Polyunsaturated fats: 0.24 g Total fat: 12.23 g Calories from fat: 110 Cholesterol: 18mg Carbohydrate, by distinction: 5.62 g Total dietary fiber: 2.72 g Protein: 2.22 g.

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