4 Ingredient Keto Peanut Butter Twix Bars
These bars taste just like peanut butter flavored Twix bars and are low carb, low sugar and keto-friendly. The bars need just 4 ingredients.
Ingredients
Cookie base
- 2/3 cup (175g) natural creamy unsweetened peanut butter, no added oils
- 1/4 cup + 2 tbsp (36g) superfine almond flour
- 3 tbsp (45ml) sugar-free maple flavored syrup
Caramel layer
- 6 tbsp (96g) natural creamy unsweetened peanut butter, no added oils
- 3 tbsp (45ml) sugar-free maple flavored syrup, or more as needed
Chocolate layer
- 1/2 cup (85g) sugar-free dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.
- Make the cookie base: In a medium bowl, stir together the peanut butter, almond flour and syrup until a soft dough forms.
- Press the dough into an even layer in the bottom of the prepared loaf pan. Place a parchment paper piece on top to help you smooth and even the surface. Then peel off the top parchment paper.
- Bake for 15 minutes, or until the cookie base is set and lightly golden around the edges. It will still feel soft in the middle but will firm up as it cools. Let cool completely in the pan.
- Make the peanut butter caramel: In a small bowl, stir together the peanut butter and syrup until smooth. If your caramel seems too dry, add more syrup until it reaches a soft, caramel consistency. If your caramel seems too soft and gooey, add a little more peanut butter to firm it up. Spread evenly over the cooled cookie base, trying your best to smooth the surface. Freeze for about 20-30 minutes, allowing the caramel layer to be a bit firmer. Then let the caramel layer sit out at room temperature for a few minutes so it is not so cold as to cause the melted chocolate to seize on contact.
- Melt the chocolate: Place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted and smooth. Pour the melted chocolate over the caramel and spread into an even layer. Tap the bottom of the pan against your counter a few times to help smooth and even the chocolate.
- Refrigerate for 10-15 minutes, or until the chocolate is completely set.
- Use the parchment paper to lift the bars from the pan. Use a large sharp knife to cut into bars about 3/4 to 7/8 inch wide. If desired, garnish bars with coarse salt before serving. Store any uneaten bars in an airtight container in the fridge or freezer.
Notes
- Make sure to use natural peanut butter with no added oils. I used Kirkland peanut butter.*
- I used Choc Zero sugar free maple syrup,* Kirkland superfine almond flour and Lily's chocolate chips.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Serving: 1bar, Calories: 222kcal, Carbohydrates: 20g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Sodium: 57mg, Fiber: 14g, Sugar: 1g, sugar alcohol: 2g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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