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Homemade TWIX

By January 31, 2013October 29th, 2021Desserts, Vegetarian


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Recipes and fun facts like this can be found in THE ART OF EATING HEALTHY!



Homemade TWIX

1/2 cup vanilla whey (or egg white protein powder)
3/4 cup almond flour
1/4 tsp baking soda
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS erythritol
1 tsp stevia glycerite
1-2 TBS vanilla almond milk OR water (just enough to hold dough together)

Preheat the oven to 375 degrees F. In a medium bowl, stir together the protein powder, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the almond milk and sweetener to form a stiff dough. Take about 2 TBS of dough at a time to roll out long biscuit shapes (resembling a Twix bar). Place on cookie sheet. Bake for 7 minutes, turn off oven. Leave in oven for 3 more minutes to cool to crisp up. Place in freezer to freeze (frozen biscuits will hold the caramel better).

Caramel Layer:
6 tbsp butter
1 cup xylitol or Swerve
1/2 cup heavy whipping cream

Xylitol: Again have everything ready. Wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy-bottomed 2-quart (2 L) or 3-quart (3 L) saucepan, heat sweetener on moderately high heat. As it begins to melt, stir vigorously with a whisk or wooden spoon. As soon as it comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. As soon as all of the xylitol crystals have melted (the liquid should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note that when you add the butter and the cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Place 2 TBS of caramel on the cookie layer. Set back in freezer to ‘set.’

1 CHOCO-Perfection no-sugar added Chocolate Bar (or “healthified” homemade chocolate bar)
2 TBS vanilla almond milk

In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Drizzle over the caramel covered biscuit. Place in freezer to set. Makes 12 Twix bars.

Traditional Twix = 290 calories, 37 carbs, 1g fiber
“Healthified” Twix = 235 calories, 5 carbs, 3.25g fiber

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Staci Taylor says:

    I just wanted to tell you that I made these the other day for a party – they were a hit!! Everyone scoffed when I said I brought a sugar free dessert, but they loved them! I’ve been eating low sugar/low carb for 6 months now, and I’m so happy to have found your blog! Thank you!

  • Thank you so much for your kind words! I’m so glad you liked them;)))

  • Anonymous says:

    How do you form the biscuit?

  • Anonymous says:

    Can you use Swerve in place of Just Like Sugar?

  • elise says:

    ok – a couple of questions. I just made this and popped them back into the freezer to set after the 3rd step of putting on the chocolate. so far so good, however, the caramel started out liquid-y and caramel-like but after being in the freezer for 30 minutes is now brittle and crumbly. will it revert to caramel after it is taken out of the freezer? and if yes, are these to be stored at room temperature, refrigerator, or freezer?

  • Kelly Land says:

    Question about Caramel… I have made the xylitol caramel and it is tasty but it is definitely a sauce…. how do I make the chewy kind?? Also, the xylitol kind when cold is gritty and much less yummy… wanting to figure out how to make a smooth chewy kind, the kind that’s inside the middle of those see’s chocolate candy’s in the box… they have a very yummy one made by russell stovers that is sugar free called butter cream caramel, but its filled with maltitol… Thanks Maria

  • M. says:

    I don’t have whipping cream, could I use almond milk?

  • Lita Wells says:

    Your healthified homemade chocolate bar link isn’t working in the last section of the above recipe.

  • Andrea says:

    I am excited to adapt this to my favorite candy bar of all NUTRAGEOUS! I will have to let you know how it comes out.

  • Shante says:

    Did anyone use any other sugar free chocolate and still get a great taste?

  • Dana says:

    Made these today. Delicious! Haven’t had caramel in about 3 years. Had no idea it would be so easy!

  • Nina says:

    I’m T1D, Low Carber, AND vegan. As such, what do you recommend to replace the vanilla whey or egg white flour? Is this used as a binding agent? I have Egg Replacer & the new Vegan Egg product. Thanks!

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