Peanut Butter Protein Twix Bars (Vegan and Low Carb)

8 bars
25 min

These Peanut Butter Protein Twix bars are a healthy, homemade and high-protein version of the candy bar everyone loves. They’re made with almond flour, protein powder and stevia sweetened maple syrup and chocolate, for a gluten-free, low carb, keto and Vegan treat!


I know the homemade Twix rave happened a while ago, but I just never got to it back then. Also, apparently they’re just a street name for Millionaire’s shortbread bars?


Anyway, now that we’re all about candy again with Halloween, this seemed like the most appropriate “better late than never” opportunity.


This recipe was very much inspired by my Protein Snickers Bars that I posted a short while ago. Switched out some of the ingredients, made it a lot simpler, but - honestly - just as good!



Peanut Butter Protein Twix Bars (Vegan and Low Carb)

Recipe details

  • 8  bars
  • Prep time: 25 Minutes Cook time: 0 Minutes Total time: 25 min
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Ingredients

Base:

  • ⅔ cup Almond Flour or Cashew Flour
  • ⅓ cup Unflavored Protein Powder (1 scoops, 30g) or more Almond Flour
  • 3 Tbsp Maple Syrup, Sugar-free recommended

Peanut Butter Protein Caramel:

  • ⅔ cup Peanut Butter, 170g
  • ¼ cup Vanilla Protein Powder, 22g, scoop

Chocolate Coating:

  • ¾ cup Chocolate Chips or Chopped Chocolate, Sugar-free recommended, 85g
  • 1 tsp Coconut Oil

Instructions


Line a 95" loaf pan with parchment paper (or use moulds or a tray). Leave an overhang to lift out later.

Base:

In a large bowl, combine almond flour, unflavored protein powder and maple syrup. Mixture should be smooth, but still thick.
Transfer to prepared loaf pan and press down.
Place pan in freezer for about 5 minutes to harden.

Peanut Butter Protein Caramel:

In the same bowl, stir together peanut butter and vanilla protein powder.
Spread on top of nougat layer and use back of spoon to smoothen.
Place pan in freezer for about 10 minutes to harden.

Chocolate Coating:

Lift layers out of pan, place on cutting board and using a sharp knife, slice into 8 bars.
Line a cookie sheet with parchment paper.
Place chopped chocolate or chocolate chips and coconut oil in a large microwave safe bowl and microwave at 30 second intervals, stirring - for about 1 minute - until completely melted.
Allow to cool to room temperature, about 5 minutes - this is important or the chocolate will melt the peanut butter protein layer.
Dip a bar in chocolate and flip (optionally toss to coat using 2 forks). Remove, allow excess to drip and place on parchment-lined sheet to cool.
Repeat with remaining bars.
Place tray in freezer for 2-5 minutes to harden.

Tips

  • Storage: Fridge: 1 week in an airtight container. Freezer: 2-3 months, individually wrapped, in an airtight container or freezer safe zipper bag.
  • Quest Nutrition Multi-purpose Mix Protein Powder
  • Quest Nutrition Vanilla Milkshake Protein Powder
  • Nutrition Details can be found on my website.
  • Calories: 249kcal be
  • Carbohydrates: 13.6g | Fiber: 6.4g | Sugar: 1.5g

Haylee Jane Monteiro
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