5-Ingredient Keto Twix: The "Million-Dollar" Protein Candy Bar Remake

https://www.youtube.com/watch?v=L0FzvYV09K4

Dave, this recipe is a masterstroke in "Candy-Bar Engineering." By utilizing blended cottage cheese for the nougat and collagen for the caramel, you’ve engineered a snack that delivers that iconic shortbread-snap and gooey-layer satisfaction without the sugar-spike. At just ~2.5g net carbs and 5-6g of protein per bar, these are the ultimate high-performance treats for a busy weekend in Ormond Beach.

The secret to these bars is the "Cold-Set Layering," where flash-freezing the center ensures the hot chocolate topping doesn't melt your nougat, keeping those "Million-Dollar" distinct layers perfectly intact.

The Science of the "Keto Candy" Layer: Viscosity and Chew

The biggest pitfall in keto candy bars is a "greasy" caramel or a "watery" nougat that makes the shortbread base soggy.

The Pro Technique: We utilize "Protein Stabilization." In the Nougat Version, the blended cottage cheese provides a dense, airy texture that mimics marshmallow fluff. In the Caramel Version, the collagen powder acts as a structural thickener; as it simmers with butter and allulose, the proteins cross-link to create a "chewy" mouthfeel that doesn't just run off the side of the bar. Allulose is the "Pro Move" here—unlike erythritol, it stays soft and gooey even when chilled, preventing the "gritty" texture often found in keto sweets.

Ingredients: The "Crunch & Goo" Power Profile

The "Shatter-Snap" Shortbread

• 1 ½ cups Almond Flour: The base for that classic, buttery "cookie" crumb.

• Melted Butter & Sweetener: To bind and provide that nostalgic "Million-Dollar" richness.

Version 1: The "Mousse" Nougat

• ½ cup Blended Cottage Cheese: The high-protein engine (must be silk-smooth!).

• Sweetened Butter Bind: To ensure the nougat "sets" firm enough to slice.

Version 2: The "Collagen" Chewy Caramel

• ¼ cup Unflavored Collagen: The secret to the "chew" without the corn syrup.

• Browned Butter Base: To provide that deep, toasted caramel flavor profile.

Step-by-Step Instructions: Mastering the Bar

1. The "Million-Dollar" Shortbread Base

Press your almond flour mix into an 8x8 pan. Pro-Tip: Use the bottom of a flat measuring cup to pack the dough tightly. A dense pack ensures the base stays crispy and doesn't crumble when you go to slice the final bars. Bake until the edges are just golden.

2. The Silk Emulsion (Nougat Version)

Use your Ninja Chop to pulse the cottage cheese until 100% curd-free. Dave's Pro Move: Fold in the melted butter slowly. This "tempers" the cheese, creating a professional-grade mousse that freezes into a perfect candy-bar consistency.

3. The "Collagen-Reduction" (Caramel Version)

Simmer the butter, collagen, and allulose on low heat. Crucial Rule: Whisk constantly for those 2–3 minutes! You are looking for a "syrupy" viscosity. If it separates, a quick 5-second pulse in the Ninja Chop will bring the emulsion back together instantly.

4. The "Flash-Freeze" Barrier

Spread your middle layer and freeze for 20 minutes. Pro-Tip: This "locks" the surface so that when you pour the warm melted chocolate on top, you get a clean, "Million-Dollar" horizontal line between the candy layers.

5. The "Clean-Slice" Finish

Melt your Lily's with butter and spread. Pro-Tip: To get those professional, "store-bought" straight edges, run your knife under hot water and wipe it dry between every single cut. The heat from the blade slices through the chocolate and nougat like butter.

🥑 Macros (Per Bar - Yields 12)

Essential Kitchen Gear

• For the Perfect Layers: To ensure your nougat and caramel are 100% professional grade, the Ninja Chop is the hero tool for the job.

• The Prep Surface: Your OXO Cutting Board is the perfect station for the final "Hot-Knife" slicing.

• The Setting: Use a high-quality 8x8 parchment-lined pan to ensure a clean release and perfectly square corners for the camera.

FAQ: Frequently Asked Questions

Can I make these "Salted Caramel" style?

Absolutely. Sprinkle a pinch of Maldon Flaky Sea Salt over the chocolate layer before it fully sets for a "Million-Dollar" flavor boost.

How do I store them?

Because of the cottage cheese and collagen, these are best stored in the refrigerator or freezer. In the fridge, they stay fresh for 7 days; in the freezer, they become a delicious "frozen candy bar" that lasts for months.

Why is my chocolate cracking when I slice?

This usually means the chocolate was too cold and firm. Let the bars sit on the counter for 5 minutes before slicing, and always use the hot knife technique for the cleanest results.

What is the best collagen to use?

Use a high-quality, Unflavored Bovine Collagen. Avoid flavored versions as they can add an artificial aftertaste to the delicate caramel layer.