The best low carb, trim healthy mama S Twix Recipe!!

I want to start this post saying that I am very, very picky when it comes to on plan desserts. One of the reasons I started this blog is because I have thrown out dessert after dessert. The last time I threw away a turtle cheesecake, I no longer trusted dessert recipes. Because of the disappointment of the thrown away desserts, I am always trying to find delicious, family approved desserts. This recipe fits all of the requirements.

One great thing about low carb baking, it is so much easier than the old school way.

This chocolate cake recipe is an example of how easy low carb, trim healthy baking/desserts can be to make. The crust takes 4 ingredients that you press into a baking dish. If you like shortbread, you will love the crust. My friend who tried a piece loved the whole bar, but really loved the shortbread crust.

If you are looking for a delicious on plan replacement for Twix, try this one

For the caramel, make sure you watch your butter. It literally goes from not brown to brown in a blink. Other than that, this recipe is so easy to make!! It also received thumbs up from my hubby and my friend. This recipe might freeze well. The only possible issue might be the chocolate changing color slightly.  This would be great during the holidays or just because you want something on plan and delicious! If you make this, let me know what you think.

I did use allulose in this recipe. Allulose is often used when you don’t want something to crystalize. I used in this recipe and the sweetened condensed milk recipe.

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Twix Bar Recipe- Low Carb, THM S

Course Dessert

Cuisine American

Diet Diabetic

Keyword Low carb Twix,

Servings 10

Ingredients

• 1 1/4 C Almond Flour
• 1/4 C Powdered Swerve, or other on plan sweetener
• 1/4 t Salt
• 4 T Butter, melted
• 6 T Butter, browned
• 1 T Brown swerve, packed
• 1/4 C Heavy Cream
• 1/3 C Allulose, or other sweetener
• 1/2 t Vanilla
• 1/2 C Chocolate Chips, I used a heaping cup
• 1 T Butter

Instructions

• Mox together almond flour, sweetener, and salt.
  
• Add butter and mix.
  
• Mix together. Scrape mixture into a parchment lined square pan (9x9 preferred but I only have 8x8 pans).
  
• Flatten the crust. I used the edge of the parchment paper to help with the
  
• Bake in a preheated oven at 350 degrees for 10-15 minutes. Until the edges slightly brown.
  
• Allow crust to cool. Start on the caramel layer. Melt the butter in a saucepan. Over medium heat, but not any higher. Browning butter needs to be slow.
  
• Once your butter browns, remove from heat.
  
• Whisk in brown swerve.
  
• Place back on burner and add heavy cream and allulose sweetener. Whisk and cook until thickened. Add vanilla at the end.
  
• Once it has thickened up like a caramel sauce, pour over crust.
  
• Spread to the edges of the crust. Allow to cool. I placed it in the fridge.
  
• Now melt your chocolate of choice in your microwave, on reduced power. I do 60% power for about 40 seconds. Add the tablespoon of butter. Slowly melt. You don't want your chocolate to seize up.
  
• Once the caramel has cooled on top of the crust, pour your chocolate on top. Spread carefully.
  
• Spread to the edges and chill.
  
• Once the chocolate has hardened you can cut into desired pieces.
  
• I found my chocolate barely cracked when I applied pressure from the top to the bottom of the slice. If I started in the middle and pressed down, there were multiple cracks in the chocolate. I cut mine into strips and then the strips in half.
  
• Keep in fridge, if desired. They are fine at room temperature, but if it's too warm, the chocolate will be a little soft.