Twix Bar Recipe- Low Carb, THM S
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.
