LOW CARB TWIX BARS
- 1 1/4 cups almond flour
- 1/4 cup butter, chilled and cut into small pieces
- 1/4 cup Stevia
- 1/2 tsp xanthan gum
- 1/8 tsp salt
- 1/4 cup butter
- 6 tbsp Stevia
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 4 oz sugar free milk chocolate, chopped ( can also use dark chocolate)
Crust:
Caramel Filling:
Chocolate Coating:
Instructions
- For the crust, preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
- In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
- Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove and let cool.
- For the caramel, in a medium saucepan over medium heat, combine butter, Stevia, Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
- Remove from heat and add cream and vanilla. Mixture will bubble vigorously.
- Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt.
- Let caramel cool about 20 minutes, until thickened but still pourable.
- Pour over crust and let set in refrigerator 10 to 15 minutes.
- For the chocolate topping, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water.
- Add chopped milk chocolate and stir until melted.
- Pour chocolate over caramel and spread to edges with a knife or offset spatula.
- Let chocolate set before cutting into squares or bars.
Notes
Serves 18. Each serving has 5.62 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.9 g.
*www.alldayidreamaboutfood.com*
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