Easy Twix Cake Recipe

Keto Twix Bars (Sugar Free) – Sugar Free Londoner

WebOct 24, 2023 · STEP 5. Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. STEP …

Rating: 5/5(17)
1. Preheat the oven to 180 Celsius/350 Fahrenheit.
2. First, make the shortbread base. Simply mix the almond flour with the egg and vanilla. Either roll out the dough between 2 sheets of baking paper or line a 9x6 inch pan with baking paper and press the dough down evenly.
3. Bake for ca 25 minutes or until lightly browned
4. Next, make the caramel. Bring the coconut milk and fibre syrup to the boil. Turn the heat down and let it bubble away gently until it has reduced by half.
Rating: 4.7/5(12)
5. Preheat the oven to 350. Prep a square baking dish for nonstick- butter or 'grease' works best.
6. In a large mixing bowl, use a fork or a whisk to mix together the almond flour, sugar free powdered sugar (first mention), salt, and melted butter. Once combined, transfer this to the prepped baking dish and press the mixture into the pan. Bake until firm- 15-20 minutes. Remove this from the oven and allow it to cool fully (placing the baking dish on a cooling rack can help it cool).
7. For the caramel layer, in a medium saucepan, bring the brown sugar alternative, butter, and the granular sugar alternative to a boil. Allow to simmer, until the sugar alternatives have fully dissolved- you will need to whisk or stir continually. This step should take no longer than five minutes. Remove the melted butter and sugar mixture from the stove and carefully whisk in the heavy cream and vanilla extract (this can become bubbly). Then stir in the salt and xanthan gum. Return the sauce pan to the stove on medium and allow this to thicken to a caramel-like consistency (about three to five minutes), stirring consistently. Once thickened, you can pour this over the cooled crust that is in the baking dish. Freeze this until hardened (see post).
8. Lastly, cut the bars into rectangles and layout a sheet of parchment paper or wax paper on a rimmed baking sheet. Then melt the chocolate using a double boiler or microwave method. I use a microwave-safe bowl and stop the microwave to stir the melting chocolate every 30 seconds. Use a fork, tong, large spoon, or what ever works best to dip each bar into the chocolate. Then place the dipped bar on to the prepared rimmed baking sheet for the chocolate to harden. Repeat until done. Store the bars in an airtight container in the refrigerator.

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