A healthy version of an all time candy favourite: low carb homemade twix bars! Enjoy the pleasure of a decadent treat without the sugar rush.
Prep Time
10 mins
Cook Time
35 mins
cooling time
1 hr
Total Time
45 mins
Course
Snack
Cuisine
British
Servings
16 bars
Calories
134 kcal
INGREDIENTS
1x
2x
3x
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For the shortbread base
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2 cups / 200g almond flour (to my UK readers – ground almonds work fine here)
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1 medium egg
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1 tsp vanilla essence or vanilla bean powder
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For the caramel
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1 cup 240ml coconut milk (full fat, from a can)
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4 tbsp Sukrin Fibre Syrup
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1/4 cup / 60g coconut oil
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1/4 cup / 20g cacao powder
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1 tbsp Sukrin Fibre Syrup
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alternatively: 80g (1/3 cup melted chocolate, at least 85% cocoa solids
INSTRUCTIONS
Preheat the oven to 180 Celsius/350 Fahrenheit.
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 9×6 inch pan with baking paper and press the dough down evenly.
Bake for ca 25 minutes or until lightly browned
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.
When the shortbread is done, remove it from the oven and let it cool down.
Spread over the caramel and place in the fridge for 10 minutes until it has firmed up.
Pour the melted chocolate over the caramel layer and let it firm up in the fridge.
Cut into bars and enjoy!
If you want to use a full can of coconut milk (normally 400ml), increase the amount of fibre syrup to 7 tbsp. You”ll have some leftovers for waffles/ice cream or pancakes. Just put it into an air tight container and keep it in the fridge.
These bars are quite dense and filling. I found that a good size was around 25g. Therefore, my bars ended up smaller than your regular shop-bought Twix.
I have calculated the nutritional info according to a 25g bar.
NUTRITION
Calories: 134kcal
Protein: 5.3g
Fat: 10.7g
Cholesterol: 10.2mg
Fiber: 6.2g
Sugar: 1.1g