Making low carb and sugarfree Twix (crust)

First, preheat the oven to 180 degrees Celsius. Then, mix the almond flour with Steviala Kristal Sweet, a pinch of salt, vanilla extract, and Steviala butter cookie drops. Cut the butter into cubes and add it to the rest of the ingredients. Next, knead the mixture with your hands until it forms a smooth dough ball, or use a food processor. Divide the dough into a silicone chocolate bar mold or use a baking dish lined with parchment paper. Bake the cookie layer for 15 minutes or until the top turns golden brown. At last, let it cool completely.

Making the sugarfree caramel layer

First, melt the butter over low heat in a saucepan. Then, add Steviala Ery-Bronze, Steviala Heavenly Dark, and 75 ml of cream. Stir continuously for 15 minutes while the caramel simmers. Furthermore, the sauce should gradually thicken. Once the sauce has thickened, remove the saucepan from the heat. Keep stirring as the caramel sauce cools and then add another 25 ml of cream. This will prevent the caramel sauce from becoming too hard and instead give it a delightful fudgy texture. Pour the sauce over the cookie layer and place the baking dish in the refrigerator for at least half an hour.

Making the low carb chocolate layer

Melt the Steviala Milk Chocolate Melties in a bowl in the microwave. Stir every 10 seconds to prevent the chocolate from burning. Let the chocolate sauce cool slightly, then pour it over the caramel layer. Return the baking dish to the refrigerator and let it cool and set for at least half an hour. After that, you can enjoy these low carb and sugarfree Twix bars! This recipe makes 12 low carb and sugarfree Twix bars.

Want even fewer carbs per low carb and sugarfree Twix bar? Use Steviala Dark Chocolate Melties!

Tips

How to cut the low carb and sugarfree Twix into neat bars:

• Ensure that the Twix bars are at room temperature and not too cold.
• Flip the low carb Twix and start cutting at the crust side.
• Use a warm bread knife.