ALMOND FLOUR SHORTBREAD – 1 ½ cup Almond Flour – ¼ cup Erythritol – ¼ tsp Salt – 3 tbsp Coconut Oil – 2 tbsp Water – 1 tsp Vanilla Extract PEANUT BUTTER CARAMEL – ½ cup Peanut Butter – ⅓ cup Coconut Oil – ½ cup Powdered Erythritol – 1 tsp Vanilla CHOCOLATE LAYER – 3.5 oz Sugar-free Dark Chocolate – 1 tsp Coconut Oil
Combine Dry Ingredients
In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt.
Add Wet Ingredients
Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball.
Press the Dough
Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top and set in the fridge.
In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth.
Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired.
Pour the caramel on top of the shortbread crust, spreading evenly with a spatula. And Freeze again for 10-15 minutes.
Melt the sugar-free chocolate and coconut oil in a saucepan under medium heat or in a Bain-Marie.
Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer.
Freeze Twix Bars
Freeze again for 5-8 minutes or until the chocolate is set.
Cut Twix Bars
Remove from the freezer and use the pieces of parchment paper to easily lift out the bar from the pan. Cut the whole bar into 16 Twix bars.
NET CARBS FAT PROTEIN
Serving: 1 Bar Makes: 16 Bars
Prep: 15 Minutes Cook: 0 Minutes