Ingredients
For the Shortbread Base:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup granulated erythritol or monk fruit sweetener
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
For the Caramel Layer:
- ½ cup butter
- ⅓ cup granulated erythritol or monk fruit sweetener
- ¼ cup heavy cream
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the Chocolate Coating:
- 1 cup sugar-free chocolate chips (dark or milk chocolate, depending on preference)
- 1 tablespoon coconut oil
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions
1. Prepare the Shortbread Base:
- Preheat your oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) baking pan with parchment paper, leaving a bit of an overhang to make removal easier.
- In a mixing bowl, combine the almond flour, coconut flour, and erythritol. Mix well.
- Add the softened butter, egg, sea salt, and vanilla extract. Stir until a dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let it cool completely in the pan.
2. Make the Caramel Layer:
- In a saucepan over medium heat, melt the butter.
- Add the erythritol and heavy cream, whisking continuously until the mixture starts to boil.
- Lower the heat and let it simmer for 5-7 minutes, stirring frequently, until the caramel thickens and turns a deep golden color.
- Stir in the coconut flour, vanilla extract, and sea salt. Continue to cook for another minute or until smooth.
- Pour the caramel over the cooled shortbread base, spreading it evenly. Refrigerate until the caramel is set, about 30 minutes.
3. Prepare the Chocolate Coating:
- In a microwave-safe bowl or using a double boiler, melt the sugar-free chocolate chips with the coconut oil. Stir until smooth and fully combined.
- Pour the melted chocolate over the set caramel layer, spreading it evenly with a spatula.
4. Chill and Serve:
- Refrigerate the entire pan for an additional 30 minutes to let the chocolate set completely.
- Once set, lift the cookies out of the pan using the parchment paper overhang. Cut into squares or bars.
5. Storage:
- Store in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage.
Enjoy your homemade keto Twix cookies! They offer a perfect balance of crunchy, creamy, and chocolaty flavors, all while sticking to your keto goals.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
