Disclaimer: This recipe and the accompanying images were created by @andy.genia
You definitely don't want to miss out on this one!
And... there is something for everybody! If you want to make the recipe dairy- free you can replace these ingredients:
- Butter, coconut oil
- Normal cream, almond cream
Ingredients:
10/12 bars
Cookie:
- 100g of almond flour
- 40g of coconut flour
- 40g of Erythritol
- 60g of butter
- Vanilla
- a pinch of salt
Caramel:
- 60g of butter
- 45g of Erythritol
- 125ml of heavy cream
Covering:
- 100g o melted Funky Fat Chocolate
Instructions:
-
First mix all the biscuit ingredients (with the melted butter) and form a dough.
- Flatten and even out in a rectangular silicone mould (you can use the one you use for bread). Bake at 180ºC for 12/15 mins.
- Meanwhile, prepare the caramel: in a saucepan, brown the butter with the Erythritol over medium heat. Once browned (about 10 minutes) add the cream and mix well. Reduce over low heat for about 10/15 mins.
- Once the biscuit is done, let it cool down. Add the cooled caramel on top and put the mould in the fridge for at least 1 hour.
-
When the caramel hardens, remove from the fridge and cut the bars. Cover with melted chocolate and leave to cool on baking paper in the fridge for another 1 hour.
We hope you enjoy baking and eating this tasty Keto twix!
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