Low Carb Keto Twix Bars
Delicious Low Carb Keto Twix Bars
Low Carb Keto Twix Bars
Hey guys, I really wanted to showcase a delicious recipe that uses a completely natural, Low Carb Keto friendly sweetener. Let me introduce you to Monk Fruit.
Monk fruit is not sweet due to natural sugars like most fruits. It contains powerful antioxidants called mogrosides, which are metabolized differently by the body than natural sugars. That's why, despite their very sweet taste, these fruits contain no calories and have no effect on blood sugar, making it fantastic for those needing to manage their blood sugar levels such as diabetics.
This sweetener has zero calories, zero GI index, and is one of the healthiest alternatives to sugar you can get.
The reason I recommend Lakanto as a brand of Monk Fruit sweetener is because I have personally cooked with this brand and know it works wonderfully as a substitute for other sweeteners in recipes, and in no way is this a paid endorsement of any kind, but take a look online and see what you can get your hands on.
For those following the Paleo Meal Plan and Program can simply use honey, maple syrup or coconut nectar to taste.
For hundreds more low carb and keto meals like this get started with my Daily With Luke Program and get delicious easy meal plans and shopping list, along with mindset coaching, a inspiring articles, daily 10 minute moves and so much more. Find out more information here.
- Ingredients
BASE LAYER
2/3 cup coconut flour
2 tablespoons Lakanto Monk Fruit Syrup for Low Carb or honey, maple, coconut nectar for Paleo
1/2 cup Incredible coconut oil, melted get it here
pinch of salt
CARAMEL LAYER
125g macadamia nut butter or cashew nut butter
3 tablespoons Lakanto Monk Fruit Syrup or honey, maple, coconut nectar for Paleo
3 tablespoons Incredible Coconut Oil, melted get it here
1/2 teaspoon vanilla bean seeds, extract or powder
pinch of saltCHOCOLATE LAYER
1/2 cup raw cacao butter
1 cup raw cacao powder
3 tablespoons Lakanto Monk Fruit Syrup or honey, maple, coconut nectar for Paleo
1/2 teaspoon vanilla bean seeds, extract or powder
pinch of salt optional - Method
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper. To make the base, combine the coconut flour and salt in a bowl. Stir in the Lakanto Syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges. Remove from the oven and leave to cool.
For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently, until nice and runny. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
To make the chocolate topping, melt down the raw cacao butter in a small saucepan over low heat, then add in the cacao powder, your choice of sweetener and the vanilla and stir until well combined and thick and creamy. Once the caramel filling has set, pour the melted chocolate over and smooth the surface. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.To serve, remove from the fridge and cut into fingers with a warm knife.
*Please Note*
If you cannot get your hands on the maple flavored monk fruit syrup, you can get the granulated version and gently melt down in a pan until liquid and incorporate into the recipe like that in liquid form.
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