Twix bars get a low carb, gluten-free makeover. A tender almond flour shortbread base with rich caramel and creamy milk chocolate.
I am a huge fan of dark chocolate and I typically prefer it over the milk variety. Even before I went low carb and began to reduce my sugar intake drastically, I would seek out treats made with deep, dark chocolate. I love the intensity of it, the richness and the slight tanginess of it. And my taste for really dark chocolate, the 90% cacao variety, has only increased since my dietary changes. But I’ve always acknowledged that milk chocolate has its place in the world. It is sweeter and creamier, and whereas dark chocolate can sometimes overpower more subtle flavours, milk chocolate tend to blend in a little better. I get why people love it so much and why they consider dark chocolate to be too bitter. I think they’re wrong, of course, but I do my best to understand their position. A few readers have asked me to try to make my own milk chocolate. I have resisted, not because I don’t like milk chocolate but because I know that making it, or at least making it well, is not so simple. I’ve made my own low carb dark chocolate chips and low carb chocolate bark and they are delicious and serve the purpose admirably. I make both frequently. I’ve also tried making my own low carb white chocolate and found it tough to get a smooth consistency. The cocoa butter just doesn’t want to combine with the sweetener very well and it ends up a bit gritty. The white chocolate is good enough in other baked items, but I don’t really like it that much on its own. Milk chocolate requires milk solids to lighten the flavour and colour, and even from my limited chocolate making experience I know this would be very difficult to do in a home kitchen. To get a smooth consistency when combining the milk solids with the cocoa butter, cocoa solids and sweetener really requires the proper equipment. In other words, a conching machine to continually scrape and agitate the mixture until all of the particles combine into a smooth, homogenous substance. I don’t own such a thing and have neither the means nor the inclination to purchase one. And even if I did, you likely wouldn’t own one and wouldn’t be able to recreate my recipes. Thankfully, someone out there is actually making some really good low carb milk chocolate, so neither you nor I have to put the work in at all. Lily’s Sweets makes really great milk chocolate that is as creamy and smooth as any of the higher carb, sugar-filled stuff. It’s also Fair Trade certified. I’ve found it at my local Whole Foods, but it can also be purchased on Amazon and Vitacost. Apparently Wegman’s carries them too, if you happen to have one of those in your area. I like all their chocolate varieties and I think their chocolate chips are the best sugar-free chips on the market. Since I’m a big fan, I reached out to them to see if they would sponsor a giveaway here on All Day I Dream About Food and they sweetly obliged. The Giveaway: Two winners will each get a set of Lily’s Chocolate Bars, one of each kind they make. And I am going to sweeten the deal and send each winner 2 bags of Lily’s Chocolate Chips! a Rafflecopter giveaway
Disclosure: I did not receive any monetary compensation for this post, just a few bars of Lily’s chocolate with which to develop recipes.
- 4 oz Lily's Creamy Milk Chocolate chopped
For the crust, preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes, until just light golden brown. Remove and let cool.
For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream and vanilla. Mixture will bubble vigorously.
Sprinkle with xanthan gum and whisk vigorously to combine. Whisk in salt.
Let caramel cool about 20 minutes, until thickened but still pourable.
Pour over crust and let set in refrigerator 10 to 15 minutes.
For the chocolate topping, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water.
Add chopped milk chocolate and stir until melted.
Pour chocolate over caramel and spread to edges with a knife or offset spatula.
Let chocolate set before cutting into squares or bars.
Serves 18. Each serving has 5.62 g of carbs and 2.72 g of fiber. Total NET CARBS = 2.9 g.
Food energy: 136kcal
Saturated fatty acids: 5.74g
Monounsaturated fatty acids: 1.70g
Polyunsaturated fatty acids: 0.24g
Total fat: 12.23g
Calories from fat: 110
Carbohydrate, by difference: 5.62g
Total dietary fiber: 2.72g