Make your own keto Twix bars! Tender shortbread crust topped with sugar-free caramel and milk chocolate. A delicious low carb way to satisfy those chocolate cravings.
Preheat oven to 325F and line a 9x9 inch pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the dough begins to clump together.
Press mixture firmly into the bottom of the prepared baking pan and bake 15 to 18 minutes, until golden brown. Remove and let cool completely.
In a medium saucepan over medium heat, combine the Swerve, butter, and BochaSweet. Bring to a boil and cook 3 to 5 minutes, until bubbling and the sweeteners have dissolved.
Remove from heat and add the cream and vanilla. The mixture will bubble vigorously. Sprinkle the surface with the glucomannan and whisk vigorously to combine. Whisk in the salt.
Bring the mixture back to a boil, and cook another 2 to 3 minutes, until bubbling thickly.
Remove from heat and let caramel cool about 10 minutes, until thickened but still pourable. Pour over the cooled crust, making sure to spread to the edges.
Place the pan in the freezer 1 to 2 hours to set the caramel.
Set a heatproof bowl over a pan of barely simmering water. Do not allow the bottom of the bowl to touch the water. Add the milk chocolate and stir until melted.
Pour the chocolate over the caramel and spread to edges with a knife or offset spatula.
Refrigerate 30 minutes to set the chocolate before cutting into bars. You can cut long thin "Twix" bars or squares, your choice!