Keto Twix
For the almond shortbread base:
- 1 ½ cups packed fine blanched almond flour
- 3 tablespoons butter
- 2 tablespoons sugar free maple syrup (I used Waldens Farms)
- 1 teaspoon vanilla extract
- Dash of salt
- 1/4 cup of monkfruit sweetener
For the Caramel Peanut Butter Layer:
-⅔ cup creamy peanut butter
- ⅓ cup sugar free maple syrup
- 1/4 cup of butter
- 1 teaspoon vanilla extract
- Dash of salt
- 1/4 cup of monkfruit sweetener
For the lean chocolate layer:
- ¾ cup sugar free chocolate chips
- 1 tablespoon coconut oil
Spray whatever baking pan you use first. I made my second batch in an oversized pan to make it easy to cut out.
Bake the shortbread crust at 350 for 10 mins. Mix Up the caramel peanut butter layer on the stove until it’s all mixed together. Take the short bread out of the oven. Pour on the caramel mixture. Stick that in the fridge for about an hour. Melt together the chocolate chips and coconut oil. Pour that on top of the caramel layer. Put that back in the fridge for about 30 to 60 minutes. Cut up and enjoy.