I know you know what this is like, walking through a store this time of year sucks. Rows and rows of bags of carb-loaded, chewy, gooey candy just SCREAMING my name. HOBBIT! EAT US! YOU KNOW YOU WANT TO!
Yes I do.
But I can’t.
Damn Halloween 🙁
Yeh, October is a tough month. Soon the monsters will be knocking on the door, looking for something. Yes, politicians:).
Seriously, how does someone who’s on a healthy lifestyle and way of eating survive this time of year? What can we do when we know we will have bags and bags of candy just waiting for us to liberate them from their wrappers? How can we resist bowls of Fun Sized candy? And what the $%@#%$ is ‘Fun Sized’ supposed to mean? How ‘fun’ is something the size of a nickle?? You want to make something ‘FUN SIZED?’ Make that damn candy bar the size of my freaking head, THAT’S FUN SIZED!!!
How do we survive? We make our own ‘go-to’ stash. Sort of like we did when we were carb-eaters but instead of stashing the best candy in a secret spot, we make our own. Yup. Just because we’re keto doesn’t mean we should suffer, right? RIGHT!! Sooooo, today I’m going to walk you through hacking one of my favorite candy bars – Twix – keto-style. They are not hard to do, just takes a couple of steps and the right ingredients (most which you should already have if you are a regular visitor of Hobbit’s Happy Food Hell) and no special stuff needed if you don’t mind the shape not being exactly like the ‘real’ thing. Honestly, once it’s heading for our mouth, who really cares what it looks like, right? Plus, these can be considered ‘fat bombs’ :).
I happen to have a few candy molds but you do NOT need them to do this recipe. Make them in muffin tins or ice cube trays, whatever is easiest for you and you have available. The steps are the same, just the shapes different.
As you probably know, a Twix is a cookie topped with caramel, then coated in chocolate. Mmmmm. CARB HEAVEN!
Not Hobbit’s 🙂
Below we will go through all the steps you need to make these keto-safe treats that DON’T SUCK. As a side note, since they are cookies, caramel, and chocolate, you can also use the individual pieces for a variety of other recipes. Nothing like getting skills and supplies that are versatile! I recommend you make the caramel ahead of time as it takes a little time for it to cool. Find the recipe here.
NOTE**: The cookies are modified to specifically work with this recipe due to the oils in the caramel and chocolate. If you want to make just the shortbread cookies as a snack, eliminate the eggs, replace with 2 tbsp cream (heavy, light, h&h, coconut\almond milk, your choice) and drop the baking temp to 325F.
Ready to get cracking?
Keto Hacked Twix Clones (makes 24 in my trays, you’re results will vary based off the size of your ‘molds.’:
1 cup vanilla whey protein isolate (low carb)
2 tbsp coconut flour
1 tsp baking powder
1/3 cup butter (or coconut oil), melted
2 tbsp granulated Stevia (or sweetener of your choice)
1 tsp vanilla extract
Preheat oven to 350F and prep a cookie sheet with parchment or silicon mat
Whisk the egg into the melted oil until combined. Add in the rest of the ingredients, then stir with a rubber spatula or spoon until you get a nice, firm dough that will roll into a ball without being too sticky. Wrap in plastic wrap, toss in the fridge while we make the chocolate.
1/3 cup coconut oil
2 tbsp cocoa powder
1/3 cup granulated stevia
2 tbsp heavy cream
Melt the coconut oil in the microwave until completely liquid. Wisk in the cocoa powder until smooth. Add stevia slowly while whisking until smooth. Add heavy cream, whisk until incorporated. Let sit for a couple of minutes, then whisk again. Get out what you are going to use for a mold and put a small amount in the bottom of each to use as a ‘base’ for the candy bars. In my mold that was about a teaspoon each. Put the mold in the freezer.
Take out the cookie dough and roll it out so it is about the thickness of your pinky.
Cut it to the shape you need to fit in the mold with a little room on all sides. These will puff up a little in baking so make sure you give a little room for that. Move them to the cookie sheet and bake for 6-7 minutes or until the edges brown. Remove and cool.
Once cool to touch, drop each cookie into your mold on top of the chocolate base.
Top with a dollop of caramel
then spoon more chocolate over them until completely covered. Put back in the freezer to firm up. Once solid, pop out of the molds and store in the fridge.
NUTRITION COUNT PER bar (based off my ingredients, double-check your numbers!): Calories: 191, Protein: 1g, Fat: 19 g, Carbs: 0.1g, Fiber: 0g, NET CARBS: 0.1g