Low-Carb Twix Biscuits

Method

1. 1
   Beat the butter and erythritol with an electric mixer until creamy. Add the egg yolk and vanilla. Mix in the almond flour, baking powder and salt until a dough forms. Wrap the dough in cling film and place it in the fridge for an hour.
2. 2
   Preheat the fan oven to 160 degrees. Remove the dough from the fridge and shape it into 14-16 balls. Place them on a baking tray lined with baking paper. Flatten the biscuits and make a hollow in the centre of each one. Bake for 14–18 minutes, until the edges are lightly golden. Remove the biscuits from the oven and immediately reshape the hollows with your thumb. Leave to cool completely on a cooling rack lined with baking paper (at least 1 hour).
3. 3
   Heat the butter, brown sugar substitute and powdered erythritol in a saucepan over a low heat. Simmer gently for 3–5 minutes, stirring constantly. Remove from the heat and stir in the double cream. Whisk in the xanthan gum and salt. Return to the heat, cook for 1 minute, then leave to cool until lukewarm. Stir the water into the sauce to make it nice and thin and pourable. Optional: stir in extra sea salt for salted caramel.
4. 4
   Spoon the lukewarm caramel sauce into the hollows of the cooled biscuits. Place the biscuits in the fridge for 20 minutes to allow the caramel to set.
5. 5
   Bring a medium-sized saucepan of water to the boil. Place a large heatproof bowl on top of the saucepan. Add the chocolate, double cream and coconut oil. Melt everything over a bain-marie, stirring until smooth.
6. 6
   Remove the biscuits from the fridge and swirl the chocolate over the biscuits and caramel. Sprinkle with a little sea salt flakes as a finishing touch!