MAKING KETO TWIX BARS (gone wrong)

What's up guys? I know this is a little bit different of a video, but I fear the baking bug has bit me, and these past few days I've been wanting to bake anything and everything. Found a new recipe for keto Twix bars, and we've tried keto Twix bars at a bakery once before and it was amazing. I know I can make it just as good, if not better. So let's give this recipe a go. First, we're gonna start off by making the shortbread, which you only need 2 ingredients for. Super simple. We're gonna do 1 cup of almond flour, which measures out to be What's 28 times 4? This is so embarrassing. If I had a pen and paper to do it, I could. 28 times 4. This is so embarrassing. Beatrice, we're going to cut this out. 112. 112 grams of almond flour. I honestly love using a measuring scale because I don't need to dirty up a measuring tool like cup or anything, and it's very precise. Sure, there's a little bit of room for error in this recipe because it's not like macarons or something crazy complicated, but I just like to be precise. I did 115 grams, so there you go. You don't need to be right on the money. You want to get 1/4 cup of softened butter. That's about half a stick. Just plop that in there. Is 1/4 the best way to do this? Let's see. Actually, my hands would be the best way to do this, so we're gonna glove up real quick. We're gloved up. Honestly, I didn't realize how easy a keto shortbread would be to make. Like, just almond flour and butter. Are we— are we getting right now? I think more of it is on my hand than in the bowl, but that is a-okay. Perfect! And you just wanna mix until it all comes into basically a ball. Now over here I have an 8x8-inch pan lined with parchment paper, so you just wanna plop that right there. And just spread as evenly as possible. Alright, I have evenly pressed the shortbread mixture into the pan. We're gonna stick this in the oven for about 10 minutes on 325°F or until it's golden brown. To be honest, I had to bake the shortbread for like maybe 20-25 minutes 'cause it wasn't browning as quickly as the recipe said it would. Um, so FYI, might want to bake it a little bit longer. While that is completely cooling, I'm going to start on the caramel mixture. On a low heat, you want to melt 5 tablespoons of butter. Now that the butter has completely melted, we're going to add about 3/4 cup of allulose. Now that the allulose is completely combined, we're going to add 1/2 cup of heavy cream. Turn your stove up to medium, and we're going to let this simmer for about 10 to 15 minutes. Sidebar, here's what the shortbread looks like whenever it is basically done and cooled. Oops, I just cracked it. You guys see that crack? No, going down the middle now. It's not as crunchy as I had expected it to be, unfortunately, but I know that once the caramel's on top and hardened, it'll be more like a chewy texture, which I guess is fine, even though that's not like a traditional Twix. But that's okay. This is, to be honest, my first time trying this recipe. And the fun part about baking is that it's a lot of trial and error, and Whatever I do wrong this time, I know to correct next time. It looks like I caught it literal seconds before it burnt. It smells so good, very much like toffee. Well guys, remember whenever I said that thing about like, you know, the good thing about baking is you can learn from your mistakes and do better next time, blah blah blah. Well, I should just stop talking because I don't think the caramel is supposed to look like that. Like, it totally separated. To be honest, I don't really know what happened. I think maybe I let the cream and butter simmer for too long and then they separated. Don't do as I say, watch this video to learn what not to do whenever you make keto Twix bars, okay?

Okay.

Ah, this is such a fail. Okay, after a brief intermission, I remade the caramel and it looks so much better. It actually looks like caramel this time. I think the first time I burnt the butter because I got a little distracted. But I just remade it. It looks absolutely beautiful. I'm gonna let it cool before pouring it onto the shortbread. Yeah, I'm so glad it's actually turning out. We're just gonna pour it on top of the shortbread now. That is most definitely the consistency that I'm looking for. I'm so glad I remade it because I almost didn't, and that would have just completely ruined the recipe. So make sure you don't burn your butter whenever you're making keto caramel. This is looking so much better. I'm just gonna evenly Spread it over the shortbread. It smells so good. Alright, perfect. She looks absolutely gorgeous. Now I'm gonna stick it in the fridge for about 45 minutes to an hour or until it hardens. Check out my battle scar, you guys. Pro tip: maybe don't touch the wire rack that's inside a 375-degree oven, okay? Just in case you were tempted to do that. Now we are going to melt the chocolate. I'm kind of tempted to do like half of them be milk chocolate and then the other half be dark chocolate. We might do that. We'll see, we'll see. So because I'm gonna be like cutting up the bars and then dipping them into the chocolate, I want to get like a sizable container. I'll probably do like a normal bowl. You will need a little bit of coconut oil, a bowl, and sugar-free chocolate chips. Whoa, that fork needs like power washing. I also am getting a sheet of parchment paper to lay the Twix bars on once I have them coated in chocolate. Just gonna eyeball it. The recipe calls for like a cup and a half, so I'm I'm going to pour in what I think is like 3/4 cup. That's— you know what, though? I want it to be dippable. Is that a word? Dippable? Hey Siri, is dippable a word? No, not dimple. Is dip-able, like able to dip? Dippable? Is that a word? Why did she disappear? Hey Siri, talk to me. Okay, I guess not because she's not recognizing what I'm saying. First she said dimple and then dip-ble. So I guess here's my answer. Gonna microwave the chocolate. And I actually stuck the bars in the freezer because I'm impatient and I want them to set so I can cut them. So while that heats up, actually, let me see if I can cut this. Please. I can see my fingerprint on it, so like it's not completely rock hard, but I think it's good enough. Hmm, it's still a little soft. Another cut. Boom. All the way down. All right, let's get this chocolate out of here. Oh no, should I just let them freeze? The whole time. Oh no, why is the crust coming off? I should definitely let these freeze, like totally, but we're gonna live life on the edge. It's actually not the caramel that's failing, it's the crust, which is kind of surprising. Okay, I coated the rest and let it sit in the fridge for a while. Ignore these, okay? There's like a few pretty ones in here, like these two, but for some reason the crust completely fell apart. Like, I don't know, I The— I— maybe there was too much almond flour, not enough butter as a binder. I don't know. I have a feeling they'll taste good. I'll have Mike taste them here in just a sec. This is also just like a puddle of extra chocolate.

Milk and dark.

Exactly. But as you can obviously tell, the crust like is made with almond flour and butter and it just fell apart.

What?

Like it would not bind.

Trix bars?

Twix. Yeah, that's right. Oh my, there's the inside.

How long has it been in the freezer?

Not long. How do they taste though?

Good. Now I'm gonna try milk chocolate.

Yeah, milk chocolate you'll probably like more.

This is where it's at.

I just need to perfect the crust, or like the—

you can make that crispy to be next level.

Overall, what rating would you give this?

Mmm, I'd give this a 9.1.

Whoa, really?

It was an 8.6.

That's high. I feel like you're not being honest with me. The presentation and texture is a little challenged, but it has potential. You heard it here first, folks.

I think I'm hungry.

I think I could have some more.

Try it out. I could have all of them right now.

Keto Twix bars!