Low-carb chocolate tim tams
- 3½ oz. (7 tbsp) 100 g (110 ml) unsalted butter, room temperature (7 tbsp)
- 1 cup (4½ oz.) 240 ml (130 g) powdered erythritol
- 2 tbsp 2 tbsp cocoa powder
- 2 2 flavored stevia drops (see tips section) (optional)
- 9 oz. 260 g dark chocolate with a minimum of 80% cocoa solids
- 1 tbsp 1 tbsp coconut oil, if required
- Place the dry ingredients into a large bowl. Whisk to combine and remove any lumps.
- Melt the butter in the microwave, and then add it to the dry ingredients. Mix together until a loose dough forms.
- Lay a sheet of plastic wrap on the counter, and place the dough on the plastic wrap. Form a rectangular log, about 10" long and 3" wide (25 x 7 cm). Tightly wrap the plastic wrap around the log, and twist the ends to seal it around the dough. Place in the freezer for 30 minutes.
- Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper.
- Remove the log from the freezer and unwrap the plastic. Using a sharp knife, slice the chilled log into 24 slices, and gently place the slices onto the baking tray.
- Bake for 10-12 minutes. Remove from the oven and cool on the tray for about 25 minutes (they will appear soft, but as they cool, they will become firm).
- Add the butter and erythritol to a large mixing bowl. Using an electric mixer, whisk together for a few minutes until the texture is fluffy. Then, slowly add the cocoa powder and stevia, mixing until combined.
- Fill a piping bag with the chocolate filling. Pipe the filling onto half of the biscuits, adding enough, so that the filling depth is equal to that of the biscuit.
- Place those biscuits without filling, on top of the biscuits with filling, and gently squeeze them together. Refrigerate for 15-20 minutes.
- In a glass bowl over a pot of simmering water, or, in a double boiler, melt the dark chocolate stirring until smooth and until it becomes a liquid texture (not runny). If the chocolate is too thick, add some coconut oil, and stir to combine.
- Using two forks, rotate each biscuit in the melted chocolate, coating all sides. Let the excess chocolate, drip back into the bowl. Place the coated biscuits onto a tray lined with parchment paper.
- Using a fork, create wavy patterns on the tops, and then refrigerate for 30 minutes, prior to serving.
These Tim Tams will keep in a sealed container in the pantry for up to 1 week.
Traditional Tim Tams have a chocolate-malt filling. If you if you want to use a flavored stevia, butterscotch is delicious!