Low carb chocolate tim tams
Tim Tams. They're the quintessential Australian treat. A lush chocolate cream filling is sandwiched between two crisp chocolate biscuits, then coated in dark chocolate. Can this be low carb? You bet! If you follow our yummy recipe. You can even try eating them the Australian way, with hot coffee and the Tim Tam improvized as a straw. Google "Tim Tam Slam" for the full Aussie experience. Enjoy!
- 1¾ cups (7 oz.) 425 ml (200 g) almond flour
- ¼ cup (¾ oz.) 60 ml (22 g) cocoa powder
- 1⁄3 cup (2½ oz.) 80 ml (70 g) granulated erythritol, sifted
- 3 oz. (6 tbsp) 85 g (90 ml) unsalted butter, melted
- 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
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Making low carb simple
- 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!
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The solution is to use wording that doesn't specify quantities: "Slice chilled dough into 24 slices for a 12 serving recipe (adjust for other service sizes." Or it could be worded: "Slice chilled dough into twice as many slices as the final number of Tim Tams you are making."
Thank you for your feedback! I have passed your suggestion along to our Recipe Team for further consideration.