Keto Millionaire's Shortbread

Indulge guilt-free with this decadent Keto Millionaire’s Shortbread, a low-carb twist on the classic treat. Featuring a buttery almond flour shortbread base, a luxuriously creamy caramel layer made from golden monk fruit sweetener, and a smooth sugar-free chocolate topping, this keto dessert is the perfect combination of rich flavors and satisfying textures. With only 25 minutes of prep time and simple steps, this recipe is ideal for those following a ketogenic lifestyle or anyone looking for a healthier dessert option. Each square is a sweet indulgence that’s as pleasing to the eye as it is to the taste buds. Serve these elegant bars at gatherings or savor them as a personal treat—they're gluten-free, low-carb, and irresistibly delicious!

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 16

Ingredients

• 2 cups Almond flour
• 1 cup Unsalted butter
• 3 tablespoons Granulated erythritol
• 1 teaspoon Sugar-free vanilla extract
• 1 cup Heavy cream
• 0.5 cup Golden monk fruit sweetener
• 5 ounces Unsweetened baking chocolate
• 2 tablespoons Coconut oil

Directions

Step 1

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Step 2

To make the shortbread base, in a medium bowl, mix together 2 cups of almond flour, 1/2 cup of melted unsalted butter, 3 tablespoons of granulated erythritol, and 1 teaspoon of vanilla extract until well combined.

Step 3

Press the almond flour mixture evenly into the bottom of the prepared baking dish. Use the back of a spoon or your fingers to flatten it into an even layer.

Step 4

Bake the shortbread base in the preheated oven for 10-12 minutes until lightly golden. Remove it from the oven and allow it to cool completely.

Step 5

To prepare the caramel layer, in a saucepan over medium heat, combine the remaining 1/2 cup of butter, 1 cup of heavy cream, and 1/2 cup of golden monk fruit sweetener.

Step 6

Bring the mixture to a gentle boil, stirring frequently. Continue to cook for 15-20 minutes until the mixture thickens and turns a deep golden color. It should coat the back of a spoon.

Step 7

Pour the caramel over the cooled shortbread base, spreading it evenly. Place the dish in the refrigerator to set for about 20 minutes.

Step 8

For the chocolate layer, melt 5 ounces of unsweetened baking chocolate and 2 tablespoons of coconut oil in a microwave-safe bowl or using a double boiler. Stir until smooth.

Step 9

Pour the melted chocolate evenly over the set caramel layer. Spread it out with a spatula to ensure it's smooth and even.

Step 10

Return the dish to the refrigerator for at least 1 hour to fully set. Once set, use the parchment paper overhang to lift the shortbread out of the dish.

Step 11

Cut into 16 squares with a sharp knife and serve. Store leftovers in an airtight container in the fridge for up to one week.

Nutrition Facts

Serving size	(875.7g)

Amount per serving	% Daily Value*
Calories	3701.1

Total Fat 374.7g	0%
Saturated Fat 179.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 488mg	0%
Sodium 95.2mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 41.1g	0%
Total Sugars 10.4g
Protein 57.4g	0%

Vitamin D 0IU	0%
Calcium 555.7mg	0%
Iron 23.4mg	0%
Potassium 1039.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.4%

Protein: 5.1%

Carbs: 19.5%