Keto Millionaire Shortbread
Indulge in the rich layers of this decadent Keto Millionaire Shortbread, a low-carb twist on the classic treat that's as satisfying as it is guilt-free. Featuring a buttery almond flour crust, a velvety sugar-free caramel layer, and a luscious dark chocolate topping, this dessert is the ultimate solution for those craving a sweet treat on a ketogenic diet. Each layer is crafted with keto-friendly ingredients like erythritol sweetener, heavy cream, and sugar-free chocolate chips, ensuring you can enjoy every bite without breaking your dietary goals. Ideal for special occasions or an everyday indulgence, this easy-to-make recipe comes together in just about an hour, offering 16 perfectly portioned bars. Whether you're a seasoned keto enthusiast or simply looking for a healthier dessert option, this no-compromise shortbread is sure to delight.
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Ingredients
- 150 grams almond flour
- 120 grams unsalted butter
- 50 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 240 ml heavy cream
- 100 grams -granulated erythritol
- 60 grams butter
- 0.5 teaspoon salt
- 150 grams sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Directions
Step 1
Preheat oven to 180°C (350°F) and line an 8x8-inch baking pan with parchment paper.
Step 2
In a large bowl, mix together almond flour, melted unsalted butter, erythritol sweetener, and vanilla extract until a dough forms.
Step 3
Press the dough evenly into the prepared baking pan and bake for 12-15 minutes until lightly golden. Remove from oven and let cool.
Step 4
In a small saucepan over medium heat, combine heavy cream, granulated erythritol, butter, and salt. Stir constantly until the mixture thickens and turns a caramel color, about 10-12 minutes.
Step 5
Pour the caramel mixture over the cooled shortbread crust and spread evenly. Allow to cool and set in the refrigerator for about 1 hour.
Step 6
In a heatproof bowl, melt the sugar-free dark chocolate chips and coconut oil together using a microwave or double boiler until smooth.
Step 7
Pour the melted chocolate over the caramel layer and spread evenly.
Step 8
Chill in the refrigerator until the chocolate is firm, about 1 hour.
Step 9
Once set, lift the shortbread out of the pan using the parchment paper edges, and cut into 16 square bars.
Step 10
Serve chilled and store any leftovers in the refrigerator.
Nutrition Facts
| Serving size | (891.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3823.5 |
| Total Fat 371.1g | 0% |
| Saturated Fat 182.3g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 646.7mg | 0% |
| Sodium 1591.1mg | 0% |
| Total Carbohydrate 262.8g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 6.2g | |
| Protein 43.5g | 0% |
| Vitamin D 9.6IU | 0% |
| Calcium 360.5mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 848.5mg | 0% |
Source of Calories