Low Carb Millionaire's Shortbread

Indulge guilt-free with this decadent Low Carb Millionaire's Shortbread recipe, a keto-friendly twist on the classic treat that’s rich, buttery, and irresistibly satisfying. Featuring a nutty almond flour shortbread crust, a luscious sugar-free caramel layer, and a velvety dark chocolate topping, this dessert delivers all the luxury without the carbs. Crafted with wholesome ingredients like erythritol sweeteners, heavy cream, and sugar-free chocolate chips, it’s the perfect choice for anyone following a low-carb or ketogenic lifestyle. Ready in just under an hour (plus chilling time), this show-stopping treat is ideal for special occasions or afternoon cravings alike. Whip up a batch and savor the layers of flavor and texture that make every bite a true indulgence!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 16

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Butter, melted
• 0.25 cup Erythritol sweetener
• 0.25 teaspoon Salt
• 0.75 cup Heavy cream
• 0.5 cup Brown erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.33 cup Unsalted butter
• 1.25 cups Sugar-free dark chocolate chips
• 2 tablespoons Coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

Step 2

In a medium mixing bowl, combine almond flour, melted butter, erythritol sweetener, and salt. Stir until the mixture forms a crumbly dough.

Step 3

Press the dough evenly into the prepared baking pan and bake for 10-12 minutes or until lightly golden. Allow to cool completely on a wire rack.

Step 4

For the caramel layer, combine heavy cream, brown erythritol sweetener, vanilla extract, and unsalted butter in a saucepan over medium heat.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring frequently, until it thickens and turns a deep golden color.

Step 6

Pour the caramel layer over the cooled shortbread base, spreading it evenly. Refrigerate for about 30 minutes, or until the caramel is set.

Step 7

In a microwave-safe bowl, combine sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.

Step 8

Pour the melted chocolate over the set caramel layer, spreading it evenly with a spatula.

Step 9

Chill the assembled shortbread in the refrigerator for at least 2 hours or until fully set.

Step 10

Once set, remove the shortbread from the pan using parchment paper, cut into 16 squares, and serve.

Nutrition Facts

Serving size	(1002.6g)

Amount per serving	% Daily Value*
Calories	4287.5

Total Fat 391.3g	0%
Saturated Fat 205.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 519.3mg	0%
Sodium 663.4mg	0%
Total Carbohydrate 375.9g	0%
Dietary Fiber 77.9g	0%
Total Sugars 5.8g
Protein 53.0g	0%

Vitamin D 58.1IU	0%
Calcium 342.3mg	0%
Iron 26.0mg	0%
Potassium 1708.5mg	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: 67.2%

Protein: 4.0%

Carbs: 28.7%