Low Carb Millionaire Shortbread

Indulge in a guilt-free version of a classic treat with this Low Carb Millionaire Shortbread, a decadent dessert that seamlessly blends rich, buttery layers with a health-conscious twist. Featuring a crumbly almond flour shortbread base, a luscious caramel layer made from heavy cream and a sugar-free sweetener, and a smooth dark chocolate topping, this low-carb, keto-friendly recipe delivers all the indulgence without the extra carbs. It's easy to prepare in under 90 minutes, making it perfect for gatherings or a luxurious snack. With its golden caramel, velvety chocolate, and gluten-free base, this dessert proves you can enjoy the finer things in life while sticking to your low-carb lifestyle. Serve chilled for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 16

Ingredients

• 2 cups Almond flour
• 1 cup Butter
• 0.5 cup Erythritol sweetener
• 1 teaspoon Vanilla extract
• 1 cup Heavy whipping cream
• 0.5 cup Brown sugar substitute
• 0.25 teaspoon Salt
• 7 ounces Dark chocolate (85% cacao or higher)
• 2 tablespoons Coconut oil

Directions

Step 1

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

Step 2

To make the shortbread base, melt 0.5 cups of butter in a microwave-safe bowl. Stir in almond flour, 0.25 cup erythritol sweetener, and vanilla extract until well combined.

Step 3

Press the dough evenly into the bottom of the prepared baking pan.

Step 4

Bake the shortbread base for 15-18 minutes, or until it's golden brown around the edges. Let it cool completely.

Step 5

For the caramel layer, combine the remaining 0.5 cup of butter, heavy whipping cream, brown sugar substitute, 0.25 cup erythritol sweetener, and salt in a saucepan over medium heat.

Step 6

Bring the mixture to a gentle boil, stirring constantly. Continue to simmer gently for about 10-15 minutes until the mixture thickens and becomes golden brown. Remove from heat.

Step 7

Pour the caramel over the cooled shortbread base and spread evenly. Allow it to cool and set in the refrigerator for about 15-20 minutes.

Step 8

While the caramel layer is setting, prepare the chocolate topping by melting dark chocolate and coconut oil together over a double boiler or in the microwave at short intervals, stirring frequently.

Step 9

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

Step 10

Chill the assembled shortbread in the refrigerator for at least 2 hours or until the chocolate is completely set.

Step 11

Using a sharp knife, cut the shortbread into 16 squares. Serve chilled and store any leftovers in the refrigerator.

Nutrition Facts

Serving size	(1106.5g)

Amount per serving	% Daily Value*
Calories	5335.7

Total Fat 467.3g	0%
Saturated Fat 226.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 766.4mg	0%
Sodium 1886.4mg	0%
Total Carbohydrate 345.4g	0%
Dietary Fiber 40.4g	0%
Total Sugars 140.8g
Protein 56.3g	0%

Vitamin D 35.8IU	0%
Calcium 674.6mg	0%
Iron 27.6mg	0%
Potassium 1516.5mg	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: 72.4%

Protein: 3.9%

Carbs: 23.8%