Low Carb Millionaire Shortbread Bites

Indulge in guilt-free decadence with these Low Carb Millionaire Shortbread Bites, a keto-friendly twist on the classic treat! Featuring a buttery almond flour crust, a luscious sugar-free caramel layer, and a rich chocolate topping, these bite-sized delights are perfect for satisfying your sweet tooth without sacrificing your low-carb lifestyle. Made with wholesome ingredients like erythritol, almond butter, and unsweetened cocoa powder, this easy-to-make recipe is not only gluten-free but also packed with flavor. Ready in under an hour and yielding 16 perfectly portioned bites, they’re ideal for meal prep, dessert trays, or a mid-day pick-me-up. Whether you're hosting guests or treating yourself, these little squares of indulgence will impress with their luxurious taste and guilt-free ingredients!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 16

Ingredients

• 1.5 cups almond flour
• 0.5 cup unsalted butter
• 0.5 cup erythritol sweetener
• 1 teaspoon vanilla extract
• 0.5 cup heavy cream
• 0.25 cup sugar-free maple syrup
• 0.25 cup almond butter
• 0.25 cup unsweetened cocoa powder
• 0.25 cup coconut oil
• 0.25 teaspoon salt

Directions

Step 1

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang to remove the shortbread easily.

Step 2

In a medium mixing bowl, combine the almond flour and 1/4 cup of the erythritol sweetener. Melt 6 tablespoons of unsalted butter and add it to the mixture with 1 teaspoon of vanilla extract.

Step 3

Stir the ingredients together until well combined, forming a crumbly dough.

Step 4

Press the dough evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10-12 minutes until the crust is lightly golden. Remove and allow to cool completely.

Step 5

While the crust cools, prepare the caramel layer. In a saucepan over medium heat, add the remaining butter, heavy cream, sugar-free maple syrup, almond butter, and a pinch of salt.

Step 6

Stir continuously until the mixture begins to thicken and darken in color, about 10-15 minutes. Once thickened, remove from heat and allow to cool slightly.

Step 7

Pour the caramel over the cooled crust and spread evenly. Place in the refrigerator to set and firm for about 15 minutes.

Step 8

For the chocolate topping, melt the coconut oil in a small saucepan or microwave-safe bowl. Stir in the remaining erythritol and unsweetened cocoa powder until smooth.

Step 9

Pour the chocolate mixture over the set caramel layer and smooth with a spatula. Return to the refrigerator to allow the topping to firm up completely, around 10 minutes.

Step 10

Once set, remove from the baking dish using the parchment paper overhang. Cut into 16 equal squares. Serve immediately or store in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(683.6g)

Amount per serving	% Daily Value*
Calories	2719.0

Total Fat 257.8g	0%
Saturated Fat 111.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 244mg	0%
Sodium 748.0mg	0%
Total Carbohydrate 201.1g	0%
Dietary Fiber 42.9g	0%
Total Sugars 10.9g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 563.4mg	0%
Iron 16.7mg	0%
Potassium 1381.8mg	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: 69.2%

Protein: 6.8%

Carbs: 24.0%