Keto Millionaire Shortbread
Indulge guilt-free with this irresistible Keto Millionaire Shortbread, a low-carb twist on the classic treat that layers buttery almond flour shortbread, rich caramel, and velvety sugar-free chocolate. This dessert is a showstopper for anyone on a keto or low-sugar diet, featuring wholesome ingredients like erythritol, sugar-free dark chocolate, and heavy cream for a decadent yet health-conscious indulgence. With just 20 minutes of prep time and a straightforward process, you'll create 16 perfectly portioned bars that are perfect for entertaining or satisfying your sweet tooth. Serve them chilled to enjoy the luscious balance of textures and flavors, and store leftovers (if there are any!) in the refrigerator for a convenient keto-friendly treat.
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Recipe Information
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
Instructions
Preheat oven to 180°C (350°F) and line an 8x8-inch baking pan with parchment paper.
In a large bowl, mix together almond flour, melted unsalted butter, erythritol sweetener, and vanilla extract until a dough forms.
Press the dough evenly into the prepared baking pan and bake for 12-15 minutes until lightly golden. Remove from oven and let cool.
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.
Pour the caramel mixture over the cooled shortbread crust and spread evenly. Allow to cool and set in the refrigerator for about 1 hour.
In a heatproof bowl, melt the sugar-free dark chocolate chips and coconut oil together using a microwave or double boiler until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Chill in the refrigerator until the chocolate is firm, about 1 hour.
Once set, lift the shortbread out of the pan using the parchment paper edges, and cut into 16 square bars.
Serve chilled and store any leftovers in the refrigerator.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.1 g | 476% | |
| Saturated Fat | 182.3 g | 912% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 6.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 360 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 848 mg | 18% | |
*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.
