Keto Millionaire's Shortbread
Indulge in a decadent treat without breaking your carb goals with this Keto Millionaire's Shortbread recipe! This guilt-free, low-carb spin on the classic dessert features three irresistible layers: a buttery almond flour shortbread base, a rich and creamy sugar-free caramel layer made with golden monk fruit sweetener, and a luxurious dark chocolate topping crafted from unsweetened baking chocolate and coconut oil. Perfectly sweet and utterly satisfying, this keto dessert is ideal for parties, holiday gatherings, or an everyday indulgence. Ready in just under an hour (plus chilling time) and yielding 16 bite-sized squares, it’s a must-try treat for anyone seeking a sugar-free, gluten-free, and keto-friendly twist on a timeless favorite.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Unsalted butter
- 3 tablespoons Granulated erythritol
- 1 teaspoon Sugar-free vanilla extract
- 1 cup Heavy cream
- 0.5 cup Golden monk fruit sweetener
- 5 ounces Unsweetened baking chocolate
- 2 tablespoons Coconut oil
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
To make the shortbread base, in a medium bowl, mix together 2 cups of almond flour, 1/2 cup of melted unsalted butter, 3 tablespoons of granulated erythritol, and 1 teaspoon of vanilla extract until well combined.
Press the almond flour mixture evenly into the bottom of the prepared baking dish. Use the back of a spoon or your fingers to flatten it into an even layer.
Bake the shortbread base in the preheated oven for 10-12 minutes until lightly golden. Remove it from the oven and allow it to cool completely.
To prepare the caramel layer, in a saucepan over medium heat, combine the remaining 1/2 cup of butter, 1 cup of heavy cream, and 1/2 cup of golden monk fruit sweetener.
Bring the mixture to a gentle boil, stirring frequently. Continue to cook for 15-20 minutes until the mixture thickens and turns a deep golden color. It should coat the back of a spoon.
Pour the caramel over the cooled shortbread base, spreading it evenly. Place the dish in the refrigerator to set for about 20 minutes.
For the chocolate layer, melt 5 ounces of unsweetened baking chocolate and 2 tablespoons of coconut oil in a microwave-safe bowl or using a double boiler. Stir until smooth.
Pour the melted chocolate evenly over the set caramel layer. Spread it out with a spatula to ensure it's smooth and even.
Return the dish to the refrigerator for at least 1 hour to fully set. Once set, use the parchment paper overhang to lift the shortbread out of the dish.
Cut into 16 squares with a sharp knife and serve. Store leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
3701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.7 g | 480% | |
| Saturated Fat | 179.5 g | 898% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 10.4 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1039 mg | 22% | |
*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.
