Low Carb Millionaire Shortbread
Indulge guilt-free with this irresistible Low Carb Millionaire Shortbread, a keto-friendly twist on the classic treat. Featuring a buttery almond flour shortbread base, a rich and creamy caramel layer made from sugar-free substitutes, and a decadent dark chocolate topping, this dessert delivers all the indulgence without the carbs. Crafted with wholesome ingredients like erythritol sweetener and coconut oil, this recipe is perfect for those following low-carb or gluten-free diets. Ready in just over an hour, these sweet squares are ideal for satisfying your cravings or impressing guests at your next gathering. They’re as luxurious as they are easy to make, and best served straight from the fridge for a refreshing bite layered with flavor and texture.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
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.
Press the dough evenly into the bottom of the prepared baking pan.
Bake the shortbread base for 15-18 minutes, or until it's golden brown around the edges. Let it cool completely.
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.
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.
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.
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.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Chill the assembled shortbread in the refrigerator for at least 2 hours or until the chocolate is completely set.
Using a sharp knife, cut the shortbread into 16 squares. Serve chilled and store any leftovers in the refrigerator.
Nutrition Facts
Calories |
5336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.3 g | 599% | |
| Saturated Fat | 226.4 g | 1132% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 140.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 675 mg | 52% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1516 mg | 32% | |
*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.
