Low Carb Millionaire Shortbread Bites
Indulge guilt-free with these Low Carb Millionaire Shortbread Bites, a decadent twist on the classic treat that’s perfect for keto and low-carb diets. Featuring a buttery almond flour shortbread base, a luscious sugar-free caramel layer made with maple syrup and almond butter, and a rich chocolate topping crafted from unsweetened cocoa, these bites are packed with flavor while keeping carbs to a minimum. With a quick prep time of just 20 minutes and no refined sugar, this recipe is easy to make, satisfying to eat, and ideal for healthy dessert lovers. Perfect for meal prep or special occasions, these bite-sized delights marry indulgence and nutrition in every layer—ready to impress your taste buds and your guests alike!
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Recipe Information
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
Instructions
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.
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.
Stir the ingredients together until well combined, forming a crumbly dough.
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.
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.
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.
Pour the caramel over the cooled crust and spread evenly. Place in the refrigerator to set and firm for about 15 minutes.
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.
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.
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
Calories |
2719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.8 g | 331% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 10.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1382 mg | 29% | |
*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.
