Low Carb Millionaire's Shortbread
Indulge without the guilt with this Low Carb Millionaire's Shortbread—an irresistible dessert featuring a buttery almond flour crust, a luxurious sugar-free caramel center, and a rich dark chocolate topping. Perfect for those following a keto or low-carb diet, this recipe uses erythritol and sugar-free chocolate to keep the sweetness without the carbs. With just 20 minutes of prep time, this decadent treat comes together easily, offering a satisfying balance of crunch, gooeyness, and smooth chocolate in every bite. Whether for a special occasion or a weekday dessert, these low-carb shortbread squares are a crowd-pleasing, guilt-free indulgence. Keywords: low carb dessert, keto millionaire's shortbread, sugar-free chocolate dessert, almond flour shortbread, keto caramel recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Butter, melted
- 0.25 cup Erythritol sweetener
- 0.25 teaspoon Salt
- 0.75 cup Heavy cream
- 0.5 cup Brown erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.33 cup Unsalted butter
- 1.25 cups Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a medium mixing bowl, combine almond flour, melted butter, erythritol sweetener, and salt. Stir until the mixture forms a crumbly dough.
Press the dough evenly into the prepared baking pan and bake for 10-12 minutes or until lightly golden. Allow to cool completely on a wire rack.
For the caramel layer, combine heavy cream, brown erythritol sweetener, vanilla extract, and unsalted butter in a saucepan over medium heat.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring frequently, until it thickens and turns a deep golden color.
Pour the caramel layer over the cooled shortbread base, spreading it evenly. Refrigerate for about 30 minutes, or until the caramel is set.
In a microwave-safe bowl, combine sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
Pour the melted chocolate over the set caramel layer, spreading it evenly with a spatula.
Chill the assembled shortbread in the refrigerator for at least 2 hours or until fully set.
Once set, remove the shortbread from the pan using parchment paper, cut into 16 squares, and serve.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.3 g | 502% | |
| Saturated Fat | 205.8 g | 1029% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 5.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1708 mg | 36% | |
*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.
