This delicious Keto Millionaire’s Shortbread is a triple-layered sugar-free slice with a crumbly cookie base, caramel filling, and chocolate topping. It’s a sweet snack or dessert, and often found at bake sales.
We use xylitol in this Keto Caramel Slice recipe as it doesn’t crystalize like erythritol. I don’t recommend swapping out the xylitol for erythritol, unless you like a crunchy caramel layer.
Please note xylitol is toxic to dogs. Do not feed it to Sir Barky McFuzzlepants.
This Keto Millionaire’s Shortbread recipe makes 16 serves. 1 serving is 1 bar which has 2g net carbs.
Store leftover Low Carb Millionaire’s Shortbread in the fridge for up to 1 week.
Keto Millionaire’s Shortbread Ingredients
- Base Ingredients
- 4 ounces of Almond Flour
- 1 ounce of Unsweetened Desiccated Coconut (finely shredded)
- 2.5 ounces of Unsalted Butter, melted
- Caramel Layer Ingredients
- 1 cup of Heavy Cream
- 9 ounces of Unsalted Butter
- ⅓ cup of Xylitol
- Chocolate Layer Ingredients
- 8 ounces of Sugar-Free Chocolate Chips
- 1 ounce of Unsalted Butter
How to Make Keto Millionaire’s Shortbread
- Preheat oven to 175C/390F. Line a 9in square cake pan with parchment paper.
- In a mixing bowl, add the almond flour, coconut and butter. Mix well.
- Press base into the prepared cake pan.
- Bake for 10-12 minutes, until lightly browned. Set aside to cool.
- Place saucepan over medium heat, add the cream, butter and sweetener. Simmer for 10-15 minutes until golden brown and thickened.
- Pour the caramel over the cooled base and place in the fridge for 30 minutes.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Heat until about 70% melted then remove from the heat and continue stirring until completely melted.
- Pour the chocolate over the cooled caramel, smooth out and chill for 1 hour, or until set.
- Gently slice into 16 pieces, using a hot knife to assist in breaking through the chocolate layer.
- Serve immediately, or chill for later.
Keto Millionaire’s Shortbread - Low Carb Caramel Slice
Ingredients
Base Ingredients
- 4 ounces Almond Flour
- 1 ounce Unsweetened Desiccated Coconut
- 2.5 ounces Unsalted Butter melted
Caramel Layer Ingredients
- 1 cup Heavy Cream
- 9 ounces Unsalted Butter
- ⅓ cup Xylitol
Chocolate Layer Ingredients
- 8 ounces Sugar-Free Chocolate Chips
- 1 ounce Unsalted Butter
Instructions
- Preheat oven to 175C/390F. Line a 9in square cake pan with parchment paper.
- In a mixing bowl, add the almond flour, coconut and butter. Mix well.
- Press base into the prepared cake pan.
- Bake for 10-12 minutes, until lightly browned. Set aside to cool.
- Place saucepan over medium heat, add the cream, butter and sweetener. Simmer for 10-15 minutes until golden brown and thickened.
- Pour the caramel over the cooled base and place in the fridge for 30 minutes.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Heat, until about 70% melted then remove from the heat and continue stirring until completely melted.
- Pour the chocolate over the caramel, smooth out and chill for 1 hour, or until set.
- Gently slice into 16 pieces, using a hot knife to assist in breaking through the chocolate layer.
- Serve immediately, or chill for later.
Nutrition
Want more yummy Keto bars, try our;
To make a larger batch of this Keto Millionaire’s Shortbread recipe adjust the servings above.
These look delicious!! Can the xylitol be subbed with monk fruit?
Thanks!
Hi Normandie,
I haven’t tried this recipe with monk fruit, so I can’t be certain how it will turn out. If you try it, please let me know.