Millionaire’s Shortbread (Low Carb | Keto | Gluten Free)
You will not believe that this millionaire’s shortbread recipe is low carb, keto, sugar-free and gluten-free. With a buttery shortbread base, sweet and silky caramel layer, then topped with a rich, thick dark chocolate sauce, every bite is seriously incredible!
The Final Move…
We have lived in America on and off for 12 years, and have decided to make the big move back to the UK (but for good this time!). It’s going to take me a bit of time to get used to the different measurements, ingredients and well…pretty much everything, all over again. However, I am excited to be around family and friends again (especially for my two girls!) So, I will be converting all my recipes over time, but have a little patience with me, since it will take me a while.
Even though, I have been busy packing up our lives, I can’t help but bake still. I’m addicted to it. And what better way to say hello to England then with this classic treat that pairs perfectly with a cup of tea.
The Tastiest Treat Ever…
No word of a lie guys…you cannot tell this is low carb, keto and sugar-free! My family have tried millionaire’s shortbread many times, and even though they love it every time, they went crazy for this recipe! These tasty treats were demolished within 24 hours!
With 3 layers of deliciousness, these treats are beyond perfect. Now before I jump the gun to the recipe, I must warn you all that they are a wee bit on the timely side, however, they really are 100% worth it!
Oh Those Layers…
A classic shortbread is buttery, sweet and slightly crumbly (but still holds together). This base is easy to make, takes less than 5 minutes to prepare and only 20 minutes of baking time. It is crucial to let it cool in the pan, before adding the caramel sauce, to prevent it falling apart and becoming a disaster.
This Easy Sugar-Free Caramel Sauce is a popular and classic recipe in my collection. I make it frequently. I even did a caramel week a few weeks ago, which included my Chewy Caramel Blondies, Raspberry Caramel Cheesecake and these Soft & Chewy Peanut Butter Caramels.
Even though I have tried this recipe with just melted chocolate chips (my new favorites are ChocZero’s – yum!), I have to say I love the chocolate topping SUPER rich, which requires almond milk, heavy cream and cocoa powder.
For This recipe you will need:
- Almond flour – This flour substitute is perfect for the base.
- Butter – You will need this for the shortbread and caramel layer.
- Baking powder – This will give the shortbread just that little rise that is needed.
- Allulose – This is the best sweetener for caramel sauce as it prevents it crystalizing.
- Heavy whipping cream – You will need this for the caramel sauce and the chocolate sauce.
- Almond Milk – you can use any of your favorite unsweetened milk, but my preference is always almond.
These scrumptious bars can be stored at room temperature or in the refrigerator for up to 5 days.
Tips & Tricks…
- Don’t forget to grease you baking tray and line it with parchment paper, for easy removal of the bars.
- Constantly whisk the caramel to ensure it doesn’t burn.
- Always use room temperature ingredients as it will help bind everything better.
- When it comes to cutting the bars, use a sharp. clean knife and make sure the chocolate topping is set, but not completely hardened.
More Recipes You Might Like…
- 1.5 cups almond flour
- 1/2 cup butter
- 2 tbsp granulated sweetener (Monkfruit/ Swerve)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup Allulose
- 1/2 cup butter cubed
- 1/2 cup heavy cream
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1/4 cup heavy cream
- 2 tbsp cocoa powder
- 1 tbsp granulated sweetener (Monkfruit/Swerve)
- 1/3 cup stevia-sweetened chocolate chips (ChocZero is my preference)
- Pinch of salt
- Preheat the oven to 325ºF and line a 8×8” dish with parchment paper and grease the sides with cooking spray.
- With an electric beater, cream the butter and sweetener together, until fluffy (about 2 minutes). Add the almond flour, baking powder and salt and beat until combined (but not too much!)
- Press into the lined baking sheet and bake for 20-25 minutes, until just lightly browned on the edges. Cool in pan for 30 minutes.
- Make the Caramel – In a saucepan, over a medium-high heat, melt the allulose and butter together.
- Pour in the cream (turn down if it’s bubbling too vigorously). Whisk frequently (every 30 seconds or so) for 7-8 minutes, until the sauce thickens and turns a caramel color.
- Take off the heat. Whisk in the salt. Pour over the crust. Allow to cool.
- Make the chocolate layer – Heat almond milk, cream, cocoa powder and sweetener, until it thickens slightly (about 2 minutes). Take off the heat and whisk in the salt and chocolate chips. Pour chocolate layer over the caramel layer.
- Cover and refrigerate overnight.
- Using a sharp knife, run around the edges and carefully remove the bars.
- Slice, serve & ENJOY!
Net Carbs: 2.8g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.