The Ultimate Keto Millionaires Shortbread
Sweet, rich and decadent, this millionaire’s shortbread has all the flavor of the original but without the carbs. Perfect for dinner guests or as a weekend treat, every layer of this shortbread is loaded with healthful fats. It’s almost too good to share!
How to Make It
Step 1
To make the shortbread, add the ground almonds, pecans, 1 teaspoon of xylitol and 1 and a half tablespoons of melted coconut oil to a mixing bowl. Mix together thoroughly so that the nuts are evenly coated in the oil.
Step 2
Line a shallow dish or rectangular mould – approximately 3 x 6 inches with baking paper. Tip the nut mixture into the lined dish and press the mixture down firmly forming an even layer.
Step 3
Transfer the dish to the freezer and allow the mixture to firm and set for 15 minutes.
Step 4
While the base is setting you can make the caramel. Begin by adding 1/4 cup of coconut oil, 1/3 cup of xylitol and 1/2 cup of milk to a medium saucepan. Bring the mixture to a boil and allow to bubble for a minute before reducing to a simmer.
Step 5
Allow the mixture to simmer for around 5 minutes before adding in the almond butter and the remaining milk. Stir the mixture constantly until the almond butter has melted and the liquid reduces to a thick caramel. This will take around 4-5 minutes.
Step 6
Remove the shortbread base from the freezer and spoon the caramel mixture over the top, ensuring it is an even thickness.
Step 7
Return the shortbread to the freezer for 20 minutes to allow the caramel to set.
Step 8
While the caramel sets you can make the chocolate topping. Simply add the cocoa powder, 1/2 cup of coconut oil and 2 teaspoons of xylitol to a food processor and blend to form a thick paste. Slowly add the water to the blender and blend until you have a smooth liquid consistency.
Step 9
Remove the shortbread from the freezer and spoon the chocolate over the top of the caramel layer, using a spatula to create a smooth and level finish.
Step 10
Return the shortbread to the freezer for 20 minutes to firm completely. Remove from the freezer 5 minutes before serving. Slice into 4 strips or 8 bite size squares.
Ingredients
- Finely Ground Almond Meal Flour by Bob’s Red Mill ¾ cup
- Pecans-ground by Compliments ¼ cup
- Organic Coconut Oil 1-½ tablespoon
- Salt ⅕ teaspoon
- Xylitol Sweetener 1 teaspoon
- Organic Coconut Oil 1-½ tablespoon
- Xylitol Sweetener 1 teaspoon
- Nuts Almond Butter Plain Without Salt Added 2 tbsp
- Beverages Almond Milk Unsweetened Shelf Stable ¾ cup
- Organic Coconut Oil 1-½ tablespoon
- Cocoa Powder ¼ cup