Makes: 16 Net Carbs (per serving): 1
Crunchy, sweet perfection. So rich and decadent, no-one would ever believe these little beauties are low carb, sugar-free and keto-friendly!
Ingredients
Shortbread Base:
100g ground almonds
35g butter, melted
35g granulated sweetener
½ tsp vanilla extract
Pinch of salt
½ tsp baking powder
Caramel Layer:
50g granulated sweetener
150ml double cream
1 tsp vanilla
Pinch salt
Chocolate Topping:
100g very dark chocolate (90% cocoa or higher, or make your own with this sugar free dark chocolate recipe)
1 tbs butter
Instructions
Preheat the oven to 150°C (300°F) and line a loaf tin with non-stick baking paper.
In a medium bowl, combine ground almonds, melted butter, granulated sweetener, vanilla extract, salt, and baking powder to prepare the shortbread base. Stir until all ingredients are thoroughly mixed.
Transfer the shortbread dough into the prepared loaf tin, spreading it out evenly to cover the bottom. Prick the surface of the dough all over with a fork.
Bake in the preheated oven for 20-25 minutes, or until the shortbread turns a light golden brown. Once baked, remove the loaf tin from the oven and let the shortbread base cool.
For the caramel layer, combine the double cream and granulated sweetener in a saucepan. Cook over high heat, stirring constantly, for about 10 minutes or until the mixture becomes thick, bubbly, and takes on a caramel colour.
Remove the saucepan from the heat, stir in the vanilla extract and salt. Spread this caramel mixture evenly over the cooled shortbread base. Place the loaf tin in the refrigerator until the caramel layer sets.
For the chocolate topping, melt the dark chocolate and salted butter together in a heatproof bowl set over a pan of simmering water. Stir frequently until the mixture is smooth and well-combined.
Pour the melted chocolate mixture over the chilled caramel layer, spreading it evenly with a spatula.
Allow the chocolate to set before removing the shortbread from the loaf tin by lifting the edges of the baking paper.
Slice the millionaire shortbread into bars or squares. Store these in an airtight container at room temperature.
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