The Ultimate Keto Millionaires Shortbread Recipe

Desserts
Gluten Free
Vegan
Vegetarian
4.5/5
(23 reviews)
The Ultimate Keto Millionaires Shortbread
Zylo Recipes

Description

Imagine biting into a confection that marries buttery, crumbly shortbread with a luscious, flowing caramel and a rich, dark chocolate topping. This treat offers a symphony of textures and flavors that dance across your palate. The base, a delicate shortbread, provides a comforting, melt-in-your-mouth foundation.

Its subtle sweetness and crumbly texture give way to the star of the show: a generous layer of homemade caramel. This isn't just any caramel; it's a slow-cooked masterpiece, achieving a perfect balance of sweetness and depth. The caramel is deeply golden, its aroma intoxicating.

Its texture is smooth and yielding, never too hard or too sticky, but possessing a delightful chewiness. The sweetness is perfectly tempered, balanced with a hint of salt that enhances the overall flavor profile and prevents it from becoming cloying. It’s the kind of caramel that makes you want to close your eyes and savor every moment.

Finally, the experience is crowned with a decadent layer of dark chocolate. The chocolate is carefully selected to provide a slight bitterness that complements the sweetness of the caramel and the richness of the shortbread. As you bite through the crisp chocolate, it yields to the soft caramel and then the buttery shortbread, creating a textural harmony that is simply irresistible.

The deep, complex flavor of the chocolate lingers on your tongue, leaving you wanting more. This layered bar is more than just a dessert; it's an experience. The contrasting textures and complementary flavors create a truly unforgettable treat.

Perfect for impressing dinner guests or simply enjoying as a special weekend indulgence, these bars are best served chilled, allowing the flavors to meld together and the textures to firm up. While they require a bit of patience to prepare, with each layer needing time to set, the end result is well worth the effort. Prepare to be captivated by the sheer indulgence of this exquisite creation.

Preparation Time

Prep Time
10 min
Cook Time
55 min
Total Time
1 h 5 min

Nutrition Information

Per 1 servings(per slice) serving
C
Calories
480 Kcal

C
Carbs
6 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
12 g

C
Fats
45 g
Saturated Fats 28 g
Unsaturated Fats 15 g

Cholestrol 110 mg
Sodium 150 mg
Potassium 50 mg
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Ingredients

    1.
    Finely Ground Almond Meal Flour by Bob's Red Mill
    Finely Ground Almond Meal Flour by Bob's Red Mill
    ¾ cup
    2.
    Pecans-ground by Compliments
    Pecans-ground by Compliments
    ¼ cup
    3.
    Organic Coconut Oil
    Organic Coconut Oil
    1-½ tablespoon
    4.
    Salt
    Salt
    ⅕ teaspoon
    5.
    Xylitol Sweetener
    Xylitol Sweetener
    1 teaspoon
    6.
    Organic Coconut Oil
    Organic Coconut Oil
    1-½ tablespoon
    7.
    Xylitol Sweetener
    Xylitol Sweetener
    1 teaspoon
    8.
    Nuts Almond Butter Plain Without Salt Added
    Nuts Almond Butter Plain Without Salt Added
    2 tbsp
    9.
    Beverages Almond Milk Unsweetened Shelf Stable
    Beverages Almond Milk Unsweetened Shelf Stable
    ¾ cup
    10.
    Organic Coconut Oil
    Organic Coconut Oil
    1-½ tablespoon
    11.
    Cocoa Powder
    Cocoa Powder
    ¼ cup
    12.
    Water
    Water
    2 teaspoon
    13.
    Xylitol Sweetener
    Xylitol Sweetener
    1 teaspoon

Instructions

    1.
    To make the shortbread, combine the ground almonds, pecans, 1 teaspoon of xylitol, and 1 1/2 tablespoons of melted coconut oil in a mixing bowl. Mix thoroughly until the nuts are evenly coated with the oil.
    2.
    Line a shallow dish or rectangular mold (approximately 3 x 6 inches) with baking paper. Pour the nut mixture into the lined dish and press it down firmly to create an even layer.
    3.
    Transfer the dish to the freezer and allow the mixture to firm and set for 15 minutes.
    4.
    While the base is setting, prepare the caramel. In a medium saucepan, combine 1/4 cup of coconut oil, 1/3 cup of xylitol, and 1/2 cup of milk. Bring the mixture to a boil, then reduce to a simmer for one minute.
    5.
    Allow the mixture to simmer for about 5 minutes before adding the almond butter and the remaining milk. Stir constantly until the almond butter is melted and the liquid reduces to a thick caramel, approximately 4-5 minutes.
    6.
    Remove the shortbread base from the freezer and spoon the caramel mixture over the top, ensuring an even thickness.
    7.
    Return the shortbread to the freezer for 20 minutes to allow the caramel to set.
    8.
    While the caramel sets, prepare the chocolate topping. 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 water and blend until you achieve a smooth, liquid consistency.
    9.
    Remove the shortbread from the freezer and spoon the chocolate over the caramel layer, using a spatula to create a smooth and level finish.
    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.