This recipe is designed to teach everyone how to make easy keto millionaire shortbread
Course Dessert
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 8squares
Calories 112kcal
Ingredients
42gramscoconut flour
24gramsgranulated sweetener of choiceI use granulated monkfruit sweetener
1gramssalt
1tspbaking powder
1largeegg, room temperature
1/4cupbutter, melted and cooled
1tspvanilla extract
Caramel Layer
5 1/2ozketo chewy caramel candies
2TBScoconut cream
Chocolate Layer
3ozketo chocolate chips
Instructions
Preheat oven to 350 degrees. Line an 8 x 4 inch loaf pan with parchment papet
Sift the dry ingredients of the crust into a medium mixing bowl until there are no lumps. Stir the egg in until all the dry ingredients are moist
Stir in the butter and vanilla until fully combined and a moist crumbly mixture is formed. Press mixture evenly and firmly into prepared loaf pan
Place in preheated oven and bake at 350 degrees 10 to 15 minutes or until golden and a tester comes out clean
Remove from the oven and allow to sit in pan while making the caramel layer
Caramel Layer
Place cream and caramel candies in a small saucepan over medium low heat. Stir continuously for 7 to 10 minutes or until fully melted and smooth. DO NOT ALLOW TO COME TO A BOIL
Remove from heat and carefully pour caramel sauce evenly over cooled shortbread
Chocolate Layer
Place chips in a microwave safe bowl and microwave for 30 seconds. Remove from the microwave and stir the chips together
Microwave on high another 15 to 20 seconds or until fully melted and smooth. Spoon chocolate evenly over caramel layer. Place in the refrigerator at least 30 minutes or until firm
Remove from the refrigerator and cut into desired size squares. Store leftovers in an airtight container in the refrigerator up to 1 week
Notes
Nutritional information is based on a serving size of a 2 x 2 inch square. I used Lily's chocolate chips and Tom and Jenny's caramel candies. Nutritional value will vary if any substitutes are made