Keto Millionaire’s Caramel Chocolate Shortbread. 1.5g net carbs per bar.
Remember Twix bars? Plenty of similarities here. Scrumptious layers that combine beautifully for a flavour explosion. Impossible to resist.
Ingredients Short bread:
- 70g fine almond flour
- 30g lupin flour
- 10g oat fibre
- 70g allulose (see notes)
- ¼ tsp pure stevia powder
- 100g unsalted butter (room temperature)
- ½ tsp vanilla extract
- 100g salted butter
- 120g double cream
- 50g allulose (see notes)
- ½ tsp blackstrap molasses (see notes)
- 100g Keto Chocolate Chips (see notes)
- 30g unsalted butter
InstructionsPrepare and Bake the Shortbread:
- wearing food-safe disposable gloves , mix dry ingredients, add butter and vanilla extract, and combine by hand, squeezing, turning and squishing through your fingers – it will be quite hard, but it’s a great workout 😉
- wrap in cling film and chill for 10 minutes – the dough, not you 😉
- line a 20cm x 20cm square baking tray with non-stick parchment paper, allowing for some overhang – a little butter smeared underneath will help keep it in place.
- pre-heat oven to 170°C static.
- unwrap the dough and place it on a silicone mat dusted with a little fine coconut flour
- dust the dough with a little more coconut flour, place a sheet of cling film over it, and use a rolling pin to flatten it to a 19 cm square.
- transfer the dough to the baking tray and press it to fill any gaps.
- bake for 15-18 minutes or until golden, then remove from oven and let it cool completely in its baking tray – it will feel quite soft at first, but will harden once cool.
Make the Caramel while the shortbread is baking:
- place cubed butter in a small, heavy-base saucepan, over medium heat – it will sizzle and splatter, turning from pale yellow to a rich gold colour after about 5-6 minutes.
- add cream, sweetener and blackstrap molasses, and simmer on low heat for a further 10 minutes until reduced and thickened, stirring from time to time.
- turn heat off and leave the caramel to cool.
To Make the Chocolate layer:
- boil a pot of water, turn heat off and place a pyrex or similar bowl over the top, making sure it doesn’t touch the hot water underneath.
- add cubed butter and chocolate and leave to gently melt from the steam beneath – it will take a few minutes – stir minimally or you’ll delay the melting process.
- once melted and smooth, set the bowl aside and let the chocolate mixture cool until dense but still fluid.
- pour and spread the cooled caramel over the cold shortcrust pastry (still in its baking tray), chill it in the freezer for 5 minutes, then spread the chocolate/butter mixture all over the top and place it in the fridge to set.
- once the chocolate layer has set (the harder it is, the easier it will be to cut neat slices), remove from the baking tray, position over a chopping board and slice into 18 thin rectangles (you want Twix bar size slices).
you can use powdered erythritol if you can’t get allulose, but expect a grittier texture, as it tends to crystallise over time.
If you’d rather not use blackstrap molasses (although recommended, as it enhances the caramel flavour whilst deepening its colour), simmer the butter a few more minutes, watch it carefully, and remove it from heat as soon as dark speckles appear (burnt butter stage).
Keto Chocolate Chips are already sweetened. As an alternative, use a chocolate of your choice, adding 1-2 TBSP of allulose (or powdered erythritol) to achieve your desired sweetness level.
To make the caramel, you can use UNsalted butter if you prefer.
To obtain 18 bars, slice across the centre to create 2 halves, then then cut each half into 3rds and each 3rd into 3rds again.
The finished bars will keep for several days either at room temperature or refrigerated.
- Yield: 18 bars
- Serving: 1 bar
- Calories: 185
- Fat: 18g
- Net Carbs: 1.5g
- Protein: 3.3g
Recipe type: Sweet BitesCuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.Prep time: 40 minsCook time: 35 minsTotal time: 1 hour 15 mins