Approximately 60 net carbs for the whole batch (about 3.5 carbs per piece if cut into 18 squares)


  • 1/2 cup butter, softened
  • 1/4 cup granular or powdered sweetener (erythritol is fine)
  • 2.cups almond flour (part coconut flour if desired)
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract


  • 4 cups heavy cream
  • 1 cup Allulose
  • 1 tsp vanilla extract (if desired).


Non-Allulose Caramel

  • 3 cups heavy cream
  • 3/4 cup Erythritol
  • 1 tbsp cold butter
  • 5 tbsp heavy cream
  • 1 tsp vanilla extract (if desired).


  • 6 oz sugar-free chocolate (I used 2 bars of Lilly’s)
  • 1/2 tsp coconut oil (optional)
  • flaky sea salt (I used fleur de sel).

  Shortbread: Preheat oven to 300 degrees F. Mix and knead ingredients well and put dough into a parchment-lined 15 x 10 x 2 inch baking pan. Press and pat down dough to cover bottom of pan as evenly as you can. The dough spreads a bit as it bakes, so it’s ok if you can’t cover the bottom of the pan all the way to the edges. Bake for about 20-30 minutes, until top of shortbread is just starting to brown very slightly. Turn off oven and leave shortbread inside until completely cool, overnight if you like. This helps crisp the shortbread without over-browning it.

  Allulose Caramel: In a heavy saucepan, mix together heavy cream and allulose. Cook over medium heat until brown and thickened, whisking frequently to prevent scorching, especially towards the end. It should be reduced to about 2 cups. Let cool for 15 minutes, then pour over shortbread. Refrigerate until completely cold.

  Melt about 3/4 of the chocolate and coconut oil (stovetop or microwave). Break up remaining chocolate and stir into warm chocolate until melted and smooth. Spread over cold caramel layer, wiggle the pan back and forth on the countertop a little to level out the chocolate. Let cool for 5 minutes. Sprinkle with sea salt. Refrigerate until firm. Using parchment paper to help, lift shortbread out of pan and cut into squares with a sharp knife. Store in refrigerator.


This won’t be as quite as chewy and stretchy as the allulose version, but it will remain soft and pliable, and once it’s been chilled overnight, it holds its shape at room temperature. It tends to have a very fine graininess to it, which is characteristic of erythritol, but it’s not TOO noticeable in the finished product.

  Heat 3 cups cream and erythritol in a heavy saucepan over medium heat, whisking often. As mixture reduces and darkens, whisk vigorously and often to prevent scorching. It’s helpful to brush down sides of pan with a pastry brush moistened with a little heavy cream to wipe down and remove crystals. When caramel is just a little darker than the color of commercial caramel candy, and reduced to about 1.5 cups, remove from heat and add vanilla, butter and 5 tbsp cream. Whisk mixture well, it should be glossy and smooth. Pour into baking dish to cover shortbread layer. Refrigerate until firm.

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