Keto Caramel Shortbread | Keto Dessert Recipes

Keto Caramel Shortbread? You bet! This low carb “millionaire’s shortbread” recipe is our best dessert yet. It didn’t last long in our house, everyone loved it. About 3.5 carbs per slice, with a tasty caramel layer over gluten free shortbread. A healthy version of caramel shortbread.

Shortbread Layer –
2 cups almond flour
1/2 cup butter
1/4 cup erythritol
1 tsp vanilla extract
1/2 tsp baking powder

Preheat oven to 300F.
Mix and knead the shortbread ingredients well.
Put dough into a 9×13 parchment lined baking pan, press and flatten dough with your hands until evenly spread.
Bake at 300F for 20-30 minutes until it just starts to brown, then turn off oven and let it sit in oven to cool down, this will give you a cripsy shortbread.

Caramel Layer –
3 cups heavy cream
3/4 cup erythritol
1 tbsp cold butter
5 tbsp heavy cream
1 tsp vanilla extract

Heat the heavy cream and erythritol on medium heat in a large saucepan, whisk frequently.
As mixture begins to darken be sure to whisk vigorously and more often to prevent scorching.
When caramel is slightly darker than commercial caramel and reduced about 1/2, turn off heat and add butter, 5 tbsp cream and vanilla and whisk well.
Spread caramel over the shortbread layer then refrigerate for 30-60 minutes.

Chocolate Layer –

4 oz unsweetened bakers chocolate
2 oz sugar free chocolate chips
1/2 tsp coconut oil
sea salt (optional)

Using a double boiler, melt the unsweetened bakers chocolate and coconut oil and mix well.
Remove from heat and mix in the sugar free chocolate chips.
Spread the chocolate over the cooled caramel layer.
Sprinkle with salt if desired, then cool overnight in the refrigerator.

Approximately 60g carbs for the whole batch, 3.5g net carbs when sliced into 18 pieces.

Alternative Allulose based Caramel Layer:
(this version of the caramel is much more like regular caramel, it will be soft and chewy just like regular caramel, this is due to allulose reacting more like regular sugar compared to erythritol. We recommend the allulose version if you can source it.)

4 cups of heavy cream
1 cup of allulose sweetener
1 tsp vanilla

Heat the mixture over medium heat until is turns brown, remove from heat and let cool 15 minutes before pouring over the shortbread layer.

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