Keto Caramel Slice (Millionaire’s Shortbread)
User Reviews
4.9
Keto Caramel Slice (Millionaire’s Shortbread)
Description
The Keto Caramel Slice starts with a shortbread base made from almond flour, softened butter, allulose, baking powder, and vanilla extract, pressed evenly into a lined pan and baked until the top turns golden. The almond flour base provides a slightly crumbly, tender crust without traditional flour.
The caramel is prepared by whisking heavy cream and allulose over heat while monitoring closely to prevent boiling over. This mixture thickens and browns over 10-20 minutes until it reduces by half and gains a rich golden color. Vanilla can be added for aroma. The cooled caramel is poured over the shortbread layer.
Finally, a sugar-free chocolate layer is melted and combined with butter or coconut oil until creamy, then poured atop the set caramel. The slice is cooled so the chocolate firms, offering a fudgy top. Together, the layers provide distinct textures and the rich flavor of caramel and chocolate without added sugars.
This keto-friendly treat suits those reducing carbs or sugar but wanting an indulgent dessert. It requires some attention during caramel preparation but results in a classic layered bar with adjustments for keto diets.
Ingredients
Shortbread
- 2 tablespoons allulose granulated, wholesome brand
- 1/4 cup butter softened
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Caramel
- 1 cup allulose granulated, wholesome brand
- 3 cups heavy cream
- 1 teaspoon vanilla extract (if desired)
Chocolate
- 6 ounces chocolate sugar-free
- 2 tablespoons butter or coconut oil
Instructions
To Make Shortbread Layer
- Preheat oven to 325 degrees F. Line an 8x8 or 9x9 pan with parchment paper and set aside.
- In a medium bowl, combine the ingredients for the shortbread and pat onto the lined baking pan. Press to even out. Bake 15 minutes or until the top of the shortbread starts to turn golden.
To Make Caramel Layer
- Whisk heavy cream and allulose in a medium-large saucepan over high heat, whisking and keeping a close eye on it so it doesn't bubble over, until brown and thickened and has reduced by half. Whisk in vanilla during the last minute. The caramel will take 10-20 minutes to turn golden depending on the size (width) of your pot and how hot your stove-top is. Cool for 10-15 minutes then pour onto prepared shortbread.
To Make Chocolate Layer:
- Melt chocolate in a microwave-safe bowl in 30-second increments until softened. Add butter to the chocolate and whisk the melted chocolate and until creamy. Pour onto the cooled caramel layer. Gently shake the pan from side to side to help it spread.
- Refrigerate 2-3 hours or until firm. Slice into 16 pieces and store remaining slices in an airtight container in the fridge for up to 2 weeks.
Notes
- When using unsweetened chocolate for the topping, add ½ cup powdered sweetener to balance bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 297kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 73mg | 24% |
| Sodium | 57mg | 2% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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