The Ultimate Keto Millionaires Shortbread

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prep time

10 min
cook time

55 min
ready time

1 h 5 min

The Ultimate Keto Millionaires Shortbread

23 ratings

Sweet, rich and decadent, this millionaire’s shortbread has all the flavor of the original but without the carbs. Perfect for dinner guests or as a weekend treat, every layer of this shortbread is loaded with healthful fats. It’s almost too good to share!

Once all the layers have been set in the freezer, you can store the shortbread in the fridge. Although be warned: it won’t last long.

Net Carbs

3.6 g
Fiber

2.7 g
Total Carbs

6.3 g
Protein

4 g
Fats

18 g

185 cals

Quantity

Serving Size

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Finely Ground Almond Meal Flour by Bob's Red Mill

¾ cup
Pecans-ground by Compliments

¼ cup
Organic Coconut Oil

1-½ tablespoon
Salt

⅕ teaspoon
Xylitol Sweetener

1 teaspoon
Organic Coconut Oil

1-½ tablespoon
Xylitol Sweetener

1 teaspoon
Nuts Almond Butter Plain Without Salt Added

2 tbsp
Beverages Almond Milk Unsweetened Shelf Stable

¾ cup
Organic Coconut Oil

1-½ tablespoon
Cocoa Powder

¼ cup
Water

2 teaspoon
Xylitol Sweetener

1 teaspoon

Step 1

To make the shortbread, add the ground almonds, pecans, 1 teaspoon of xylitol and 1 and a half tablespoons of melted coconut oil to a mixing bowl. Mix together thoroughly so that the nuts are evenly coated in the oil.
Step 2

Line a shallow dish or rectangular mould – approximately 3 x 6 inches with baking paper. Tip the nut mixture into the lined dish and press the mixture down firmly forming an even layer.
Step 3

Transfer the dish to the freezer and allow the mixture to firm and set for 15 minutes.
Step 4

While the base is setting you can make the caramel. Begin by adding 1/4 cup of coconut oil, 1/3 cup of xylitol and 1/2 cup of milk to a medium saucepan. Bring the mixture to a boil and allow to bubble for a minute before reducing to a simmer.
Step 5

Allow the mixture to simmer for around 5 minutes before adding in the almond butter and the remaining milk. Stir the mixture constantly until the almond butter has melted and the liquid reduces to a thick caramel. This will take around 4-5 minutes.
Step 6

Remove the shortbread base from the freezer and spoon the caramel mixture over the top, ensuring it is an even thickness.
Step 7

Return the shortbread to the freezer for 20 minutes to allow the caramel to set.
Step 8

While the caramel sets you can make the chocolate topping. Simply add the cocoa powder, 1/2 cup of coconut oil and 2 teaspoons of xylitol to a food processor and blend to form a thick paste. Slowly add the water to the blender and blend until you have a smooth liquid consistency.
Step 9

Remove the shortbread from the freezer and spoon the chocolate over the top of the caramel layer, using a spatula to create a smooth and level finish.
Step 10

Return the shortbread to the freezer for 20 minutes to firm completely. Remove from the freezer 5 minutes before serving. Slice into 4 strips or 8 bite size squares.

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Comments 29

LuvinCoffee 9 months ago

This recipe is phenomenal. Thank you to whoever shared this with us. Big hit with the family. HOWEVER, the macros are completely wrong due to system calculation of ingredients versus actual ingredients as per instructions. The calories per serving are approximately 425 and total carbs are c. 14g. Not sure how to report the issue but thought all should know.

5
KiraInga 3 years ago

Can I use almonds instead of pecans in the crust?

1
Mummlerin 3 years ago

I just made these but I substituted Almond butter with peanut butter. Problem I have right now is that while heating the coconut oil with peanut butter and almond milk, it will not get sticky. So now the coconut oil is swimming on top of the “caramel” 🙈 I just put it in the freezer now but I do not have high hopes

2
- shayj 9 months ago
  
  I think you needed to cook it longer and incorporate with a whisk.
  
  0
- SpectacularArugula327772 3 years ago
  
  Think you put the almond or peanut butter in after the mix has caramelised
  
  2
Lorie 4 years ago

I added 1/4 cup of cream cheese to middle filling because i like cream cheese so much. I also made a chocolate ganache for topping to up the ante of this already decadent dessert!!

10
Truckette22 4 years ago

What else can You use other than coconut oil. My husband does not like coconut. Does it have a co CV onut flavor at all??

0
- mcoley7550730d 3 months ago
  
  Use butter
  
  0
- YodieP 9 months ago
  
  I've been thinking this would taste great if butter were substituted for the coconut oil! It wouldn't be as healthy, but it would have a true caramel flavor.
  
  1
- hollyluke73 3 years ago
  
  I use almond oil.
  
  0
- EmmainKyiv 3 years ago
  
  No it won’t taste of coconut at all. If you cook something (like bacon) with EVCO you might imagine a taste because of your sense of smell. If given a slice of this you won’t smell any coconut - or taste it.
  
  1
- RemarkableAvocado757811 3 years ago
  
  Extra virgin, unrefined coconut oil has a coconut flavor. Refined coco oil does not. The more it’s processed, the less coconut-y flavor. I bet you could use butter or ghee in its place.
  
  1
- PGP1102 3 years ago
  
  Coconut oil we’ve cooked with doesn’t add a coconut flavor. It’s not like adding an extract, like vanilla.
  
  1
Sillyfilly 5 years ago

I could not find almond meal. Do you have any suggestions?

0
- Babs 9 months ago
  
  You can get almond flour/meal on Amazon too
  
  0
- Winning@Life 3 years ago
  
  If in doubt, throw almonds in a blender and grind it into meal.
  
  3
- MelitaRopalo 4 years ago
  
  I think almond meal is just almond flour
  
  4
Mbritton 5 years ago

Amazing! One of the best desserts I’ve had; substituted Swerve for the xylitol as it Is the only sweetener we have. My crust was a little crumbly so I’ll add a little extra coconut oil next time I make it, but this will be a treat I come back to! I honestly could bring this to parties and don’t think there would be leftovers. ❤️

6
- shayj 9 months ago
  
  Did your caramel work with the other sweetener?
  
  0
- recipewriter 5 years ago
  
  That's fantastic, thanks so much for your feedback :)
  
  1
KL 5 years ago

BEST dessert recipe yet, would pit it against any dessert I have ever had. Subtle, sophistcated layering of tastes. Total wow. Made some substitutions, baked the crust, only changes.

6
- recipewriter 5 years ago
  
  Thanks so much :) I'm glad you liked the recipe.
  
  0
kellyh 5 years ago

They were okay. I subbed whipping cream for almond milk. And I only used 1/4 cup oil in chocolate. I added a little salt in the crust. A for ingenuity with this recipe but for my taste the chocolate overpowered the other flavours. I feel it would be better with a baked crust adding a little salt to the caramel layer and maybe no chocolate on top or some type of milk chocolate. I also cut these into small squares. The servin size / calories is huge!!

3
dbeach57c189 5 years ago

I think I will try baking the crust so the pecans have a toasted flavor.

3
- herblackwings39 5 years ago
  
  You could always toast pecans and then grind them, if the crust doesn't come out well baked.
  
  3
crwint16 5 years ago

I want to try this but don’t see where the almond flour is used. Is it in the crust?

2
- recipewriter 5 years ago
  
  Hi, it is added in step 1. Hope this helps.
  
  0
Aja 5 years ago

Looks very delicious and easy but where do you add the almond flour

0
- recipewriter 5 years ago
  
  Hi, this is added in step 1.
  
  1

The Ultimate Keto Millionaires Shortbread

Ingredients

Recipe Steps

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Comments 29