Millionaire Shortbreads

You'll also find this recipe on page 48 of the Creative Bakes Cookbook.

Rated 5 stars by 5 users

Servings

20 minutes

15 minutes

Keto Fitness Club

Egg Free / Nut Free / Vegetarian

Makes 16 squares.

With caramel #1, each one contains:

155 Calories / 2.5g Carbs / 3.2g Protein / 14g Fat

With caramel #2, each one contains:

134 Calories / 2.1g Carbs / 1.9g Protein / 12.6g Fat

With caramel #3, each one contains:

128 Calories / 2g Carbs / 1.9g Protein / 11.9g Fat

50g Unsalted Butter
50g Ground Almonds (or other milled nuts / seeds)
40g Coconut Flour
60ml Unsweetened Almond Milk (or other milk of your choice e.g. whole, lactose-free, hemp)
1 tsp Vanilla Extract
Truvia / Natvia / Pure Via Sweetener if needed

Preheat the oven to 180°C.
For the base, melt the butter and then add the remaining ingredients.
Mix until fully combined and then press into a lined small square baking tin (around 7") and bake for 15 minutes.
Whilst the base is in the oven, make caramel 1, 2 or 3 (see instructions below).
Allow the bases to cool slightly and then pour the caramel on top (keep the base in the tin). Spread the caramel evenly over the base and allow it to cool in the fridge.
Melt the chocolate and add sweetener or vanilla extract if needed. Pour the chocolate on top.
Leave these to set in the fridge.

Melt the butter and almond butter in the microwave and mix together.
Add the sweetener and vanilla / salted caramel essence and mix again. taste the mix and adjust the sweetener to taste.

Put the cream and sweets into a non-stick saucepan.
Gently heat the cream, allowing the sweets to melt. Stir continuously - it will thicken into a glossy sauce.

Put the almond milk, butter and cream into a saucepan.
Gently heat, allowing the butter to melt whilst stirring continuously. This will bubble and reduce and should begin to thicken after around 15 minutes. Once the heat is turned off, the sauce may split slightly - just beat it back together before pouring it onto the base.