Millionaire Shortbreads
Rated 3.8 stars by 23 users
Category
Author:
Keto Fitness Club
Servings
16
Prep Time
20 minutes
Cook Time
15 minutes
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
Ingredients
-
50g Unsalted Butter
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50g Ground Almonds (or other milled nuts / seeds)
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40g Coconut Flour
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60ml Unsweetened Almond Milk (or other milk of your choice e.g. whole, lactose-free, hemp)
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1 tsp Vanilla Extract
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Truvia / Natvia / Pure Via Sweetener if needed
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100g Almond Butter (100% nuts) - you could sub this for peanut butter
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50g Unsalted Butter
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10g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
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Optional: 1 tsp Vanilla or Salted Caramel Essence
-
150g Double Cream
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15 Sugar-free Werthers' Originals (hardboiled version)
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150ml Unsweetened Almond Milk
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50g Unsalted Butter
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55g Double Cream
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20g Truvia / Natvia / Pure Via Sweetener (adjust to taste)
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1 tsp Vanilla or Salted Caramel Essence
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100g 85% Dark Chocolate
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20g Double Cream
Base
Caramel option #1
Caramel option #2 (Michele's Butterscotch Sauce)
Caramel optional #3
Topping
Directions
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 in the microwave (in 30 second bursts) or over a pot of boiling water. Remove from the heat, then add the double cream and stir in - this will immediately thicken the chocolate.
Spread the chocolate over the top of the cooled caramel. Allow to set in the fridge or freezer before cutting into pieces. Use a sharp knife, heated under hot water to make this easier.
These are best stored in the freezer to keep the caramel solid.
Caramel option #1
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.
Caramel option #2
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.
Caramel #3
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.
