Keto Millionaire's Caramel Chocolate Shortbread


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Keto Millionaire’s Caramel Chocolate Shortbread. 1.5g net carbs per bar.

Chocolate, gooey caramel and a crunchy shortbread base. A bit like Twix and totally divine. And you don’t need to keep them refrigerated, either. Which means these heavenly keto bars are perfect for when you’re out and about. Just wrap them up and pop a few in your handbag and they’ll be ready for those sweet ‘moments’.

Of course, they’re ‘clean-keto‘ healthy too. But that goes without saying.

They’re also pretty simple to make. Although there are 3 separate layers, each one couldn’t be easier. So get your ingredients and tools ready, and have fun creating my Keto Millionaire’s Caramel Chocolate Shortbread.

How to Make Keto Millionaire’s Caramel Chocolate Shortbread Bars

I have very detailed instructions in the recipe, so I won’t faff with repetition. Instead, I’ll just give you a few tips so that you can have a fail-proof result.

Keto Millionaire's Caramel Chocolate Shortbread

Baking Tray

Must be 20cm x 20cm (8″x 8″) to ensure you end up with the right size bars. Although I tend to prefer baking with silicone, on this occasion only metal will do. It needs to be ‘tin’ because silicone is too flexible and you won’t be able to create perfect layers. If you don’t have the right size tray, I highly recommend you visit amazon and buy an inexpensive one. Or two. They’ll be a handy addition to your baking arsenal.


Should preferably be allulose. I do realise that it’s a tad expensive, but believe me, it’s totally worth it. No after-taste, no cooling sensation, no crystallisation. It behaves and tastes just like sugar. The only difference is that it delivers 70% sweetness compared to table sugar (same as erythritol). It’s still a pretty rare find in the U.K., but you can buy it at iHerb. Or use powdered erythritol as an alternative..

Chocolate Chips

My preference is for THESE, as they’re already sweetened and taste incredibly good. If not, use chocolate that’s 100% cocoa and add a bit of powdered sweetener to it. Anything lower than 100% will add unnecessary carbs.

Keto Millionaire's Caramel Chocolate Shortbread

Blackstrap Molasses

An ingredient that I’ve recently discovered. Blackstrap molasses is a by-product of sugar cane processing, it is full of minerals and touted as a health food. It looks like tar and has an unpleasant flavour. You certainly don’t want to shove spoonfuls of it in your mouth. But adding a little to your caramel will enhance its flavour and deepen its colour. If you don’t want to use it, you don’t have to. The recipe explains…


Unless you want to risk ruining your beautiful creation, make sure you cut the slices using the largest, sharpest knife you have. If you’re thinking of replacing or upgrading your knives, I highly recommend THIS SETΒ (U.S. option HERE). Which, by the way, would make an ideal gift, as it comes in a very pretty box. After each slice, wipe your knife down so that subsequent cuts remain clean and neat.

Keto Millionaire's Caramel Chocolate Shortbread

Finally, remember that these Keto Millionaire’s Caramel Chocolate Shortbread barsΒ are healthy, but still treats. They taste so good that it’s easy to forget…


  • Yield: 18 bars
  • Serving: 1 bar
  • Calories: 185
  • Fat: 18g
  • Net Carbs: 1.5g
  • Protein: 3.3g
Recipe type: Sweet Bites
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Remember Twix bars? Plenty of similarities here. Scrumptious layers that combine beautifully for a flavour explosion. Impossible to resist.
Caramel layer:
Chocolate layer:
Prepare and Bake the Shortbread:
  1. wearing food-safe disposable gloves (U.S. option HERE), mix dry ingredients, add butter and vanilla extract, and combine by hand, squeezing, turning and squishing through your fingers - it will be quite hard, but it’s a great workout πŸ˜‰
  2. wrap in cling film and chill for 10 minutes - the dough, not you πŸ˜‰
  3. line a 20cm x 20cm square baking tray (U.S. option HERE) with non-stick parchment paper, allowing for some overhang - a little butter smeared underneath will help keep it in place.
  4. pre-heat oven to 170Β°C static.
  5. unwrap the dough and place it on a silicone mat dusted with a little fine coconut flour (U.S. option HERE).
  6. dust the dough with a little more coconut flour, place a sheet of cling film over it, and use a rolling pin to flatten it to a 19 cm square.
  7. transfer the dough to the baking tray and press it to fill any gaps.
  8. bake for 15-18 minutes or until golden, then remove from oven and let it cool completely in its baking tray - it will feel quite soft at first, but will harden once cool.
Make the Caramel while the shortbread is baking:
  1. place cubed butter in a small, heavy-base saucepan, over medium heat - it will sizzle and splatter, turning from pale yellow to a rich gold colour after about 5-6 minutes.
  2. add cream, sweetener and blackstrap molasses, and simmer on low heat for a further 10 minutes until reduced and thickened, stirring from time to time.
  3. turn heat off and leave the caramel to cool.
To Make the Chocolate layer:
  1. boil a pot of water, turn heat off and place a pyrex or similar bowl over the top, making sure it doesn’t touch the hot water underneath.
  2. add cubed butter and chocolate and leave to gently melt from the steam beneath - it will take a few minutes - stir minimally or you’ll delay the melting process.
  3. once melted and smooth, set the bowl aside and let the chocolate mixture cool until dense but still fluid.
Final assembly:
  1. pour and spread the cooled caramel over the cold shortcrust pastry (still in its baking tray), chill it in the freezer for 5 minutes, then spread the chocolate/butter mixture all over the top and place it in the fridge to set.
  2. once the chocolate layer has set (the harder it is, the easier it will be to cut neat slices), remove from the baking tray, position over a chopping board and slice into 18 thin rectangles (you want Twix bar size slices).
You can use powdered erythritol (U.S.option HERE) if you don't want to buy allulose, but expect a grittier texture, as it tends to crystallise over time.

If you’d rather not use blackstrap molasses (although recommended, as it enhances the caramel flavour whilst deepening its colour), simmer the butter a few more minutes, watch it carefully, and remove it from heat as soon as dark speckles appear (burnt butter stage).

Keto Chocolate Chips are already sweetened. As an alternative, use a chocolate of your choice (I recommend Callebaut 100% cocoa mass buttons - U.S. option HERE), adding 1-2 TBSP of allulose (or powdered erythritol) to achieve your desired sweetness level.

To make the caramel, you can use UNsalted butter if you prefer.

To obtain 18 bars, slice across the centre to create 2 halves, then then cut each half into 3rds and each 3rd into 3rds again.

Using a large, sharp knife such as THIS (U.S. option HERE) and wiping it after each cut will create neater bars.

The finished bars will keep for several days either at room temperature or refrigerated.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.

Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! πŸ™‚

Click on a star to rate it!

Average rating 4 / 5. Votes: 4


  1. Daria Manys

    Does this recipe contains fiber as carbohydrates?
    I’ve worked out 130g of allulose makes almost 7g of carbohydrates per slice.
    Can you please help me understand this recipe?
    Thank you x

    • Hi Daria, allulose is not metabolised. It’s classed as a carbohydrate purely because the classification system has only 3 categories: carbs, fat and protein, and it is obviously not a fat or a protein. The same goes for erythritol, for example. In terms of calculations, therefore, allulose has ZERO carbs. That said, some allulose brands include other substances as well as allulose. The one I use (linked in the recipe) does not. I hope this clarifies. x

  2. This recipe turned out fabulous. However, for me, the caramel took more like 25 to 30 minutes cooking to thicken for me. I simmered it on low as you suggested but I am wondering if I should increase the heat a bit. What do you think? Thank you!

    • Hi Jenny, yes you can simmer on higher heat, but don’t take your eye off it and stir more often.
      The thickening process is basically down to the water evaporating. So the time it takes will depend on the % of water/fat in the cream you use. UK cream has a higher fat content than – say- heavy cream, so it will thicken much faster.

  3. Hi, myself and now my older sister are fans of many of your recipes, thank you.
    I plan to make these treats soon, but i wondered where you have managed to get Allulose sweetener in tge UK, as it sounds like it might be an improvement on Erythritol for me (sadly I’m susceptible to the cooling effect which I hate)? It therefore spoils for me any recipe that requires a higher rate (50%) of sweetner to work. Thanks, Jane.

    • Hi Jane,
      the allulose I use was sent to me by a U.S. based company for testing, on the promise that it would be marketed in the UK soon. So, fingers crossed, it will be available to everyone over here. It’s truly wonderful, but with caveats – it burns quickly, and adds moisture to bakes, so I still rely on erythritol + stevia in many recipes.
      Unfortunately, I haven’t been able to find a UK seller for any other brand of allulose-based sweetener. I totally understand the erythritol dislike, but may I suggest that you use it in combination with the pure stevia powder brand I use (Now Better Stevia). I have links to it in every recipe – not for the pennies I earn from Amazon links, but because it truly is the best brand I’ve ever used (and I’ve tried them all – believe me). Combining pure erythritol with pure stevia in the right ratios does seem to minimise or even void each other’s negative taste (I play with quantities extensively in every sweet recipe to ensure the most palatable result).
      I’ve noticed that monkfruit-based sweeteners are now available on amazon. Not my favourite, to be honest, and erythritol is still the main ingredient (to add bulk – pure monkfruit would be prohibitively expensive otherwise). That said, taste is very subjective, so it might be OK for you.
      Thank you for your support.

  4. Do you know if the Heavy Whipping Cream we have in the US would work in place of double cream? I’ve heard that there’s a difference in the fat content.

    If you’ve addressed this previously, I’m sorry. I just found your site today and I’ve bookmarked it on my kitchen computer, fully intending to return repeatedly. Still learning how to low carb/keto and acquiring ingredients.

    • Hi Bobbie, no problem at all, and thank you for ‘saving’ me πŸ˜€
      Heavy Whipping Cream in the U.S. is indeed lower in fat (about 40%) compared to Double Cream in the U.K (about 50%). But it will be fine for this recipe.

  5. Would you put a US conversion tab on the recipe for those of us without European measuring instruments

    • Hi Earl,
      Conversion tools only work from US to metric, not the other way. And it’s the reason why so many recipes get negative comments after they fail to yield the correct outcome. Hence why I recommend metric weighing scales. I’m sorry.

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