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.
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 . Or use powdered erythritol as an alternative..
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.
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 SET (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.
Finally, remember that these Keto Millionaire’s Caramel Chocolate Shortbread bars 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
- 70g fine almond flour (U.S. option HERE)
- 30g lupin flour (U.S. option HERE, international option HERE - use code QUEENKETO5 at checkout for discount)
- 10g oat fibre (U.S. option HERE)
- 70g allulose (UK option HERE) (see notes)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 100g unsalted butter (room temperature)
- ½ tsp vanilla extract (U.S. option HERE)
- 100g salted butter
- 120g double cream
- 50g allulose (see notes)
- ½ tsp blackstrap molasses (see notes) (U.S. option HERE)
- 100g Keto Chocolate Chips (see notes)
- 30g unsalted butter
- 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 😉
- wrap in cling film and chill for 10 minutes - the dough, not you 😉
- 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.
- pre-heat oven to 170°C static.
- unwrap the dough and place it on a silicone mat dusted with a little fine coconut flour (U.S. option HERE).
- 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.
- transfer the dough to the baking tray and press it to fill any gaps.
- 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.
- 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.
- 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.
- turn heat off and leave the caramel to cool.
- 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.
- 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.
- once melted and smooth, set the bowl aside and let the chocolate mixture cool until dense but still fluid.
- 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.
- 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).
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.