There is nothing more satisfying than three layers of decadence. That is exactly what my guilt-free millionaire’s shortbread is about. Yip you read correctly, it is low-carb, sugar-free and you can indulge without guilt.
As I am currently following a very low-carb eating plan; making my own treats is the best way for me to stay on track. That being said, following a low-carb eating plan doesn’t necessarily mean depriving myself with bland, tasteless food. I think making that switch made me realise that there are so many options. It also made me realise how much sugar are added to so many baked goods, drinks and other treats.
My guilt-free millionaire’s shortbread are not made with a combination of sugar, syrup and condensed milk. Unlike other millionaire’s shortbread recipes that call for shop-bought condensed milk, this recipe requires me to make my own. The benefit of making my own treats is that I know exactly what ingredients and quantities goes into it.
Making these millionaire’s shortbread is very easy with no complicated steps. Each bar is heavenly and are made up of a buttery base, caramel center and chocolate topping. Eating one is not enough and you will definitely want to have more. Should there be left-overs which is highly unlikely in my house; it can be stored in an air-tight container and refrigerated for up to a week. I hope you enjoy making these.
Guilt-free Millionaire's Shortbread
three layers of decadence
Prep time: 10 min
Chilling time: 70 min
Baking time: 10 min
1⅓ cup almond flour
⅓ cup coconut flour
70g melted butter
8 drops liquid stevia
1 cups double cream
⅓ cup erythritol
2 Tbs salted butter
1 tsp vanilla essence
200g bittersweet dark chocolate chips
- Preheat oven to 180C then grease and line a 20cm brownie pan with parchment paper.
- In a mixing bowl, combine flour, butter and liquid stevia and mix through well.
- Press dough firmly in the brownie pan and bake for 10 minutes. Remove from oven and let it cool.
- In a saucepan; add cream, erythritol, butter and vanilla essence and place on stove over medium heat.
- Continuously stir mixture until it thickens – this usually takes 10 minutes.
- Pour condensed milk on crust and spread evenly. refrigerate.
- Refrigerate for 40 minutes so that the condensed milk can set.
- Melt chocolate chips in the microwave at 30 second intervals. Keep an eye on this as the chocolate can burn.
- Pour chocolate over cold condensed milk and refrigerate for another 30 minutes.
- Heat a knife and cut the millionaire shortbread in 12 square bars.