Chocolate Toffee Millionaire Shortbread

Layers of decadent flavor are rich enough to give a “millionaire” feel to this classic dessert.
Keyword Chef Taffiny Elrod, Chocolate Toffee
Recipe Creator Chef Taffiny Elrod
Prep Time 1 hour
Cook Time 20 minutes
Chill Time 3 hours

Yields:

16 servings (16 - 1x2” rectangles)

Ingredients:

Shortbread:

  • 1 serving Chocolate Toffee Keto Chow
  • 1/2 cup almond flour
  • 1/4 cup granulated erythritol
  • 1/2 cup cold unsalted butter cubed

Caramel:

  • 1/4 cup unsalted butter
  • 3 oz. granulated allulose
  • 2 Tbsp. heavy cream slightly warm

Chocolate:

  • 1 cup sugar-free bittersweet chocolate, chopped

Directions:

  • Preheat the oven to 325℉. Oil an 8.5 x 4-inch glass loaf pan and line it with tin foil or parchment paper, leaving enough overhang on the long sides to create handles to lift the finished bars out later.
  • To make the shortbread, combine the Keto Chow, almond flour, and erythritol in a mixing bowl and cut in the butter until a firm dough is formed.
  • Press the dough into the bottom of the pan and bake for 20-25 minutes, or until it is firm and golden around the edges. The center may still look slightly soft, but it will set as it cools.
  • While the shortbread layer cools, make the caramel. Place the butter and the allulose in a nonstick skillet or small saucepan over medium-low heat and cook, stirring occasionally until they melt together, turn golden, and look smooth and glossy.
  • Remove from the heat and stir in the warm cream. The mixture will be extremely hot, so be careful.
  • Place it back over the heat and cook for another two to three minutes.
  • Allow the caramel to cool for a few minutes, then pour it over the shortbread; spread it to the edges as evenly as possible.
  • Refrigerate to set for at least two hours.
  • When the caramel is set, gently heat the chocolate in the microwave or over a double boiler, until it is melted and smooth. Don’t overheat it or it won’t look smooth and glossy.
  • Spread the melted chocolate over the cold caramel, smoothing to the edges of the pan.
  • Return the pan to the refrigerator to set for at least one hour.
  • To serve, allow the chocolate to come to room temperature for about 20 minutes. If the chocolate is too cold, it will crush the layers underneath when the bars are cut.
  • Use the tin foil or parchment paper to lift the shortbread out of the pan.
  • Use a large, sharp knife to cut 16 slices, wiping the knife between cuts to keep the bars looking neat.
  • Store bars in an airtight container in the refrigerator for up to two weeks.
*This recipe really does need two different sweeteners for best results. Erythritol keeps the shortbread layer crisp, and allulose makes a caramel that stays smooth.
Nutrition Facts
Chocolate Toffee Millionaire Shortbread
Serving Size
 
1 serving
Amount per Serving
Calories
152.75
% Daily Value*
Fat
 
14.63
g
23
%
Saturated Fat
 
5.94
g
37
%
Trans Fat
 
0.37
g
Polyunsaturated Fat
 
0.77
g
Monounsaturated Fat
 
3.78
g
Cholesterol
 
26.12
mg
9
%
Sodium
 
55.93
mg
2
%
Potassium
 
128.9
mg
4
%
Carbohydrates
 
11.84
g
4
%
Fiber
 
3.47
g
14
%
Sugar
 
0.24
g
0
%
Sugar Alcohol
 
8.87
g
Net Carbs
 
0.38
g
Protein
 
3.37
g
7
%
Vitamin A
 
293.63
IU
6
%
Vitamin C
 
8.55
mg
10
%
Calcium
 
54.89
mg
5
%
Iron
 
0.23
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
millionaire shortbread
millionaire shortbread
millionaire shortbread

Ingredients:

Shortbread:

  • 1 serving Chocolate Toffee Keto Chow
  • 1/2 cup almond flour
  • 1/4 cup granulated erythritol
  • 1/2 cup cold unsalted butter cubed

Caramel:

  • 1/4 cup unsalted butter
  • 3 oz. granulated allulose
  • 2 Tbsp. heavy cream slightly warm

Chocolate:

  • 1 cup sugar-free bittersweet chocolate, chopped
Nutrition Facts
Chocolate Toffee Millionaire Shortbread
Serving Size
 
1 serving
Amount per Serving
Calories
152.75
% Daily Value*
Fat
 
14.63
g
23
%
Saturated Fat
 
5.94
g
37
%
Trans Fat
 
0.37
g
Polyunsaturated Fat
 
0.77
g
Monounsaturated Fat
 
3.78
g
Cholesterol
 
26.12
mg
9
%
Sodium
 
55.93
mg
2
%
Potassium
 
128.9
mg
4
%
Carbohydrates
 
11.84
g
4
%
Fiber
 
3.47
g
14
%
Sugar
 
0.24
g
0
%
Sugar Alcohol
 
8.87
g
Net Carbs
 
0.38
g
Protein
 
3.37
g
7
%
Vitamin A
 
293.63
IU
6
%
Vitamin C
 
8.55
mg
10
%
Calcium
 
54.89
mg
5
%
Iron
 
0.23
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 325℉. Oil an 8.5 x 4-inch glass loaf pan and line it with tin foil or parchment paper, leaving enough overhang on the long sides to create handles to lift the finished bars out later.
  • To make the shortbread, combine the Keto Chow, almond flour, and erythritol in a mixing bowl and cut in the butter until a firm dough is formed.
  • Press the dough into the bottom of the pan and bake for 20-25 minutes, or until it is firm and golden around the edges. The center may still look slightly soft, but it will set as it cools.
  • While the shortbread layer cools, make the caramel. Place the butter and the allulose in a nonstick skillet or small saucepan over medium-low heat and cook, stirring occasionally until they melt together, turn golden, and look smooth and glossy.
  • Remove from the heat and stir in the warm cream. The mixture will be extremely hot, so be careful.
  • Place it back over the heat and cook for another two to three minutes.
  • Allow the caramel to cool for a few minutes, then pour it over the shortbread; spread it to the edges as evenly as possible.
  • Refrigerate to set for at least two hours.
  • When the caramel is set, gently heat the chocolate in the microwave or over a double boiler, until it is melted and smooth. Don’t overheat it or it won’t look smooth and glossy.
  • Spread the melted chocolate over the cold caramel, smoothing to the edges of the pan.
  • Return the pan to the refrigerator to set for at least one hour.
  • To serve, allow the chocolate to come to room temperature for about 20 minutes. If the chocolate is too cold, it will crush the layers underneath when the bars are cut.
  • Use the tin foil or parchment paper to lift the shortbread out of the pan.
  • Use a large, sharp knife to cut 16 slices, wiping the knife between cuts to keep the bars looking neat.
  • Store bars in an airtight container in the refrigerator for up to two weeks.
*This recipe really does need two different sweeteners for best results. Erythritol keeps the shortbread layer crisp, and allulose makes a caramel that stays smooth.

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