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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
Created By:
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:

Caramel:

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.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
millionaire shortbread

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