Similar to shortbread millionaire recipe

(Kim Dinis) #1

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This is a great recipe for a soft shortbread with a creamy layer and a chocolate top.

Ingredients and instructions

Base

2 Cups almond flour
2 Tbs Sweetener
1/2 tbs of Vanilla extract
4 tbs Butter
1 egg

Combine all the ingredients and make a rectangle shape with the dough on parchment paper. Mine was about 1/2 inch thick.

Cook at 180 degrees C for 20 mins
Allow to completely cool.

Creamy filling

2 cups of double cream
100g Butter
70g of Brown Sweetener

Boil in a saucepan until thick and a bubbling. Pour into a dish, place in the fridge until set. I left mine for about 4 hours. The texture became very much like butter.

Layer this on top of the base and pop back in the fridge for 1/2 hr.

Then melt 4 Squares of Lindt Dark chocolate and layer over the top. Refidgerate until set.

This recipe made 16 bitesize squares.

Nutritional Values
Per serving - 1.8g carbs, 28.9g Fat, 4.2g Protein, 293 Calories

(Kim Dinis) #2

@Brenda

(Kim Dinis) #3

Note : this will work with regular sweetner too. Doesn’t have to be brown. I just got it and was experimenting. I was aiming for more of a caramel filling… Think i used to much cream!

(8 year Ketogenic Veteran) #4

@kim
@carl
@richard
@LouiseReynolds
@Carolina_Cartier
@Terri

LOOK! IT’S THE PECAN TART LADY AT IT AGAIN

(Richard Morris) #5

mmmmm that Pecan tart was awesome. We even did a recipe on an upcoming podcast (giving Kim credit)

#6

Awesome. I used to make an amazing millionaire shortbread for the WI stall. I put a competitor out of business because she used margerine and cooking chocolate! Who does that?

I have a great tip if you can’t get brown sweetener - I can’t - use a small amount of molasses. It packs a really good toffee flavour with a very small amount. Like literally a teaspoon or less.

(Kim Dinis) #7

How do I get a more toffee texture / flavour? Did I use to much cream? Was a first for me and I just winged it! Tastes good but I want to it more toffee x

#8

Try molasses. You don;t need much.

(Kim Dinis) #9

Thanks! I’ll have a look for that

#10

It is sugar of course but less so than sugar (60 something %) and actually packed with some decent vitamins etc. It is basically what is left after the refining process. But the thing is, you simply use a small amount so the sugar is negligible. I am talking maybe a teaspoon.

(No I'm not mad - that's just my face) #11

Ohhh, one of my favorite cookie recipes ever! :heart_eyes:
I’ma make keto Christmas cookies this year!

(Kim Dinis) #12

Very proud moment!! Even got a high five off the husband
:grinning::joy::grinning::joy: