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    A Full Living » Recipes » Dessert Recipes

    Published: Dec 9, 2021 · Modified: Mar 14, 2022 by Briana · This post may contain affiliate links.

    Gluten Free Caramel Slice - Keto Millionaires Shortbread

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    keto caramel slice recipe - gluten free millionaires shortbread

    Learn how to make this Gluten Free Caramel Slice Recipe, also known as Millionaires Shortbread, from scratch. This recipe is also sugar free and keto friendly! It has an almond flour buttery shortbread crust, a chewy sugar free caramel center, and a thick layer of chocolate on top. Add a sprinkle of flakey sea salt on top to seal the deal. This dessert is a rework of a classic and it's delicious, plus, it's easy to make.

    close up shot of a caramel slice gluten free millionaires shortbread with flakey sea salt

    Disclosure - This post is brought to you in partnership with our friends at Bob’s Red Mill. We used their superfine almond flour, coconut flour, and xanthan gum to make these show stopping, gluten free chocolate caramel slice bars!

    We love using Bob’s Red Mill products to craft the most delicious baked goods. Thank you for supporting the brands that help to bring fresh new content to A Full Living!

    flat lay shot of a caramel slice gluten free milionaires shortbread with some turned up to show the layers and a bag of bob's red mill almond flour

    This dessert is just the epitome of deliciousness. Fool all of your sugar and gluten loving friends with this dessert, they won't be able to detect a thing! The best part about these bars is that the shortbread base only spends about 15 minutes in the oven.

    The rest of the layers are made on the stovetop, or in the microwave and then they just need a little bit of time to set.

    You may also like this keto carrot cake recipe, this keto cheesecake recipe, or this keto peanut butter pie.

    Jump to:
    • ❤️Why we love this recipe
    • 🍫Ingredients
    • ✏Ingredient Notes
    • 📖Instructions
    • 🌟Tips & tricks
    • 💭Frequently asked questions
    • 🧁More recipes to try
    • 🛒Shop this recipe
    • 🥣Storage
    • 🌟Leave a review!
    • 📖 Recipe
    • 💬 Community

    ❤️Why we love this recipe

    • Suitable for multiple diet types - Because these slices are made with almond and coconut flour and sugar free sweetener, they are sugar free, gluten free, and low carb. The substitutions for this recipe are easy to switch out to make them work for other diet types!
    • Amazing texture - These caramel slices are the perfect mixture of gooey and thick. Each bite is filling and super satisfying to the palette and tastes like a giant Twix bar.
    • Perfect flavor combo! - The chocolate, caramel, and shortbread work perfectly for a bite that's super balanced, the right amount of sweetness, and an excellent crunch.

    🍫Ingredients

    gluten free caramel slice ingredients graphic with  ingredients laid out and text to denote different ingredients

    ✏Ingredient Notes

    You can find full quantities and nutritional information in the recipe card.

    • Bob's Red Mill Almond flour & coconut flour - Our preferred gluten free and low carb flour. Bob’s Red Mill Super-Fine Almond Flour is just that, super finely ground, so you’re not going to get a bunch of grainy bits. We also use a bit of Bob’s Red Mill coconut flour for the perfect balance in texture. Make sure you don’t substitute the almond flour for coconut flour however. Coconut flour is very drying, and is not a 1:1 substitute for almond flour.
    • Sweeteners - We use granular erythritol for the shortbread crust, and you could substitute this 1:1 for regular granular sugar. For the caramel, we'd recommend allulose. We don't recommend using erythritol, since it won't caramelize quite the same way that regular sugar would. For many sauces, syrups, dressings and for things like caramel, we always use allulose.
    close up shot of a gluten free chocolate caramel slice with sea salt
    • Butter - There's a whole lot of butter in this recipe, just both salted and unsalted. 😉 We like to use salted butter for extra depth of flavor in the caramel layer. For the shortbread crust, we use melted and cooled unsalted butter. We also use a little unsalted butter to melt alongside our chocolate to create an easy spreadable chocolate top.
    • Heavy whipping cream - To make the caramel layer. In many traditional recipes, sweetened condensed milk is used, but we don't need to worry about all of that with this recipe.
    • Sugar free chocolate chips - Use your favorite sugar free chocolate chips here. Our favorite is semi-sweet, with milk chocolate being a close second.
    • Vanilla extract & kosher salt - The flavor enhancers. Vanilla is added at the end of making the caramel, and kosher salt is added to the shortbread crust, and the caramel if you like!

    📖Instructions

    Prep work

    • Preheat the oven to 350°F.
    • Grease an 8x8 or 9x9 inch pan, then add parchment baking paper.
    • To make sure your bars pop right out of the pan, grease two layers of parchment. Each piece of parchment should cover two edges, meaning there should be no edges exposed straight to the pan.
    • If you have them available, metal binder clips work really well to help keep parchment paper from attaching it self to any of the caramel slice layers.

    Make the shortbread crust

    In a mixing bowl, combine almond flour, coconut flour, sweetener, xanthan gum, and kosher salt.

    Pour in the melted and cooled butter and combine until a sandy like texture is achieved and you can press the dough into small balls. We like to use our hands to work the dough.

    mixing together dry ingredients to make gluten free caramel slices in a large mixing bowl
    hands mixing together shortbread crust in a bowl with a rubber spatula
    crumbly like dough in a bowl with a rubber spatula

    Press the dough into a thin, even layer on the bottom of your pan. Using the bottom of a glass cup or measuring cup to smooth it into an even layer. Bake for about 15-20 minutes, until the crust is golden brown. Allow to cool completely before moving on to the caramel layer.

    hands pressing down on raw shortbread crust in a 8x8 baking pan with parchment
    baked gluten free shortbread crust  with a golden brown top, parchment paper and binder clips to hold the parchment paper away from the crust

    Make the caramel filling

    In a saucepan over medium heat, combine heavy cream, butter and allulose. Stir to combine, then simmer the mixture for about 15 minutes until it's reduced by half. The mixture will bubble and bubble and begin to brown. The change is subtle and takes time. Don't leave the caramel alone!

    melting butter, cream and allulose in an enameled cast iron dutch oven
    melted butter simmering in an enameled dutch oven
    melting butter, cream and allulose in an enameled cast iron dutch oven
    melted butter simmering in an enameled dutch oven

    Remove from heat, and stir in vanilla extract. Pour immediately onto the cooled shortbread layer and allow to cool completely before moving on to the final chocolate layer.

    whisking caramel together in an enameled dutch oven
    square baking pan with a. caramel layer spread over top of shortbread crust with an offset spatula

    Make the chocolate topping

    In a medium sized mixing bowl, combine chocolate chips and butter, and microwave at 50% power, checking and stirring with a rubber spatula every 15 seconds until completely melted and smooth. This should take about 1 minute in total.

    chocolate chips and butter in a ceramic mixing bowl
    melted chocolate ganache in a ceramic bowl with a rubber spatula

    Smooth over top of the cooled caramel layer, and allow chocolate to cool and harden. This should take about 30 minutes - 1 hour in the fridge.

    melted chocolate over top of a shortbread bar
    melted and cooled chocolate over top of a cooled shortbread bar

    Cut & garnish

    Using a knife that has been warmed up in warm water, cut the bars into 12-20 equal pieces depending on your preference.

    Sprinkle with sea salt if desired. Enjoy!

    flatlay or keto caramel bars on a round marble surface with a piece of crinkled white parchment underneath, some flipped up to show the insides, and some laying flat
    keto and gluten free caramel slice sprinkled with sea salt

    🌟Tips & tricks

    • Flakey sea salt is optional, and it isn't a traditional ingredient, it's something we add to many of our baked goods for amazing results! If you haven't tried any salted desserts before, just let us tell you, this makes it absolutely perfect. 😍 The salt adds some really nice texture, adds some flavor and kind of mellows out that intense sweetness & richness that these bars possess.
    • Heating your knife in a glass of warm water, then drying it with a towel between cuts will help give you the cleanest cuts.
    • Allow bars to sit out at room temperature for about 30 minutes - 1 hour before serving after being refrigerated so the chocolate and caramel can soften a bit.

    💭Frequently asked questions

    Why did my caramel stick to the pan?


    Your heat was probably too high, or you cooked it a little too long. Keep the heat on medium and let it bubble, the change you will notice in the color is subtle, takes a while (be patient!) and when it starts to happen, it happens fast.

    Stir frequently (yet gently) to avoid burnt bits, and make sure to get caramel out of your pot after the vanilla extract is whisked in, or it will continue to cook and may burn.

    hand held gluten free caramel slice with chocolate
    Can I use gluten free all purpose flour ?

    We haven't tested substituting this with Bob's Red Mill 1:1 gluten free all purpose flour, so we can't answer this with certainty.

    If you'd like to try it yourself, let us know how it goes! If you do try it, we'd suggest starting out with roughly 2 cups gluten free plain flour, then adding more slowly as needed.

    The crust texture needs to be sandy-like, that comes together when pressed together gently. This will give us that nice crumbly, biscuit base.

    photo of a gluten free caramel slice with chocolate and topped with sea salt
    How to make a gluten free salted caramel slice:  


    If you like salted caramel (we definitely do!!) you can easily up the salt level a tad. Simply add about ½ a teaspoon of kosher salt to the batch of caramel alongside the cream, sweetener and butter.

    Really love salted caramel? Try topping the bars with our keto salted caramel sauce and/or adding a little sprinkle of salt on top of the caramel before you add the chocolate layer.

    super pretty flat lay scene of keto caramel slice bars with  chocolate topping, sea salt and bob's red mill almond flour nearby
    Can I make a dairy free or vegan version of these bars?


    We haven't had the chance to try it ourselves, and if we get the chance, we'll make sure to update this post.

    Our best guesses would be replace all butter with vegan butter, and replace the heavy cream with coconut cream or full-fat coconut milk.

    🧁More recipes to try

    All recipes were made in partnership with Bob's Red Mill!

    • Black Velvet Cake
    • Blood Orange Chocolate Cupcakes
    • Low Carb Plum Crumble Bars
    overhead view of chocolate caramel slice with flakey sea salt

    🛒Shop this recipe

    Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!  

    A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    super pretty flat lay of cut up gluten free caramel slices

    🥣Storage

    Storing these bars is super easy! You can store them at room temperature in an airtight container for two days or in the fridge for up to a week.

    🌟Leave a review!

    Make sure to leave a 5-star review below! This helps other readers find our recipes via Google, and encourages them to try them. Also be sure to leave a comment with your experience!

    📖 Recipe

    Gluten Free Caramel Slice held in a hand from a top down view

    Gluten Free Caramel Slice – Keto Millionaires Shortbread

    Briana
    Learn how to make this Gluten Free Caramel Slice Recipe, also known as Millionaires Shortbread, from scratch. This recipe is also sugar free and keto friendly! It has an almond flour buttery shortbread crust, a chewy sugar free caramel center, and a thick layer of chocolate on top. Add a sprinkle of flakey sea salt on top to seal the deal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Cooling time 1 hour hr 45 minutes mins
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 290 kcal

    Ingredients
      

    For the shortbread crust:

    • 224 grams Bob's Red Mill super fine almond flour (2 cups)
    • 28 grams Bob's Red Mill coconut flour (¼ cup)
    • 48 grams granular erythritol (¼ cup)
    • ½ teaspoon kosher salt
    • ½ teaspoon Bob's Red Mill xanthan gum
    • 8 tablespoons unsalted butter, melted and cooled

    For the caramel layer:

    • 8 ounces heavy whipping cream (1 cup)
    • ½ cup salted butter (1 stick of butter)
    • 1 cup allulose (192 grams)
    • 1 teaspoon vanilla extract

    For the chocolate layer:

    • 6 ounces sugar free chocolate chips (we used semi-sweet)
    • 2 tablespoons butter

    Instructions
     

    For the shortbread crust:

    • Preheat the oven to 350°F. Line an 8×8 inch or 9×9 inch pan with parchment paper.
      In a mixing bowl, combine almond flour, coconut flour, sweetener, xanthan gum, and kosher salt. Whisk to combine. Pour in the melted and cooled butter and combine until a sandy like texture is achieved and you can press the dough into small balls.
    • Press the dough into a thin, even layer on the bottom of your pan. Using the bottom of a glass cup or measuring cup to smooth it. Bake for about 15-20 minutes, until the crust is golden brown. Allow to cool completely before moving on to the caramel layer.

    For the caramel layer:

    • In a saucepan over medium heat, combine heavy cream, butter and allulose. Stir to combine, then simmer the mixture for about 15 minutes until it's reduced by half. The mixture will bubble and bubble and begin to brown. The change is subtle and takes time. Don't leave the caramel alone!
    • Remove from heat, and stir in vanilla extract. Pour onto the cooled shortbread layer and allow to cool completely before moving on to the final chocolate layer.

    For the chocolate layer:

    • In a medium sized mixing bowl, combine chocolate chips and butter, and microwave at 50% power, checking and stirring with a rubber spatula every 15 seconds until completely melted and smooth, this should take about 1 minute.
      Smooth over top of the cooled caramel layer, and allow chocolate to cool and harden. This should take about 30 minutes - 1 hour in the fridge.
    • Cut into 16-20 pieces, and garnish with flakey sea salt if desired. Serve, and enjoy!
    • These will keep for 5 days in the fridge in an airtight container. Allow bars to sit out at room temperature for about 30 minutes - 1 hour before serving after being refrigerated so the chocolate and caramel can soften a bit.

    Video

    Notes

    • Sea salt is optional, but recommended for amazing flavor and texture! 
    • Allulose is necessary to make sugar free caramel, erythritol won't caramelize the same way as sugar or allulose does. 
    • Use a knife that has been warmed up in a glass of hot water between cuts to keep them clean and smooth. 

    Nutrition

    Calories: 290kcalCarbohydrates: 9gProtein: 4gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 148mgPotassium: 15mgFiber: 5gSugar: 1gVitamin A: 604IUVitamin C: 1mgCalcium: 42mgIron: 1mg
    Tried this recipe?Leave a comment below and tag @AFullLiving on social!
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    Reader Interactions

    Comments

    1. Darcy says

      December 23, 2021 at 8:19 am

      Can you use powdered allulose vs granular allulose?

      Reply
      • Briana says

        December 24, 2021 at 10:23 am

        That should work!

        Reply

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