Gluten Free Caramel Slice – Keto Millionaires Shortbread

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

5 from 2 votes

Gluten Free Caramel Slice – Keto 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.

Prep Time10

Cook Time35

Cooling time1 45

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 290kcal

Author: Briana

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