Millionaire Shortbread

Millionaire Shortbread


Yield: 16 servings
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Cooling Time: 1 hour, 10 minutes
  • Total Time: 2 hours


For the Shortbread:

  • ⅓ cup Swerve
  • 2 tablespoons salted butter, softened
  • 1 egg, room temperature
  • ½ teaspoon vanilla
  • 1 ¼ cups almond flour

For the Caramel:

  • 1 ½ cups heavy cream
  • ⅔ cup allulose
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt

For the Chocolate Layer:


  1. Preheat oven to 350°F.  Line a 9-inch by 9-inch casserole dish with parchment paper, letting some hang over the edges for easy removal.
  2. In a medium bowl, beat together the Swerve and 2 tablespoons salted butter with an electric mixer until light and fluffy.
  3. Add the egg and vanilla, then beat once more to incorporate.
  4. Add the almond flour and mix well.
  5. Press the dough into the bottom of the prepared baking dish.
  6. Bake until the edges are browned and the middle is set, about 18 minutes.
  7. Set aside to cool.
  8. Meanwhile, combine all of the ingredients for the caramel in a medium saucepan.
  9. Place over high heat and bring to a boil.
  10. Reduce the heat to medium-high and continue cooking until the caramel becomes deep golden and thick, about 18 minutes.
  11. Pour the hot caramel over the shortbread and spread until even.
  12. Place in the freezer to chill until the caramel becomes firm, about 1 hour.
  13. Place the 1 cup dark chips and 2 teaspoons coconut oil in a large heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  14. Pour the melted chocolate mixture over the caramel and spread until even.
  15. Place in the refrigerator until the chocolate is firm in the middle, about 10 minutes more.
  16. Remove the bars from the pan by grabbing the parchment paper that is hanging over the edges and transfer to a cutting board.
  17. Cut into a 4 by 4 grid, making 16 pieces.
  18. Enjoy right away and store any additional pieces in an airtight container at room temperature for up to 5 days.