This will be one of my final keto recipes. I’ve lost over 2 stone (30 pounds) in the past two months or so, in readiness for our beach holiday to Sardinia.
I’ve been finding it increasingly easy to “keto-modify” my tried & tested recipes. This keto millionaires shortbread is a version of my nutty millionaire’s shortbread that I make regularly. It’s a lovely little afternoon snack with a cuppa.
Next week, as it will still just about be September, I’ll reactivate my sourdough and get baking bread again – it’s what I’ve missed the most!
Keto millionaires shortbread
2018-09-21 11:41:39
Yields 16
Ingredients
- 150g/5¼oz ground almonds
- 150g/5¼oz coconut flour
- 1tbsp stevia granules
- 30g/1oz coconut oil
- 175g/6oz crunchy peanut butter
- 50g/1¾oz cacao powder
- 1tsp stevia granules
- 50g/1¾oz coconut oil
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Instructions
- Preheat the oven to 150ºC/300ºF/Gas mark 2
- Line a 23cm/9" square cake tin with parchment paper
- In a medium-sized mixing bowl, thoroughly combine the ground almonds, coconut flour and stevia granules
- If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the dry mixture
- Press evenly into the base of the prepared cake tin using the back of a spoon
- Bake in the oven for 15 minutes or until the base begins to brown
- Remove from the oven and allow to cool completely on a wire rack
- Put the peanut butter into a heat proof container and melt over a saucepan of simmering water
- Pour the peanut butter over the cooled shortbread base and spread evenly using a spatula or back of a spoon. Allow to cool completely
- Mix the cacao powder and teaspoon of stevia granules
- If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the sweetened cacao mixture
- Pour evenly over the peanut butter layer
- Allow to cool and harden before cutting into portions with a sharp knife
- Store in an airtight container in the fridge for a week or more
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