Cakes & Bakes: Keto millionaires shortbread

Keto millionaires shortbread | H is for Home

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.

Uncooked keto millionaires shortbread base | H is for Home Melting peanut butter | H is for Home Chocolate topping ingredients | H is for Home

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.

Cooked keto millionaires shortbread base | H is for Home Cooked keto millionaires shortbread base and softened peanut butter | H is for Home Pouring softened peanut butter on to cooked shortbread base | H is for Home

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!

Sliced keto millionaires shortbread | H is for Home

Save my recipe to Pinterest!

Keto millionaires shortbread
Yields 16
Ingredients
  1. 150g/5¼oz ground almonds
  2. 150g/5¼oz coconut flour
  3. 1tbsp stevia granules
  4. 30g/1oz coconut oil
  5. 175g/6oz crunchy peanut butter
  6. 50g/1¾oz cacao powder
  7. 1tsp stevia granules
  8. 50g/1¾oz coconut oil
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Line a 23cm/9" square cake tin with parchment paper
  3. In a medium-sized mixing bowl, thoroughly combine the ground almonds, coconut flour and stevia granules
  4. If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the dry mixture
  5. Press evenly into the base of the prepared cake tin using the back of a spoon
  6. Bake in the oven for 15 minutes or until the base begins to brown
  7. Remove from the oven and allow to cool completely on a wire rack
  8. Put the peanut butter into a heat proof container and melt over a saucepan of simmering water
  9. Pour the peanut butter over the cooled shortbread base and spread evenly using a spatula or back of a spoon. Allow to cool completely
  10. Mix the cacao powder and teaspoon of stevia granules
  11. If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the sweetened cacao mixture
  12. Pour evenly over the peanut butter layer
  13. Allow to cool and harden before cutting into portions with a sharp knife
  14. Store in an airtight container in the fridge for a week or more
Print
H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Millionaire’s shortbread

"Cakes & Bakes" blog post banner

slice of millionaire's shortbread with small cup of coffee | H is for Home

The title of this post is a bit of a misnomer. Millionaire’s shortbread is, according to Wikipedia, “a biscuit confectionery item consisting of a rectangular shortbread biscuit base topped with a very soft caramel filling and a milk chocolate topping.” This recipe is a deluxe version incorporating peanuts and sea salt – more of a billionaire’s shortbread! It’s rich, rich, rich… and delicious, delicious, delicious!

Cakes & Bakes: Millionaire’s shortbread

Ingredients
  

  • for the base
  • 250 g/9oz plain flour
  • 75 g/3oz light brown soft sugar
  • 175 g/6oz butter melted
  • for the caramel
  • 100 g/4oz golden syrup
  • 125 g/4½oz butter cubed
  • 2 x 397g cans condensed milk
  • 200 g/8oz) salted roasted peanuts
  • for the chocolate topping
  • 200 g/8oz dark chocolate broken up into small pieces
  • 50 g/2oz butter cubed
  • 1 tsp sea salt flakes

Instructions
 

  • Heat the oven to 170ºC/150ºC fan/325 F/gas mark 3
  • Line a 22cm/8inch square cake tin with aluminium foil
  • Mix the flour & sugar together, make a well in the centre and pour over the butter. Stir to combine
  • Press evenly into the cake tin using the back of a dessert spoon
  • Bake for 20-30 minutes until a light golden brown
  • Allow to cool completely while you make the caramel
  • Put all the caramel ingredients except for the peanuts in a heavy-based saucepan
  • Heat gently, stirring constantly, until the butter has melted. Bring to a simmer and cook for 5-10 minutes, stirring all the time until the caramel is pale & golden
  • Stir in the peanuts and spread evenly over the shortbread base using a palette knife
  • Refrigerate for about half an hour until just set
  • Put the chocolate pieces and butter cubes into a heatproof bowl over a saucepan of simmering water (making sure that the bottom of the bowl doesn’t come into direct contact with the water). Mix together until melted
  • Pour onto & spread evenly over the caramel layer using a palette knife
  • Sprinkle the sea salt flakes evenly over the top
  • Refrigerate for about half an hour until just set
  • Slice into portions with a sharp knife and serve
I always have a few cans of condensed milk stored in our larder.
To make caramel, put the unopened tins in a heavy-based saucepan and completely cover with water. Cover the saucepan with its lid and boil for about 1½ hours, topping up the water level if needed. The tins can be stored for months & months before use.
When you’re ready to make your caramel layer just follow the same instructions except that there’s no need to simmer the mixture. Mix the ingredients together using a metal whisk to ensure there are no lumps.
This tinned caramel sauce is great for making banofee pie too!