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

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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
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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
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Cakes & Bakes: Nutty millionaire’s shortbread

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Home-made nutty millionaire's shortbread | H is for Home #recipe #nuts #shortbread #millionairesshortbread

This nutty millionaire’s shortbread tastes SO much better than any I’ve ever bought from a shop. I happened to have bags of whole almonds and hazelnuts in the larder, but it would be equally as good if you made it using pecans, Brazil nuts or walnuts. Cashew butter instead of peanut in the shortbread could be a good alternative to try too!

Nutty millionaire’s shortbread

Ingredients
  

  • For the shortbread
  • 125 g/4oz butter softened
  • 2 tbs peanut butter smooth or crunchy
  • 75 g/3oz caster sugar
  • 75 g/3oz cornflour
  • 175 g/6oz plain flour
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  • For the topping
  • 397 g/14oz tin of sweetened condensed milk
  • 100 g/3½oz mixed nuts I used ½ & ½ hazelnuts and almonds
  • 125 g/4oz plain dark chocolate
  •  
  •  

Instructions
 

  • To make the caramel topping, put the unopened tin 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.
  • Preheat the oven to 180ºC/350F/Gas mark 4, 10 minutes before baking.
  • Line a 22cm/8inch square cake tin with parchment/greaseproof paper
  • Cream together the butter and sugar until light
  • Sift in the cornflour and plain flour and mix to form a smooth dough
  • Using the back of a dessert spoon, press the mixture evenly into the lined cake tin and prick all over with a fork
  • Bake for 20 minutes or until just turning golden brown
  • Put the nuts on to a baking tray and toast them in the oven for 10-15 minutes
  • Remove the shortbread from the oven and set aside on a wire rack
  • Remove the nuts from the oven and wrap them in a clean tea towel. Rub the nuts together to remove most of the skins (especially if you're using hazelnuts or 'red skinned' peanuts)
  • Reserve 9 of the nuts, roughly chop the remainder and sprinkle them evenly across the shortbread
  • Open the tin of boiled condensed milk (if the contents are quite rigid you can soften it by warming slightly in a saucepan on the stove or decant into a microwaveable container and heat for 20-30 seconds). Pour the caramel over the nuts and spread evenly. Refrigerate while you prepare the chocolate
  • Break up the chocolate into pieces and put them into a heat-proof bowl
  • Using a saucepan small enough not to allow the bowl to touch the bottom, fill the bowl with just enough water so that it doesn't come into contact with the base of the bowl
  • Simmer the saucepan of water until the chocolate has just melted
  • Pour the chocolate evenly over the top of the caramel
  • Place the whole nuts on top of the chocolate, one for each portion
  • Allow to set before slicing into squares & serving
You can parboil the tinned condensed milk in advance and the caramel can be stored for months & months before use. I always have a few cans of 'cooked' condensed milk stored in our larder.