Low Carb Millionaires Shortbread

I do my best to avoid sweet treats wherever and whenever possible. Sure as a type 1 diabetic I, strictly speaking, can eat whatever I want but in reality I can’t be doing with all the stress and aggravation of the inevitable rollercoaster my BG will be sent on after a cookie. 

However, there are times when all you want is something sweet and chocolatey to indulge in. After making my Low Carb Chocolate Chip Carrot Cakes a little while ago I thought I would turn my hand to something even lower carb, and that’s when I stumbled across these babies. 

I used to love millionaires’ shortcake back in the day (back when I had a working pancreas 🙁 ) and, although these aren’t quite the same, they’re not far off either! And at 11 total grams of carbs and 0 sugar a go, even the most diabetic of diabetics can probably get away with treating themselves to one or two of these every now and then! 

Serves 25

Cook Time: 40 mins

Additional Time: 2 hours (for letting stuff set)

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Steps

For the biscuit base:

1. Preheat oven to 180C.
2. Melt the butter and add it to a large mixing bowl.
3. Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the melted butter.
4. Add salt, coconut flour, and sweetener and mix until everything is well blended and comes together into a ball.
5. Press the mixture into the bottom of a medium size cake tin.
6. Prick crust with a fork.
7. Bake for 10 minutes and remove and cool before adding the filling.

For the caramel:

1. Add all ingredients to a saucepan.
2. Turn the heat on low and allow ingredients to melt. Gently stir to combine before caramel starts to simmer.
3. Allow to simmer on low heat for 20-25 minutes, until the caramel has thickened.
4. Pour caramel into a heatproof container.
5. Cool to room temperature and then place in the fridge to firm, should take about 2 hours.
6. Once cold, spoon caramel on top of the crust and put in the freezer while you sort out the chocolate topping.

For the chocolate topping:

1. Add chocolate chips to a heat-safe bowl.
2. Add 1 Tbsp coconut oil.
3. Heat in microwave for 1 minute. Stir until chocolate is melted.
4. Spread over caramel fairly quickly, without giving the chocolate time to set.
5. Place completed shortbread back into the frige to allow chocolate to set.

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