Low Carb Millionaire Shortbread

I got the floor laid.  I managed to finish without busting up any more of my fingers.  If you can afford not do, don’t buy the Home Depot Trafficmaster laminate flooring.  It’s not worth the headache to install.  Tony gets the easy flooring (the stuff that costs $2.39 a square foot versus 49 cents a square foot).  That stuff goes together like a dream.  The house is getting close.  We have more floor to lay and will be starting on the final touches soon.  Also installed an actual working stove exhaust fan.  I  like to cook, if you couldn’t tell already.  One thing I don’t make indoors is seared meats.  The crappy fan we have now can’t keep the smoke from filling the house.  The new one can suck the air out of the house.  I’m going to sear a few steaks and try it out.  If my calculations are correct, it’ll work great.

The recipe I am doing this week is one I have ignored for a while.  I figured it was one of those recipes where I wouldn’t be able to make the changes I need.  With the condensed milk from Mrs. Taste and Lily’s  Chocolate, I can drop the carbs nearly out of the recipe.  A recipe with chocolate and caramel.  What’s not to love.  I am starting with a recipe from Southern Living for Millionaire Shortbread.  I think with the swaps I mentioned, I can make this into an awesome, low carb dessert.

Here are the original stats:

Here’s what I changed:

  • I replaced the sugar with their substitute equivalent.
  • I replaced the whipping cream with a dairy free alternative to remove the dairy.
  • I replaced the sweetened condensed milk with a sugar and dairy free variety (I use Mrs. Leche).
  • I made a homemade sugar free corn syrup to lower the carbs.
  • I replaced the AP flour with almond flour to make this recipe low carb.
  • I deleted the added salt (with the exception of the flaky salt) to lower the sodium.

Here are the final stats: 

Here is the final recipe:

Low Carb Millionare Shortbread

Makes 32 Bars


  • 1 1/2 cups almond flour
  • 1/3 cup (about 1 1/3 oz.) powdered sweetener
  • 1/2 cup chopped toasted pecans
  • 3/4 cup (6 oz.) unsalted butter, cubed
  • Cooking spray


  • 1 (14-oz.) can sugar and dairy free sweetened condensed milk
  • 1 cup packed brown sugar substitute
  • 1/2 cup (4 oz.) unsalted butter, softened
  • 1/2 cup dairy free whipping cream
  • 1/2 cup homemade sugar free corn syrup
  • 1 teaspoon vanilla extract


  • 8 ounces sugar free baking chips
  • Flaky sea salt
  1. Prepare the Crust: Preheat oven to 350°F. Pulse almond flour, powdered sweetener, pecans, and salt in a food processor until thoroughly combined and pecans are finely chopped, 8 to 10 pulses. Add butter, and pulse until mixture resembles coarse meal, 8 or 9 pulses. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Press mixture evenly and firmly into bottom of prepared pan.
  2. Bake in preheated oven until lightly browned, 18 to 22 minutes. Cool completely on a wire rack, about 30 minutes.
  3. Prepare the Caramel Layer: Stir together condensed milk, brown sugar substitute, butter, cream, and syrup in a large heavy saucepan. Cook over medium, stirring constantly, until a candy thermometer registers between 236°F and 239°F, about 20 minutes. Remove from heat, and stir in vanilla. Immediately pour over cooled crust, and spread to even thickness using a small offset spatula. Cool completely, about 2 hours.
  4. Prepare the Chocolate Layer: Place chopped chocolate in a medium-size microwavable bowl. Microwave on MEDIUM power (50%) until melted and smooth, about 2 minutes, stirring every 30 seconds. Spread chocolate evenly over cooled caramel layer. Let stand 5 minutes, and, if desired, sprinkle with flaky sea salt. Chill shortbread until chocolate is just set, about 10 minutes.
  5. Lift shortbread out of pan, using foil overhang as handles, and transfer to a cutting board. Cut shortbread in half crosswise to create 2 (6 1/2- x 9-inch) rectangles. Cut each rectangle in half to form 4 (3 1/4- x 9-inch) rectangles. Cut each strip crosswise into 8 equal pieces. Store shortbread between layers of parchment paper or wax paper in an airtight container at room temperature for up to 1 week.

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