NEW RECIPE!
Enjoy these gooey chocolate shortbread slices that are perfect for the holiday season. Heaven in every bite, without the sugar and carbs!
Do you have your own version of this recipe? Share them in the comments.
SUGAR-FREE CHOCOLATE SHORTBREAD
INGREDIENTS
Shortbread Crust
1 cup Baking Essentials Coconut Flour
3/4 cup butter (melted)
2 eggs
3 tbsp powdered Sweet Best erythritol
2 Tbsp Alaska Crema All Purpose Cream
1 tsp vanilla
1 pinch of salt
Caramel Filling
1 1/2 cup Sweet Best Allulose
1 1/4 cup Alaska Crema All Purpose Cream
3/4 cup unsalted butter
1 1/2 tsp Vanilla
1 tsp salt
Chocolate Topping
1 1/2 cup Sweet Best Sugar-Free Premium Dark Chocolate, chopped
1 Tbsp coconut oil
INSTRUCTIONS
Crust
1. Preheat oven to 350F.
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 9×9 square cake pan.
U6. se a spatula and remove any crumb crusts from the sides of the cake pan.
7. Prick crust with a fork.
8. Bake in a 350F oven for 10 minutes and remove and cool before adding the filling.
Caramel Filling
1. Add all ingredients for Caramel filling to a high walled 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, or until the caramel turns amber brown. Do not stir while ingredients are simmering.
4. Working carefully, pour caramel into a heatproof jar.
5. Cool to room temperature and then place in the fridge to firm.
6. Once cold, spoon caramel on top of the crust, cover with saran wrap and place back in the refrigerator.
Chocolate Topping
1. Add 1 1/2 cups sugar-free chocolate to a heat-safe bowl.
2. Add 1 Tbsp coconut oil.
3. Heat in microwave for 1 minute. Stir until chocolate is melted and smooth and glossy.
4. Spread over caramel quickly. Use the tip of a knife to add a zig-zag pattern in the chocolate.
