Low Carb Keto Millionaire's Shortbread
The video below is an appearance he did in 1983. He lip synchs along as millionaire dancers make jazz hands behind him. It's pretty impressive, in a synth pop kind of way.
I only learned about this dessert recently. It's a layered bar with a shortbread crust, caramel middle and chocolate topping. For this low carb version, I decided to go with an almond and coconut shortbread crust, a caramel cheesecake filling and sugar-free chocolate ganache on top. The whole shebang clocks in at only 4g net carbs per bar.
INGREDIENTS:
Shortbread Crust:
2 cups super fine almond flour
1 cup unsweetened shredded coconut
1/3 cup Isopure whey protein or equivalent sugar-free whey protein powder
1/3 cup Powdered Swerve or equivalent powdered sweetener
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Caramel Cheesecake Filling
1/4 cup unsalted butter
1/4 cup heavy whipping cream
2 tablespoons Powdered Swerve or equivalent powdered sweetener
2 large eggs
16 oz cream cheese
1/2 cup Powdered Swerve or equivalent powdered sweetener
2 tablespoons Torani Salted Caramel Sugar-Free Syrup or equivalent
Chocolate Ganache Topping
1 cup (6 oz) Lilly’s Sugar-Free chocolate chips or equivalent
1/2 cup heavy whipping cream
2 tablespoons Powdered Swerve or equivalent powdered sweetener
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F and line an 8 x 8 inch pan with parchment paper. Make sure to leave room on the edges so you can lift the shortbread up once it’s done.
2. Mix all dry crust ingredients together in in medium sized bowl. Add 1 stick melted butter and mix well to combine. If it’s too dry to form a crust then add 2 more tablespoons melted butter.
3. Add crust dough to pan and press the crumbs evenly with your hands.
Bake for 15 minutes. Remove from the oven, but keep the heat on.
4. In a medium sized sauce pan, heat 1/4 cup butter over medium low heat until browned. Add cream and 2 tablespoons powdered sweetener and cook for 2 more minutes, stirring constantly. Remove from heat and set aside.
5. In a large bowl, use an electric mixer to whip cream cheese until it is light and fluffy. Slowly add eggs and whip until smooth. Add 1/2 cup powdered sweetener and caramel flavored syrup and mix until combined.
6..............................................
for full recipes please see : www.resolutioneats.com
I only learned about this dessert recently. It's a layered bar with a shortbread crust, caramel middle and chocolate topping. For this low carb version, I decided to go with an almond and coconut shortbread crust, a caramel cheesecake filling and sugar-free chocolate ganache on top. The whole shebang clocks in at only 4g net carbs per bar.
INGREDIENTS:
Shortbread Crust:
2 cups super fine almond flour
1 cup unsweetened shredded coconut
1/3 cup Isopure whey protein or equivalent sugar-free whey protein powder
1/3 cup Powdered Swerve or equivalent powdered sweetener
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Caramel Cheesecake Filling
1/4 cup unsalted butter
1/4 cup heavy whipping cream
2 tablespoons Powdered Swerve or equivalent powdered sweetener
2 large eggs
16 oz cream cheese
1/2 cup Powdered Swerve or equivalent powdered sweetener
2 tablespoons Torani Salted Caramel Sugar-Free Syrup or equivalent
Chocolate Ganache Topping
1 cup (6 oz) Lilly’s Sugar-Free chocolate chips or equivalent
1/2 cup heavy whipping cream
2 tablespoons Powdered Swerve or equivalent powdered sweetener
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F and line an 8 x 8 inch pan with parchment paper. Make sure to leave room on the edges so you can lift the shortbread up once it’s done.
2. Mix all dry crust ingredients together in in medium sized bowl. Add 1 stick melted butter and mix well to combine. If it’s too dry to form a crust then add 2 more tablespoons melted butter.
3. Add crust dough to pan and press the crumbs evenly with your hands.
Bake for 15 minutes. Remove from the oven, but keep the heat on.
4. In a medium sized sauce pan, heat 1/4 cup butter over medium low heat until browned. Add cream and 2 tablespoons powdered sweetener and cook for 2 more minutes, stirring constantly. Remove from heat and set aside.
5. In a large bowl, use an electric mixer to whip cream cheese until it is light and fluffy. Slowly add eggs and whip until smooth. Add 1/2 cup powdered sweetener and caramel flavored syrup and mix until combined.
6..............................................
for full recipes please see : www.resolutioneats.com
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