SUGAR-free millionaire's shortbread


This recipe is one of my favourites and makes around 12 pieces. If you’re looking for a sweet treat, with low carbs and sugar this one’s for you, all ingredients are 100% natural and have been chosen particularly for that reason.



Sugar-free millionaire’s shortbread.



75g Almond flour

50g Coconut flour

50g Oatmeal

80g Butter

50g Xylitol

1 tablespoon of Fibre



200g Date sugar

100g Agave syrup

170g Butter

1 tsp of vanilla extract

(large) Pinch of salt


Chocolate topping:

X2 bars of Milk (coco unai)

X1 bar of Dark (coco unai)


Preheat the oven to 180c and prepare a (small) shallow baking tray with baking paper.

Mix all the shortbread ingredients into a bowl and spread out over the baking tray, and bake for around 10mins, until slightly browning.

For the filling, in a pan sieve the date sugar, include agave syrup and butter over a low heat melt the butter and then bring to almost a boil, this should not take long a couple of mins once it's looking sticky and caramelly it can be left at the side stirring in the vanilla and salt.

Once the shortbread is out the oven, let it completely cool and stretch out the caramel layer (the caramel should be semi-cool at this point) and set in the fridge.

Finally, for the top layer, melt your chocolate. (temper before layering!)  let it sit until you feel it getting thicker inconsistency (27-28c) and place back in the microwave for 4 slow seconds (29-30c) your chocolate will now be tempered and ready to layer on traybake.

 Put back in the fridge until set finally cut into squares and its ready to enjoy.

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