Keto Shortbread with Hazelnuts and Caramel
{THM:S, Low Carb, Ketogenic, Grain Free}

These Keto Shortbread cookies are layered with caramel and hazelnuts for the ultimate low-carb treat.  This recipe is included in my Complete Keto Holiday Cookbook, which is free, and releases 10/15/2018. You can be one of the first to receive this comprehensive cookbook by entering your information below:

Especially during the holidays, my mind often turns to traditional treats like fudge, 7-layer bars, chocolate chip cookies, and of course shortbread!

Luckily, Keto Shortbread is VERY easy to put together.

They're just one part sweetener, 2 parts butter, and 3 (or keto equivalent) parts flour.  The flour is where it gets tricky, but don't worry – I've got you covered!

Keto Shortbread is one of the easiest Keto Cookie recipes you'll ever make.

BUT, you know I had to take a step further, and add a slightly chew caramel sauce on top, then toss on some chopped hazelnuts, and finally finish these bars off with a drizzle of Keto Hazelnut Syrup.

These Keto Shortbread bars are a truly decadent treat you won't want to miss!

This recipe is from my brand-new {free} cookbook, The Complete Keto Holiday Cookbook.  Be sure to check it out here!

Here's what you'll need:

To Make The Keto Shortbread
1 cup Butter, softened
1/2 cup Olive Oil or Coconut OIl
3/4 cup Powdered Lakanto Sweetener
1/2 tsp. Salt
1 cup Coconut Flour
For The Caramel:
1/2 cup Heavy Cream
1/4 cup Lakanto Golden Monkfruit Sweetener
1/8 cup IMO Syrup
2 T Butter
1/2 tsp Vanilla Extract
1/4 tsp. Stevia Glycerite
Toppings:
1 cup chopped Hazelnuts
1/2 cup Sugar-Free Hazelnut Syrup, such as Nekstella

Directions:

Make the shortbread: Preheat oven to 350.
Cream together the butter, oil, and Powdered Sweetener. Add in salt and coconut flour until combined.
Use a spatula to scrape the dough out onto parchement paper. Place a second piece of parchment paper on top of the dough, and use a rolling pin to roll the dough out between the two sheets until it is about 1/4″ thick.
Bake for 15 minutes, until it just starts to brown on the edges. Set aside to cool.
Make the Caramel: Head the butter over medium-high heat, stirring constantly, until it just starts to brown.
Add in the heavy cream, Lakanto Golden Sweetener, IMO Syrup, and salt. Stir to combine and bring up to a boil.
Simmer the caramel over medium-low heat for 20 minutes, stirring occasionally to make sure it's not burning.
Remove the caramel from the heat and stir in the vanilla extract and stevia glycerite until combined. Set aside for 10 minutes.
Spread the caramel over the cooled shortbread. Sprinkle with chopped hazelnuts, then drizzle with the Nekstella.
Cool in the refrigerator for at least 30 minutes before serving. Make 25 square bars when cut into squares.

A few helpful tips for making the Keto Shortbread Bars:

To Make the Caramel: Do not skip the IMO syrup in this recipe.  This is what gives it the correct texture, takes away the cool taste that you often get with sweeteners, and keeps the sweetener from re-crystallizing.  It's very important!  I used this brand and have been very happy with the price and quality of it.

To Make the Shortbread: of all the almond flour brands I've tried, I have been happiest with the Kirkland brand (Costco).  Even if you don't have a Costco near you, this flour can be bought on Amazon for only a couple of dollars more than you would pay at Costco.

Macros: assumes you cut the shortbread into 25 pieces, and 1 piece is a serving
201 Calories
19g Fat
2g Net Carbs (7g Total – 5g Fiber)
2g Protein

You May Also Like

Cakey Low Carb Chocolate Chip Cookies
Keto Scotcheros
Sugar-Free Strawberry Pie
Easy Low Carb Peanut Butter Cookies
Keto 7-Layer Bars
Keto Lemon Bars
Chocolate Chip Cookie Dough Peanut Butter Fat Bombs

Affiliate Links: There are a few special ingredients in this recipe.  The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:

• Kirkland Almond Flour
• Stevia Glycerite
• Lakanto Granluated Classic Sweetener
• Lakanto Confectioner's Sweetener
• Coconut Flour
• Vanilla Extract
• Cake Pans I Use
• Circle Parchment Paper

Continue to Content

Keto Caramel Hazelnut Shortbread

Yield: 25

Prep Time: 30 minutes

Cook Time: 45 minutes

Inactive Time: 40 minutes

Total Time: 1 hour 55 minutes

These Keto Shortbread cookies are layered with caramel and hazelnuts for the ultimate low-carb treat.  This recipe is included in my Complete Keto Holiday Cookbook, which is free, and releases 10/15/2018.

Print

Ingredients

• To Make The Shortbread
• 1 cup Butter, softened
• 1/2 cup Olive Oil or Coconut OIl
• 3/4 cup Powdered Lakanto Sweetener*
• 1/2 tsp. Salt
• 1 cup Coconut Flour
• For The Caramel:
• 1/2 cup Heavy Cream
• 1/4 cup Lakanto Golden Monkfruit Sweetener*
• 1/8 cup IMO Syrup
• 2 T Butter
• 1/2 tsp Vanilla Extract
• 1/4 tsp. Liquid Stevia
• 1 cup chopped Hazelnuts
• 1/2 cup Sugar-Free Hazelnut Syrup, such as Nekstella

Instructions

Make the shortbread: Preheat oven to 350.

Cream together the butter, oil, and Powdered Sweetener. Add in salt and coconut flour until combined.

Use a spatula to scrape the dough out onto parchment paper. Place a second piece of parchment paper on top of the dough, and use a rolling pin to roll the dough out between the two sheets until it is about 1/4" thick.

Bake for 15 minutes, until it just starts to brown on the edges. Set aside to cool.

Make the Caramel: Head the butter over medium-high heat, stirring constantly, until it just starts to brown.

Add in the heavy cream, Lakanto Golden Sweetener, IMO Syrup, and salt. Stir to combine and bring up to a boil.

Simmer the caramel over medium-low heat for 20 minutes, stirring occasionally to make sure it's not burning.

Remove the caramel from the heat and stir in the vanilla extract and stevia glycerite until combined. Set aside for 10 minutes.

Spread the caramel over the cooled shortbread. Sprinkle with chopped hazelnuts, then drizzle with the Nekstella.

Cool in the refrigerator for at least 30 minutes before serving. Make 25 square bars when cut into squares.

Notes

*save 15% with code "fitmomjourney"

Nutrition Information:

Yield: 25 Serving Size: 1/25th of recipe
Amount Per Serving: Calories: 201Total Fat: 19gCarbohydrates: 7gFiber: 5gProtein: 2g

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If you loved this recipe, please snap a picture and tag me on Instagram @fitmomjourneythem and use the hashtag #fitmomjourney!

xoxo,
Gretchen

Keto doesn't have to be hard – download Keto Quickstart and start today! (it's free!)

This post may contain affiliate links.  See my disclosures for more information.