Shortbread Cookie Base:

2 cups almond flour

1/2 tsp baking powder

7 tbsp butter, softened

1/3 cup powdered Swerve Sweetener

1 large egg yolk

1/2 tsp vanilla extract

Caramel Filling:

1/2 recipe keto caramel sauce (make full recipe; save leftovers for other uses)

Chocolate Drizzle:

1/4 cup heavy whipping cream

1 tbsp allulose

2 oz sugar-free dark chocolate, chopped (e.g., Lily’s or ChocZero)

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Prepare shortbread base:
- Preheat oven to 350°F (175°C).
- Whisk almond flour and baking powder.
- Cream butter and powdered sweetener until fluffy.
- Add egg yolk and vanilla, mix well.
- Gradually add dry ingredients; form dough.
- Press dough evenly into lined 9×9-inch pan.
- Bake 15–18 minutes until golden; cool completely.
Add caramel layer:
- Spread keto caramel sauce evenly over cooled base.
- Refrigerate 20–30 minutes to set.
Make chocolate drizzle:
- Heat heavy cream and allulose over low heat until dissolved and warm.
- Remove from heat; add chopped chocolate; stir until smooth.
- Cool slightly to thicken but keep pourable.
Assemble:
- Drizzle chocolate over caramel layer using spoon or piping bag.
- Refrigerate at least 1 hour until chocolate is firm.
Serve:
- Cut into bars or squares; enjoy chilled or at room temperature.

Add chopped pecans or walnuts to shortbread for nutty crunch.

Sprinkle sea salt on caramel before chocolate for salted caramel twist.

Mix peanut butter into caramel for peanut butter variation.

Use sugar-free white chocolate for different drizzle flavor.

Store refrigerated up to 1 week or freeze up to 3 months.