Keto Caramel Hazelnut Shortbread


These Keto Shortbread cookies are layered with caramel and hazelnuts for the ultimate low-carb treat. Enjoy! 😉


  • 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



  1. Preheat oven to 350.
  2. Cream together the butter, oil, and Powdered Sweetener. Add in salt and coconut flour until combined.
  3. 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.
  4. Bake for 15 minutes, until it just starts to brown on the edges. Set aside to cool.


  1. Head the butter over medium-high heat, stirring constantly, until it just starts to brown.
  2. Add in the heavy cream, Lakanto Golden Sweetener, IMO Syrup, and salt. Stir to combine and bring up to a boil.
  3. Simmer the caramel over medium-low heat for 20 minutes, stirring occasionally to make sure it’s not burning.
  4. Remove the caramel from the heat and stir in the vanilla extract and stevia glycerite until combined. Set aside for 10 minutes.
  5. Spread the caramel over the cooled shortbread. Sprinkle with chopped hazelnuts, then drizzle with the Nekstella.
  6. Cool in the refrigerator for at least 30 minutes before serving. Make 25 square bars when cut into squares.


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