Keto Girl Scout Caramel Delites

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

I've made keto shortbread before and have used it in many of my recipes. But I was always limited in recipes I could make because it was a higher carb recipe using mostly coconut flour. I learned through the years of experimenting with making keto recipe that I can use a lot less coconut flour and more whey protein in the recipes. So I got working on a lower carb shortbread that was crispy outside and soft and melt in your mouth inside.

10Tbs./5oz. Salted Butter (Softened)

60g/~½ Cup Powdered Erythritol Sweetener

½ tsp. Vanilla Extract (any extract you like)

60g/~¾ Cup Unflavored Whey Protein Isolate

24g/~3 Tbs. Coconut Flour

½ tsp. Xanthan Gum

½ tsp. Salt if using unsalted butter

Keto Coconut Caramel Topping

320g/2 Cups Allulose

Splash of Water

8 Tbs./112g Softened Salted Butter

2 Tbs. Heavy Cream

1 tsp. Vanilla Extract

180g/2 Cups Shredded Unsweetened Coconut

Chocolate Coating and Drizzle

10oz./1+½ Cup Packed Keto chocolate chip

1 Tbs. Coconut Oil

Directions at ketoupgrade.info

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