Make a batch of keto shortbread sugar cookie dough. Roll the dough into the parchment paper and secure the ends. Place it in the freezer for 45-60 minutes and then slice into 1/4 inch rounds. Bake at 350 F for 11-13 minutes on a parchment paper covered baking sheet. Let them cool slightly on the pan and finish cooling on a cookie rack.

Once cookies are cool, make your keto caramel sauce. After melting the butter and letting it brown slightly, add in the allulose, vanilla, bourbon, bitters, and maple extract. Whisk until dissolved, then add in the heavy cream. Let the mixture sit on medium heat and bring it to a simmer. DO NOT STIR until it darkens in color and cooks down. This will take roughly 15-20 minutes. Whisk in the orange zest and remove from the heat to cool to lukewarm.

To make the alfajore, add about a tablespoon of caramel to one cookie and press the other one down against it to sandwich and spread the caramel. Let them set at room temperature or in the fridge.