Easy Low Carb Keto Caramel Slice

This easy keto caramel slice is just so good! It’s a cheat’s version of millionaire’s shortbread, minus the carb load. There’s a quick no bake almond flour “shortbread” base, a creamy keto caramel layer and a crisp dark chocolate top. Low carb dessert heaven!

I love my sweet treats! There. I said it.

We all know that in an ideal world we should be choosing celery sticks over desserts. But hey, life is all about balance. And when the heart says dessert, the mind has to listen. As long as you make it sugar free and keto!

This keto caramel slice combines three layers of yumminess into one awesome dessert. And did I mention how easy and quick it is to make?

You can prep this beauty in just 20 minutes – then all you need is cool it in the fridge or freezer until your treat need strikes!

Traditionally, millionaire’s shortbread has, as the name suggests, a shortbread base. To save on the time and effort of baking, I’ve simply replaced it with a no bake almond flour crust. It’s nutty and seriously delicious.

We’re topping the base with homemade keto caramel (lots of tips and variations on this further on in the post) and a layer of sumptuous dark chocolate.

Let me talk you through the recipe steps.

Here are our ingredients, from dark chocolate to almond flour (or ground almonds) to almond butter and coconut cream (top left).

Note: Use the coconut cream from a can. If you can only get hold of coconut milk in a can, place it in the fridge before opening so the cream splits from the liquid. Use only the firm part and keep the liquid for a curry or mix into yoghurt / smoothies.

How to make Keto caramel slice (millionaire’s shortbread) – step by step:  

1.) Melt the coconut cream, coconut oil and sweetener plus 1 tsp of vanilla extract in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes).

2.) While the caramel is cooking, place all the ingredients for the “shortbread” in a mixing bowl and stir together.

3.) Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix inside to form a base.

4.) Let the caramel cool for 10-15 minutes. Then pour it over the base and spread with spatula. Place in the freezer for 10 minutes while you make the chocolate layer.

5.) Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie). Alternatively, melt in the microwave in 30 second bursts. 

Tip: It’s important to not over-heat the chocolate or it can split. If you choose to microwave, stop at the point where you still have a few pieces of firmer chocolate in your bowl. Melt those by stirring the mix.

6.) Pour the chocolate on top of the caramel layer. Then cool your Keto caramel slice in the freezer for an hour or in the fridge for around 3 hours.

Once it it fully set, remove from the pan. Grease or wet a sharp knife and slice into squares or slices. Clean the blade in between cuts. This will keep your slices free of crumbles and neat.

Can I make this keto caramel slice with butter and cream?

Absolutely! I have kept this recipe dairy free. But you can replace the coconut oil in the base and in the chocolate layer with butter.

And you can use double cream (that’s heavy cream in the US) instead of the coconut cream when you make the caramel.

Tip: If you’re using butter instead of the coconut oil in the caramel, you can even brown the butter first before adding the cream. This way you’ll get a deeper colour and added flavour.

Allulose vs erythritol in the caramel sauce

Let’s talk about the caramel. I have a great recipe for keto caramel on my website already that uses allulose.

Allulose is a fairly new zero carb, zero calorie sweetener on the block. It has about 70% of the sweetness of sugar (same as erythritol) and no glycemic impact.

The great thing about allulose is that it BEHAVES like sugar. It melts and does not re-crystallise like erythritol. This means it makes wonderfully gooey, stretchy caramel, as you can see in the pictures.

But, since allulose is so new, you cannot get it everywhere. It’s available in the US (link in the recipe card) on Amazon. In the UK and Europe you can order it from a website called Mydietshop. They sometimes sell out, but it is always back in stock after a while.

I have a bag of allulose at home. But I want to make sure that all of you can try this recipe. That’s why I also made the caramel using golden erythritol.

The erythritol re-crystallises slightly and turns the caramel a little grainy when cooled.

If we would be using the caramel to pour over, say, sugar free ice cream, all you’d need is to re-heat it and the graininess would disappear. But we’re eating it cold here and don’t have that option. I still thought it tasted delicious (AND I MEAN THAT!!!).

You can also use xylitol in this recipe! It does not re-crystallise as much as erythritol. Or alternatively, make my sugar free caramel sauce with fibre syrup, which also stays perfectly smooth.

How much sweetener should I use?

I’ve given a range of 1/4-1/2 cup in the recipe card.

We all have such different ideas of what’s just right and what’s too much. Therefore, I think it’s best to choose according to your sweet tooth.

The erythritol caramel worked fine for me with 1/4 cup / 50g. The allulose sweetened caramel was great at 1/2 cup.

Try less first and taste, then adjust if necessary…it’s half the fun!

The dark chocolate layer

A quick word about the chocolate.

I used 90% Lindt chocolate in the recipe. It contains only 7 grams (less than 2 tsp of sugar) in the entire bar of 100g. If you can’t get hold of 90%, make sure your chocolate has at least 85% cocoa solids to keep the sugar content low.

You can also use a sugar free chocolate such as Lily’s (available in the US) or use an unsweetened chocolate (aff links). Here in the UK Montezuma’s Absolute Black is a good option.

Note: I used 1 tbsp of coconut oil for the chocolate layer in the images. This resulted in a crunchy chocolate topping. That’s why I increased the amount of coconut oil to 2 tbsp in the recipe card (and for my second try). This way, your chocolate won’t crack when you slice the bars.

How to store keto millionaire’s shortbread

You can store your keto caramel slice in an airtight container in the fridge for 1 week or in the freezer for 3 months. Do not store it at room temperature, this would make the caramel too runny.

Can you freeze low carb caramel slice?

Yes, this recipe is great for freezing. Be sure you cut the slices or squares first (after 1 hour in the freezer, while it’s still softer). It tastes delicious straight from frozen.

Other easy keto desserts you’d like: 

• Keto Salted Caramel Cheesecake Fat Bombs
• Peanut Butter Fudge
• Keto Chocolate Truffles

Tried this recipe? Give it a star rating below!

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Keto Caramel Slice

A crumbly keto biscuit base topped with delicious dairy free caramel and a crisp dark chocolate top. This Keto Caramel Slice hits the spot for when the sweet cravings come.

5 from 9 votes

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Course: Dessert

Cuisine: British

Prep Time: 20 minutes

Cooling Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 12

Calories: 206kcal

Author: Katrin Nürnberger

As an Amazon Associate I earn from qualifying purchases.

Ingredients

Base

• 1 1/4 cup / 125g almond flour or ground almonds
• 3 tbsp / 34g granulated erythritol
• 1/4 tsp salt
• 3 tbsp / 42g coconut oil or butter, melted
• 2 tbsp / 32g almond butter unsweetened

Caramel

• 2 tbsp / 28g coconut oil
• 1/4-1/2 cup / 50-100g granulated allulose or erythritol***
• 1 cup / 240 ml coconut cream
• Optional 1 tsp vanilla extract but I recommend it!

Chocolate topping

• 1/2 cup / 120g dark chocolate 85% cocoa solids minimum or sugar free chocolate, melted
• 2 tbsp / 28g coconut oil

Instructions

Caramel

• Melt the coconut cream, coconut oil and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Let the caramel cool for 10-15 minutes.

Base

• While the caramel is cooking, make the almond flour base. Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix firmly into the tray.
• Then pour the cooled caramel over the base and spread with a spatula. Place in the freezer for 10 minutes whilst you make the chocolate layer.

Chocolate Topping

• Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer and place in the freezer for an hour or until fully set.
• Remove from pan. Grease or wet a sharp knife and slice into squares.

Notes

Net carbs: 4.5g for 12 slices (or 3.4g net carbs for 16 slices)

circa 30g per square/slice

***I tested the caramel with both allulose and golden erythritol. Allulose caramel stays completely smooth (as seen in the pics). The erythritol re-crystallises and turns the caramel slightly grainy, but nevertheless delicious.

Choose whichever is available in your country. I've linked to allulose on Amazon US in the ingredients above. In the UK and Europe you can buy it from Mydietshop.

*** As for the amount of sweetener, choose according to your sweet tooth. The erythritol caramel worked fine for me with 1/4 cup / 50g. The allulose sweetener was great at 1/2 cup.  

Note: I used 1 tbsp of coconut oil for the chocolate layer in the images. This resulted in a crunchy chocolate topping. That's why I increased the amount of coconut oil to 2 tbsp in the recipe card (and for my second try). This way, your chocolate won't crack when you slice the bars.  

Use the coconut cream from a can. If you can only get hold of coconut milk in a can, place it in the fridge before opening so the cream splits from the liquid. Use only the firm part

Nutrition

Serving: 30g | Calories: 206kcal | Carbohydrates: 8.5g | Protein: 2.4g | Fat: 19.1g | Saturated Fat: 265g | Fiber: 4g | Sugar: 0.4g

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