Easy Keto Caramel Slice – Sugar Free Londoner

Name: Keto Caramel Slice
Prep time: 20 min
Total time: 80 min
Ingredients: 1 1/4 cup / 125g almond flour (or ground almonds); 3 tbsp / 34g granulated sweetener; 1/4 tsp salt; 3 tbsp / 42g coconut oil (or butter, melted); 2 tbsp / 32g almond butter (unsweetened); 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!; 1/2 cup / 120g dark chocolate (85% cocoa solids minimum or sugar free chocolate, melted); 2 tbsp / 28g coconut oil

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This easy keto caramel slice is just so good! It's a sugar-free 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.

Caramel slice squares stacked on top of each other.

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 life is about balance. And when the heart says dessert, the mind has to listen. As long as you make it sugar free!

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Why I Love This Recipe
Ingredients
Instructions
Variations
Recipe FAQs
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Recipe

Why I Love This Recipe

This keto caramel slice recipe 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.

My keto millionaires shortbread is 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.

In total, one generous slice is just 4.5g net carbs.

Ingredients

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.

Which sweetener is best?

I recommend allulose. It is a zero carb, zero calorie sugar substitute. It has 70% of the sweetness of sugar and no glycemic impact.

Allulose 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. I have a great recipe for keto caramel on my website already that uses allulose.

But, since allulose is so new, you cannot get it everywhere. It's available in the US (link in the recipe card) on Amazon. Elsewhere, you can order it via lucky vitamin.com.

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.

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.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

Caramel in a saucepan and a balloon whisk.

1.) Melt the coconut cream, coconut oil, sweetener and 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.

2.) Place all the ingredients for the "shortbread" in a mixing bowl and stir together.

almond flour base mix pressed into a baking tin lined with parchment paper.

3.) Line a small baking tray with parchment paper. Press the mix inside to form a base.

Pouring caramel sauce on top of almond flour base.

4.) Pour the caramel over the base and spread it with a spatula. Place in the freezer while you make the chocolate layer.

5.) Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water. Alternatively, melt it 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.

Melted chocolate topping spread over caramel and almond flour base layer.

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.

Variations

Bake the crust. For a golden brown crust with a crunchy texture, bake it in the oven for 12 minutes at 180C / 350F. Let cool completely before adding the caramel layer.

Make a "traditional" caramel. 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 heavy cream instead of the coconut cream when you make the caramel. Tip: For the caramel, brown the butter first before adding the cream. This way you'll get a deeper colour and added flavor.

Recipe FAQs

Which chocolate should I use?

I used 90% Lindt chocolate in the recipe. It contains less than 2 teaspoons of sugar in the entire bar of 100g. 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.

How do I make sure the chocolate layer does not crack?

I used 1 tablespoon 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 tablespoon in the recipe card (and for my second try). This way, your chocolate won't crack when you slice the bars.

How much sweetener should I use?

I've given a range of ¼-1/2 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 ¼ cup / 50g. The allulose sweetened caramel was great at ½ cup. Try less first and taste, then adjust if necessary...it's half the fun!

How do you store it?

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 it?

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.