Keto Caramel Slice

29 votes

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.

Prep Time20

Cooling Time1

Total Time1 20

Course: Dessert

Cuisine: British

Servings:

Calories: 206kcal

Author: Katrin Nürnberger

Ingredients

Base

1 ¼ cup / 125g almond flour or ground almonds
3 tbsp / 34g granulated sweetener
¼ teaspoon salt
3 tbsp / 42g coconut oil or butter, melted
2 tbsp / 32g almond butter unsweetened

Caramel

2 tbsp / 28g coconut oil
¼-1/2 cup / 50-100g granulated allulose or erythritol***
1 cup / 240 ml coconut cream
Optional 1 teaspoon vanilla extract but I recommend it!

Chocolate topping

½ 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.

Video

Notes

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

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 luckyvitamin.com.

*** As for the amount of sweetener, choose according to your sweet tooth. The erythritol caramel worked fine for me with ¼ cup / 50g. The allulose sweetener was great at ½ cup.

Note: 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.

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

Nutrition