“I have been trying to develop a healthy keto chocolate caramel slice but every time I tried, the caramel never set or didn’t taste quite right. Then I discovered two things that changed everything. ” Keto Chocolate Caramel Slice – You must try this recipe.
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- 1.5 cups almond flour
- 1.5 oz Sukrin Gold
- 1.5 oz coconut shredded
- 3.5 oz butter melted
- 2 oz butter
- 6 oz Sukrin Gold Fiber Syrup
- 3 oz thickened cream
- 5 oz sugar free dark chocolate
- Preheat oven to 180℃. Prepare 26 x17cm baking tin with olive oil spray
- Mix all base ingredients in bowl or Thermomix 15 seconds/speed 4
- Press base ingredients into tin and cook for 10-12 minutes or until lightly golden.
- While base is cooking make caramel
- Add all butter, fibre syrup and cream to a large pyrex bowl. Microwave on high for 2 minutes. Stir and return to microwave and cook for 2 minutes. Do this 2-3 times until caramel starts to bubble and become foamy and thickens. Just repeat until thick and viscous.
- Pour caramel over base and return tray to oven.
- Cook for 5-8 minutes until caramel is bubbling and lightly brown
- Remove from oven. While caramel is still hot place chocolate pieces directly onto the top. Leave a minute or 2 and then gently spread with a palette knife or the back of a spoon. A quick jiggle or tap of the tray should smooth the chocolate to a glassy shine.
- Leave to cool then gently score with the tip of a knife to desired size slices.
- Enjoy! 🙂
- This slice is suitable for freezing. Cut into portions and store in airtight container.
- Store in fridge in airtight container up to 2 weeks.
- Great with nuts scattered throughout the caramel.
Per Serving: 113 calories; 11 g fat; 2 g carbohydrates; 1 g protein.
Recipe by: David R., Photo Credit: cheryl o’shea
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