Keto Chocolate Caramel Slice
There are tons of keto chocolate caramel slices out there, but I promise you, you need to try this one! A lightly toasted almond flour base, with a thick layer of creamy caramel which you wouldn’t know, was sugar-free with a layer of chocolate to give just enough of a chocolate kick! Keto Chocolate Caramel Slice – You must try this recipe.
At just 1g net carb per square, these keto chocolate caramel slice are an absolute winner – oooh, and did I mention they taste like salted caramel.
I love salted caramel and thought there had to be a way to achieve this flavor with sugar-free caramel.
If you are new to keto baking, these simple recipes are great for beginners. Remember, these are to be enjoyed occasionally.
If you like this, you can try similar recipes:
- Low Carb Salted Caramel Cheesecake Bars
- Keto Salted Caramel Chocolate Chip Cookies
- Peanut Butter Caramel Milkshake
- Keto Caramel Creme Brulee
- Luscious Caramel Pecan Pie
- Low Carb Salted Caramel Pork Rind Cereal
- Keto Caramel Pecan Turtle Cheesecake
- Low Carb Caramel Sauce
- Keto & Paleo Caramel Sauce
- Keto Caramel Cake
- Easy Keto Salted Caramel Pie
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Chocolate Caramel Slice
Course: DessertCuisine: American24
servings10
minutes10
minutes113
kcalThere are tons of keto chocolate caramel slices out there, but I promise you, you need to try this one! A lightly toasted almond flour base, with a thick layer of creamy caramel which you wouldn’t know, was sugar-free with a layer of chocolate to give just enough of a chocolate kick!
Ingredients
1.5 cups almond flour
2 tbsp granulated sweetener
1.5 oz coconut shredded
3.5 oz butter melted
- Caramel:
2 oz butter
6 oz Sukrin Gold Fiber Syrup
3 oz thickened cream
- Chocolate layer:
Directions
- Base:
- 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
- Caramel Filling:
- 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!
Notes
- 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.
- Net Carbs: 1g
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Something went wrong.
Almond flour is not available in my country. I used coconut flour (it’s full of carbs, I know)
I melted the chocolate and poured it over the caramel once I had let it set for a smooth finish.
I also suggest to use more caramel/ chocolate and less base as the proportions aren’t correct.