Keto Chocolate Caramel Slice

Keto Chocolate Caramel Bars

This Keto Chocolate Caramel Slice is a cracking “hack” of the original recipe I made for many years at It’s Lunchtime!

Keto Chocolate Caramel Slice, aka keto Millionaires Shortbread, is a low carb sugar free variation of a cult classic in Australia.

A rich buttery shortbread base topped with thick caramel sauce and a thin layer of melted chocolate. This keto slice recipe has always been extremely popular.

Related Recipes: Keto Chocolate Caramel Tarts / Keto Creme Caramel

Why You’ll Love This Recipe

Chocolate caramel slice is so easy to make. Add nuts, seeds or chocolate for different flavors.

Perfect with a cuppa or a simple slice to serve when friends drop around.

The caramel bars are freezer-friendly and store for a long time in the fridge. This is so great as you don’t feel the need to have to eat it all at once.

The Ingredients

Almond Flour or almond meal – I use blanched almond flour. It is a keto pantry staple and available in most supermarkets. You can use milled almonds if you prefer.

Desiccated coconut – we recommend desiccated coconut or you can use shredded coconut.

Brown sweetener – Any brand of brown sweetener or brown sugar can be used.

Butter – use salted or unsalted, either is perfectly fine. Coconut butter can be used to make a dairy free vegan caramel slice.

Gold Syrup – I only use Sukrin or Nothing Naughty brands for this low carb caramel slice recipe. If using another brand, check first that the main ingredient is syrup and not water. Use golden syrup if you don’t need this to be a sugar free caramel slice. You can swap Choczero Caramel Syrup if you cannot get Sukrin.

Thickened or Heavy Whipping Cream – do not use thin pouring cream. For dairy free caramel use coconut cream.

Sugar Free Chocolate – use any of your favorite keto chocolate brands.

How To Make It

Step 1. Preheat oven to 180℃ fan /200°C static/400°F. Line 26 x 17 cm slice tray with baking paper.

Step 2. Mix all the base ingredients into a food processor, mix until it comes together in a ball. Press into prepared tray. Bake for 10-12 minutes or until lightly golden.

Step 3. Place butter, syrup and cream in a large heat-safe bowl. Microwave on high for 4 minutes. Whisk for 20 seconds and repeat. Remove from the microwave and stir. Continue to heat in 1-2 minutes increments and whisk between each. The caramel layer is ready when it has thickened and comes out of the microwave all bubbled up. (You will see and feel the caramel has thickened and changed colour when whisking). Whisk and leave to cool for a few minutes before pouring over base. Chill before coating with chocolate.

Step 4. Coat in melted chocolate. I achieved the stripe pattern by piping a little bit of white chocolate into stripes. Then using a skewer dragged it through the stripes to create the rippled effect. Chill before slicing into bars.

FAQs and Hot Tips

More Recipes

If you love sugar-free caramel then you are very likely to LOVE some of these keto sweets recipes.

1. Sugar Free Caramel Syrup
2. Salted Caramel Keto Ice Cream Bars
3. Keto Egg Fast Shake – Salted Caramel
4. Keto Caramelized White Chocolate

RAVING NEW FAN? Subscribe to our newsletter to receive healthy low-carb recipes in our Recipe Mail. Or join our keto community via Facebook,  Instagram or see great Australian keto recipes, plus easy healthy recipes on Pinterest.

Keto Chocolate Caramel Slice

Coconut shortbread slathered with rich keto caramel and a thin layer of sugar-free chocolate. It is an old recipe but a goodie. A keto chocolate caramel slice that is simple to make and tastes pretty awesome!

5 from 125 votes!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Dessert

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 113kcal

Author: Megan Ellam

Servings: 24 serves

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Equipment

• Mixing Bowl

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Ingredients 

1x2x3x

• ▢ 200 g (1 3/4 cups) almond flour
• ▢ 1/4 cup (¼ cup) brown sweetener 50g
• ▢ 1/2 cup (½ cup) desiccated coconut (50g)
• ▢ 100 g (3 ½ oz) butter

CARAMEL

• ▢ 60 g (¼ cups) butter
• ▢ 180 g (6 oz) Gold Fibre syrup use the caramel one for extra flavor
• ▢ 1/3 cup (⅓ cup) thickened cream (80g)
• ▢ 100 g (3 ½ oz) sugar free dark chocolate melted

Instructions

CONVENTIONAL METHOD

• Preheat oven to 180℃ fan /200°C static/400°F. Line 26 x 17 cm slice tray with baking paper.
• Mix all the base ingredients into a food processor, mix until it comes together in a ball. Press into prepared tray.
  200 g almond flour, 1/4 cup brown sweetener, 1/2 cup desiccated coconut, 100 g butter
• Bake 10-12 minutes or until lightly golden.
• Place butter, syrup and cream in a large heat-safe bowl. Microwave on high for 4 minutes. Whisk for 20 seconds and repeat. Remove from the microwave and stir. Continue to heat in 1-2 minutes increments and whisk between each. The caramel is ready when it has thickened and comes out of the microwave all bubbled up. (You will see and feel the caramel has thickened and changed colour when whisking). Whisk and leave to cool for a few minutes before pouring over base.
  60 g butter, 180 g Gold Fibre syrup, 1/3 cup thickened cream
• Pour caramel over the base, Use a silicone spatula to spread it evenly to the edge. Chill before topped with melted chocolate. Slice into bars or squares.
  100 g sugar free dark chocolate

THERMAL METHOD

• Preheat oven to 180℃ fan /200°C static/400°F. Line 26 x 17 cm slice tray with baking paper.
• Mix all the base ingredients into mixer; mix 30 sec/speed 5. Press into prepared tray. Follow from step 3 above.
  200 g almond flour, 1/4 cup brown sweetener, 1/2 cup desiccated coconut, 100 g butter

Video

Notes

INGREDIENTS

I use Sukrin Gold brown sweetener and Sukrin Gold syrup for this recipe. Any brown granular sweetener can be used in the base.

If you want to substitute another syrup sweetener check the ingredients of the syrup first. If the first ingredient is water, then it will not work. 

Almond flour or almond meal can be used.

Butter can be replaced with coconut butter for a keto vegan caramel slice.

I use Vitawerx milk and white chocolate for this recipe.

CAN I MAKE KETO CARAMEL SLICE IN A THERMOMIX ?

I have included steps to mix the base in the thermomix. The caramel does not work in the mixer due to small surface heat and condensation. Please use a saucepan over medium heat or the microwave.

STORAGE AND FREEZING

Store in an airtight container in the fridge for up to 10 days. This low carb caramel slice can be frozen. Slice into individual served and freeze in an airtight container.

 

This recipe yields approximately 24 servings. The actual number of servings will depend on your preferred portion sizes. 

 

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 24. The result will be the weight of one serving. 

 

Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 

 

 If you have any queries, or questions or are unsure of substitutions, please scroll up to the blog post for more information.

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Nutrition

Serving: 1slice | Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 9mg | Fiber: 1g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.4mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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