April 8th, 2018
Keto Chocolate Caramel Slice | Sugar Free
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
This Keto Chocolate Caramel Slice is a cracking “hack” of the original recipe I made for many years at It’s Lunchtime!
Between 1994 and 2000 I ran a lovely cafe in Newcastle called It’s Lunchtime. It was easily the most popular lunch destination in Newcastle for all of those years.
One of the most popular slices I made would have to have been the humble Chocolate Caramel Slice. I made it for the full 7 years more than twice a week so the recipe is a little bit engrained in my brain.
This keto chocolate caramel slice recipe has proven to be the most popular keto dessert recipe I have ever created. It is great how the simplest of recipes often turn out to be the best. For those in the northern hemisphere this would be a keto Millionaires Shortbread recipe.
Keto Chocolate Caramel Secret Ingredient
So to make a compliant version has never really been a problem in my mind it was more just finding a suitable brown sugar substitute.
Well finally someone, Rachelle Teune-Kings, picked up the distributorship of Sukrin and now we all have an online store to access a rich source of great compliant products. You can buy the Sukrin products here>>
The Sukrin Gold Fiber Syrup makes a super caramel, and the Sukrin Gold sweetener and a great brown sugar substitute.
These products are perfect for a keto chocolate caramel slice that, I reckon, tastes better than the original.
I have created another caramel in the Real Food Real Fast book that would also work well in this recipe.
If you don’t have or want to purchase either of the Sukrin products you could use any other sweetener in the base, and well as Lanakato brown sweetener.
You will love this slice, trust me. Dave ate most of this in no time. Bad I know! Especially when you are me and are missing out on the sampling. haha!
Here is a short video to show what the sugar free caramel should be like when it is ready to pour.
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Chocolate Caramel SLice
All kinds of deliciousness going on in this recipe.
Calories: 113kcal
Servings: 24 serves
Tap or hover over number to scale ingredientsIngredients
- 200 g almond flour
- 45 g Sukrin Gold click the link for Australian supplier
- 50 g coconut shredded
- 100 g butter melted
Caramel
- 60 g butter
- 180 g Sukrin Gold Fiber Syrup click the link for Australian supplier
- 80 g thickened cream
- 150 g sugar free dark chocolate
Instructions
Base
- Preheat oven to 180℃. Line 26 x 17 cm slice tray with baking paper.
- Mix all base ingredients in bowl or Thermomix (15 seconds/speed 4)
- Press base ingredients into prepared tray. Bake 10-12 minutes or until lightly golden.
Caramel Filling
- Add butter, fibre syrup and cream in a large pyrex bowl. Microwave on high for 4 minutes. Stir and return to microwave and cook for 2-3 minutes.
- Pour caramel over base and return tray to oven. Bake 6-8 minutes until caramel is bubbling and golden.
- 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.
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.
- In Australia we have no suitable substitution for Surkin Gold fiber syrup in this recipe.
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
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44 Comments
This is my absolute favourite!
Glad you enjoy it Catherine
Every time I make this it lasts less and less time. My no 1 favourite recipe.
It is one of mine too Julie
I made 3 batches of this recipe for our Jeans for Genes fundraiser morning tea and every slice disappeared off the full table of cakes. Non-keto guests loved it as much as the keto and GF guests and not a crumb left on the plattters
The link to Aussie supplier not working?
Hi Julie, the link appears to be working my end. The Sukrin site it takes you to is the only Aussie supplier
So good – bite sized pieces in the freezer now. Just the right amount of sweetness – had to place another order for gold and fibre syrup because I know these won’t last long and I’ll be needing to make more.
So I have the Sukri.n Gold coming. My low carb and keto friends havemadere reservations, but chocolate! When I need a chocolate hit (not very often) I buy the 95% Lindt. Would that be sweet enough? Tha ks
Hi Fran, I use the 95% often so yes it should be fine.
I was always under the impression that IMO was not a keto allowed product?
Hi, I’ve made this so many times now and I love it! The last few times I’ve made it I’ve found the butter separates in the caramel. Any idea what I’m doing wrong? Same ingredients, same oven etc. So weird!
You would be just taking the caramel too far Katie. Just remove it from the microwave a minute or two earlier.
Can I use stevia syrup instead of the fibre syrup?
No. Fibre syrup is like golden syrup but without the carbs. Stevia syrup will not work.
I am just wanting to know how the carb grams are worked out. The sukrin gold package says it’s 7.9g of carbs per 8 gram serving size. So if I use 45 grams in my base doesn’t that mean I am getting approx 45 grams of carbs. Just in the base this would mean that if I have 16 slices then each slice is 3 grams and that is not even including the topping.
Hi Alex, the carbs you are talking about is total carbs you have to minus the sugar alcohols. The label is not an Aussie label.