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 – I use Sukrin Gold Granular but other brown sweeteners 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.
Sukrin Gold Syrup – I only use this brand for a low carb caramel slice recipe. You can use the gold syrup or Sukrin has Caramel Syrup or Maple Syrup. All 3 are perfect. 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.
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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
No. Coconut flour is far too thirsty and dry for using in this recipe.
Yes, you can. Whisk the ingredients in a large pan over medium heat. Be careful to watch it as the caramel can boil over and burn.
Watch Me Make It
Here is a supert short video on how to make perfect keto caramel.
More Recipes
If you love sugar-free caramel then you are very likely to LOVE some of these keto sweets recipes.
- Sugar Free Caramel Syrup
- Salted Caramel Keto Ice Cream Bars
- Keto Egg Fast Shake – Salted Caramel
- Keto Caramelized White Chocolate
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Keto Chocolate Caramel Slice
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Ingredients
- 200 g (1 3/4 cups) almond flour (1 3/4 cup)
- 1/4 cup (¼ cup) brown sweetener (45g)
- 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
Your Own Notes
Nutrition
66 responses to “Keto Chocolate Caramel Slice”
Made this again as we love it,used Lakanto golden malt flavoured syrup, and the base could be wonderful for a cheesecake slice, itโs yummy
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