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.
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
Ingredients
- 200 g almond flour (1 3/4 cup)
- 1/4 cup brown sweetener (45g)
- 1/2 cup desiccated coconut (50g)
- 100 g butter
CARAMEL
- 60 g butter
- 180 g Sukrin Gold syrup use the caramel one for extra flavor
- 1/3 cup thickened cream (80g)
- 100 g 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 Sukrin Gold 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
59 responses to “Keto Chocolate Caramel Slice”
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Quick, easy and super delicious! Grandkids and hubby love it. Thank you Megan, thus is now on the regular rotation in our household 😍😍😍 -
Such an easy and delicious dessert or treat to make for everyone this holiday.
It is also perfect for gifting!-
Thanks for making it Amy and taking the time to leave a review.
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Such an easy and delicious dessert or treat to make for everyone this holiday.
It is also perfecting for gifting!-
It sure is!
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This looks and sounds delicious! Can you recommend a good sub for the syrup that we can get in the states?
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Sukrin USA has the syrup, and ChocZero would work well.
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Hi, just wondering if I could use the locako golden malt syrup as a substitute or even the lacako golden sweetener (brown sugar substitute)?
Sarah
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I have not tried it, Sarah. The Lakanto syrup is much thinner though so I am unsure if it will heat the same.
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Another old favourite that we have given up on after going keto. But here it is, and soooo good. And sooooo easy! Never made chocolate (other tha choc chip cookies) dessert before and never thought it could be so easy as to just place chocolate on top of the hot caramel to achieve beautiful shiny chocolate topping. Thank you!-
Haha! Yes, it makes easy work of topping the slice doesn’t it Genevieve. I am happy to work through all your favourites and recreate them where I can.
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Yummy -
Hi Megan,
Do you have a thermomix method for the caramel sauce? I don’t have a microwave, but I do have a thermomix and would love to make this slice give all the rave reviews!-
Hi Heidi, I dont at this stage as it is hard to get the Thermomix to temp on the caramel. I am rewriting a lot of old recipes.
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Hi, ive just read about goat caramel or cajeta… can you imagine anyway possible to make this dairy free with goats milk???
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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.
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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.
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Can I use stevia syrup instead of the fibre syrup?
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No. Fibre syrup is like golden syrup but without the carbs. Stevia syrup will not work.
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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!
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You would be just taking the caramel too far Katie. Just remove it from the microwave a minute or two earlier.
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I was always under the impression that IMO was not a keto allowed product?
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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
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Hi Fran, I use the 95% often so yes it should be fine.
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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.
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The link to Aussie supplier not working?
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Hi Julie, the link appears to be working my end. The Sukrin site it takes you to is the only Aussie supplier
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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
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