Keto Chocolate Caramel Slice

Delicious keto chocolate caramel slice that the whole family will love. Coconut shortbread slathered with rich keto caramel and a thin layer of sugar-free chocolate. This is one sugar free low carb treat everyone can enjoy!
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.

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.

Rippled chocolate on a caramel slice.

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

Can I use coconut flour in place of almond flour?

No. Coconut flour is far too thirsty and dry for using in this recipe.

Can I make the caramel without a microwave?

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.

Keto Chocolate Caramel bars on a white platter.

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.

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

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Keto Caramel Slice stacked on top of one another.

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!
4.99 from 90 votes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 113kcal
Author: Megan Ellam
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Servings: 24 serves
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Ingredients

CARAMEL

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

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. You can use Sukrin Gold or ChocZero Caramel Syrup.
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.

Your Own Notes

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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    58 Comments

  • Karen says:

    Can I use stevia syrup instead of the fibre syrup?

    • Megan Mad Creations Hub says:

      No. Fibre syrup is like golden syrup but without the carbs. Stevia syrup will not work.

  • Alex says:

    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.

    • Megan Mad Creations Hub says:

      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.

  • Cassy says:

    Hi, ive just read about goat caramel or cajeta… can you imagine anyway possible to make this dairy free with goats milk???

  • Heidi says:

    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!

    • Megan Mad Creations Hub says:

      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.

  • Tracey Denton says:

    5 stars
    Yummy

  • Genevieve Neale says:

    5 stars
    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!

    • Megan Mad Creations Hub says:

      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.

  • sarah says:

    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

    • Megan Mad Creations Hub says:

      I have not tried it, Sarah. The Lakanto syrup is much thinner though so I am unsure if it will heat the same.

  • Julie says:

    This looks and sounds delicious! Can you recommend a good sub for the syrup that we can get in the states?

  • Amy Liu Dong says:

    5 stars
    Such an easy and delicious dessert or treat to make for everyone this holiday.
    It is also perfecting for gifting!

  • Amy Liu Dong says:

    5 stars
    Such an easy and delicious dessert or treat to make for everyone this holiday.
    It is also perfect for gifting!

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