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Keto Chocolate Caramel Tarts

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Keto Chocolate Caramel Tarts in a small bite size are going to ROCK YOUR WORLD!

Who knew the simplest of ingredients can make a keto dessert snack so damn tasty?

My childhood favourites have been recreated as a sugar free tart totally worth all the love they are about to be given.

keto chocolate caramel tarts on black tray and green wood background

Keto Chocolate Caramel Tarts

If you have been following me for a while you will know I am just a bit of a fan of caramel. Sugar free caramel I think is even better than the original. 

In many of my recipes I often use Sukrin Gold products to achieve the delicious caramel flavour. In these little low carb caramel tarts I have decided to use my original sugar free caramel from the Salted Caramel Seedy Bars in Real Food Real Fast. This goes all the way back to my very first keto cookbook in 2017.

keto chocolate caramel tarts on black tray and green wood background

The Ingredients

The Base – keto pantry essentials. Almond meal, coconut, unsweetened cacao or cocoa, butter and your choice of sweetener. I used Sukrin:1.

The Caramel – butter, cream and sweeter of choice. I know that monkfruit/erythritol mix, erythritol, xylitol and Sukrin products all work in this recipe.

The Chocolate – again your choice. For lower sweetness use a dark chocolate with a high percentage of cacao. In these particular ones I used a mix of both milk and white Vitawerx Chocolate.

How to make Sugar Free Caramel Tarts

The base is a quick mix in the bowl and press into the moulds. It isn’t hard and even the little cooks in some households can help you with this part.

The caramel does take a little bit of whisking and watching over many many minutes but is more than worthwhile. I find that keto sweeteners do not go gold like sugar when heating for long periods of time. In my experience when it does it has gone too far. However in this recipe you will note it does change to a very light amber colour. The caramel will thicken and coat the back of the spoon when ready. When you see it start to turn lightly amber turn up the heat just a little and continue to whisk until thick and lightly golden.


Spoon onto pre-baked bases and allow to thicken and “set” in the fridge overnight.

Top with melted chocolate or even toasted nuts, coconut or seeds for a delicious alternative!

tarts in a silicone mould

More Caramel Recipes?

If you love keto caramel recipes nearly as much me then you may know of just a few of my caramel recipes. Just in case you don’t here are just a few!

close up of keto chocolate caramel tarts

Watch How Easy it is to Make


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Keto Chocolate Caramel Tarts on a black plate and green wood background

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chocolate caramel tarts on green wood and black plate

Keto Chocolate Caramel Tarts | Bite Size

I was totally in the mood to make a new version of my very popular Chocolate Caramel Slice. I wanted two things done differently. Firstly I wanted a mini tart version. Secondly, I wanted to create a recipe that everyone could make with most kinds of sweetener. I am happy to say this recipe is a raging success and the taste is soooo good!
5 from 11 votes
Prep Time: 8 mins
Cook Time: 20 mins
Course: Dessert Snack
Cuisine: Keto
Keyword: keto chocolate caramel tart
Recipe Category: Low Carb
Calories: 164kcal
Author: Megan
Servings: 24 serves
Tap or hover over number to scale ingredients
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  • 24 hole mini muffin silicone mould, I use a 30ml capacity silicone mould


Chocolate Base


  • 60 g sweetener I use Sukrin:1 (stevia blends, erythritol or xylitol will also work)
  • 200 g butter
  • 200 g thickened or heavy cream


  • 100 g chocolate keto chocolate, dark chocolate or keto white chocolate


  • Preheat oven to 170℃.
  • Mix all base ingredients together in a large bowl.
    Base ingredients mixed
  • Spoon 2 teaspoons of mix into each hole in silicone tray. Press firmly into mould. Bake 10-15 minutes or until golden. Reserve while making caramel.
    biscuit base in silicone mould
  • Combine butter and sweetener in a saucepan over medium - high heat. Continue to whisk and watch the caramel until it starts to turn a slight amber colour. (this may take about 5 minutes)
    butter and sweetener in saucepan
  • Whisk in cream and continue to whisk for 4-6 minutes until caramel thickens and coats the back of a spoon.
    caramel in saucepan with whisk
  • Spoon 1 tablespoon of caramel onto each tart base. Transfer to fridge and refrigerate for 3 hours or overnight.
    caramel in silicone mould
  • Melt chocolate and top each tart with a teaspoon of chocolate. Refrigerate until set.
    Chocolate caramel tarts in silicone mould



  1. Recipe is suitable to be made as a slice or tart.
  2. I used Vitawerx milk and white chocolate. Both are a sugar free low carb chocolate.
  3. While I used Sukrin:1 for this particular recipe I have used both erythritol and xylitol in caramels and both work perfectly.
  4. Store tarts in an airtight container up to 1 week or freeze for up to 3 months.
  5. Caramel will continue to thicken and firm up in the fridge. 


Serving: 1serve | Calories: 164kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 51mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Calcium: 13mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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