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Keto Caramel Slice stacked on top of one another.
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5 from 121 votes!

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 24 serves
Calories: 113kcal
Author: Megan Ellam

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.

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