This delicious Keto Caramel Slice is a triple-layered sugar-free dessert with a crumbly cookie base, caramel filling, and chocolate topping.
We use xylitol in this Keto Caramel Slice recipe as it doesn’t crystalize like erythritol. We do not recommend swapping xylitol for erythritol unless you like a crunchy caramel layer.
This Keto Caramel Slice recipe makes 16 serves. 1 serving is 1 bar which has 2g net carbs.
Keto Caramel Slice Ingredients
- Base Ingredients
- 4 ounces of Almond Flour
- 1 ounce of Unsweetened Desiccated Coconut (finely shredded)
- 2.5 ounces of Unsalted Butter, melted
- Caramel Layer Ingredients
- 1 cup of Heavy Cream
- 9 ounces of Unsalted Butter
- ⅓ cup of Xylitol
- Chocolate Layer Ingredients
- 8 ounces of Sugar-Free Chocolate Chips
- 1 ounce of Unsalted Butter
How to Make Keto Caramel Slice
- Preheat oven to 175C/390F. Line a 9in square cake pan with parchment paper.
- In a mixing bowl, add the almond flour, coconut and butter. Mix well.
- Press base into the prepared cake pan.
- Bake for 10-12 minutes, until lightly browned. Set aside to cool.
- Place saucepan over medium heat, add the cream, butter and sweetener. Simmer for 10-15 minutes until golden brown and thickened.
- Pour the caramel over the cooled base and place in the fridge for 30 minutes.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Heat until about 70% melted then remove from the heat and continue stirring until completely melted.
- Pour the chocolate over the cooled caramel, smooth out and chill for 1 hour, or until set.
- Gently slice into 16 pieces, using a hot knife to assist in breaking through the chocolate layer.
- Serve immediately, or chill for later.
Keto Caramel Slice – Millionaire’s Shortbread
This delicious Keto Cramale Slice is a triple layered sugar-free slice with a cookie base, caramel filling and chocolate topping. It’s a sweet snack or dessert, and often found at bake sales.
Rate it
Print Pin Share EmailServings: 16 servings
Calories: 307kcal
Unit Conversion
Ingredients
Base Ingredients
- 4 ounces Almond Flour
- 1 ounce Unsweetened Desiccated Coconut
- 2.5 ounces Unsalted Butter melted
Caramel Layer Ingredients
- 1 cup Heavy Cream
- 9 ounces Unsalted Butter
- ⅓ cup Xylitol
Chocolate Layer Ingredients
- 8 ounces Sugar-Free Chocolate Chips
- 1 ounce Unsalted Butter
Instructions
- Preheat oven to 175C/390F. Line a 9in square cake pan with parchment paper.
- In a mixing bowl, add the almond flour, coconut and butter. Mix well.
- Press base into the prepared cake pan.
- Bake for 10-12 minutes, until lightly browned. Set aside to cool.
- Place saucepan over medium heat, add the cream, butter and sweetener. Simmer for 10-15 minutes until golden brown and thickened.
- Pour the caramel over the cooled base and place in the fridge for 30 minutes.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Heat, until about 70% melted then remove from the heat and continue stirring until completely melted.
- Pour the chocolate over the caramel, smooth out and chill for 1 hour, or until set.
- Gently slice into 16 pieces, using a hot knife to assist in breaking through the chocolate layer.
- Serve immediately, or chill for later.
Nutrition
Serving: 100g | Calories: 307kcal | Carbohydrates: 7g | Protein: 3g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 68mg | Sodium: 9mg | Potassium: 25mg | Fiber: 5g | Sugar: 1g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How To Store Caramel Slice
Store caramel slice in the fridge for up to 1 week in an airtight container it is not suitable for freezing
Want more yummy Keto bars, try our;
To make a larger batch of this caramel Slice recipe adjust the servings above.
