Keto Caramel Slice
User Reviews
4.9
Keto Caramel Slice
Description
Keto Caramel Slice combines a crumbly almond base with a creamy caramel layer made by simmering coconut cream, coconut oil, and granulated keto sweeteners until thickened, then cooled before assembly. The top layer of melted 85% dark chocolate and coconut oil creates a glossy, firm chocolate topping once set in the freezer. Each slice provides a low-carb indulgence with textures ranging from crunchy base to silky caramel and a smooth chocolate shell.
The caramel’s texture varies depending on sweetener choice, with allulose yielding a smooth finish while erythritol may crystallize slightly. Melting the chocolate with extra coconut oil helps prevent cracking when slicing. The slice is best chilled and sliced with a greased or wet knife for clean edges.
This dessert suits keto or low-carb plans and can be cut into different portion sizes to adjust nutritional values. Using canned coconut cream is essential for the caramel’s richness. The recipe can be adjusted in sweetness by varying the sweetener amount according to taste preferences.
Ingredients
Base
- 1 ¼ cup / 125g almond flour or ground almonds
- 3 tbsp / 34g granulated sweetener
- ¼ teaspoon salt
- 3 tbsp / 42g coconut oil or butter, melted
- 2 tbsp / 32g almond butter unsweetened
Caramel
- 2 tbsp / 28g coconut oil
- ¼-1/2 cup / 50-100g allulose or erythritol, granulated
- 1 cup / 240 ml coconut cream
- vanilla extract optional, 1 teaspoon
Chocolate topping
- ½ cup / 120g dark chocolate 85% cocoa solids minimum or sugar free chocolate, melted
- 2 tbsp / 28g coconut oil
Instructions
Caramel
- Melt the coconut cream, coconut oil and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Let the caramel cool for 10-15 minutes.
Base
- While the caramel is cooking, make the almond flour base. Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix firmly into the tray.
- Then pour the cooled caramel over the base and spread with a spatula. Place in the freezer for 10 minutes whilst you make the chocolate layer.
Chocolate Topping
- Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer and place in the freezer for an hour or until fully set.
- Remove from pan. Grease or wet a sharp knife and slice into squares.
Notes
- Keto net carbs per slice vary by slice count: about 4.5g for 12 slices or 3.4g for 16 slices.
- Allulose sweetener keeps caramel smooth; erythritol may crystallize making caramel grainy but still tasty.
- Adjust sweetener quantity based on sweetness preference and type used.
- Use canned coconut cream for proper caramel consistency; if using coconut milk, chill and use only the firm cream part.
- Add extra coconut oil to chocolate topping to prevent cracking when slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 30g | |
| Calories | 206kcal | 10% |
| Total Carbohydrates | 8.5g | 3% |
| Protein | 2.4g | 5% |
| Fat | 19.1g | 29% |
| Saturated Fat | 265g | 1325% |
| Fiber | 4g | 16% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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