Dreaming of a keto caramel slice? A crunchy base with a gooey caramel centre topped off with chocolate all for just 1.2g net carbs!
This Keto Caramel Slice is such a decadent treat you won't believe how simple it is to make. If you have a hankering for a candy bar every so often or like to give homemade candy as gifts this recipe is for you!
Keep on reading to see how to make this tasty sugar-free low-carb dessert.
Keto Caramel Slice
This keto caramel slice has a crunchy crust, soft creamy gooey caramel, and smooth dark chocolate on top.
The flavor of this treat is much like a Twix candy bar, but not overpoweringly sweet.
This recipe for caramel slices makes 32 pieces with each piece netting only 1.2g carbs! If you cut your keto caramel slice to yield larger and fewer slices, the carb count will vary accordingly.
DIY Almond Flour Crust for a Chewy Caramel Slice
The almond flour crust is made the same way you would make a graham cracker crust, but with almond flour instead of graham crackers.
To make the crust, mix all the ingredients for it together in a bowl. The almond flour should be damp, but not soggy.
Next, cover a square baking pan with parchment paper and press the crust mixture into the bottom of the pan. Bake the crust for about 15 minutes, or until it is golden brown, at 180C/350F.
Then allow the crust to cool to room temperature.
Combine ingredients in a bowl. Add to a lined baking pan. Press into pan and bake.
Nut-Free Crust Alternative
If you or someone else would love to try these caramel slices but are allergic to nuts try making the crust with our homemade coconut flour pie crust instead.
Make the Keto Caramel
The sugar-free caramel should be made while the crust is cooking in the oven.
To make the caramel, you will want to melt your butter and preferred brown sugar-free sweetener together on high heat in a skillet.
Read more: The Ultimate Guide To Sweeteners
Once the brown sweetener is completely dissolved, slowly pour your heavy cream into the caramel while continuously stirring. The caramel will bubble up while you are pouring in the cream but will settle down as your stir.
Continue to gently stir your caramel on high heat until it thickens and slides off your utensil, about 15-20 minutes. Once the caramel has thickened, remove the caramel from the heat.
Mix in the vanilla and a pinch of salt before letting the caramel cool for about 10 minutes.
After the caramel has cooled, pour it over your crust, and spread out with the back of a spoon.
Next, place the whole baking pan in the refrigerator to allow your caramel to chill for at least 10 minutes.
Keto Caramel Slice Topped with Chocolate
After your caramel has chilled, you will make the chocolate topping. Before you begin, the caramel needs to be firm enough that you can spread the melted chocolate on top,
To make the chocolate topping, add your dark chocolate chips and coconut oil to a microwave-safe bowl or cup and melt in the microwave.
You will want to melt the chocolate in 30-second increments, stirring in-between, until the chocolate is smooth. My microwave melted the chocolate perfectly in 1 minute.
If you do not have a microwave you can melt the chocolate in a saucepan on the stove over low heat. Once the chocolate is melted pour the chocolate over the caramel and spread it out.
Your caramel slices will need to chill in the refrigerator for at least an hour before they are ready to cut.
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Cutting and Storing Keto Caramel Slice
To cut the caramel slices, use the parchment paper, and lift your dessert out of the pan. Then cut the caramels into 16 squares. Next, cut each square in half to make 32 rectangular pieces.
To easily cut the slices, run your knife under hot water to heat it. This will make the knife slide through the chocolate and caramel without sticking.
The caramel slices should be stored in the refrigerator in an airtight container for 7-14 days.
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Sugar-Free Caramel Slice
These sugar-free caramel slices are perfect if you are looking for a small treat to grab to satisfy your sweet tooth craving.
The caramel slices can also be individually wrapped in parchment paper then arranged in a container to give as a lovely homemade gift for birthdays or holidays. Enjoy!
More Low-Carb Sweet Treat Recipes ...
Keto Caramel Slice
Recipe Video (tap to play)
Calculate ingredients
Ingredients
Almond Flour Base
- 150 g (1 ½ cups) almond meal/flour
- 55 g (½ stick) butter
- 4 tbsp (4 tbsp) granulated sweetener of choice or more to your taste
- pinch of salt
Keto Caramel
- 250 ml (1 cup) heavy cream
- 250 g (9 oz) butter
- 35 g (⅓ cup) brown sweetener of choice or more to your taste
- pinch of salt
- 1 tsp (1 tsp) vanilla
Chocolate
- 200 g (3.5 oz) 90% dark chocolate or sugar-free chocolate chips
- 4 tbsp (4 tbsp) coconut oil
Equipment
Instructions
Almond Flour Crust
- Preheat your oven to 180C/350F and line a square baking pan with parchment paper. Combine all the ingredients for the crust in a bowl.
- Spread the almond meal/flour mixture around the bottom of your baking dish. Use the palm of your hand to firmly press the crust flat into the pan. Bake the crust 15 minutes or until the crust is golden brown. Remove from the oven and let cool.
Keto Caramel
- In a skillet melt together the butter and brown sweetener. Continuously stir the butter and sweetener until all the sweetener is completely melted.
- Slowly pour the heavy cream into the melted butter and sweetener while still stirring. The caramel will bubble for a bit while the cream is being poured in. Continue to stir the caramel on medium heat until it thickens and slides off your utensil, about 15-20 minutes.
- Do not step away for a second, you need to stir the caramel continuously so the sugar-free caramel thickens, but does not burn.
- Remove the caramel from the heat and mix in the vanilla and salt. Let the caramel cool 5-10 minutes before pouring over your almond flour crust and spreading the caramel out. Place your baking pan in the refrigerator for at least 10 minutes to allow the caramel to harden.
- TOP TIP: Continue to stir after you remove the caramel from the heat. It will help prevent the butter and caramel from separating. If your caramel does split, continue to stir as the butter cools and the butter begins to solidify again, it will go back to being caramel.
Melted Chocolate
- Add the chocolate chips and coconut oil to a microwave-safe dish. Microwave the chocolate in 30-second increments until the chocolate is completely melted. Be sure to stir the chocolate in between. If you do not have a microwave you can melt the chocolate in a saucepan on low heat.
- Once the chocolate is melted pour it over your caramel and spread out with a spoon. Refrigerate your keto caramel slice for at least an hour to harden. Your caramels can also be placed in the freezer for 20 minutes to speed up the process.
Cutting and Storing
- To cut the caramels lift the caramels from the pan using the edges of the parchment paper. To easily cut the caramels run a knife under hot water and then cut the caramels into 32 pieces. Caramels slices should be stored in the refrigerator for up to a month in an air tight container. Caramels can also be individually wrapped in parchment paper to be given as a gift.
Nutrition
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Ann Comiskey
Made them today 🙂 Fab !
Georgia
Hi, I'm not too sure on my sweeteners but I picked up a brown sweetener (says it is a brown sugar alternative) recently and it has a notice on it that it won't caramelise. It is a blend of stevia and erythritol with a touch of molasses. Will it work for this recipe? Or does it have to be able to caramelise? Many thanks and this looks delicious!
Libby www.ditchthecarbs.com
The sweetener doesn't caramelise as the sugar in a traditional caramel would. It's the sweetener and the cream and butter that turn those into a decadent creamy caramel sauce.
Ann
What size Baking Pan Please??
Libby www.ditchthecarbs.com
It is approx 20cmx20cm / 8inchx8inch but I have used smaller and larger. It just makes the caramel slice taller or slimmer.
Carl
So in the video it shows 1 stick of butter but recipe calls fo 9 oz that’s 2 and a 1/2 sticks and when I used the recipe it separated and burned
Libby www.ditchthecarbs.com
The recipe definitely requires 2 1/2 sticks of butter, the video is clipped to only show the first stick of butter that was added. My apologies.
Thecla
Sorry for this late review...
But I finally worked. Bought a new skillet and used lower heat. My guests really loved it. 🙂
Libby www.ditchthecarbs.com
Awesome Thecia! I have just made this keto caramel slice again over the weekend as some readers have said it turns out brilliantly whilst I have had a couple of reports that it split it didn't work so I wanted to ensure the instructions were crystal clear. You can see my Instagram post here to see me cooking it.
Thecla
Tried it again and it burned again. Seems like the butter is seperatung from the other ingrediënte. Should the heavy cream be cold or on room temperature?
Best regards,
Thecla
Libby www.ditchthecarbs.com
It sounds like you have the heat too high and you need to ensure you don't step away for a second. The sugar-free caramel needs constant slow stirring as any caramel would so to produce the wonderful thick caramel and to prevent burning. It doesn't matter what temperature your crema is because you heat it on the stove gently.
Thecla
Thanks again for your answers.
I will try again, I am a perfectionist and I want to get this ;), later today and if it works I will write a review here.
Have a nice weekend.
Libby www.ditchthecarbs.com
It's worth perfecting this recipe, it really is the bomb-diggity!
Thecla
Hi again,
I tried making the recipe but the caramel got burned and it seems that the brown sweetener was not dissolved. What could I have done wrong??
It got so burned that my fire alarm went of. Could it perhaps be that the gas heat I used fior making the caramel wat to high?
Libby www.ditchthecarbs.com
Unfortunately, yes your heat was too high. Cook on medium-high heat to ensure the caramel thickens but does not burn.
Thecla de Jong
Hi there,
I want to make this recipe, but overhere in The Netherland we do not have heavy cream. Our cream is only 35% and heavy cream starts at 36%. Can I use the Dutch fresh cream?
Regards,
Thecla
Libby www.ditchthecarbs.com
Yes, that should be fine. you may need to simmer the caramel a little longer and test to see if it will set by placing a small spoon on a cold plate.
Thecla
Thanks for your fast reply.
Thecla
John Berry
This recipe takes far longer than the publicised times (which are unrealistic) plus no guidance on size of baking tin. Regrettably, I found that if you have your caramel mixture on too high a heat (as recommended) it will split. Disappointed to say the least.
Libby www.ditchthecarbs.com
I'm sorry to read this, I have made this many times and it works out brilliantly. I wonder if your cream wasn't the fresh heavy cream?
April
So badly want make these...I'm I ready to recipe right I'll need 2.5 sticks of butter to 1/3c of swerve & 1c cream???
Libby www.ditchthecarbs.com
Yes, and be warned, it is delicious!!!!!
Colleen
These look great.What size baking pan do you use?