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.
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.
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.
TOP TIP from a reader:It needs to be slowly bubbling for at least 20min - it can separate - if it does, stir furiously with two tablespoons of boiling water while returning it slowly to the heat! It works - I’m so proud that I’ve made this twice now with equal success! If you stir the caramel while it cools and put it straight in the fridge it doesn’t separate at all! Mine looks chunky with the separate layers and it a now my favourite keto recipe! Thanks so much!