Decadent, rich and satisfying, this Keto Caramel Slice recipe combines a crumbly biscuit base, luscious Keto caramel with a chocolatey ganache topping. Perfect for when those sweet cravings hit!
Also known as Keto Millionaire’s shortbread, this will become a regular recipe in your rotation.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Yes you read right – KETO caramel slice is here!
I have been searching for a recipe for a keto caramel slice since I first started on keto a few years ago, and every link I followed was a dead end.
There are a few websites promising keto caramel slice out there, but every link I clicked, the post had been removed!
I found a couple of recipes but they just weren’t rich and decadent enough.
Keto Caramel Slice Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Caramel Slice
After experimenting with a number of different bases, caramels and chocolate ganache toppings, this is by far my favourite.
It is perfect if you like a rich, decadent flavour to your caramel slice. In some of these images I have made the chocolate ganache topping even thicker as that’s how I like my Keto Caramel Slice.
If you prefer a thinner layer you can melt your favourite chocolate without the cream and spread it evenly over the top.
Ingredients for Keto Caramel Slice
These are all easy to source ingredients, with the most important one being the sweetener you use! Not all Keto sweeteners are created equal, so check out the tips below. You will need these simple ingredients:
- Almond flour
- Xylitol
- Salt
- Butter
- Cream
- Dark chocolate
As always, the quality of your ingredients is important here. Because it’s only a handful of ingredients, use good quality. I prefer the Lindt dark chocolate – when I’ve tried this recipe with baking dark chocolate the top ends up going grainy instead of glossy smooth.
Substitutions and Ingredient tips
Almond flour: For the biscuit base, you want to use fine, blanched almond flour or meal.
The terms are used interchangeably by different brands but just check it is all white in colour and not full of brown bits (which means the skins have been left on and it’s much coarser.
I’ve been using this almond flour from iherb lately and it works well.
Xylitol: Key to success with this keto caramel is using xylitol! Not all sweeteners will thicken into a caramel. I haven’t had any luck replicating this recipe using erythritol or stevia blends. There is no substitute for xylitol in this recipe.
They tend to either get that ‘cooling’ effect, or crystalise and make an unpleasant texture. Other blends don’t thicken at all. I use Now Foods Xylitol and have for years. Beware it is toxic to dogs!
Butter: Straight forward, but use a quality butter as this recipe uses quite a lot. I used to use Kerrygold before it got pulled fro the shelves so now usually use devondale. I use salted butter as I like my sweet dishes to be fairly salty, but you can use unsalted and then dial up the salt to your taste. For dairy free, substitute for a dairy free butter substitute.
Cream: Full fat or heavy cream is essential here to get that delicious flavour. I use Bulla or Devondale. You could make this dairy free by using coconut cream, but of course that would change the flavour.
Dark Chocolate: As you use quite a bit, use a good quality dark chocolate like Lindt. I use 85% or 90% if it’s on sale and love the dark chocolate contrast to the sweet caramel middle layer. You can use any dark chocolate you like to eat. If it’s too bitter, add an extra tablespoon of sweetener. You could also half the amount of chocolate and cream for the ganache, you can see from the photos it’s quite a thick layer!
Tips for making Keto Caramel Slice
While this recipe is relatively straight forward, theres a few things to watch out for to make sure you get perfect layers. I have included a photo of each step to making this Keto Caramel Slice Millionaire’s shortbread below to help deal with some of the common problems.
- SWEETENER TIP: As above, make sure you’re using xylitol as I haven’t found another sweetener that caramelises the same way.
THE CARAMEL: When making the caramel, you want to continue cooking it until it gets lovely and golden brown like this:
Don’t leave it unattended as it can burn just like a normal caramel! Taste it as you go (careful, its very hot) and dial up the salt or sweetness to your taste. Once you’ve added your cream and continued stirring, it will thicken up to the point that it coats a spoon like this:
- If the caramel doesn’t thicken completely, you add a 1/4 teaspoon of xanthan gum to help it. It will set a little further in the fridge though. I like it a bit gooey.
- When making the ganache, keep a close eye on melting the chocolate in the microwave. If you take it too far it will burn and become a dry mess. Microwave until its just starting to melt and then stir it until it is melted and glossy. Once it gets to around this stage don’t microwave it anymore or risk burning it:
- You could also make the ganache over the stovetop, with a glass or metal bowl over a saucepan of simmering water. I find this more stress than the microwave though!
Storage Tips
Fridge: cut into individual squares and store in an airtight container. Layer between baking paper if your container is narrow. Eat straight from the fridge! I’ve also microwaved this and served with a little extra cream for a gooey, warm dessert.
Freezer: This recipe is perfect for freezing. Wrap individual squares in tin foil and freeze, to help avoid the temptation of having it always in the fridge.
How many carbs in Keto Caramel Slice?
As you will see in the nutrition panel below, this Keto Caramel Slice Recipe has 4 grams of carbs and 1 gram of fiber per square, so 3 gram of net carbs.
That assumes you cut into 30 squares, which will be pretty small squares but trust me, it’s so rich and indulgent you don’t need more!
As always, snacks on Keto should be limited to when you’re really craving – not every day. I tend to have 1 – 2 small treats a week now I am in maintenance mode for Keto. If we rely on snacks and sweet treats to get us through, we never break the dependence on snacks to get through the day.
SAVE KETO CARAMEL SLICE TO PINTEREST FOR LATER
Other Keto Recipes You Will Love
If you’re craving a sweet treat or feel like baking, here’s some other delicious Keto Sweet Recipes that will satisfy your sweet tooth.
Keto Lemon and Poppyseed Muffins
Enjoy!
Keto Caramel Slice
The search is over! This Keto caramel slice hits all the spots, with a buttery, biscuity base, a salty caramel and a decadent dark chocolate ganache. Small squares are essential, this is RICH and calorie heavy!
Ingredients
Base
- 1.5 cups almond flour fine
- 4 tablespoons xylitol
- Pinch Salt
- 4 tablespoons melted butter cooled
Caramel
- 280 grams butter
- 1 cup heavy whipping cream
- 6 tablespoons xylitol
Chocolate Ganache
- 200 grams dark chocolate 70 – 80%, low sugar
- 40 grams heavy whipping cream
Instructions
Base
-
Preheat the oven to 180C / 356F and line a 20cm x 20cm tin with baking paper (or a half size if you are making a smaller batch)
-
Combine the base ingredients well and press firmly into the tin in an even layer.
-
Bake for 10 – 12 minutes until just turning golden at the edges.
Caramel
-
Meanwhile, in a medium saucepan, melt the butter and xylitol over medium-low heat.
-
Continue melting, stirring occasionally, until it is a dark golden brown colour. The darker you get it – without burning – the richer the caramel taste will be.
-
Once golden brown, stir in the heavy cream and simmer, stirring regularly, for a further 7-10 minutes until the caramel has thickened and coats the back of a spoon.
-
Let the caramel stand for about 15 minutes to cool, before pouring over the base. Refrigerate for at least 4 hours until the caramel is set.
Chocolate Ganache
-
Once the caramel and base is completely cooled, prepare the ganache. Chop the chocolate roughly and put In a microwave safe ceramic or glass bowl with the cream.
-
Microwave on 50% power for 1 – 2 minutes, stirring every 20 seconds until the chocolate begins to melt. Continue stirring out of the microwave until it is evenly combined and glossy. Watch the microwave very closely to ensure it doesn’t burn.
-
Spread the ganache over the caramel and refrigerate until set. Cut into small squares.
-
Keep refrigerated or chop into small squares and freeze individually wrapped.
MMMMM im going to make this soon!!! If I used Lindt 90% dark choc and ad a bit a sweetener would that be oK and also lower the carb count even further?
Hi Karen! Yes I would definitely use Lindt 90%. I don’t think it would even really need the sweetener as the caramel and base are quite sweet!
I just made this – AAHHHMMMMAAAZING!! Used 2 x blocks of Lindt 90%, no cream. I tempered the chocolate in my thermi and poured over set caramel. Absolutely perfect – chocolate with a ‘crack’ ……… my husband said the best EVER LCHF dessert!!
OMG awesome idea Kylie using the tempered lindt chocolate!! I will have to give that a go for sure.
Do you think substituting xylitol for stevia would work well?
Hi Georgia, Xylitol is one for one as sweet as sugar – I think stevia might be a bit sweeter? I’d look into whether it is sweeter and tone down the caramel accordingly. I also don’t know that it would dissolve for the caramel layer in the same way, another reader mentioned that there’s crystallised when using stevia.
Hi hi. Thanks so much!!! this is my favourite treat now.
I used erythritol instead and it worked great. A bit less than xylitol amounts in the recipe.
Love your work
Thanks for a great recipe. I was scared of burning the sugar, (Nativia,) and butter. It didn’t thicken.I’m not sure if it was using Nativia. I waited a long time after adding the cream around 15 mins. I did cheat and add a little cornflour and it worked well. The base and ganache were great too. I used Lindt milk chocolate, sugar free. It turned out really well. Thanks.
Hi Liz, I have had other people not get the thickening effect when using different sweeteners as well, and even had this problem myself when trialling a new sweetener. It seems to be the xylitol that helps it thicken up once in the fridge!
Do you use powdered or granulated xylitol? In my first effort with the granulated it wouldn’t dissolve – I was thinking it would act like sugar, so I’m wondering if everyone just uses powdered. Also, what brand chocolate do you use – would Aldi 85% be ok?
Hi Ali! I use standard xylitol and it has always dissolved, but I have had one other person say theirs didn’t dissolve. I am wondering if perhaps there are some additives in certain brands. If it helps, I buy mine from The Source Bulk Foods. Aldi 85% sounds good to me 🙂 I like lindt but only buy when its on special!
Hi Rachel
This sounds sooo delicious!!!
Any ideas as what I could sub with if I wanted nut and dairy free?, I’m thinking subbing with coconut flour ( the high fiber – reduced fat type) instead of the almond flour ?but less ofcourse because it’s so absorbent?( Any idea of much less?),
Coconut oil ( or maybe ‘ coconut cream’/ the firm part of a refrigerated coconut milk? ) instead of butter and coconut cream
( or again the firm part of a refrigerated coconut milk? ) instead of heavy cream … That was a lot of coconut in that paragraf😜 im prob. going to end up with a ‘coconut caramel slice ‘!ha ha
I know I should prob just try it out but wanted to know your opinion on the subs if it would work or not.
Haven’t tried a ‘ real caramel slice’ ever ( am from Denmark, and don’t think it’s a thing here, just heard a podcast with Barbara Orban an Australian mentioning caramel slice and mudcake and had to look it up and it looked and sounded
really good, naturally since I’m doing keto ( with more restrictions however) I had to look up keto versions too 😉)
so don’t really know how it ‘should’ taste, fortunately or maybe unfortunately 🤣 ha ha
I just made these and they taste amazing , no one would notice the difference. My base was a little bit crispy more like a biscuit so I will take it out of the oven a bit sooner next time. But amazing recipe . Thank you !!
My caramel never thickened. What did I do wrong?
Hmm that’s a shame Clare, this happened to me only once and it’s because I was trying a different brand of sweetener. What one did you use? It never gets really thick, but should definitely thicken up enough to pour over and cut into squares once set.
I used a stevia blend with erythritol. Maybe I should use less butter?
Stevie and erythritol don’t act the same as xylitol unfortunately, they don’t get that caramel melted texture which I think helps thicken it up. When I’ve tried a straight erythritol before it ended up crystallising and being pretty yucky and stevia had an overpowering taste which is why I use xylitol. It also thickens a bit more when cooling but you could try less butter as well.
Wonderful combination of flavors.
[…] Keto Caramel Slice […]
I love this recipe – it has gotten me through many a non- keto temptation and is the easiest and most delicious caramel slice recipe I’ve come across. Winning combination! I actually use Truvia (erythropoietin/stevia blend) as the sweetener because we dog-sit sometimes and Jm terrified of poisoning someone’s doggie, so I don’t even keep xylitol in the house. It has always worked perfectly. The only time I had issues is when I once tried to use coconut cream instead of whipping cream. Just as a note, it does’t thicken – but it is tasty! Another shiny that I slightly tweak from this recipe is that I don’t do a ganache topping – I melt Lily’s sugar-free chocolate chips with a little coconut oil and just pour on a thin layer so that the caramel can be the star of the show.
Hi! I just discovered your binge worthy caramel sauce recipe (I couldn’t believe it — I”m a taste snob and thought your caramel sauce was BETTER than the sugarfied version) and was wondering if I could sub that in place of the caramel?
Hi there! I don’t have a caramel sauce recipe so it must be from another website – if it is solid upon refrigerating then yes. Feel free to share it here too!
KETO CARAMEL SLICE!! OMG (hearty eyes) What godly piece of art this is <3
For people who's like I can't have great food with Keto Diet, just check this out. I started off when a family friend called the '28 days Keto' (Link: shorturl.at/xGHT1 ). It really helped during the craving stage, can't recommend it more. But enough of me, seriously this page is BOMB for after getting used to the diet! Keto meatballs, caramel slices etc. what more can you ask for!
hi . do you have the macros for this slice? thanks
Hey KT, Im having trouble with my macros calculator, will hopefully be restored shortly
Have made this recipe once before and also gave it another go last night. Found that I needed to make more of the base mixture as it was barely enough to cover the bottom of the 20×20 pan I had. Besides that, it’s turned out great. People can’t even tell it’s different to normal caramel slice 🙂
The recipe calls for too much cream. I used the said dosage on the recipe and it lost all glossiness and smoothness and turned all fudgie (but not in a good way) and unusable.
Second batch I used 1/5 of the amount and it was a nice gloosy and smooth like a proper caramel slice topping. I used 95% Lindt as it had half the carbs the 85% did and offset the bitterness with some liquid Stevia.
Thanks for your feedback! The cream ratio gives more of a ganache topping that is thick and fudgy as you say. I’ve just tested it with less cream too and you do get more of a glossy, firm chocolate topping by reducing the cream so this is certainly an option! I liked it this way too so have updated the recipe to reflect this 🙂
Hope you enjoyed it!
I dont understand what happened but the caramel never browned, stired for half a hour and nothing happened, even added cream and didn’t thicken. So I cooled like it said then cooked in oven. It’s like a puddle LOL!! Don’t know where I went wrong
Oh no sorry to hear that Sarah! I’ve had another reader with the same problem a few years ago and it was to do with the sweetener, what sweetener did you use? If that doesn’t narrow it down, I’ll re-test the recipe and see if I can recreate the problem. I hope the puddled tasted ok..!