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.
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
- Dark chocolate
As always, the quality of your ingredients is important here. Because it’s only a handful of ingredients, use good quality.
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.
- As above, make sure you’re using xylitol as I haven’t found another sweetener that caramelises the same way.
- When making the caramel, you want to continue cooking it until it gets lovely and golden brown. 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
- 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 further.
- 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!
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.
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 Caramel Slice
The search is over! This caramel slice hits all the spots, with a buttery, biscuity base, a salty caramel and a decadent dark chocolate ganache.
- 280 grams butter
- 1 cup heavy whipping cream
- 6 tablespoons xylitol
- 200 grams dark chocolate 70 – 80%, low sugar
- 120 grams heavy whipping cream
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.
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 for a further 7-10 minutes until the caramel has thickened. Stir regularly.
Pour the caramel over the base and return to the oven for a further 10 minutes. Once done, refrigerate until completely cool and set.
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.