Keto Caramel Slice

Keto Caramel Slice

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!

 

After experimenting with a number of different bases, caramels and chocolate ganache toppings, this is by far my favourite. You can make this as a half recipe in a smaller baking tin as well if you don’t want the temptation of an ENTIRE tray of keto caramel slice sitting in the fridge.

 

As always, the quality of your ingredients is important here. I like to use Kerrygold butter (available at Woolworths here in Aus), and for the dark chocolate ganache, finding the lowest sugar content is important to ensure this isn’t a keto faux pas. Cut it into small squares to ensure you don’t go crazy on them, because these little keto caramel slice squares are fat loaded and have a fair amount of almond flour and xylitol, so pace yourself 🙂

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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. 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 Squares
Calories 192 kcal

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
  • 120 grams heavy whipping cream

Instructions

Base

  1. Preheat the oven to 180 degrees and line a 20cm x 25cm tin with baking paper (or a half size if you are making a smaller batch)

  2. Combine the base ingredients well and press firmly into the tin in an even layer. 

  3. Bake for 10 - 12 minutes until just turning golden at the edges. 

Caramel

  1. Meanwhile, in a small 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. 

  2. Once golden brown, stir in the heavy cream and simmer for a further 5 -7 minutes until the caramel has thickened. 

  3. Pour the caramel over the base and return to the oven for a further 10 minutes. Once done, refrigerate until completely cool. 

Chocolate Ganache

  1. 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. 

  2. 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. 

  3. Spread the ganache over the caramel and refrigerate until set. Cut into small squares.

  4. Keep refrigerated. 

Nutrition Facts
Keto Caramel Slice
Amount Per Serving
Calories 192 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 85mg 4%
Potassium 58mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 9.2%
Vitamin C 0.1%
Calcium 2.7%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.


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