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 🙂
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.
- 1.5 cups almond flour fine
- 4 tablespoons xylitol
- Pinch Salt
- 4 tablespoons melted butter cooled
- 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 180 degrees and line a 20cm x 25cm 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 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.
Once golden brown, stir in the heavy cream and simmer for a further 5 -7 minutes until the caramel has thickened.
Pour the caramel over the base and return to the oven for a further 10 minutes. Once done, refrigerate until completely cool.
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.