Keto caramel slice

Keto caramel slice

Three layers of sugar-free decadence, guaranteed to impress and satisfy even the most discerning sweet tooth. This keto treat starts with a buttery coconut crust, followed by a creamy caramel middle, and is finished with a dark chocolate topping.

Keto caramel slice

Three layers of sugar-free decadence, guaranteed to impress and satisfy even the most discerning sweet tooth. This keto treat starts with a buttery coconut crust, followed by a creamy caramel middle, and is finished with a dark chocolate topping.
USMetric
32 servingservings

Ingredients

Coconut base
  • 1½ cups (6 oz.) 350 ml (170 g) almond flour
  • ½ cup (1½ oz.) 120 ml (45 g) unsweetened finely shredded coconut
  • 2 tbsp 2 tbsp powdered erythritol
  • 1 tsp 1 tsp vanilla extract
  • 3½ oz. 100 g butter, melted
  • A pinch of salt
Caramel filling
  • 5 oz. 140 g butter
  • ¾ cup (5½ oz.) 180 ml (160 g) erythritol (preferably Sukrin Gold)
  • 1½ cups 350 ml heavy whipping cream
Chocolate topping
  • 7 oz. (1½ cups) 200 g (350 ml) sugar-free dark chocolate
  • 1 tbsp 1 tbsp coconut oil
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Instructions

Instructions are for 32 servings. Please modify as needed.

  1. Preheat oven to 360 °F (180 °C). Line an 8" x 8" (20 x 20 cm) square cake tin with parchment paper.
  2. Mix base ingredients in a medium mixing bowl; mix until well combined.
  3. Spread evenly over the base of the prepared cake tin. Bake for 8 minutes or until lightly golden on top. Remove from oven and allow to cool completely in the tin.
  4. In a large heavy-bottomed saucepan, prepare the filling by melting the butter, adding the sweetener, and continuing to heat until the sweetener has dissolved. Add cream and bring to a boil.
  5. Reduce heat, stir continuously for 15-20 minutes until the sauce has thickened, reduced, and is caramel in color.
  6. Remove from heat, spread in an even layer over the cooled base. Refrigerate for 30 minutes until firm.
  7. Prepare the topping by placing chocolate and coconut oil in a microwave-safe container. Heat in 30-second bursts, stirring after each burst of heat, until completely melted.
  8. Top caramel with an even layer of chocolate. Refrigerate for a minimum of 2 hours.
  9. When firm, cut into pieces.

Storing

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 weeks.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Kim Caruk's book, Fat Bombs – Deliciously Sweet Treats.

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3 comments

  1. susanj_harrington
    As per other comments, I used half the recommended erythritol in the base and the filling. It was still delicious and sweet enough even for our non low carb friends.
  2. Danie Léger
    Very good :-) I’ll do it again.
    For the topping, I used Bakers unsweetened chocolate and added erythritol-monkfruit.
    I put the dessert in the freezer to freeze the caramel filling as I was not successful in thickening it. Any tip would be appreciated. (I used 35% heavy whipping cream)
    Reply: #3
  3. Kerry Merritt Team Diet Doctor

    Very good :-) I’ll do it again.
    For the topping, I used Bakers unsweetened chocolate and added erythritol-monkfruit.
    I put the dessert in the freezer to freeze the caramel filling as I was not successful in thickening it. Any tip would be appreciated. (I used 35% heavy whipping cream)

    You possibly didn't let the caramel simmer long enough, but it should firm up in the fridge or freezer.

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