Keto Caramel Squares

Indulge your sweet tooth guilt-free with these irresistible Keto Caramel Squares, a decadent low-carb dessert perfect for satisfying cravings while staying on track with your keto lifestyle. Featuring a buttery almond flour crust, a rich and velvety homemade caramel layer, and a glossy chocolate topping made with sugar-free chocolate chips, each square is a perfectly balanced bite of sweetness and texture. With only 20 minutes of prep time, these keto-friendly treats are surprisingly easy to make while keeping your net carbs low and flavor high. Ideal for parties, meal prep, or an indulgent snack, these naturally gluten-free caramel squares are a delicious way to elevate your keto dessert game.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 16

Ingredients

• 2 cups almond flour
• 1 cup unsalted butter, melted
• 1 cup erythritol
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 0.5 teaspoon salt
• 1 cup sugar-free chocolate chips
• 2 tablespoons coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, allowing the edges to hang over for easy removal.

Step 2

In a mixing bowl, combine the almond flour, 1/4 cup of the melted butter, and 1/4 cup of erythritol. Mix until you have a crumbly dough.

Step 3

Press the almond mixture firmly into the bottom of the prepared baking dish to form the crust.

Step 4

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Step 5

For the caramel layer, combine the remaining 3/4 cup of erythritol and 3/4 cup of melted butter in a saucepan over medium heat. Stir constantly until it begins to bubble and turn a golden color, about 5-7 minutes.

Step 6

Slowly add the heavy cream and salt to the saucepan, stirring continuously. Be careful as the mixture will bubble up. Simmer for an additional 2-3 minutes until thickened.

Step 7

Remove the saucepan from heat and stir in the vanilla extract. Allow the caramel to cool slightly before pouring it over the cooled crust.

Step 8

For the chocolate topping, melt the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl or over a double boiler, stirring occasionally until smooth.

Step 9

Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.

Step 10

Chill the keto caramel squares in the refrigerator for at least 1 hour or until fully set.

Step 11

Once set, use the overhanging parchment paper to lift the squares out of the baking dish. Cut into 16 squares and serve.

Step 12

Store any leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	(1186.3g)

Amount per serving	% Daily Value*
Calories	4980.2

Total Fat 475.8g	0%
Saturated Fat 247.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 756.7mg	0%
Sodium 1276.3mg	0%
Total Carbohydrate 412.5g	0%
Dietary Fiber 84.6g	0%
Total Sugars 7.6g
Protein 59.2g	0%

Vitamin D 0IU	0%
Calcium 462.3mg	0%
Iron 6.9mg	0%
Potassium 59.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 3.8%

Carbs: 26.7%