Keto Classic Caramel Slice

Indulge in a guilt-free treat with this Keto Classic Caramel Slice, a delectable low-carb version of the beloved dessert! Featuring a buttery almond flour crust, a velvety caramel layer made with allulose, and a rich, sugar-free chocolate topping, this keto-friendly recipe is perfect for satisfying your sweet tooth without the carbs. Each layer is crafted with wholesome ingredients like coconut flour, heavy cream, and unsweetened cocoa powder, making it ideal for those following a ketogenic lifestyle or looking for a healthier dessert alternative. With just 20 minutes of prep time and simple step-by-step instructions, this no-fuss recipe results in 16 indulgent squares that are perfect for sharing—or savoring all to yourself. Keep these sweet treats refrigerated to enjoy their luscious texture and flavor anytime!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 16

Ingredients

• 2 cups Almond flour
• 0.33 cups Erythritol
• 0.5 cups Unsalted butter
• 2 tablespoons Coconut flour
• 0.5 teaspoons Sea salt
• 1 cup Heavy cream
• 0.5 cups Allulose
• 1 teaspoons Vanilla extract
• 2 tablespoons Coconut oil
• 0.25 cups Unsweetened cocoa powder
• 0.75 cups Sugar-free chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the slice out later.

Step 2

In a medium bowl, combine the almond flour, erythritol, melted butter, coconut flour, and sea salt. Mix until a crumbly dough forms.

Step 3

Press the dough evenly into the prepared baking pan. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Set aside to cool.

Step 4

For the caramel layer, combine the heavy cream, allulose, and vanilla extract in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and turns a golden caramel color, about 15 minutes.

Step 5

Once the caramel has thickened, pour it over the cooled crust and spread evenly. Refrigerate for about 15-20 minutes, or until the caramel firms up slightly.

Step 6

In another small saucepan, melt the coconut oil and sugar-free chocolate chips over low heat. Stir occasionally until smooth. Remove from heat and whisk in the cocoa powder until completely combined.

Step 7

Pour the chocolate layer over the cooled caramel, spreading evenly with a spatula. Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is firm and set.

Step 8

Once set, use the parchment overhang to lift the slice out of the pan. Cut into 16 squares using a sharp knife. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(976.6g)

Amount per serving	% Daily Value*
Calories	3626.6

Total Fat 322.3g	0%
Saturated Fat 148.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 364mg	0%
Sodium 1266.1mg	0%
Total Carbohydrate 382.8g	0%
Dietary Fiber 96.1g	0%
Total Sugars 9.9g
Protein 68.3g	0%

Vitamin D 0IU	0%
Calcium 498.9mg	0%
Iron 17.2mg	0%
Potassium 1021.8mg	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: 61.7%

Protein: 5.8%

Carbs: 32.5%