Low Carb Caramel Squares

Indulge in a guilt-free treat with these irresistibly rich and chewy Low Carb Caramel Squares! This keto-friendly dessert features a buttery almond flour crust, a perfectly gooey sugar-free caramel layer, and a luscious chocolate topping, making it a delightful low-carb alternative to traditional caramel bars. Sweetened naturally with erythritol and sugar-free maple syrup, these squares are ideal for those following a ketogenic or low-sugar lifestyle. With just 15 minutes of prep time and easy-to-follow steps, this no-fuss recipe is perfect for satisfying sweet cravings while staying on track with your diet. Serve these decadent caramel squares at your next gathering or keep them on hand as a satisfying snack—your taste buds will thank you!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 16

Ingredients

• 1 cup Almond flour
• 0.5 cup Unsweetened shredded coconut
• 0.25 cup Erythritol
• 0.5 cup Butter
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract
• 0.5 cup Heavy cream
• 0.25 cup Sugar-free maple syrup
• 0.5 cup Unsweetened 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.

Step 2

In a medium bowl, mix together the almond flour, unsweetened shredded coconut, erythritol, and salt.

Step 3

Melt 1/4 cup of the butter in the microwave or on the stovetop, then add it to the dry ingredients along with 0.5 teaspoon of vanilla extract. Stir until the mixture is well combined and has a crumbly texture.

Step 4

Press the crumbly mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes until lightly golden. Remove from the oven and allow it to cool slightly.

Step 5

In a small saucepan over medium heat, melt the remaining 1/4 cup butter. Stir in the heavy cream, sugar-free maple syrup, and remaining 0.5 teaspoon of vanilla extract. Bring to a gentle simmer, stirring continuously.

Step 6

Continue to simmer the caramel mixture for about 5-7 minutes or until it thickens slightly and turns a golden caramel color.

Step 7

Pour the caramel evenly over the pre-baked crust. Place in the refrigerator for about 10 minutes to allow the caramel to set slightly.

Step 8

In a microwave-safe bowl or using a double boiler, melt the unsweetened chocolate chips with the coconut oil until smooth.

Step 9

Pour the melted chocolate over the caramel layer, spreading evenly with a spatula. Return the dish to the refrigerator for at least 20 minutes or until the chocolate is fully set.

Step 10

Once set, carefully lift the caramel squares out of the dish using the parchment paper and place on a cutting board. Cut into 16 squares with a sharp knife.

Step 11

Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.

Nutrition Facts

Serving size	(644.3g)

Amount per serving	% Daily Value*
Calories	3006.2

Total Fat 290.8g	0%
Saturated Fat 161.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 383.2mg	0%
Sodium 1344.9mg	0%
Total Carbohydrate 134.5g	0%
Dietary Fiber 41.8g	0%
Total Sugars 7.6g
Protein 40.5g	0%

Vitamin D 17.9IU	0%
Calcium 320.6mg	0%
Iron 17.0mg	0%
Potassium 1195.0mg	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: 78.9%

Protein: 4.9%

Carbs: 16.2%