Low Carb Chocolate Caramel Slice

Indulge in the decadence of this Low Carb Chocolate Caramel Slice, a guilt-free twist on a classic treat! With a rich almond flour cocoa crust, a luscious layer of sugar-free caramel, and a silky dark chocolate topping, this dessert satisfies your sweet tooth without spiking your carbs. Perfect for keto enthusiasts, this no-fuss recipe comes together with simple ingredients like erythritol, heavy cream, and unsweetened cocoa. Ready in under 40 minutes (with some chill time), it’s an effortless yet elegant dessert for any occasion. Whether you're hosting or meal prepping a week of treats, these fudge-like slices are best served chilled, offering the perfect balance of creamy, chocolatey, and caramel-rich goodness. Stay on track while savoring every irresistible bite!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Unsweetened cocoa powder
• 0.5 cup Erythritol sweetener
• 0.5 cup Butter
• 1 teaspoon Vanilla extract
• 1 cup Heavy cream
• 0.5 cup Allulose or sugar-free caramel syrup
• 1 cup Dark chocolate chips
• 2 tablespoons Coconut oil

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal later.

Step 2

To make the crust, combine almond flour, unsweetened cocoa powder, and 1/4 cup of erythritol in a mixing bowl. Melt 1/4 cup of butter and add it to the dry ingredients along with 1/2 teaspoon of vanilla extract. Mix until the ingredients are well combined and resemble wet sand.

Step 3

Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Step 4

While the crust is cooling, prepare the caramel layer. In a saucepan over medium heat, combine the heavy cream, 1/4 cup of butter, and allulose or sugar-free caramel syrup.

Step 5

Bring the mixture to a simmer, stirring frequently, for about 10 minutes. It should thicken and deepen in color to look like caramel. Remove from heat and let it cool slightly before pouring over the baked crust.

Step 6

To make the chocolate topping, melt the dark chocolate chips together with coconut oil either in a microwave-safe bowl in 30-second increments or using a double boiler over the stove.

Step 7

Once smooth, pour the chocolate mixture over the caramel layer and smooth it out evenly with a spatula.

Step 8

Refrigerate the slice for at least 2 hours or until the layers are firm.

Step 9

Lift the slice from the pan using the parchment overhang and cut it into 12 equal square pieces.

Step 10

Store leftovers in the refrigerator to maintain freshness.

Nutrition Facts

Serving size	(1015.7g)

Amount per serving	% Daily Value*
Calories	3882.5

Total Fat 345.3g	0%
Saturated Fat 168.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 503.2mg	0%
Sodium 666.5mg	0%
Total Carbohydrate 403.1g	0%
Dietary Fiber 35.3g	0%
Total Sugars 102.5g
Protein 50.0g	0%

Vitamin D 17.9IU	0%
Calcium 505.9mg	0%
Iron 23.0mg	0%
Potassium 1478.9mg	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: 63.2%

Protein: 4.1%

Carbs: 32.8%