Keto Caramel Squares
Indulge guilt-free with these rich and decadent Keto Caramel Squares, the perfect low-carb dessert to satisfy your sweet tooth! Featuring a buttery almond flour crust, a luscious homemade caramel made with erythritol, and a silky layer of sugar-free chocolate, these squares are a keto-friendly twist on a classic treat. With a prep time of just 20 minutes and no refined sugars, this recipe is ideal for health-conscious dessert lovers seeking an easy yet impressive option. Perfectly balanced between sweet and salty, each square is a bite-sized luxury that pairs beautifully with coffee or tea. Whether for meal prep or a special occasion, these caramel squares will become your go-to keto dessert!
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Recipe Information
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
Instructions
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.
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.
Press the almond mixture firmly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
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.
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.
Remove the saucepan from heat and stir in the vanilla extract. Allow the caramel to cool slightly before pouring it over the cooled crust.
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.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Chill the keto caramel squares in the refrigerator for at least 1 hour or until fully set.
Once set, use the overhanging parchment paper to lift the squares out of the baking dish. Cut into 16 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.8 g | 610% | |
| Saturated Fat | 247.5 g | 1238% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 84.6 g | 302% | |
| Total Sugars | 7.6 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 59 mg | 1% | |
*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.
