Keto Chocolate Caramel Slice
Indulge guilt-free with this irresistible Keto Chocolate Caramel Slice, a decadent dessert perfectly suited for low-carb lifestyles. Featuring a buttery almond flour crust, a rich, homemade salted caramel layer, and a silky chocolate topping, this recipe delivers layers of flavor and texture without compromising your keto goals. Sweetened with erythritol and crafted with wholesome ingredients like unsalted butter and coconut oil, this treat is both sugar-free and gluten-free. Easy to prepare in under 45 minutes, the slice offers a luxurious bite of sweetness, making it ideal for special occasions or everyday cravings. Whether chilled or at room temperature, it's a keto-friendly masterpiece that satisfies without the guilt.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.33 cup unsalted butter, melted
- 0.25 cup granulated erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
- 0.5 cup butter
- 0.5 cup erythritol, powdered
- 0.25 teaspoon sea salt
- 5 ounces unsweetened chocolate
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a medium bowl, mix 1.5 cups of almond flour, 0.33 cup of melted unsalted butter, 0.25 cup of granulated erythritol, 1 large egg, and 1 teaspoon of vanilla extract until well combined.
Press the mixture evenly into the bottom of the prepared baking pan to form the base.
Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove and let cool completely.
While the base cools, make the caramel layer: In a small saucepan over medium heat, combine 0.5 cup heavy cream, 0.5 cup of butter, 0.5 cup powdered erythritol, and 0.25 teaspoon sea salt. Stir until the mixture begins to boil.
Reduce heat to low and let simmer, stirring often, for 10-15 minutes, or until the caramel thickens and deepens in color.
Pour the caramel layer over the cooled base and spread evenly. Chill in the fridge for at least 30 minutes, until the caramel layer is firm.
For the chocolate layer, heat 5 ounces of unsweetened chocolate and 2 tablespoons of coconut oil in a microwave-safe bowl or in a double boiler until melted and smooth.
Pour the melted chocolate over the firm caramel layer and spread evenly. Chill in the fridge until the chocolate layer is set, about 30 minutes.
Once set, remove from the pan using the parchment paper and cut into 12 slices. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 194 mg | 4% | |
*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.
