Keto Classic Caramel Slice
Indulge guilt-free with this decadent Keto Classic Caramel Slice, a low-carb twist on a beloved dessert favorite. This treat features three irresistible layers: a buttery almond flour crust, a rich, golden caramel center made with heavy cream and allulose, and a velvety chocolate topping crafted from sugar-free chocolate chips and unsweetened cocoa powder. Perfectly balanced with just the right amount of sweetness, this recipe is entirely keto-friendly, gluten-free, and amazingly satisfying. With a prep time of just 20 minutes, this dessert is easy to whip up and impressive enough to serve at any gathering. Whether you're on a ketogenic diet or simply looking for a healthier way to satisfy your sweet tooth, this caramel slice is sure to become a go-to indulgence.
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Recipe Information
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
Instructions
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.
In a medium bowl, combine the almond flour, erythritol, melted butter, coconut flour, and sea salt. Mix until a crumbly dough forms.
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.
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.
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.
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.
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.
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
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.3 g | 413% | |
| Saturated Fat | 148.8 g | 744% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 96.1 g | 343% | |
| Total Sugars | 9.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1022 mg | 22% | |
*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.
