Low Carb Caramel Squares
Indulge guilt-free with these irresistibly decadent Low Carb Caramel Squares! Crafted with a buttery almond flour crust, a luscious sugar-free caramel layer, and a rich chocolate topping, this recipe delivers all the flavor of traditional caramel treats without the carbs. Perfect for keto and low-carb diets, these squares are sweetened with erythritol and sugar-free maple syrup, making them a healthier dessert option you'll love. Quick to prepare in under 15 minutes and requiring only simple pantry-friendly ingredients like coconut oil and unsweetened chocolate, these caramel squares are great for meal prepping or sharing. Whether you're satisfying your sweet tooth or impressing guests, these creamy, crunchy bites are the ideal snack or dessert to elevate your low-carb lifestyle.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
In a medium bowl, mix together the almond flour, unsweetened shredded coconut, erythritol, and salt.
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.
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.
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.
Continue to simmer the caramel mixture for about 5-7 minutes or until it thickens slightly and turns a golden caramel color.
Pour the caramel evenly over the pre-baked crust. Place in the refrigerator for about 10 minutes to allow the caramel to set slightly.
In a microwave-safe bowl or using a double boiler, melt the unsweetened chocolate chips with the coconut oil until smooth.
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.
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.
Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 7.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 321 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1195 mg | 25% | |
*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.
