Low Carb Chocolate Caramel Slice
Indulge in the irresistible decadence of a Low Carb Chocolate Caramel Slice—a guilt-free treat that perfectly marries rich chocolate, buttery caramel, and a tender almond flour crust. This refined sugar-free recipe is crafted for health-conscious dessert lovers, featuring erythritol and allulose as natural sweeteners, along with heavy cream and dark chocolate for a luscious, layered finish. With a prep time of just 15 minutes, this keto-friendly delight is easy to make and ideal for satisfying your sweet cravings minus the carb overload. Perfect for gatherings or an indulgent snack, this no-fuss dessert transforms pantry staples into a show-stopping creation. Refrigerate, slice, and enjoy the perfect bite every time!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
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.
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.
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.
Once smooth, pour the chocolate mixture over the caramel layer and smooth it out evenly with a spatula.
Refrigerate the slice for at least 2 hours or until the layers are firm.
Lift the slice from the pan using the parchment overhang and cut it into 12 equal square pieces.
Store leftovers in the refrigerator to maintain freshness.
Nutrition Facts
Calories |
3882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.3 g | 443% | |
| Saturated Fat | 168.2 g | 841% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 102.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 506 mg | 39% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1479 mg | 31% | |
*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.
