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This re-imagined version of Caramel Slice, a childhood favorite is the perfect little treat for when you need a little indulgence without the massive sugar hit. This tasty keto fat bomb is the ideal high-fat treat if you keep your carb intake low.
This slice is quick and easy to make, but a few tips to make it more fool-proof for you!
- The base layer should hold together well on its own, but if it seems a little crumbly after processing, add a teaspoon or two of water which will help hold it together.
- Don’t skip the browning of the sugar here – it helps to create the colour and flavour of the caramel layer. I don’t like overly-sweet sweets (oxymoron much!?) but if you do, I’d suggest you taste the caramel mix before pouring it onto the slice, and adding a little extra erythritol or stevia for a sweeter caramel.
- I use the same saucepan to make the caramel and melt the chocolate, which saves on washing up – always a welcome step!
Looking for more treats suitable for a keto diet? Check out our fat bomb recipes!
Hands-on Overall
Serving size slice
Nutritional values (per serving, slice)
Net carbs2.3 grams
Protein4.1 grams
Fat17.7 grams
Calories197 kcal
Calories from carbs 5%, protein 9%, fat 86%
Total carbs4.7 gramsFiber2.4 gramsSugars1.5 gramsSaturated fat6.7 gramsSodium14 mg(1% RDA)Magnesium57 mg(14% RDA)Potassium158 mg(8% EMR)
Ingredients (makes 18 slices)
Base layer:
Caramel layer:
Chocolate layer:
Tips
Instructions
- To make base layer, add all ingredients to a food processor and pulse until combined. The mixture should appear crumbly, but should hold when pressed together between two fingers.
- Press firmly into a loaf pan or small slice pan (15 x 23 cm/ 6 x 9 inches). Place in the freezer while you make the caramel layer.
- To make the caramel, melt the butter in a small saucepan over medium to low heat, stirring constantly, until it’s started to brown.
- Add the remaining ingredients and stir until combined, then reduce heat until just simmering, and cook 5-10 minutes or until it starts to thicken. Note that it will continue to thicken as it cools.
- Pour over the base layer, and spread evenly. Return to the freezer while you make the chocolate layer.
- Melt the chocolate in a small saucepan or in the microwave, and then pour onto the solidified caramel layer. Spread evenly. Place back in the freezer for at least an hour to set.
- Once set, cut into squares or bars, and store in an airtight container in the fridge.
To get 18 small squares: make 2 cuts lengthwise and 5 cuts widthwise. Alternatively to make 12 large bars: make 2 cuts lengthwise and 3 cuts widthwise.
Keeps up to 10 days in the fridge, or two months in the freezer.
Ingredient nutritional breakdown (per serving, slice)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.7 g | 4.1 g | 46 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.1 g | 0.4 g | 0.2 g | 6 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.5 g | 13 kcal |
| Almond butter (organic, unsweetened) |
| 0.2 g | 0.6 g | 1.6 g | 21 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.5 g | 22 kcal |
| Extra thick double cream |
| 0.1 g | 0.1 g | 2.2 g | 26 kcal |
| Almond butter (organic, unsweetened) |
| 0.3 g | 0.8 g | 2 g | 27 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.8 g | 0.6 g | 3.5 g | 35 kcal |
| Total per serving, slice |
| 2.3 g | 4.1 g | 17.7 g | 197 kcal |
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