I have been searching for a recipe for a keto caramel slice since I first started on keto a few years ago, and every link I followed was a dead end.
There are a few websites promising keto caramel slice out there, but every link I clicked, the post had been removed!
Keto Caramel Slice
The search is over! This caramel slice hits all the spots, with a buttery, biscuity base, a salty caramel and a decadent dark chocolate ganache.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 Squares
Calories 192 kcal
Ingredients
Base
1.5 cups almond flour fine
4 tablespoons xylitol
Pinch Salt
4 tablespoons melted butter cooled
Caramel
280 grams butter
1 cup heavy whipping cream
6 tablespoons xylitol
Chocolate Ganache
200 grams dark chocolate 70 - 80%, low sugar
120 grams heavy whipping cream
Instructions
Base
Preheat the oven to 180 degrees and line a 20cm x 20cm tin with baking paper (or a half size if you are making a smaller batch)
Combine the base ingredients well and press firmly into the tin in an even layer.
Bake for 10 - 12 minutes until just turning golden at the edges.
Caramel
Meanwhile, in a medium saucepan, melt the butter and xylitol over medium-low heat. Continue melting, stirring occasionally, until it is a dark golden brown colour. The darker you get it - without burning - the richer the caramel taste will be.
Once golden brown, stir in the heavy cream and simmer for a further 7-10 minutes until the caramel has thickened. Stir regularly.
Pour the caramel over the base and return to the oven for a further 10 minutes. Once done, refrigerate until completely cool and set.
Chocolate Ganache
Once the caramel and base is completely cooled, prepare the ganache. Chop the chocolate roughly and put In a microwave safe ceramic or glass bowl with the cream.
Microwave on 50% power for 1 - 2 minutes, stirring every 20 seconds until the chocolate begins to melt. Continue stirring out of the microwave until it is evenly combined and glossy. Watch the microwave very closely to ensure it doesn't burn.
Spread the ganache over the caramel and refrigerate until set. Cut into small squares.
Keep refrigerated.