Keto caramel slice

Ingredients

Coconut base

• 1½ cups (6 oz.) almond flour
• ½ cup (1½ oz.) unsweetened finely shredded coconut
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• 3½ oz. butter, melted
• A pinch of salt

Caramel filling

• 5 oz. butter
• 3/4 cup (5½ oz.) erythritol (preferably Sukrin Gold)
• 1½ cups heavy whipping cream

Chocolate topping

• 7 oz. (1½ cups) sugar-free dark chocolate
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 360 °F (180 °C). Line an 8″ x 8″ (20 x 20 cm) square cake tin with parchment paper.
2. Mix base ingredients in a medium mixing bowl; mix until well combined.
3. Spread evenly over the base of the prepared cake tin. Bake for 8 minutes or until lightly golden on top. Remove from oven and allow to cool completely in the tin.
4. In a large heavy-bottomed saucepan, prepare the filling by melting the butter, adding the sweetener, and continuing to heat until the sweetener has dissolved. Add cream and bring to a boil.
5. Reduce heat, stir continuously for 15-20 minutes until the sauce has thickened, reduced, and is caramel in color.
6. Remove from heat, spread in an even layer over the cooled base. Refrigerate for 30 minutes until firm.
7. Prepare the topping by placing chocolate and coconut oil in a microwave-safe container. Heat in 30-second bursts, stirring after each burst of heat, until completely melted.
8. Top caramel with an even layer of chocolate. Refrigerate for a minimum of 2 hours.
9. When firm, cut into pieces.

Storing

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 weeks.