This Keto Chocolate Caramel Slice is a cracking “hack” of the original recipe I made for many years at It’s Lunchtime!
Between 1994 and 2000 I ran a lovely cafe in Newcastle called It’s Lunchtime. It was easily the most popular lunch destination in Newcastle for all of those years. With fresh cut sandwiches, fresh baked cakes, slices, “monster” muffins (well before a Muffin Break even existed) salads, confectionary and hot meals it was one stop shop for the very best of foods.
One of the most popular slices I made would have to have been the humble Chocolate Caramel Slice. I made it for the full 7 years more than twice a week so the recipe is a little but engrained in my brain.
This recipe has by far and away proven to be the most popular dessert recipe I have ever created. It is great how the simplest of recipes often turn out to be the best. I hope you love this recipe as much as I do.
So to make a compliant version has never really been a problem in my mind it was more just finding a suitable brown sugar substitute. Well finally someone, Rachelle Teune-Kings, picked up the distributorship of Sukrin Gold and now we all have an online store to access a rich source of great compliant products. You can buy the Sukrin products here>>
The Sukrin Gold Fiber Syrup makes a super caramel, and the Sukrin Gold sweetener and a great breown sugar substitute. These products are perfect for a chocolate caramel slice that tastes better than the original. I have created another caramel in the Real Food Real Fast book that would also work well in this recipe, and if you don’t have or want to purchase either of the Sukrin products you could use any other sweetener in the base, and well as Lanakato brown sweetener.
You will love this slice, trust me. Dave ate most of this in no time. Bad I know! Especially when you are me and are missing out on the sampling.
Here is a short video to show what the caramel should be like when it is ready to pour.
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- 200 g almond flour
- 45 g Sukrin Gold click the link for Australian supplier
- 50 g coconut shredded
- 100 g butter melted
- 60 g butter
- 180 g Sukrin Gold Fiber Syrup click the link for Australian supplier
- 80 g thickened cream
- 150 g sugar free dark chocolate
- Preheat oven to 180℃. Prepare 26 x17cm baking tin with olive oil spray
- Mix all base ingredients in bowl or Thermomix 15 seconds/speed 4
- Press base ingredients into tin and cook for 10-12 minutes or until lightly golden.
- While base is cooking make caramel
- Add all butter, fibre syrup and cream to a large pyrex bowl. Microwave on high for 2 minutes. Stir and return to microwave and cook for 2 minutes. Do this 2-3 times until caramel starts to bubble and become foamy and thickens. Just repeat until thick and viscous.
- Pour caramel over base and return tray to oven.
- Cook for 5-8 minutes until caramel is bubbling and lightly brown
- Remove from oven. While caramel is still hot place chocolate pieces directly onto the top. Leave a minute or 2 and then gently spread with a palette knife or the back of a spoon. A quick jiggle or tap of the tray should smooth the chocolate to a glassy shine.
- Leave to cool then gently score with the tip of a knife to desired size slices.
- This slice is suitable for freezing. Cut into portions and store in airtight container.
- Store in fridge in airtight container up to 2 weeks.
- Great with nuts scattered throughout the caramel.
- In Australia we have no suitable substitution for Surkin Gold fiber syrup in this recipe.