Low Carb Caramel Slice


This recipe has been long awaited. Perfecting each layer, only to find they don’t work together, it’s certainly been a challenging project. But finally I’m happy with the result and it’s ready to be and published. Unlike most “healthy” slices of this type, mine doesn’t contain dates, maple syrup or any of the myriad of natural sugars available on the market, so therefore much lower carb than most. I hope you enjoy.

Low Carb Caramel Slice


125g butter                                                       2 tsp cocoa

¼ cup Natvia                                                  1 tsp baking powder

1 tsp vanilla essence                                      1 cup almond flour

¾ cup coconut                                                A little almond milk or cream

Cream butter and Natvia, add vanilla, coconut, cocoa, baking powder and flour. Mix well, using a little milk – mixture crumbly. Press into greased sponge-roll tin and bake at 180°C for 10 minutes or until just browned. Keep a close eye on the base as it burns easily. Allow to cool.

Caramel Layer:

1 cup water                                                     125g butter

1 t molasses                                                    1/3 cup Nettisweet Gold

¼ tsp stevia                                                     1 tsp glucomannan powder

1/8 t salt                                                           ½ cup cream

2 tsp gelatine

Once the base is cool start on caramel. In a small bowl pour in water, molasses, stevia and salt, stir thoroughly, sprinkle gelatine over top and stand.

Melt butter and Nettisweet in a saucepan, stirring constantly until it’s dissolved. Boil for 3 minutes on low heat, stirring frequently. Remove from heat.

Microwave gelatine mixture for 20 seconds or until gelatine is dissolved. Stir and add to saucepan, sprinkle in gluccie. Bring mixture back to boil, stirring constantly. Boil gently for 3 minutes. Stir in cream. Pour over base and allow to set.

Optional nut topping:

If you want to top the slice with nuts, they can either go on before or after the chocolate, depending how you like it.

1/4 cup nuts, (hazelnuts, peanuts, almonds, or walnuts etc) roasted but unsalted – easiest to briefly roast or toast your own.

Roughly chop the nuts then sprinkle over the top of caramel or on the chocolate while it is still liquid.

Chocolate topping:

¼ cup (30g) your favourite cocoa powder

2 Tbsp Natvia (ground fine in coffee grinder)

¼ cup (50g) coconut oil

¼ cup (50g) butter

6 drops flavoured stevia drops (I use hazelnut)

pinch of salt

Mix all ingredients in a small bowl and gently melt to pouring consistency. Gently pour over the surface of the caramel.

Slice can be cut and kept in the fridge or freezer. Softens quickly at room temperature.


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