Keto Salted Caramel Chocolate Bars – A Sweet, Low-Carb Treat

These Keto Salted Caramel Chocolate Bars taste like a fancy candy shop dessert without the sugar crash. They’ve got a buttery almond base, a rich caramel layer made with allulose or erythritol, and a glossy dark chocolate top with a pinch of flaky sea salt. They’re easy to make, slice cleanly, and store beautifully.

If you love sweet-salty desserts but want to keep carbs low, this is your new go-to. Make a pan on the weekend, and you’ll have a quick treat ready all week long.

Keto Salted Caramel Chocolate Bars - A Sweet, Low-Carb Treat

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the crust: 1 3/4 cups fine almond flour
• 3 tablespoons coconut flour
• 1/3 cup powdered erythritol or allulose (powdered blends dissolve better)
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• For the caramel layer: 1/2 cup unsalted butter
• 1/2 cup allulose (best for smooth, non-crystallizing caramel) or 1/3 cup erythritol + 2 tablespoons allulose
• 1/3 cup heavy cream (or full-fat coconut cream for dairy-free)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt, plus more to taste
• For the chocolate top: 7 ounces sugar-free dark chocolate (70–85%), chopped or chips
• 2 tablespoons coconut oil or butter
• Flaky sea salt, for topping

Method

 

1. Prep the pan. Line an 8x8-inch (20x20 cm) pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
2. Make the crust. In a bowl, combine almond flour, coconut flour, powdered sweetener, and salt. Stir in melted butter and vanilla until a slightly crumbly dough forms. Press evenly into the lined pan.
3. Bake the crust. Bake at 350°F (175°C) for 10–12 minutes, until set and lightly golden at the edges. Let cool while you make the caramel.
4. Start the caramel. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the sweetener and whisk until dissolved. Cook, stirring often, until the mixture turns a deep amber and smells nutty, about 6–8 minutes. Lower the heat if it browns too fast.
5. Add cream and finish. Carefully whisk in the heavy cream (it will bubble). Cook 2–3 more minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla and salt. Taste and adjust salt if needed. The caramel should coat the back of a spoon.
6. Layer the caramel. Pour the warm caramel over the cooled crust. Tilt the pan to spread. Chill in the fridge for 30–40 minutes, or until the caramel is set but still slightly soft to the touch.
7. Melt the chocolate. Place chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between, until smooth. Or melt over a double boiler.
8. Top with chocolate. Pour the melted chocolate over the caramel and spread evenly. Tap the pan gently to release air bubbles. Sprinkle with flaky sea salt.
9. Set and slice. Chill for 45–60 minutes, or until the chocolate is firm. Lift the slab out by the parchment. Using a sharp knife warmed under hot water and dried, slice into bars. For clean cuts, score the chocolate first, then press straight down.

What Makes This Special

This recipe gives you that classic caramel-chocolate bar experience with no refined sugar and very few net carbs. The caramel is smooth, stretchy, and not gritty—thanks to the right sweetener and a little patience.

The layers are simple but satisfying: a cookie-like almond crust, a buttery caramel center, and a rich chocolate shell sprinkled with salt. You can also customize it with nuts, a hint of coffee, or a different chocolate percentage. Best of all, it’s a great make-ahead dessert for meal prep or entertaining.

Ingredients

• For the crust:
  • 1 3/4 cups fine almond flour
  • 3 tablespoons coconut flour
  • 1/3 cup powdered erythritol or allulose (powdered blends dissolve better)
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
• For the caramel layer:
  • 1/2 cup unsalted butter
  • 1/2 cup allulose (best for smooth, non-crystallizing caramel) or 1/3 cup erythritol + 2 tablespoons allulose
  • 1/3 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt, plus more to taste
• For the chocolate top:
  • 7 ounces sugar-free dark chocolate (70–85%), chopped or chips
  • 2 tablespoons coconut oil or butter
  • Flaky sea salt, for topping

Instructions

1. Prep the pan. Line an 8×8-inch (20×20 cm) pan with parchment, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Make the crust. In a bowl, combine almond flour, coconut flour, powdered sweetener, and salt. Stir in melted butter and vanilla until a slightly crumbly dough forms. Press evenly into the lined pan.
3. Bake the crust. Bake at 350°F (175°C) for 10–12 minutes, until set and lightly golden at the edges.

   Let cool while you make the caramel.

4. Start the caramel. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the sweetener and whisk until dissolved. Cook, stirring often, until the mixture turns a deep amber and smells nutty, about 6–8 minutes.

   Lower the heat if it browns too fast.

5. Add cream and finish. Carefully whisk in the heavy cream (it will bubble). Cook 2–3 more minutes, stirring, until slightly thickened. Remove from heat and stir in vanilla and salt.

   Taste and adjust salt if needed. The caramel should coat the back of a spoon.

6. Layer the caramel. Pour the warm caramel over the cooled crust. Tilt the pan to spread.

   Chill in the fridge for 30–40 minutes, or until the caramel is set but still slightly soft to the touch.

7. Melt the chocolate. Place chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between, until smooth. Or melt over a double boiler.
8. Top with chocolate. Pour the melted chocolate over the caramel and spread evenly.

   Tap the pan gently to release air bubbles. Sprinkle with flaky sea salt.

9. Set and slice. Chill for 45–60 minutes, or until the chocolate is firm. Lift the slab out by the parchment.

   Using a sharp knife warmed under hot water and dried, slice into bars. For clean cuts, score the chocolate first, then press straight down.

How to Store

• Refrigerator: Keep bars in an airtight container for up to 10 days. Layer with parchment to prevent sticking.
• Freezer: Freeze for up to 3 months.

  Wrap individually and store in a freezer-safe bag. Thaw in the fridge for best texture.

• Serving tip: Let bars sit at room temperature for 5–10 minutes before eating if stored cold. The caramel softens and the flavors shine.

Why This is Good for You

• Low in net carbs: Almond flour and sugar-free sweeteners keep carbs down while delivering dessert-level satisfaction.
• High in healthy fats: Fats from almonds, butter, and chocolate help with satiety and steady energy on a keto plan.
• No refined sugar: Using allulose or erythritol supports stable blood sugar compared to traditional caramel.
• Portion control: Bars are easy to pre-slice, so you can enjoy a treat without overdoing it.

Pitfalls to Watch Out For

• Gritty caramel: Erythritol can re-crystallize.

  Allulose gives the smoothest result. If using erythritol, add a splash of water at the start, and don’t over-reduce.

• Burning the caramel: Caramel goes from perfect to burnt fast. Use medium heat, a heavy pan, and watch the color.

  When it’s deep amber and smells toasty, add cream.

• Chocolate bloom or cracking: Pour chocolate over fully set, cool caramel. For clean slices, warm your knife and avoid cutting straight from the freezer.
• Soft crust: Bake the crust until lightly golden. A pale crust may turn soggy under the caramel.
• Over-salting: Taste the caramel before adding flaky salt on top.

  Different salts vary in intensity.

Alternatives

• Dairy-free: Use coconut oil in the crust and coconut cream in the caramel. The flavor will be slightly coconutty but still delicious.
• Nut-free: Swap almond flour for sunflower seed flour by weight. Add a pinch of baking powder to help with texture and check for green tint (a harmless reaction with baking soda; minimize by reducing alkaline ingredients).
• No coconut flour: Replace the 3 tablespoons coconut flour with 1/2 cup additional almond flour.

  The crust will be a little more tender.

• Different sweeteners: Allulose is best for caramel. A blend of erythritol and a little allulose works too. Avoid pure stevia or monk fruit alone—they won’t caramelize.
• Flavor boosts: Add 1/2 teaspoon espresso powder to the chocolate for mocha vibes, or stir in 1/2 cup chopped pecans over the caramel before the chocolate layer.
• Chocolate options: Use 70–85% dark or a keto chocolate brand.

  If very dark, add a few drops of liquid stevia to the melted chocolate for balance.

FAQ

How many net carbs are in a bar?

It varies by ingredients and bar size, but a typical 8×8 pan cut into 16 bars yields about 2–3 net carbs per piece when using allulose, almond flour, and 85% dark chocolate. Always calculate with your exact brands.

Can I make the caramel in advance?

Yes. Store in a jar in the fridge for up to a week.

Warm gently until pourable before layering. If it thickens too much, whisk in a teaspoon of cream.

My caramel crystallized. Can I fix it?

Try adding 1–2 tablespoons hot water and gently reheating while whisking.

If using erythritol, a small amount of allulose or a tablespoon of fiber syrup can help prevent crystals next time.

Do I need to temper the chocolate?

No, not for this recipe. The chocolate is topped and then chilled, which sets it cleanly. Tempering is optional if you want a firmer snap at room temperature.

What pan size works best?

An 8×8-inch pan makes bars with balanced layers.

A 9×9-inch pan will make slightly thinner layers and may set a bit faster.

Can I skip baking the crust?

It’s best to bake it. The heat sets the fats and flours, creating a cookie-like texture that holds up under the caramel. A no-bake crust may turn soft or crumbly.

How long do these need to chill?

Plan on 1.5 to 2 hours total chill time for clean slices: 30–40 minutes after caramel, then 45–60 minutes after adding chocolate.

Will coconut cream make the caramel taste like coconut?

Slightly, yes.

It’s subtle under the chocolate and salt, but if you’re sensitive to coconut flavor, stick with heavy cream.

In Conclusion

These Keto Salted Caramel Chocolate Bars deliver the classic candy bar experience without the sugar. The layers are simple, the method is approachable, and the result is rich, salty-sweet, and satisfying. Keep a batch in the fridge for when cravings strike, or bring them to a gathering and watch them disappear.

With a few smart ingredient choices, dessert can be both indulgent and keto-friendly.