KETO CARAMEL BARS

KETO CARAMEL BARS

I have been attempting to develop a healthy keto caramel recipe however whenever I attempted, the caramel ne’er set or didn’t style quite right. Then I discovered 2 things that modified everything.

Firstly, the sweetener. I attempted mistreatment regular erythritol or stevia/erythritol then supplementary vanilla. and also the vanilla tasted nice, however not 100% the style I used to be going for.

So I used golden sweetener. This very created the distinction. It tastes a touch like brown/golden/raw sugar and very adds to the caramel flavor. If you can’t come up of it in your country, you’ll be able to still use your regular sweetener, merely add vanilla to the filling. It’s easy. Perfection is the opposite of fun. The thanks to the highest of the pile are tormented by failure, disappointment, nervous incommodious stomachs, and wet armpits.

If you try for perfection, you’re telling yourself that something less isn’t ok. What a depressingly negative outlook on life.

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 36
Total Carbs: 1.5g
Fibre: 0.5g

Ingredients:

Almond Vanilla Base

  • 150 g almond meal/flour
  • 50 g butter melted
  • 2 tbsp granulated sweetener, of choice or more to your taste
  • 1 tsp vanilla
  • 1 egg medium

Salted Sugar-Free Caramel Filling

  • 330 g butter
  • 150 g sour cream
  • 4 tbsp granulated sweetener, golden flavor or more to your taste

Chocolate Topping

  • 100 g 90% chocolate
  • 25 g butter

Instructions:

Almond Vanilla Base

 

  • Mix all the ingredients together. Press into a square baking dish that has been lined with baking parchment.
  • Bake at 180C/350F for 10 minutes, or until golden. Remove from the oven and allow to cool.

Salted Sugar-Free Caramel Filling:

  • In a saucepan, add all the ingredients and melt on a low heat and mix with a hand whisk until the caramel is lump free.
  • Remove from the stove top and allow to cool. Then pour the cooled caramel on top of the cooled almond base. Pop in the refrigerator.

Chocolate Topping:

  • Gently melt the butter and 90% chocolate together. Do not boil and do not allow to overheat. Remove from the heat and allow to cool before pouring it over the cooled caramel filling.
  • Set in the fridge then cut into squares. I managed to cut mine in 6×6 = 36 squares. Trust me, you don’t need much of this keto treat to satisfy.
Serving: 1square | Calories: 127kcal | Carbohydrates: 1.5g | Protein: 1.5g | Fat: 13.3g | Fiber: 0.5g | Sugar: 0.5g
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