Coconut Caramel Slice (Paleo, Keto, Nut Free)

This 4 ingredient, candy like, totally keto and paleo friendly treat is as decadent as it gets. Coconut Caramel Slice!

Toasty caramel that glues coconut together, topped with a thin layer of super dark chocolate … Who isn’t salivating?!?! 

Yes, you need this nut, egg and sugar-free treat in your life! My husband and toddler love this one! Justin even called it my best treat yet! Tis the season after all, with this in your corner you won’t even be tempted by those other sugary options. Seriously folks, get to making this bad boy. Coconut Caramel Slice is your new best friend. 

Four Simple Ingredients

Grass Fed Butter (or Ghee for lactose casein free). 

Granulated Sweetener. Whichever you like, erythritol, Truvia, Maple Sugar etc…but has to be GRANULAR for the caramel. Coconut palm sugar will take longer to dissolve, you might need to add in a little coconut milk to help it along.  

Unsweetened, shredded coconut. I use this one. 

Dark chocolate. I like this one and or you can make your own, link at at the bottom of the page. 

Coconut oil. Which honestly, is optional, I just stretches the chocolate out a bit. 

Recipe Video, You’re Welcome…

Right Click to pin… 

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Coconut Caramel Slice

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes

Ingredients

  • 3 tablespoons salted grass fed butter (or ghee)
  • 3-4 tablespoons granulated sweetener
  • 1 cup shredded, unsweetened coconut
  • 1 bar, 3-4 ounces, dark chocolate
  • 1 tablespoon coconut oil (optional)

Instructions

  1. Melt the butter in a small sauce pot over medium-high heat and bring to a simmer.
  2. Add in the sweetener once tablespoon at a time and stir.
  3. Heat until the sweeter has dissolved or browned, whichever happens first. Some sweeteners will bubble up, that’s okay too.
  4. It should be almost like syrup, slightly golden in color, smells of candy and becomes smooth again. Depending on the sweetener you use the time here will vary, can take up to 10 minutes.
  5. Mix in the shredded coconut and quickly stir to combine it. Take it off the heat and quickly transfer in to 8×4 inch loaf pan. Flatten it to the bottom as evenly as possible. Do this fast, as the caramel cools it will become stiff.
  6. In a microwave safe bowl add the chopped chocolate and coconut oil if using it. Microwave in 20 second intervals, 1-2 is enough, on medium power until mostly melted. Cover for 30 seconds then stir until all the chunks are melted.
  7. Use a spatula to scrape it all out of the bowl and over the coconut. Spread it out evenly.
  8. Place the pan in the freezer for 20-30 minutes until the chocolate is completely hard.
  9. Use a knife or a spatula to un mold it, run it around the edges then lift it from one end, it should pop right out.
  10. Chocolate side up, slice it into 10 even slices.
  11. Enjoy! Store them in Tupperware in the fridge up to a week.

Notes

Macros (using Truvia + with 80% Ghirardeli and coconut oil) per slice

  • Cal 152, Carbs 7.7, Fiber 3.1, Sugar Alcohol 3.6, Protein 1.2

Macros (using Swerve + with Lily’s and coconut oil) per slice

  • Cal 165, Carbs 10, Fiber 8.7, Sugar Alcohol 3.6, Protein 1.3

 

 https://thecastawaykitchen.com/2016/09/low-carb-cookie/

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Homemade Keto Chocolate (Step by Step Tutorial)

44 Replies to “Coconut Caramel Slice (Paleo, Keto, Nut Free)”

  1. Definitely want to sink my teeth right into one of these. it’s the butter that gets me, and only 4 indredients and of course the chocolate is a given, plus they’re so great looking! 🙂

  2. There’s something about a slice I just adore. Perhaps how simple it can be, and the texture is just incredible. I love the blend of coconut, chocolate, and caramel – the triple-c combo just can’t be beat. Yum!

  3. I made these this weekend! They turned out SOOO yummy. Yours are much prettier than mine, but I will definitely make again! I think I slightly burned the caramel and was worried I ruined the whole thing. But it ended up having this wonderful burnt caramel taste!! Even my husband loves it, who is not on any special diet.

  4. I used Stevia in the raw AS my sweetener and it was very clumpy. Because i didn’t have any alternative sugar sub i ended up just Browning my butter and adding sugar at the end. Why is it that the stevia became clumpy?

    1. Stevia in the raw probably doesn’t melt… and it has malodextrin or dextrose in it which can contain corn or starch in them… If you want a stevia blend I would recommend Truvia over In The Raw products, it’s a very misleading name.

  5. OMG! Make theses! Make these now! I just made them and I think I have to hide them so I dont eat the whole pan. They are also comPletely killing my craving for samoas, which has been hainting me since I saw my first girl scout of the season. Thank you for the recipe!

  6. DANG!!! I made this twice. Once the caramel burned a bit and it still tasted awesome. The second one didn’t burn, and tasted so good too! Easy to make and so tasty!

  7. The site won’t let me give it five stars for some reason, but if I could give it ten, i would! Made it in a loaf pan over the weekend and loved the thin texture, then I tried it in silicone ice cube trays for easy portioning and also liked that for “chocolate coconut caramel fat stacks.” My non-keto guy loves these as do i. Trying to figure out a way to get the thin texture all portioned because I am a dummy when it comes to slicing!

  8. Neither butter nor ghee are dairy free. I know that most people who have a problem with dairy can have ghee, but I cannot (I have issues with both caesin and whey). I make “butter” with a 50/50 combo of melted lard and olive oil plus a little salt (I whip it and store it in the fridge)–do you think that I can use that instead of butter/ghee?

    1. Pretty sure the post doesn’t say they’re dairy free…but sorry for the confusion…. In any case, coconut milk fat (coconut cream) works for the caramel. You have to cook it down longer but when everything is chilled it holds together. That version is actually in my cookbook, Made Whole 🙂

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