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?!?!
Table of Contents
You NEED This Samoa Inspired Treat
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), it also works with coconut oil or coconut cream (but takes longer to melt the sweetener).
- 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. Not coconut flakes, shredded or desiccated coconut.
- Dark chocolate. I like this one and or you can make your own, link at the bottom of the page.
- Coconut oil. Which honestly, is optional, I just stretch the chocolate out a bit.
Step by Step Coconut Caramel Slice
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Coconut Caramel Slice
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 10 1x
- Category: Desserts
- Method: Stove
- Cuisine: American
Description
Warning: This Keto Candy is ADDICTIVE.
Scale
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
- Melt the butter in a small sauce pot over medium-high heat and bring to a simmer.
- Add in the sweetener once tablespoon at a time and stir.
- Heat until the sweeter has dissolved or browned, whichever happens first. Some sweeteners will bubble up, that’s okay too.
- 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.
- 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.
- 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.
- Use a spatula to scrape it all out of the bowl and over the coconut. Spread it out evenly.
- Place the pan in the freezer for 20-30 minutes until the chocolate is completely hard.
- 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.
- Chocolate side up, slice it into 10 even slices.
- Enjoy! Store them in Tupperware in the fridge up to a week.
Recipe 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
Nutrition
- Serving Size: 1 slice
- Calories: 167
- Sugar: Alcohols 3.6
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 8.7g
- Protein: 1.3g
Cindy says
I first saw a version of this recipe in your cookbook Made Whole, and tried it. I loved it, but failed to copy it down before I returned the cookbook to the library. Later, I was looking for that recipe in my file, and realized that I hadn’t copied it, and was so bummed! I finally found it here, and I am so excited to make it again! I love the chewy texture; just like a candy bar, but healthy!!
Cristina says
So glad you love thse Cindy
Erica says
Just made these for my daughter’s birthday and we’re all fighting over who gets to lick the bowl. So yummy!! I’m thinking next time I may toast the coconut first and add in some pecans.
Cristina says
Yeayyy!!! 🙂
Whitney says
How much keto friendly sweetener should I add if I have unsweetened chocolate? Can’t wait to try this recipe!
Cristina says
you could mix a teaspoon into the chocolate if you like
Jamie H says
Easy, great texture and chew, salty and sweet, delicious. Will make this again and again
Maria says
I didn’t see the link at the bottom of the page on making our own chocolate . can you post the link. I would like to make my own chocolate. Thank you in advance.
Cristina says
https://thecastawaykitchen.com/keto-chocolate/
Elena says
Best Keto treat ever!
Cristina says
Yesss it is! Thank you!
Christi Brooks says
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?
Cristina says
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 🙂
DAna says
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!
Cristina says
Good call!! Thanks Dana!
Dianna says
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!
Cristina says
hahaha magic!!!!
Tara says
Is there you use a powdered sweetener? Would honey work?
Cristina says
yup just made it with honey last night! Turned out great!
Katie says
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!
Cristina says
hehehe they are highly addictive!!!
Harsh Kabra says
Would Desiccated Coconut work instead of shredded coconut?
Cristina says
Yes that would work!
Kimberly says
TheSe look so good! I was just wondering if you could substitute the butter for somsthing else? Thanks!
Cristina says
You can use ghee or coconut cream!