Keto Chocolate Caramel Bars Recipe
We just made homemade Keto Chocolate Caramel Bars and they were a big hit with the whole family!! You can use this recipe technique to make any kind of Keto chocolate bar you want! What a fantastic keto treat that you can make on a budget. We are super excited about this recipe!
Here are a few questions we get asked about this recipe:
Can I purchase pre-made caramel sauce?
Yes, you can but be very careful to make sure it’s a sugar free caramel topping. Most of these have Maltodextrin in them which triggers a spike in your glucose so I don’t buy them. The homemade version of Sugar Free Caramel Sauce recipe is super easy to make and delicious too! You should try it.
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Can you add nuts to the chocolate bars?
Yes! You can add any optional ingredients you want! It might make the layers of chocolate a bit thicker and it might be hard to get an even layer of caramel sauce in between two uneven layers of chocolate though. It sure would taste yummy though!
You might want to sprinkle the top fo the chocolate bar with any additional toppings you want to add such as: Nuts, unsweetened coconut flakes, unsweetened dried fruit such as cranberries, strawberries, or blueberries, chia seeds, sunflower seeds, hemp seeds, or even Maldon Sea Salt Flakes! I love adding sea salt to any type of chocolate dessert because it intensifies the chocolate flavor almost 10 fold! It’s delightful!
How do you store the chocolate bars?
I store these bars in a freezer friendly plastic bag and store them in the freezer. You can store them in the refrigerator also. I don’t leave them out on the counter because I live in Texas and everything tends to melt if the temperature is too warm.
Keto Chocolate Caramel Bars Recipe Ingredients
- 1 cup Lily’s Chocolate Chips (sugar free and sweetened with Stevia)
- 1 tsp coconut oil
- 1/3 cup Sugar Free Caramel Sauce
Keto Chocolate Caramel Bars Recipe Instructions
- In a small bowl combine the Lily’s chocolate chips and 1/2 tsp of coconut oil.
- Microwave on high for 30 seconds at a time until the chips are melted. Be sure to stir in between each blast of 30 seconds because it may look as though the chips are still solid but will melt together once you stir them. It will be very important not to burn them. Once you overcook the chocolate it will not be useable. This process should only take a minute or so to fully melt the sugar free chips.
- Use a spoon and drizzle just enough chocolate to line the bottom of the chocolate bar mold. Be sure to spread the chocolate evenly and tap the mold on the counter so it levels out.
- Place the chocolate mold in the freezer for about 5 minutes or until the chocolate has hardened.
- Place a layer of sugar free caramel sauce over the hardened chocolate layer. Then place that back in the freezer for another 5 minutes so it will set.
- At this point, you might need to reheat the chocolate if it has hardened. 15 to 20 seconds might be enough for it to melt again. Don’t overheat the chocolate.
- Spread the final layer of melted chocolate over the caramel layer and just enough to fill the chocolate bar mold.
- Optional: Sprinkle with Maldon Sea Salt Flakes to add more debt of flavor to the chocolate. It’s so yummy!
- Place the chocolate bars in the refrigerator for at least 30 minutes to harden or you can place them in the freezer for about 10 minutes to get them to harden and set fully.
- Pop them out of the chocolate bar mold and enjoy!
Keto Chocolate Caramel Bars Recipe Nutrition
Serves 8 bars (1 bar)
Calories 11, Total C 0g, Fiber 0g, Sugars 0g, Fat 0.6g, Protein 0g
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Here are a few photos we took while making this Keto Chocolate Caramel Bars Recipe:
Be sure to pin this for later!
Here’s a printable version of this caramel chocolate bar recipe:
Keto Chocolate Caramel Bars Recipe
Equipment
Ingredients
- 1 cup Lily's Chocolate Chips sugar free and sweetened with Stevia
- 1 tsp coconut oil
- 1/3 cup Sugar Free Caramel Sauce
Instructions
- In a small bowl combine the Lily's chocolate chips and 1/2 tsp of coconut oil.
- Microwave on high for 30 seconds at a time until the chips are melted. Be sure to stir in between each blast of 30 seconds because it may look as though the chips are still solid but will melt together once you stir them. It will be very important not to burn them. Once you overcook the chocolate it will not be useable. This process should only take a minute or so to fully melt the sugar free chips.
- Use a spoon and drizzle just enough chocolate to line the bottom of the chocolate bar mold. Be sure to spread the chocolate evenly and tap the mold on the counter so it levels out.
- Place the chocolate mold in the freezer for about 5 minutes or until the chocolate has hardened.
- Place a layer of sugar free caramel sauce over the hardened chocolate layer. Then place that back in the freezer for another 5 minutes so it will set.
- At this point, you might need to reheat the chocolate if it has hardened. 15 to 20 seconds might be enough for it to melt again. Don't overheat the chocolate.
- Spread the final layer of melted chocolate over the caramel layer and just enough to fill the chocolate bar mold.
- Optional: Sprinkle with Maldon Sea Salt Flakes to add more debt of flavor to the chocolate. It's so yummy!
- Place the chocolate bars in the refrigerator for at least 30 minutes to harden or you can place them in the freezer for about 10 minutes to get them to harden and set fully.
- Pop them out of the chocolate bar mold and enjoy!
I made these tonight with a few alterations as I didn’t have a mold, but it didn’t matter because they came out GREAT! I put parchment paper in the bottom of a glass loaf pan and put down the first layer of chocolate and froze it for 5 minutes as instructed. Then I put down the layer of caramel that I made earlier (which is also excellent). After freezing that for 5 minutes I put on a layer of toasted pecans.These were not called for in the recipes but I LOVE nuts and I am very glad I added them. Lastly I put on the final layer of chocolate and then froze this for 10 minutes. I cut these into 18 pieces. They were fabulous and reminded me of eating a “turtle” candy. They were totally addictive! I had to put them in baggies in the freezer so I wouldn’t eat them all. Thanks for a great recipe!!
Made my first batch, absolutely lovely. I purchased low carb caramel syrup for this, as never successful at my own, but it doesn’t set properly. Edible nevertheless.
Also, does bar mean one block of chocolate, as in the same size in a Lindt bar and is it also only 5 calories?