Chocolate Caramel Slice Recipe

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WebOnce the chocolate is melted pour it over your caramel and spread out with a spoon. Refrigerate your keto caramel slice for at least …

Ratings: 42Calories: 172 per servingCategory: Baking, Cakes And Desserts, Sweet Treats

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WebPour the caramel over the base and spread it with a spatula. Place in the freezer while you make the chocolate layer. 5.) Melt the …

Rating: 5/5(22)
Calories: 206 per servingCategory: Dessert1. Melt the coconut cream, coconut oil and sweetener in a saucepan. Bring to the boil and then reduce the heat to medium. Let the mixture bubble away, stirring regularly, until it thickens and has reduced by half (about 10-15 minutes). Let the caramel cool for 10-15 minutes.
2. While the caramel is cooking, make the almond flour base. Place all the ingredients in a mixing bowl and stir together. Line a small baking tray (24cm x 16cm) with greaseproof paper. Press the mix firmly into the tray.
3. Melt the chocolate and coconut oil in a heatproof bowl over a pan of boiling water (bain marie) or in the microwave. Pour on top of the caramel layer and place in the freezer for an hour or until fully set.

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WebPlace butter, syrup and cream in a large heat-safe bowl. Microwave on high for 4 minutes. Whisk for 20 seconds and repeat. …

Ratings: 90Calories: 113 per servingCategory: Dessert1. Preheat oven to 180℃. Line 26 x 17 cm slice tray with baking paper.
2. Add butter, fibre syrup and cream in a large pyrex bowl. Microwave on high for 4 minutes. Stir and return to microwave and cook for 2-3 minutes.

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WebHow to make Keto Caramel Slice Preheat oven to 175C/390F. Line a 9in square cake pan with parchment paper. In a …

Rating: 5/5(39)
Gender: MaleCategory: Dessert, Desserts, Snack, SnacksCalories: 307 per serving

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WebTo make the caramel, melt the butter in a small saucepan over medium to low heat, stirring constantly, until it’s started to brown. Add the remaining ingredients and stir until combined, then reduce heat until …

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Web100 g (3.5 oz) 90% dark chocolate 25 g (2 tablespoon) butter Instructions Almond Vanilla Base Mix all the ingredients together. Press into a square baking dish that has been lined with baking …

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WebLow Carb Caramel Macros per 2 tablespoons: • 163 Calories • 17g of Fat • 0g of Protein • 0.5g of Carbs Course Dessert Serves 4 servings Cook Time 10 minutes Servings: servings Log this recipe with …

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WebAdd flour, baking powder and sweetener into a bowl. Add butter 1 tablespoon at a time until just combined (you may not need all the butter) Once combined press into your baking pan and put in your pre …

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WebFor the chocolate topping: Melt chocolate and butter in a small saucepan over VERY low heat. Whisk well to incorporate butter into chocolate and spread evenly over caramel

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WebInstructions. Preheat oven to 360 °F (180 °C). Line an 8" x 8" (20 x 20 cm) square cake tin with parchment paper. Mix base ingredients in a medium mixing bowl; …

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WebOnce the caramel has firmed up slightly, melt your remaining chocolate chips with coconut oil together. Pour over the caramel bars and refrigerate until firm. …

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WebMelt the dark chocolate with the butter or coconut oil in the microwave in short 5-10 second bursts, till smooth and melted. Mix well. Spread out evenly on top of …

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WebHeat the oven to 200C and line a small baking dish (ideally a loaf pan) with parchment paper. Begin by making the base layer: in a large bowl, mix together the …

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WebAuthor: lowcarbmaven.com Ingredients 3/4 cup heavy cream 180 ml 1/4 cup Sukrin Fiber Syrup Gold 80 g 2 ounces salted butter 56.6 g 1/8 teaspoon salt 1/4 if using …

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WebRaw {Date Free} Salted Caramel Slice Prep Time: 40 mins Difficulty: Easy Ingredients For the base – 1/4 cup of raw almonds 1/4 cup of raw cashews 1 Tablespoon …

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Web5. Blend the conjac flour with the water while stirring until the mixture is thick but still liquid. Add 20 ml of the hot syrup. Do not stop stirring to prevent lumps.

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