If you’re in need of a decadent dessert but have a calorie goal, this Low Calorie Caramel Slice is for you. Despite being lower in calories, sugar and fat, it still tastes like the real thing. It has a simple crunch biscuit base, soft caramel filling and a decadent chocolate topping, it’s one of those treats that everyone will love.
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Why you will love this Low Calorie Caramel Slice Recipe
It is super decadent, whilst also being less than half the calories of traditional Caramel Slice.
This recipe is crafted to be lower in calories, making it a lighter alternative that still delivers the same indulgent taste.
Despite being lighter, the recipe maintains the rich, creamy caramel flavor and the satisfying crunch of the base, so you don’t feel like you’re missing out.
It has added protein, but doesn’t taste like it!
The recipe is straightforward and doesn’t require special ingredients, making it accessible for anyone who loves baking.
AND it is ideal for family gatherings, parties, or just as a treat for yourself, everyone can enjoy this delicious lighter dessert.
Macros for Low Calorie Caramel Slice
Per slice (16):
Calories: 150
Carbohydrates: 20g
Protein: 4g
Fat: 6g
Sugar: 13g
Ingredients and Substitutions for this Low Calorie Caramel Slice Recipe
Base:
Flour- can sub oat flour or gf flour.
Protein Powder- I use the Salted Caramel Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours.
Brown Sugar Substitute- I use Monkfruit Brown Sugar but you can use normal brown sugar, stevia or white granulated sweetener. Any granulated sweetener works.
Light Butter- Can sub for normal butter or coconut oil.
Caramel Filling:
Light Butter- Can sub for normal butter.
Monkfruit Golden Syrup- I use the Lakanto brand, can use normal golden syrup or sf maple syrup.
Skim Condensed Milk- Can use normal condensed milk or coconut condensed milk to keep it dairy free.
Chocolate Layer:
Sugar Free Milk Chocolate- I use lindt sugar free milk chocolate but you can use normal milk chocolate or dark.
Coconut Oil- Can omit, helps with keeping the chocolate layer shiny.
Baking Tips
Line the Baking Pan: Always line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the slice out of the pan and ensures clean edges when cutting.
Press the Base Firmly: When forming the base, press it firmly and evenly into the pan using the back of a spoon or a flat-bottomed glass. This helps it hold together well after baking.
Stir Constantly: Skim condensed milk is more prone to burning or sticking due to its lower fat content. Stir the mixture constantly and keep the heat low to avoid scorching.
Cook Slowly: Patience is key when using skim condensed milk. Cook the caramel mixture on low to medium heat to allow it to thicken gradually without curdling or separating.
Watch for Color Change: The caramel might take a bit longer to achieve that golden-brown color compared to full-fat condensed milk. Keep an eye on the color and consistency, and don’t rush the process.
Avoid Overcooking: Skim condensed milk can become grainy if overcooked. Once the caramel reaches the desired thickness and color, remove it from the heat immediately to prevent it from becoming gritty.
Cool Between Layers: Allow the base to cool completely before pouring on the caramel layer. After the caramel layer has set, chill it in the fridge for at least 30 minutes before adding the chocolate layer.
Use a Hot Knife for Cutting: To get clean, sharp slices, heat your knife under hot water, dry it off, and then slice through the caramel slice. Wipe the knife clean between each cut to maintain neat edges.
How to store Low Calorie Caramel Slice
Use an Airtight Container: Place the caramel slices in an airtight container. This will help prevent them from drying out and protect them from absorbing any odors in the fridge.
Layer with Parchment Paper: If stacking slices, place a sheet of parchment or wax paper between each layer to prevent them from sticking together.
Refrigeration: Store in the fridge for up to 7-10 days.
Freezing for Longer Storage: Wrap individual slices in plastic wrap or foil, then place them in a freezer-safe bag or container for up to 2-3 months.
Thawing Frozen Slices: To enjoy frozen slices, thaw them in the fridge overnight.
Serve at Room Temperature: For the best texture and flavor, let the slices come to room temperature for about 10-15 minutes before serving. This allows the caramel to soften slightly and the flavors to be more pronounced.
Low Calorie Caramel Slice
Ingredients
Base
- 70 g flour can sub for oat flour or gf flour
- 30 g protein powder *see notes, can sub for flour
- 65 g light butter sub for normal butter
- 50 g monkfruit brown sugar or any granulated sweetener of choice- stevia, zero calorie sweetener, white/brown sugar etc
Caramel Filling
- 15 g light butter sub for normal butter
- 2 tbsp monkfruit golden syrup *see notes, sub for sugar free maple syrup or normal golden syrup
- 330 g skim condensed milk sub for full fat condensed milk or coconut condensed milk
Chocolate Layer
- 125 g Sugar Free Milk Chocolate *see notes, sub for normal sugar milk chocolate or dark chocolate
- 4 g coconut oil 1 tsp, melted
Instructions
- Preheat oven to 180 degrees celsius or 350F
- Mix flour, protein powder and sweetener until well combined. Melt the butter and pour it into the flour mixture, mix until a wet crumble forms.
- To a lined pan (20cm x 20cm) add the base and pat down evenly, use your hands or the back of a spoon or glass cup. Bake for 12 minutes.
- In a small saucepan over low-medium heat add the light butter and monkfruit golden syrup and stir until the butter is melted.
- Add the skim condensed milk and continuously mix over low-medium heat for 10-12 minutes until it thickens and a slight colour change occurs. Quickly remove from the heat and pour over the base.
- Drop the heat down to 170 degrees celsius or 340F and bake for another 10 minutes. Remove from heat and let it cool down before adding the chocolate layer.
- Melt the chocolate and coconut oil in the microwave in 1 minute intervals, or over a bain-marie and pour over the caramel layer. Let it set in the fridge until firm for 2-3 hours.
- Cut into 16 slices (4×4) or 20 slices if you would like slightly smaller bars (4×5), and enjoy.
