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–+ slices

Low Calorie Caramel Slice

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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Prep Time 15 minutes
Cook Time 20 minutes
Chill time 2 hours
Course Dessert
Servings 16 slices
Calories 149 kcal

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 (4x4) or 20 slices if you would like slightly smaller bars (4x5), and enjoy.

Notes

*store in the fridge for up to 7-10 days
*This recipe uses a zero calorie granulated sweetener Monkfruit Brown Sugar that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener. 
*Protein Powder used: Salted Caramel Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours.
*Sugar Free Chocolate used: lindt sugar free milk chocolate but you can use normal milk chocolate or dark.
Monk Fruit golden syrup used: Lakanto brand, can use normal golden syrup or sf maple syrup.

 

Macros 

Per slice (16):
Calories: 150
Carbohydrates: 20g
Protein: 4g
Fat: 6g
Sugar: 13g

Nutrition

Calories: 149kcal
Keyword caramel slice, caramel slice recipe, lighter caramel slice, low calorie caramel slice
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