"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

keto caramel squares Recipe

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This recipe for keto caramel squares, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Base -
1-1/2 c flour (50/50 almond/coconut)
1/2c butter
2Tbsp erythritol
1tsp vanilla
1 egg

Caramel -
1 stick butter
1-1/2c heavy cream or sour cream
4Tbsp erythritol

Topping -
Chocolate (see chocolate recipe)

Base- Preheat oven 350. Mix ingredients, press into a greased 8x8 baking dish, bake 350 10 minutes. Cool.

Caramel- Gently brown butter in a saucepan. Add cream and sweetener, simmer gently to reduce by half or more to a soft caramel consistency. Let cool slightly, spread evenly over base, smoothe, allow to cool completely.

Spread a thin (about 1/8 inch) layer of chocolate evenly over the caramel, allow to cool to room temperature, cut into squares, then, refrigerate. Note, if you refrigerate it and then try to cut it, the chocolate will shatter.




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