Keto Salted Carmel Slice

Spring has sprung, and if you’re like us and have over-indulged this winter than our new Gourmet Gateway Summer Body Snacks Series is just what you need! We’ll be supplying you with a fortnightly recipe that are not only healthy but delicious too.

We’re starting our series with our Keto Salted Carmel Slice, these sugar free treats only have 1g of carbs per portion and will keep in an air-tight container for a whole week, so perfect for meal prep.

Makes 20 Serves

Keto Salted Carmel Slice


120g Almond Meal

50g Soften Butter

1 Tbsp. Stevia

1 Tsp. Vanilla Essences

1 Large Egg


30g Butter

120g Thicken Cream

2 Tbsp. Stevia (or your favourite sweetener)

1 Tsp. Salt Bae Crystals


80g Extra Dark Chocolate

20g Butter



To create your biscuit base mix your almond meal, melted butter, egg, sweetener & vanilla essence in a large bowl using a wooden spoon till you get almost a dough like consistency. Pre-heat your oven to 180 degrees and line a baking tray with baking paper. Spoon in your ‘dough’ and spread evenly across the base, pressing down with the back of your wooded spoon to help compact the mixer. Pop in the oven to bake for 15 minutes, remove and allow to cool completely.

Next layer is your salted caramel, add your sweetener, butter, cream & Salt Bae crystals to a small saucepan and slowly heat, whisking as you go. Bring to a bubble (this should take around 5 minutes) and continue to whisk till everything is melted together and smooth, allow the mixture to cool to just above room temp and then pour over your biscuit base.

Allow your first two layers to cool for around 30 minutes before adding the chocolaty goodness! To make your final layer melt your dark chocolate and butter in a small bowl in the microwave by heating on high on small 25 second bursts, stirring between each burst till your chocolate is well melted, pour evenly over the slice and smooth with a spatula. Place your slice in the fridge for at least 3 hours before cutting (I know it’s hard to wait but it’s worth it), cut into 20 servings.