Soft, chewy, buttery, and layered with silky keto caramel — these bars taste like a cross between an oatmeal bar and a millionaire shortbread, but with only ~3g net carbs per serving.
Ingredients
Crumble Base
1 ½ cups almond flour
½ cup unsweetened shredded coconut (oat-like texture)
¼ cup ground flaxseed or chia seed meal
½ cup brown erythritol (or brown monk fruit)
½ tsp baking soda
½ tsp cinnamon
Pinch of salt
½ cup melted butter or coconut oil
1 tsp vanilla extract
Keto Caramel Sauce
½ cup allulose (smoothest caramel) or erythritol
¼ cup unsalted butter
¼ cup heavy cream (or coconut cream for dairy-free)
1 tsp vanilla extract
Pinch of salt
Instructions
1️⃣ Make the Crumble Base
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
In a bowl, mix almond flour, shredded coconut, flaxseed, sweetener, baking soda, cinnamon, and salt.
Add melted butter and vanilla; stir until crumbly but able to hold when pressed.
Press ⅔ of the mixture into the pan to form the base. Reserve the rest for topping.
Bake 10 minutes, until lightly golden. Set aside to cool slightly.
2️⃣ Make the Keto Caramel
In a saucepan over medium heat, melt the butter and sweetener.
Cook, stirring often, until the mixture turns golden amber (4–6 minutes).
Slowly whisk in the cream (it may bubble).
Add vanilla and salt, then simmer 2–3 minutes until thickened.
Remove from heat and let cool 5–10 minutes — it will continue to thicken.
3️⃣ Assemble & Bake
Pour caramel evenly over the baked crust.
Sprinkle the remaining crumble mixture over the top, pressing gently.
Bake 15–18 minutes until golden and bubbling at the edges.
Cool completely before slicing — the caramel firms as it sets.
Optional Drizzle
Warm leftover caramel or sugar-free chocolate and drizzle over the cooled bars for an extra-luxe finish.