No added Sugar Caramel Slice

Do you have a sweet tooth but don’t want to pile the calories up?

Try this zero added sugar, diabetic friendly, with a source fiber and source protein Caramel Slice. Have a go at making your own version of the classic kiwi treat!

Caramel Slice

 With no added sugar, diabetic friendly, a source Fiber and a source of protein. This is an all-time favorite sweet and indulgent slice, with a sticky salted caramel center sandwiched between a buttery biscuit base and a rich chocolate coating.

Prep Time35 mins
Cook Time22 mins
Course: Dessert
Keyword: baking
Servings: 18
Calories: 443kcal


For the Biscuit Base

  • 1 1/4 cup Plain Flour Sifted
  • 1 cup Rolled Oats
  • 1 1/2 cup Lakanto Monkfruit Classic Sweetener
  • 3/4 cup Dessicated Coconut
  • 2/3 cup Unsalted Butter Diced
  • 2 tbsp Sugar-Free Maple Syrup
  • 1 1/2 tsp Water
  • 1/2 tsp Bicarb Soda

For the Condensed milk

  • 4 cup Full Fat Milk
  • 3/4 cup Whipping Cream
  • 1 cup Lankato Monkfruit Golden Sweetener
  • 1 pinch Salt
  • 4 tbsp Cornflour

For the Chocolate Topping

  • 1 cup Sugar-Free Chocolate
  • 1/2 cup Copha Vegetable Shortening


  • To make the condensed milk: combine the milk, cream and sweetener in a heavy bottomed pan. Place over a medium heat and bring to the boil (do not over boil or it will split). Reduce heat to low, then continue reducing the liquid until it halves in volume. This will take approx. 20 – 30 minutes.
  • Add the cornflour and salt, to taste, and cook for a further 2 minutes. Allow to cool. Cover with cling film and refrigerate. 
  • To make the base: Preheat oven to 170ºC. 
  • Combine flour, oats, sweetener and coconut in a large bowl and stir.
  • In a small saucepan place the maple syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 ½ tablespoons water and add to the maple syrup mixture. It will bubble whilst you are stirring together, so remove from the heat.
  • Pour into the dry ingredients and mix together until fully combined. Press the mixture on a baking tray lined with non-stick baking paper, make the height no higher than 10mm (1cm)
  • Bake for 12 minutes or until golden brown and allow to cool.
  • To finish, pour the hot condensed milk over the biscuit base and bake for 10 minutes, allow to cool until set.
  • To make the chocolate topping: melt the chocolate and coconut oil together in a small saucepan over a medium-low heat, stirring until smooth and combined. 
  • Once the rest of the slice is set, pour the chocolate over the top.
  • Allow to cool in the refrigerator before slicing into 18 pieces and serving. 

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