Allulose Caramel Slice

Allulose Caramel Slice

Feb 22, 2023Laura Smyth



Microwave Caramel

Chocolate layer

To prepare the base:

  1. Preheat oven to 180 degrees Celsius and line a 20x20 baking tin with baking paper
  2. Add flours, baking powder and sweetener into a bowl. Add butter/ coconut oil 1 tablespoon at a time until just combined (you may not need all the butter)
  3. Once combined press into your baking pan and put in your pre heated oven for 15 mins or until the edges start turning a golden colour
  4. Let cool


  1. Place all ingredients in a large microwave safe jar (I use a big Pyrex one)  
  2. Microwave in 1 minute bursts, whisk after every minute- PLEASE NOTE the caramel will become VERY HOT and bubble up largely, this can take anywhere from 8-15 minutes, once it has thickened and coats the back of the spoon it is good to go!
  3. Pour over the biscuit layer and allow to cool in fridge for 3-4 hours 

PLEASE NOTE- You can do caramel on the stove, it just takes longer. Add butter to a pot and melt, add all other ingredients. Allow to come to a rolling boil and stir continuously until it coats the back of a spoon and is a dark rich, thick caramel.  

(Please note, if you want to do this on a stove top you can it will just take longer. Melt butter, add allulose and cream, stir consistently for 30-45 minutes) 


  1. Melt chocolate and coconut oil in 30 second bursts in the microwave.
  2. Once melted pour over caramel layer and set in fridge for 3 hours


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