These keto caramel ice cream bars are a super rich frozen treat that won’t knock you off plan. They consist of a creamy ice cream with a delicious caramel layer and crunchy chocolate coating on a wood stick. While store-bought bars are packed with sugar, these keto bars are sweetened with natural low-carb sweeteners like erythritol or allulose. That keeps them delicious and on track.
They’re refreshing and indulgent, but they’re healthier than many of the store-bought ice cream bars. Because those are basically carb and stuff hiding places. These bars are very easy to whip up at home and require simple steps and common items. Nibble on them after dinner, serve them at a party or as a guilt-free answer to your sweet tooth. Every bite is creamy ice cream with gooey caramel and crisp chocolate shell — all in a sexy low-carb dessert that feels as rich as the classic.
Keto Caramel Ice Cream Bars Recipe
Now that you understand that temptation factor on these keto caramel ice cream bars, let’s get into that recipe. We’ll cover the key ingredients, what you need and the steps to make them perfectly at home. Prep time, resting time and total time are also listed. You can find the calorie count and nutrition breakdown down below. Then slide for the full recipe card. From the creamy ice cream foundation, to the sweetener-free caramel and crunchy chocolate shell, every flavor unites to give you the most perfect bite!
Keto Caramel Ice Cream Bars
Ingredients
Equipment
Method
- Make the Ice Cream Base: Warm the almond milk and half the sweetener in a saucepan. In a bowl, beat egg yolks with the remaining sweetener. Gradually add hot milk to eggs, whisking, then return to saucepan. Cook until thickened. Add heavy cream and vanilla and stir. Cool and freeze.
- Prepare Caramel Layer: Warm sugar-free caramel sauce in a saucepan until smooth. Allow it to cool slightly before layering.
- Assemble Bars: Pour the ice cream base into molds halfway up, then add a spoonful of caramel and a little more ice cream. Freeze for at least 4 hours.
- Make Chocolate Coating: Melt the chocolate chips and coconut oil in a double boiler. Stir until smooth.
- Dip and Finish: Remove frozen bars from molds, dip them into melted chocolate and put on parchment paper. Freeze again for another 10 minutes, until the shell firms up.
Notes
- You can also chill your molds before pouring the mixture inside for easy release.
- If you want a softer ice cream, use allulose.
- Don't get the topping too hot.
- And the caramel? Room temperature so it doesn’t set!
- Always store your bars in a plastic bag to get the longest shelf life.
Keto Caramel Ice Cream Bars
| Nutrient | Amount |
| Calories | 210 kcal |
| Fat | 18 g |
| Protein | 4 g |
| Total Carbs | 12 g |
| Net Carbs | 3 g |
| Fiber | 5 g |
| Sugar Alcohols | 4 g |
Frequently Asked Questions
Ques: Can I use coconut milk instead of almond milk?
Ans: Yes, for a creamier, dairy-free option.
Ques: Do I need an ice cream maker?
Ans: No, molds and a freezer work fine.
Ques: How long do these bars last?
Ans: Up to 2 weeks in the freezer.
Ques: Can I skip the caramel layer?
Ans: Yes, but it adds richness.
Ques: Which chocolate is best?
Ans: Sugar-free dark chocolate works best.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.