These keto carmelitas are going to blow your mind. Heavenly low carb “oatmeal” bars filled with sugar-free caramel and chocolate. Hard to believe this grain-free treat isn’t made with oats!
The first time I ever tried carmelitas, I may have swooned and fallen to the floor. I am not exactly sure where I was, but if recollection serves me properly, I was visiting my sister in law in Bar Harbor, Maine. It’s possible that she made them herself (she’s quite a good cook and her last name is Baker, after all) or she may have picked them up at one of the local bakeries.
Usually I remember details like this very well but I do believe I was so overcome by the delicious, oat-y, caramel-y, chocolate-y crumbliness in my mouth, all other senses faded away. I was transported. I was in my own little world, savouring every morsel, every crumb, unable to think beyond the sweetness in my mouth. I was in deep. Way over my head.
What are Carmelitas?
If you’ve never had a carmelita, let me tell you a little bit about them.
Conventional carmelitas are made with a crumbly oat and brown sugar crust, and are filled with caramel sauce and chocolate chips, with a top layer of the same crust. Can you see why I fell so hard and fast in love with them? I do love oats in baked goods, the way they make things so crumbly and delicious.
I miss oats, I miss them a lot. But I don’t miss them enough to actually eat them and mess with my blood sugar. Oats are lovely but they are not lovely for me. And presumably not for you either, since you are reading a low carb, grain-free food blog.
So is it sacrilege to make carmelitas without oats? And how to get that crumbly quality, the sort that has little bits falling off as you cut them? The little crumbly bits are sometimes the best part. How they fall back into the pan or onto your plate, and you lick the tips of your fingers to press into them and lift them into your mouth.
Exactly how does one achieve that perfect crumble without grains?
How to Make Low Carb Carmelitas
Oh ye of little faith. I am nothing if not resourceful when it comes to low carb baking. And I have come up with the best keto replacement for oats.
There was a time when I needed shredded coconut but I only had flaked. So I popped that stuff in my food processor to chop it up more finely. I noticed an oatmeal-like texture to the item I was baking, so I filed that little tidbit away in my brain for future use.
When I decided to tackle low carb carmelitas, I used both flaked coconut and some sliced almonds. I processed them just enough so that they resembled oats in size, and added them to my crust mixture. Um, not to brag or anything but…NAILED IT! Look at that topping…doesn’t that look like oats to you?
Now all you have to do is add some butter, some almond flour, some low carb sweetener, and a little bit of coconut flour to make it even more dry and crumbly and you’ve got yourself the perfect keto “oatmeal” crust.
But you don’t stop there. Oh no. You go and make my amazing keto caramel sauce. Go on, just make it! You won’t regret it for a second. You will want to just spoon that sauce straight into your mouth. But be sure to save enough for your low carb carmelitas!
Now that you have all the pieces of the puzzle, you can put together your carmelitas. Put down a first layer of the crust and press it firmly into the pan. Then sprinkle with some sugar free chocolate chips. You could also chop up a low carb chocolate bar or even use my homemade sugar free chocolate chips. They would work perfectly here.
Pour your keto caramel sauce over that and sprinkle with the remaining oatmeal crust. And bake it until golden brown. Voila!
These are just as heavenly as the high carb carmelitas of my memory. I am so happy. SO HAPPY! Now go make them and you can do the happy dance with me.
Other Delicious Keto Bar Recipes
Low Carb Coconut Macadamia Bars
Carmelitas
Ingredients
Crust:
- 1 cup flaked unsweetened coconut
- ¾ cup sliced almonds
- 1 cup almond flour
- ½ cup Swerve Sweetener
- 3 tablespoon coconut flour divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted
Filling:
- 1 Sugar-Free Caramel Sauce (leave out the additional water)
- ½ cup Lily's Sugar-Free Chocolate Chips or other low carb chocolate
Instructions
Crust:
- Preheat oven to 325F and grease a 9x9 inch square pan (can also use 8x8 but baking time will be longer).
- In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
- Add the almond flour, sweetener, 2 tablespoon coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.
- Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn't look like it will be enough, but it is...just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
- Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.
Filling:
- While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
- Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.
- Remove and let cool completely before cutting into squares.
Amy says
I must have done something wrong as mine are not bars but rather a big crumbly mess, a big crumbly delicious mess though.
Carolyn says
Sorry, really don’t know what happened. Did you use anything different than my ingredients?
Melanie says
Does it have a real coconutty taste ? Would love to try this but don’t really like an overwhelming coconut taste. I really love reading all of your posts and have tried several of your recipes. Thanks !
Dawn says
I just made these and they turned out fantastic! I’m eating one now that I scooped out of the pan because they’re not set up yet. Thank you so much for all the work you do so that us low carb-ers can have yummy treats.
Janet says
I put mine into the fridge to set up…actually prefer them cold!
Rita Anastasiou says
These beauties look amazing! I really must try them 🙂 I’ve heard them before,but never made them,but I feel the time has finally come!
Stacy says
I made these last week. They are absolutely heavenly! I cut them up into bars and stuck them in the freezer and I take one out every afternoon to have as my treat! Your recipes are the best!
Jamie says
where is the recipe for the caramel sauce?
Carolyn says
It’s a clickable link in the recipe, just click on it and you will get to the caramel sauce.
Bobbie says
Made these yesterday. Very easy and ABSOLUTELY divine!! I too missed oatmeal deserts. I’m thinking this combination needs to find its way into a cookie. 🙂
Carolyn says
I am thinking the same thing about the cookie…
Stephanie Deal says
OK – took me a couple of days to get these made but oh my gosh – they are yummy and super easy to make!! My husband said this was his favorite low-carb dessert ever!! Thx!
Carolyn says
Score! Love the “favourite ever”!
John Arnolds says
Hi it sounds like this is a great recipe but I’m allergic to almonds so is there a substitute for almond and almond flour in this recipe?
Carolyn says
You can use any other nut or seed flour here.
rebecca phillips says
which one do you think would have the least compromise on flavour eg sesame flour will be too strong (great as a substitute for almond flour in pizza bases though) – maybe sunflower seed flour?
Carolyn says
Sunflower seed.
Brenda says
thanks for this amazing recipe! you are such a blessing to those of us trying to stay low carb!!
Lori Kaumans says
Carolyn, you are seriously my hero! First Texas sheet cake, now carmelitas, my two favorites are now low carb! Thank you!!!
PS: Could you work on a fudge recipe that’s not like a ganache or cream cheese fudge? I’m a candy maker and my favorite is old-fashioned creamed fudge. I’d love a low carb version but don’t know enough about low carb ingredients to know how they will cook and cream or if that’s even possible.
Tresa says
Kepp up the good work. I love your recipes. I am on my way to the kitchen right now to make this one.?
Carrie says
All I can say is…yummmmm!!!
Susan says
These look amazing!
EmmyLou Wassink says
Sounds delicious! Giving them a whirl today. Could the THM baking blend be a sub for the coconut flour? Thanks in advance! 🙂
Maria H says
Carolyn….
This is my first time commenting. I’m more of a “quiet follower” but I must say that your blog and articles make me laugh every time I read them. You are so witty! The blogs are just as sweet as the recipes! 🙂
Shirley says
Exactly what Maria said!.
LK Brown says
Christmas cookie at our family get togethers. Very excited to see this!
Stephanie Deal says
OH my — I’ve been traveling for business for 8 days and have been craving a GOOD low-carb dessert. I am making these tonight for sure!!! They look heavenly! Thanks!
Vicki says
Yum, looking forward to trying this one! You always have the BEST recipes! Thank you.
Christine Reda says
Thank you! Love your recipes every single one is great! Trying this today!