There’s something magical about the combination of buttery caramel, cream cheese, and a hint of salt that makes my taste buds dance with joy. When I first went keto, I thought these flavors were off-limits. But after experimenting in my kitchen for weeks, I’ve perfected these Keto Salted Caramel Cheesecake Bars that satisfy my sweet tooth without knocking me out of ketosis.

These cheesecake bars have become my secret weapon for dinner parties. Nobody believes me when I tell them they’re sugar-free and keto-friendly! The pecan crust provides a nutty, buttery base that perfectly complements the velvety cream cheese filling swirled with homemade keto caramel sauce.

What makes this recipe stand out is the layering of flavors and textures. The crunchy pecan crust, creamy cheesecake center, and gooey caramel topping create a dessert experience that feels indulgent but keeps your carb count impressively low at just 1.9g net carbs per bar.

Pro tip: The key to the perfect texture is bringing all refrigerated ingredients to room temperature before mixing. This prevents the dreaded lumpy cheesecake and ensures your bars set beautifully!

The recipe comes together in three simple parts: the pecan crust, the caramel-infused cheesecake filling, and the luxurious caramel topping. While it does require some cooling and refrigeration time, the actual hands-on preparation is straightforward and well worth the wait.

Step-by-Step Cooking Instructions

Creating Keto Caramel Magic, One Layer at a Time

Before diving into this recipe, I always prepare my keto caramel sauce ahead of time. This rich, buttery sauce is the star of the show, so don’t skip this step! If you’ve made it in advance and refrigerated it, simply warm it gently until it reaches a pourable consistency.

With my caramel ready to go, I start by preheating my oven to 325°F and lining a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later. This simple prep step has saved me countless hours of scrubbing stubborn cheesecake from pans!

For the Perfect Pecan Crust:

First, I whisk the pecan flour, Swerve, and salt in a medium bowl until well combined. Then I pour in the melted butter and stir until the mixture starts to clump together. I’ve found that using the back of a spoon to mix helps incorporate the butter evenly without overworking the dough.

I press this mixture firmly and evenly into the bottom of my prepared pan. The back of a measuring cup works wonders for creating a smooth, compact layer. Into the oven it goes for 10 minutes, just enough time to set the crust without over-browning.

While the crust cools, I lower the oven temperature to 275°F and begin preparing the filling. Patience is key here—a lower temperature means a creamier cheesecake with less risk of cracking.

Creating the Caramel Cheesecake Filling:

In my stand mixer, I beat the cream cheese on medium speed for a full two minutes. This might seem excessive, but it’s my secret to achieving that silky-smooth texture. Next, I add the room temperature caramel sauce and Swerve Confectioners, beating until the mixture looks uniform and glossy.

Time for the vanilla extract, heavy cream, and salt—these ingredients balance the sweetness and add depth to the flavor profile. After mixing until smooth, I add the eggs one at a time, beating just until incorporated. Over-mixing at this stage can incorporate too much air, which leads to cracks during baking.

I pour this luscious filling over my cooled crust, using a spatula to spread it all the way to the edges. Then it’s into the oven for 25-35 minutes. The center should still have a slight jiggle when it’s done—it will continue to set as it cools.

After cooling completely at room temperature, I refrigerate the cheesecake for at least 2 hours. I know it’s tempting to cut in early, but trust me—this waiting period transforms good cheesecake into great cheesecake.

The final touch comes just before serving: I drizzle each bar with additional warmed caramel sauce, sprinkle with chopped toasted pecans, and finish with a light dusting of sea salt for that perfect sweet-salty balance that makes these bars utterly irresistible.

Serving Suggestions, Variations, and FAQs

Elevating Your Keto Dessert Experience

When serving these decadent bars, I love to pair them with a dollop of unsweetened whipped cream and a small cup of hot espresso. The bitterness of the coffee cuts through the richness of the cheesecake, creating a perfectly balanced dessert experience.

For a show-stopping presentation at dinner parties, I arrange the bars on a slate serving board and provide a small pitcher of warm caramel sauce on the side for guests to add extra drizzles as desired. Pro tip: Slightly warming the bars for about 10 seconds in the microwave before serving intensifies the caramel flavor and creates that melt-in-your-mouth texture.

These cheesecake bars stay fresh in the refrigerator for up to a week when stored in an airtight container. I often make a double batch and freeze half for those emergency dessert situations—yes, those are real, and they happen more often than I’d like to admit! Just thaw overnight in the refrigerator and add the caramel topping and pecans right before serving.

If you’re feeling adventurous, try these tasty variations:

• Add 1/4 teaspoon of cinnamon to the crust for a warm, spicy undertone
• Swirl a tablespoon of sugar-free chocolate sauce into the filling before baking
• Substitute macadamia nuts for pecans in the topping for a tropical twist

For those with specific dietary needs, this recipe is easily adaptable. Sunflower seed flour makes an excellent nut-free alternative for the crust, though you’ll need to watch for potential color changes during baking.

Frequently Asked Questions

Can I make these bars without caramel sauce?
Yes, you can substitute 1/2 cup of Swerve Brown for the caramel in the filling, though you’ll miss some of the depth of flavor. Add an extra 2 tablespoons of heavy cream to maintain the right consistency.

How do I know when the cheesecake is properly set?
The perfect cheesecake should jiggle slightly in the center when you gently shake the pan. If it wobbles like liquid, it needs more time. If it’s completely firm, it might be overcooked.

Can I use a different sweetener?
While I recommend Swerve for the best results, other erythritol-based sweeteners can work. Just be aware that allulose-based sweeteners may cause the cheesecake to set differently and may require slight adjustments to baking time.

How far in advance can I make these for a party?
For the freshest flavor, I recommend making them 1-2 days ahead. Add the toppings just before serving for the best visual presentation.

Is this recipe suitable for freezing?
Absolutely! Freeze the bars without the toppings for up to two months. Thaw overnight in the refrigerator and add the caramel drizzle and pecans before serving.

Keto Salted Caramel Cheesecake Bars

These keto salted caramel cheesecake bars combine a buttery pecan crust, rich caramel-infused cream cheese filling, and gooey caramel topping—all with just 1.9g net carbs per serving. Perfect for satisfying your sweet tooth without breaking ketosis.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine American, keto

Servings 16 bars

Calories 230 kcal

Ingredients

  

• For the Crust:
• 1 ½ cups 148.5g pecan flour (or almond flour)
• ¼ cup 45.5g Swerve Sweetener (granular or powdered)
• ¼ tsp salt
• ¼ cup 56.75g butter, melted
• For the Cheesecake Filling:
• 16 oz 453.59g cream cheese, full-fat and softened
• ½ cup 113g keto caramel sauce, room temperature
• ½ cup 91g Swerve Confectioners
• ½ tsp vanilla or caramel extract
• ¼ cup 59.5g heavy cream, room temperature
• ¼ tsp salt
• 2 large eggs room temperature
• For the Topping:
• ¼ cup 56.5g keto caramel sauce, warmed
• ⅓ cup 33g chopped toasted pecans (optional)
• Sea salt for sprinkling

Instructions

 

• Preheat oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper.
• Make the crust: In a bowl, combine pecan flour, Swerve, and salt. Stir in melted butter until mixture is crumbly. Press into the pan evenly. Bake for 10 minutes, then cool. Lower oven temp to 275°F (135°C).
• Prepare filling: Beat cream cheese on medium speed for 2 minutes until smooth. Add caramel sauce and confectioners sweetener; beat until glossy. Mix in vanilla extract, heavy cream, and salt. Add eggs one at a time, mixing gently.
• Assemble: Pour the cheesecake filling over the cooled crust. Spread evenly. Bake for 25–35 minutes until the center is slightly jiggly.
• Cool and chill: Let the bars cool to room temperature, then refrigerate for at least 2 hours.
• Finish: Before serving, drizzle with caramel sauce, sprinkle with chopped pecans, and add a pinch of sea salt.

Notes

For best texture, ensure all refrigerated ingredients are at room temperature before mixing.

Bars store well in the fridge for up to 7 days or freeze (without topping) for up to 2 months.

Variations include adding cinnamon to the crust, swirling in sugar-free chocolate, or using macadamia nuts instead of pecans.

Keto caramel sauce can be made ahead—warm before using if chilled.

Keyword keto cheesecake bars, sugar-free dessert