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.
Ingredients
- For the Crust:
- 1 ½ cups pecan flour (or almond flour) 148.5 g
- ¼ cup Swerve Sweetener (granular or powdered) 45.5 g
- ¼ tsp salt
- ¼ cup butter, melted 56.75 g
- For the Cheesecake Filling:
- 16 oz cream cheese, full-fat and softened 453.59 g
- ½ cup keto caramel sauce, room temperature 113 g
- ½ cup Swerve Confectioners 91 g
- ½ tsp vanilla or caramel extract
- ¼ cup heavy cream, room temperature 59.5 g
- ¼ tsp salt
- 2 large eggs room temperature
- For the Topping:
- ¼ cup keto caramel sauce, warmed 56.5 g
- ⅓ cup chopped toasted pecans (optional) 33 g
- 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
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
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.