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 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.
