Homemade sugar-free salted caramel sauce makes these cheesecake bars incredibly decadent!
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If you like cheesecake, you will love these bars! I use my Easy Salted Caramel Sauce in these bars and also a healthy drizzle over the tops!
What I love about these bars, is they’re a super easy low carb dessert that can be made in under and hour. They have such a wonderful creamy texture and amazing flavor from the salted caramel!
They’re perfect for anyone who doesn’t like to make a whole cheesecake in a water bath.
Even my non-Keto family members still rave about the Cheesecake with Strawberry Sauce that I made last year. I made these Keto cheesecake bars and they LOVED them just as much! Honestly, they have such great flavor and you can’t even tell they are Low Carb!
What’s in Keto Caramel Cheesecake
- Super fine almond flour
- Grass-fed unsalted butter
- Cream Cheese
- Sour cream
- Swerve confectioners
- Vanilla extract
- Easy Salted Caramel Sauce
How to Make Salted Caramel Keto Cheesecake Bars
To Make the Gluten Free Cheesecake Crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processorand mix until a dough is formed.
Place the dough in a 9 x 9 glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.
To Make the Sugar Free Cheesecake Filing
Add the cream cheese to a mixing bowl and mix Mix in the eggs one at a time, then add the Swerve slowly.
Add in the vanilla, 1/2 cup of the salted caramel and sour cream and mix until well combined.
Pour the batter over the crust and smooth out the top using a spatula.
Bake for 45-50 minutes, or until the center has just set. There will still be a slight jiggle to it.
Chill in the fridge for at least 1-2 hours or until set before cutting and serving with a drizzle of salted caramel over the top. Store leftovers in the fridge for several days or freeze.
Notes: I used a whole batch of my Easy Salted Caramel Sauce in this recipe. I use 1/2 cup in the cheesecake batter and the rest drizzled over the top.
If you don’t want to drizzle any over the top, be sure to use the entire recipe in the batter, otherwise they might not be sweet enough.
Tips for the Best Keto Cheesecake Bars
For Easy Removal of the Low Carb Cheesecake Bars
Parchment paper is used specifically for two reasons: the first is to make cleanup super easy and the second is to make it easier to pull the bars out of the baking dish. I buy it in bulk sheets from Amazon, unbleached and they come in a package with a large cardboard backing so there are no creases. If you don’t have parchment paper, you can just use a non-stick spray before adding the dough.
How to Work the Gluten Free Dough
When you spread the dough into the baking dish, wet your hands several times. The dough can be pretty sticky, so this makes it MUCH easier to spread. You could use a silicone spatula, but wet hands seem to work better.
For the Best Salted Caramel Flavor
Once you add the 1/2 cup of salted caramel sauce to the batter, you will have some leftover from the batch, to drizzle over the top after they have cooled. When you’re ready to drizzle the caramel, you’ll need to reheat it first.
The best way to do this is to turn the stove on very low for just a minute or so, while whisking the whole time. Once the caramel has loosened up, you’re ready to drizzle.
If you heat it too much, it could separate. If that happens, remove the pot from the heat and whisk in a tiny splash of heavy cream. This should bring it back together nicely.
Cutting and Serving Your Caramel Keto Cheesecake Bars
Use a sharp clean knife when you cut the cheesecake into squares. Be sure to wipe off the knife in between cuts, so your slices will come out clean. It’s a little more work, but it’s worth the effort!
Are There Carbs in Cheesecake?
There are only 3 net carbs in this Keto cheesecake recipe. Because the gluten free crust is made with almond flours the carbs are very minimal compared to traditional crusts made with regular flour. So, enjoy these cheesecake bars as a guilt free snack with the sweet tooth hits!
You can also use the Salted Caramel Sauce to make my Salted Caramel Cheesecake Mousse!
How Do I Freeze Keto Cheesecake Bars?
These little cheesecakes are perfect for meal prep because they free amazingly! Just double wrap them in plastic wrap and place them in an air tight container in the freezer for up to a couple of months.
More Keto Cheesecake Desserts
- Cheesecake Fat Bombs
- Mini Cheesecakes with Raspberry Sauce
- Strawberry Cheesecake Popsicles
- Vanilla and Chocolate Swirl Cheesecake Bars
- Cheesecake with Strawberry Sauce
- Blackberry Cheesecake Bars
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
Salted Caramel Cheesecake Bars – Keto, Low Carb & Gluten-Free
FOR THE CRUST
TO MAKE THE CRUST
- Preheat oven to 350. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.
TO MAKE THE FILLING
- Add the cream cheese to a mixing bowl and mix Mix in the eggs one at a time, then add the swerve slowly.
- Add in the vanilla, 1/2 cup of the salted caramel and sour cream and mix until well combined. Pour the batter over the crust and smooth out the top using a spatula.
- Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it.
- Chill in the fridge for at least 1-2 hours or until set before cutting and serving with a drizzle of salted caramel over the top.