Description

Indulge in these delicious Keto Salted Caramel Cheesecake Bars, a perfect low-carb treat that combines a nutty pecan flour crust with a creamy caramel-infused cheesecake filling. These bars are sweetened with zero-calorie sweeteners, making them ideal for keto diets without sacrificing flavor. Finished with a caramel drizzle, crunchy toasted pecans, and a sprinkle of sea salt, these bars offer a delightful balance of sweet and salty in every bite.

Ingredients

Scale

Crust

1 cup pecan flour (a great low-carb alternative to traditional flour, offering a nutty flavor)
1/4 cup Swerve Sweetener (granular or powdered) (a zero-calorie sweetener)
1/4 teaspoon salt (enhances the flavors and balances sweetness)
1/2 cup butter (melted butter binds the crust together)

Filling

16 ounces cream cheese (ensure it’s softened for easy mixing)
1/2 cup Keto Caramel Sauce (adds a delightful caramel flavor)
1/2 cup Swerve Confectioners or allulose (a powdered sweetener)
1 teaspoon vanilla or caramel extract (adds depth to the cheesecake flavor)
1/2 cup heavy cream (contributes to a silky texture)
1/4 teaspoon salt (a pinch enhances the sweetness)
3 large eggs (provide structure to the filling)

Topping (optional)

1/4 cup Keto Caramel Sauce (drizzle more on top)
1/4 cup chopped toasted pecans (adds crunch)
1/4 teaspoon sea salt (sprinkle for a finishing touch)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare pan. Preheat the oven to 325ºF and grease a 9×9 inch metal baking pan to prevent sticking and allow easy removal of the bars.
Make the crust. Whisk together the pecan flour, Swerve Sweetener, and salt in a medium bowl. Stir in the melted butter until the mixture clumps together, forming a sandy texture.
Bake the crust. Press the crust mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let it cool while preparing the filling.
Prepare the filling. Beat the softened cream cheese in a large bowl on medium speed for two minutes until very smooth and creamy. Add the caramel sauce and powdered sweetener, mixing until fully combined and consistent.
Incorporate flavorings and eggs. Mix in the vanilla or caramel extract, heavy cream, and a pinch of salt until the mixture is silky smooth. Add the eggs one at a time, blending gently until just incorporated to avoid overmixing.
Assemble and bake. Pour the prepared filling evenly over the cooled crust, spreading it to the edges for uniform thickness. Bake for 25 to 35 minutes, or until the cheesecake is set but still has a slight jiggle in the center.
Cool and chill. Allow the cheesecake bars to cool completely at room temperature, then refrigerate for about 2 hours or until firm to ensure perfect slicing.
Serve with toppings. Cut the cheesecake into bars and drizzle with additional caramel sauce. Sprinkle with chopped toasted pecans and a pinch of sea salt if desired for added texture and flavor contrast.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
Use powdered sweeteners like Swerve Confectioners or allulose for a smooth texture in the cheesecake filling.
Do not overbake the cheesecake; it should have a slight jiggle in the center when done to keep it creamy.
Allow the bars to chill completely before slicing to maintain shape.
Optional toppings like toasted pecans and sea salt elevate the flavor and add crunch.
Store leftovers in the refrigerator and consume within 5 days for best freshness.