Description
Rich, creamy Keto Salted Caramel Cheesecake Bars with a buttery almond crust, velvety cheesecake filling, and luscious sugar-free salted caramel topping.
Ingredients
1 ½ cups almond flour
¼ cup melted butter
2 tbsp erythritol
Pinch of salt
16 oz cream cheese (softened)
½ cup sour cream
2 large eggs
½ cup erythritol
1 tsp vanilla extract
½ cup unsalted butter
½ cup heavy cream
½ cup powdered erythritol
½ tsp sea salt
Instructions
1. Preheat oven to 325°F (163°C). Mix almond flour, melted butter, sweetener, and salt. Press into a parchment-lined pan. Bake 10 minutes.
2. Beat softened cream cheese. Add sour cream, sweetener, eggs, and vanilla. Mix until smooth. Pour over crust.
3. Bake for 30–35 minutes, until center is just set. Cool completely.
4. In saucepan, melt butter and sweetener. Add heavy cream, vanilla, and salt. Simmer until thickened.
5. Spread caramel over cheesecake. Chill 2 hours before slicing.
Notes
Use room temperature cream cheese for a smooth filling.
Powdered erythritol prevents gritty caramel texture.
Bars store well in the fridge for up to 5 days or freezer for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 1g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg