Every so often, I make something so insanely good that I can’t stop dreaming about it. And these Keto Salted Caramel Butter Bars are IT! It is dangerous for me to have them around too much, as I will keep nibbling at them here and there, every time I pass through the kitchen.
It’s that combination of almond flour shortbread and keto caramel sauce that does it for me. Consider me obsessed!
I really do love a good shortbread crust. They are simple to make and are great a playing a supporting role to other flavors. I perfected my keto version a long time ago and I use it in so many dessert recipes. Everything from Keto Pecan Pie Bars to Keto Lemon Cheesecake Bars.
But these Salted Caramel Butter Bars are next level good. Your tastebuds won’t believe they’re low carb!
What readers are saying…
“Absolutely delicious, nobody believes they are keto! The caramel sauce is better than store bought, and hard to keep a spoon out of! I had all the ingredients and was so easy. I’ll be making these bars often!!” — Patricia
Ingredients and Substitutions
- Keto caramel sauce: While I highly recommend making your own sauce (and my recipe is easy!), you could use a store-bought version instead.
- Almond flour: There really isn’t a great replacement for this ingredient. You could try sunflower seed flour for a nut-free version but it will affect the appearance.
- Sweetener: The crust really requires an erythritol based sweetener. Please see the Sweetener Options for a more detailed discussion.
- Coconut flour: This helps give the crust a delicious crumbliness. You could add more almond flour (about 1/3 cup) but it does change the texture.
- Pantry staples: Butter, vanilla, salt
How To Make Salted Caramel Butter Bars
- Make the caramel: You want to do this first, because it should be cooled to lukewarm before pouring over the crust.
- Prepare the crust: whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
- Bake the bottom: Press a little over half of the dough into the prepared baking pan and bake 10 minutes. Let cool.
- Add the caramel: Pour the caramel sauce over the crust and spread to the edges. Sprinkle with the sea salt.
- Sprinkle with more crust: Take the remaining crust mixture and crumble it over the filling, pressing lightly to adhere.
- Bake: Bake another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown.
Tips for Success
Use a metal pan: Metal and ceramic bake very differently. This recipe will work much better in a metal pan, as it allows the crust to firm up more evenly and quickly.
Line with parchment: I usually cut a piece of parchment that covers the full bottom and two of the sides, so I can lift the bars out in one piece. It makes for easier cutting. But you can also simply grease the pan.
Par-bake the bottom crust: Baking the bottom crust on its own for 10 minutes helps it to firm up a lot better. This way, the caramel sauce doesn’t make it soft and soggy.
Let some of the filling peak through: When you sprinkle the remaining crust overtop, allow some of the caramel to peak through. It makes them even more mouthwatering to look at!
Let cool completely: Don’t try to take the bars out of the pan while they are still warm, or they will fall apart! Exercise a little patience and let them cool down properly.
Sweetener Options
The crust really requires an erythritol based sweetener, as allulose will make it very soft and it will over-brown. You can cut back on the erythritol by about 1/4 cup and make up the sweetness with some stevia or monk-fruit extract.
For the caramel sauce, a mix of erythritol and allulose or xylitol works best. If you use only erythritol, it will recrystallize and become hard. Using just allulose can work for caramel but it is often too soft and gooey and takes a long time to firm up. I also find that using allulose on its own produces a slightly sour taste that I don’t enjoy.
More Delicious Keto Caramel Recipes
Keto Salted Caramel Butter Bars
Ingredients
- 2 cups (224 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 2 tbsp (14.2 g) coconut flour
- 1/4 tsp salt
- 6 tbsp (85.21 g) butter, melted
- 1/2 tsp vanilla extract
- 1 recipe sugar-free caramel sauce
- 1/4 tsp sea salt, (more if desired)
Instructions
- Preheat the oven to 350ºF and line an 8×8 inch metal baking pan with parchment paper. Allow some of the parchment to overhang the sides for easy removal.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter and vanilla until the dough begins to clump together.
- Press a little over half of the dough into the prepared baking pan and bake 10 minutes. Remove from the oven and let cool 10 minutes.
- Pour the caramel sauce over the crust and spread to the edges. Sprinkle with the salt (add more if you like). Then take the remaining crust and crumble it over the filling, pressing lightly to adhere.
- Bake another 20 to 25 minutes, until the filling is bubbly and the topping is golden brown. Remove and let cool completely, then lift the bars out by the parchment overhang and cut into bars.
Video
Notes
Nutrition
Frequently Asked Questions
You might be surprised at how good sugar-free caramel sauce can be! I make my keto version with brown sugar alternative and some allulose. It’s easy to make and comes out just as richly flavored and gooey as high sugar recipes. My readers swear by it!
You can make a dairy-free version of my caramel sauce with a vegan butter alternative and coconut milk. It tends to be thinner and more runny so you may need to add more xanthan gum. The crust can be made with butter alternative or coconut oil.
These Keto Salted Caramel Butter Bars have 3.8g of carbs and 1.8g of fiber per serving. That comes to 2g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I cannot believe how amazing these are!!!!!!!!!!!!! Thank you!
So glad you like them!
These are delicious! I followed the recipe and it turned out well. I’m a salted caramel nut so was wondering, will the sauce turn out ok if I double the recipe for making the sauce?
Should be fine but it will take longer to cook.
These could be my new favorite go to dessert! Yum!
These quickly disappeared at my house! Such a delicious treat!
What a fun dessert for summer! I know what I will be having after dinner tonight; these looks delicious!
This is such a perfect dessert! I love it!
Thanks for all the tips and tricks, it really helped making these bars!! It was so good
Oh my gosh. Oh my gosh. Oh. My. Gosh. These were SO yummy! The salted caramel sauce is seriously to die for. Thank you for this recipe!
Thank you so much for this!!! It is fabulous! How should I store these?
They will be fine on the counter for a few days but in the fridge for longer.
Oh Goodness Carolyn! Not that I have been waiting for you to keto-ize this recipe but I have the “traditional” full sugar version and have been a little apprehensive about making it keto-friendly since I am new to the low-carb baking world and don’t fully know what to expect with some ingredients. That being said, I want to thank you, profusely, for this, as I cannot wait to make your version!
Enjoy!
Could I use choczero Caramel syrup in place of making the caramel sauce?
No, I don’t think so. It isn’t thick enough and it won’t bake well. I suspect it will just disappear into your bars.
Darn.. I already attempted it lol. Some of it set and some disappeared. I’m letting it cool and hoping that it will at least taste ok ,even if it doesn’t cut like a bar I may just us a spoon hahahahah. Next time I’ll definitely make the caramel sauce.
I am sure it will taste fine. But FYI my caramel sauce is better than theirs and easy to make! 😉
These turned out UH-MAZE-ING! My new fave ADIDAF bars, for sure! Oh and I laughed out loud at this: “Try not to just pour it straight into your mouth. That would defeat the purpose of making salted caramel butter bars.” SO TRUE!
🙂 Glad you approve!
Question – due to a nut allergy what could substitute for almond flour?
YOur best option is sunflower seed flour, since it resembles almond flour in consistency.
I love all your recipes but often struggle to find ingredients as I live in Europe. Would you have a suggestion for Swerve and Bochasweet replacements?
I believe Natvia is similar to Swerve. For the Bocha Sweet, you can use xylitol.
Hi! I live in Sweden and find that the SUKRIN products from Funksjonell Mat AS, Norge (Norway) work well. There are several varieties–one a brown sugar replacement, one a granulated sugar replacement, and another a powdered sugar replacement. The granulated product is a lot like Swerve, which I used to bring back from the US.
I often mix the granulated sweetener with something like powdered Canderel, Hermesetas (UK products, I think) which I can get in the supermarkets because I sometimes think the Sukrin is too strong (but I thought that about Stevia as well).
Originally, I ordered the Sukrin products on-line, but now find them in ‘health food’ stores (Life, Holland & Barret, etc) in the local malls, and sometimes in the larger supermarkets.
I can hardly wait to try this recipe! I am another caramel lover…as was my father and his father. So I give up and keep a bottle of Walden Farms Caramel Sauce around at all times.
Planned to make your Neapolitan Ice Cream Cake this weekend then – THESE happened. May have to make both as I honestly can’t decide between them right now.
Tough choice! I’d probably make them both too. 🙂
So any chance I could use monkfruit sweetener instead of swerve?
Do you mean Lakanto? Please understand that Lakanto is primarily erythritol and only a little added monk fruit. Which means that yes, you can sub it. It’s very similar to Swerve. I don’t like it because I get a strong aftertaste from monk fruit.
Ooh! But I’m like you, I cannot leave a recipe Alone. I’m thinking of adding some chopped pecans to the topping or swapping out some of the almond flour with pecan flour/meal and adding just a bit of chopped apple to the caramel sauce. OR a few chunks of dark chocolate! Sigh.
Thanks for another great recipe!
Have fun with it!