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 made these this evening. LOVE LOVE LOVE!
I just made these and talk about delicious! This will be a regular in the house. Thanks for sharing.
So so so so good! Followed your instructions exactly for the caramel sauce and then made these delicious caramel bars.
They will not last long in this house!
I am now a follower of all your recipes and tips 🙂
This recipe looks amazing and I cannot wait to try it!!! I see the nutrition information such as calories and total carbs and fiber – I don’t see how many servings this should make? That way I’m measuring out the right serving sizes and therefore my carb count will be accurate. Sorry if I missed that somewhere but thanks for any help!
Right at the top of the recipe card…
Thank you for such a scrumptious treat! I love caramel and crumble and this was just wonderful. Perfect bars and perfect for the taste buds! I used this as one of my eats on my 1000 calorie fat fast diet (as it is 84% fat) and will of course continue to make it for my normal Keto eating! I love your other recipes too!
224 g is not 2 cups.
Actually, for almond flour, it is. 🙂 Remember, different ingredients have different weights and volume to weight is not consistent across ingredients. If we’re talking something like butter, then it’s a whole different ball game.
try weighing your almond flour when it’s lightly scooped and levelled (NOT packed, you should never ever pack it). Likely you will get anywhere between 95 and 125g per cup. Thus… two cups is indeed 224g.
Oh boy, I’ll make this very soon! But I fell in love with the pecan crust of your blueberry jamboree (best keto dessert of all time IMO) so I’m going to use that. Thanks!
I’m so freaking excited about this!
Shelly’s Cookies & Cups recipe was a FAVORITE, and a definite winner every time I made them for parties.
I’m so happy to have something for myself since I’m keto.
Is there a brand of allulose to use?
I’m new to baking in this way.
I really like the allulose from Good Dee’s: https://amzn.to/2Xh4FW0 I had tried another at one point and it really hurt my stomach. Dee’s did not!
These look amazing! I doubled the recipe and had to enjoy a spoon of caramel on the side. So incredibly delicious!! Thank you for the recipe!
Hi these look amazing! For the caramel sauce could I use coconut cream instead of heavy cream?
You can but it’s thinner and needs more xanthan gum to thicken properly.
I made these bars last night and they came out delicious! This is a fabulous recipe. It was easy, they look pretty, and I made enough caramel sauce so I can drizzle a bit more on top! I can’t wait to have one with my morning coffee or afternoon tea. Having easy, low carb go-tos like this recipe are what helps keep me on (keto) track. Thanks for a great recipe, Carolyn!
These are, you’ve got to be kidding me, delicious! You have my vote to keep dreamin’ about food ALL day long! Looking forward to try some more of your recipes!
Hi Carolyn – just put these in the oven and the caramel is wonderful – I have no doubt they’ll taste great. Didn’t see these on the freezable list – will the caramel sauce freeze?
Thanks so much for your great recipes and enthusiasm!
They may become a little more re-crystallized in the freezer.
You could do turn these into pecan caramel bars. I can only get erythritol locally but will look out for other options. Great recipe. Bx
I love reading recipes but i have to tell you, all the popbups on your blog have only served to irritate me. And instead of reading your cute story about a yummy treat that I’d love to try, I’m so irritated over the pop ups that I scrolled straight to the bottom just to inform you that I won’t even read your blog!
Hi Lynn,
I really don’t have pop ups except for the video. It should move off to the side as you scroll. If it’s misfiring, it’s probably your browser as some outdated browsers cause issues. Can you tell me what device and browser you are on? I can have the ad network take a look.
Delicious! I made the crust and decided that adding pecans would be interesting. I also increased the caramel sauce (1.5;instead of a full recipe) to account for the pecans. It was a huge hit.