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 weekend and they were super delicious. Thank you for all you do! I used non dairy heavy cream in the caramel so my lactose intolerant husband could enjoy. He declared this the best dessert at a the potluck, and it was not a keto/low carb potluck!
if i dont want to freeze the leftovers how do i store them
I’ve made this many times! Carolyn adjusts her recipes to perfection. I always know any recipe will surpass any expectations. This one will continue to be a favorite.
these taste amazing!! and it’s sugar free!! 👍👍
Made these tonight and boy are they yummy!! Thanks for the awesome recipe!!
Could I make these using pecan flour instead of almond?
Pecan flour is not as fine and tends to be on the dry side in baked goods (because of the skins). So while you can do this, I don’t think they will come out as nicely.
Loved these! And I am so happy my caramel came out well too – no burning LOL
followed step by step and turned out great. Always love the fact the family never know its a keto cake!
I’m thanking you later! These were absolutely AMAZING!!!!
Oh my god. This is the best news I’ve had in ages. AGES. We had these amazing Dark Chocolate Salted Caramel Shortbread bars we used to make before I started having to watch my blood sugar. And these? These are perfectly close. A shake of some Lily’s chips in with the filling and we’re back in business with one of our favorite bars. I’m so EXCITED.
Carolyn, you make low carb life a joy.
Thank you!
I cannot wait to try these! My mom used to make something similar and I loved them. So glad to have a healthier alternative!
Hi Carolyn, thank you for this most scrumptious recipe to feed my sweet tooth! However, I just purchased a 9 x 9 USA pan. (Love it!) This recipe calls for an 8 x 8 pan. Would the proportions still work in the 9 x 9 pan?
It will be much thinner and bake through faster. YOu can use it… just keep your eye on things!
so, so good! thanks for another great recipe Carolyn.
can I use psyllium husk instead of coconut flour? or more almond flour? thank you!
More almond flour (3x the amount of coconut) works, but I am not sure about the psyllium.
I’ve made this 4x and they are perfect every time! I like to freeze the bars and currently making a triple batch for the holidays. Thank you for this recipe!
Thanks so much!
These are in oven! Can’t wait to try them Was super easy to make !
What can I substitute for coconut flour?
You would need 3x the amount of almond flour to replace it… but they may be too soft, still.