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    Home » Low Carb » Keto Salted Caramel Cheesecake Bars

    Published: Feb 23, 2023 by Carolyn

    Keto Salted Caramel Cheesecake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    21.7K shares
    Jump to Recipe Print Recipe

    These creamy keto cheesecake bars feature the decadent combination of salted caramel sauce and toasted pecans. So heavenly, you’d never know it’s healthy and sugar free!

    A stack of keto caramel cheesecake bars with a small pitcher of caramel sauce in the background.

    If you love my keto caramel sauce, you are going to love love love this recipe. You know how I know? Because I love love love this recipe!

    It takes keto cheesecake bars to new heights. They are so creamy, with a rich salted caramel flavor and a crisp pecan crust. The textures and flavors complement each other perfectly.

    I found them so delightful, it was hard to share. I gave a few to a friend and regretted it almost immediately. And I may have called my husband a few choice names when I found out he ate the last one! He knows better for next time.

    If you love caramel and pecans, check out Keto Turtles and my gooey Keto Pecan Pie too.

    Keto caramel sauce being poured over a cheesecake bar.

    Updated keto cheesecake bars

    These salted caramel cheesecake bars have been on my site since 2015 and I’ve been planning to update them for a while now. But I put it off several times and now I think that was serendipity.

    Because the folks at Swerve have just come out with a new allulose sweetener blend! I gave it a test drive in my caramel sauce and in these cheesecake bars and it works perfectly. The caramel is rich and smooth, the bars are sweet and creamy, and I am in keto dessert heaven.

    I also updated the crust and made it with pecan flour, just like my Keto Blueberry Jamboree. I figured pecans and and salted caramel always go well together. And I made the filling a little thicker.

    Do I need to say anything more? I think I’ve made my case!

    Reader Reviews

    “I made these for my husband for Father’s day. What a treat! These make staying Keto on a holiday a complete breeze! Thank you and I can’t wait to try more recipes!” — Kris

    “Third time making these ???? They are one of my favourites???????? Thank you for your wonderful recipes.” — Janet

    “Made the salted caramel sauce yesterday (pretasting was very promising), made the bars this morning. Just had my first piece of it. I AM IN HEAVEN!!!!!!!!” — Wendy

    Ingredients you need

    Top down image of ingredients for salted caramel cheesecake bars.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Keto Caramel Sauce: Plan ahead and make my keto caramel sauce in advance. You need to let it cool to room temp. If you already have some in your fridge, gently re-warm it to make it pourable again.
    • Pecan flour: I switched things up a bit and used pecan flour in the crust. I used this one from Fisher Nuts and it baked up nicely. You can use almond flour in the exact same amount.
    • Sweetener: For the crust, use an erythritol sweetener like Swerve so that it firms up and crisps up properly. For a super smooth filling, I recommend Swerve Confectioners.
    • Cream cheese: Full fat cream cheese gives you the creamiest filling. I never recommend using reduced fat for a cheesecake recipe.
    • Heavy cream: A little heavy cream helps thin out the cheesecake layer and make it even creamier. 
    • Pantry staples: Eggs, salt, vanilla extract

    Step-by-step instructions

    A collage of 6 images showing the steps for making Keto Salted Caramel Cheesecake Bars.

    1. Prepare the crust: In a medium bowl, whisk together the pecan flour, sweetener, and salt. Stir in the butter until the mixture starts to clump together.

    2. Bake the crust: Press the mixture firmly and evenly into the bottom of ta 9×9 inch baking pan. Bake 10 minutes at 325ºF and then remove and let cool while preparing the filling. Lower the oven temperature to 275ºF.

    3. Beat the cream cheese: In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in caramel sauce and sweetener until well combined.

    4. Add the eggs: Beat in the sweetener, extract, heavy cream, and salt until smooth. Then beat in the eggs, one at a time, until just incorporated. Pour over the cooled crust and spread to the edges.

    5. Bake: Bake 25 to 35 minutes, or until cheesecake is set but still jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.

    6. Garnish: Cut into bars and drizzle each with more caramel sauce. You may need to rewarm the sauce to make it pourable again. Sprinkle the tops with chopped pecans and sea salt if desired.

    A keto cheesecake bar on a white cupcake stand with caramel and pecans on top.

    Expert tips

    I recently learned that beating the cream cheese for a while before adding any other ingredients really helps the texture. I do this for all of my keto cheesecake now! Make sure the cream cheese is quite well softened before you start.

    Remember, a little jiggle is a good thing. You know the cheesecake is done when it’s mostly set but the center still jiggles slightly when you shake the pan. It will continue to firm up as it cools.

    Don’t rush the chill time: A properly chilled cheesecake is worth the wait! These bars will be much easier to cut and have a better texture if you let them chill for the full 2 hours.

    Nut-free Option: Make the crust with sunflower seed flour and skip the pecans on top.

    Close up shot of a keto caramel cheesecake bar with a forkful taken out of it.

    Frequently Asked Questions

    What is keto caramel made of?

    The main ingredients in Keto Caramel Sauce are butter, Swerve Brown, allulose, and heavy cream. It is delicious over ice cream, cheesecake, or straight up with a spoon!

    How many carbs are in salted caramel cheesecake bars?

    Keto salted caramel bars have 3.3g of carbs and 1.4g of fiber per serving. Thus they have 1.9g net carbs per bar.

    How do you store keto cheesecake bars?

    Cover the cheesecake tightly with plastic wrap or waxed paper. It will last in the refrigerator for up to one week. You can also freeze the cheesecake bars but I recommend leaving off the caramel topping until you are ready to serve. They will be good in the freezer for at least 2 months.

    A salted caramel cheesecake bar sits on a white table with pecans and caramel in the background.

    More amazing keto cheesecake recipes

    • Mini Creme Brûlée Cheesecakes
    • Keto Instant Pot Cheesecake
    • Chocolate Covered Strawberry Cheesecake
    • Keto Cheesecake Bites
    • Keto Lemon Cheesecake Bars
    • No Bake Keto Key Lime Cheesecake
    A keto cheesecake bar on a white cupcake stand with caramel and pecans on top.

    Keto Salted Caramel Cheesecake Bars

    These creamy keto cheesecake bars feature the decadent combination of salted caramel sauce and toasted pecans. So heavenly, you'd never know it's healthy and sugar free!
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto cheesecake bars, keto salted caramel cheesecake bars
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Chill Time: 2 hours hours
    Total Time: 55 minutes minutes
    Servings: 16 bars
    Calories: 276kcal

    Ingredients

    Crust

    • 1 ½ cups pecan flour or almond flour
    • ¼ cup Swerve Sweetener Granular or powdered both work
    • ¼ teaspoon salt
    • ¼ cup butter melted

    Cheesecake Filling

    • 16 ounces cream cheese well softened
    • ½ cup Keto Caramel Sauce room temperature
    • ½ cup Swerve Confectioners or Swerve allulose
    • ½ teaspoon vanilla or caramel extract
    • ¼ cup heavy cream room temperature
    • ¼ teaspoon salt
    • 2 large eggs room temperature

    Topping

    • ¼ cup Keto Caramel Sauce
    • ⅓ cup chopped toasted pecans optional
    • Sea salt for sprinkling if desired
    US Customary – Metric

    Instructions

    Crust

    • Preheat the oven to 325ºF and lightly grease a 9×9 inch metal baking pan.
    • In a medium bowl, whisk together the pecan flour, sweetener, and salt. Stir in the butter until the mixture starts to clump together.
    • Press the mixture firmly and evenly into the bottom of the prepared pan. Bake 10 minutes and then remove and let cool while preparing the filling. Lower the oven temperature to 275ºF.

    Cheesecake Filling

    • In a large bowl, beat the cream cheese for two minutes on medium until very smooth. Beat in caramel sauce and sweetener until well combined.
    • Beat in the sweetener, extract, heavy cream, and salt until smooth. Then beat in the eggs, one at a time, until just incorporated. Pour over the cooled crust and spread to the edges.
    • Bake 25 to 35 minutes, or until cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.

    Topping

    • Cut into bars and drizzle each with more caramel sauce. You may need to rewarm the sauce to make it pourable again. Sprinkle the tops with chopped pecans and sea salt if desired.

    Notes

    Storage Information: Store the bars, tightly covered, in the fridge for up to 5 days. You can also freeze the bars without the caramel topping for up to 2 months. 
    Nutrition Facts
    Keto Salted Caramel Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 276 Calories from Fat 239
    % Daily Value*
    Fat 26.6g41%
    Cholesterol 48mg16%
    Carbohydrates 3.3g1%
    Fiber 1.4g6%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    21.7K shares

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    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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    Comments

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      Recipe Rating




    1. Cathy says

      May 08, 2023 at 11:39 am

      5 stars
      I made these yesterday and they are too good! It’s hard to not eat too many, I will be making them again and again.

      Reply
    2. Norma says

      April 18, 2023 at 7:31 am

      Carolyn,
      Making these for an upcoming shower – I’m thinking of making them in cupcake liners and freezing til the weekend – any suggestions on how long to bake? (And/or temperature changes)
      Thanks!
      Norma S.

      Reply
      • Carolyn says

        April 18, 2023 at 8:20 am

        I think it will be close to the same but keep your eye on it!

        Reply
    « Older Comments

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