Creamy low carb cheesecake bars with the delicious flavours of salted caramel sauce and toasted pecans. So heavenly, you’d never know it’s healthy!
Oh these divine keto salted caramel cheesecake bars! They were so pretty, I couldn’t stop taking pictures of them!
I take a lot of photos of food. I mean, a LOT of photos of food. It comes with the job, of course, but really, it’s a disproportionate amount of food and not so much of the rest of my life. My kids, my husband, my family and friends.
If a volcano were to erupt and Portland was buried Pompeii-style, archaeologists a few hundred years from now would get the wrong impression from my computer. They’d think that all I really cared about was food and that my kids were really just tangential to my life. They also might get the idea that all I ever ate was dessert, but that’s a whole other matter.
The reality is that I do actually like to photograph my kids. But kids move too much, whereas food stays still and does what I tell it to do. So food tends to get a little more time in front of the camera.
Nevertheless, if I were to lose a whole lot of my photography in one go, I’d much prefer it to be the food and not the kids. I know this for a fact, because I have now twice had to recover a whole lot of photos that seemingly disappeared out of my cloud storage. And twice now, I’ve been nearly heartsick when I can’t find the family pics where I know I last saved them. Thankfully, I back my computer up every few days so it’s mostly a matter of going into Time Machine and finding the right date and time when I know I last had them. I’ve been able to restore the files quickly and easily, but it still gives me a mini heart attack every time. Because those family photos are far more precious to me than the food. You have no idea how precious. Now I save them to both cloud storage AND on an external hard-drive. Fingers crossed that one of those is always working properly at any given moment!
Digital photography is supposed to make things easier and less stressful, isn’t it? Back in our parents’ day, photographs were stored in albums and boxes, taking up physical space and at the mercy of the elements. Remember all those stacks of film and prints in your basement or your attic, curling and fading with the passage of time? If you’re old like me, chances are you still have some of those boxes of childhood photos tucked away somewhere, waiting for you to go through them again. You don’t look at them very often anymore but it’s just comforting to know that they’re there, waiting for you like an old friend. But if there were a fire or a flood, they could be lost to you. I am not so sure digital photos are all that much different, really. I don’t go back through my digital files that often but I want them to be there when I feel the urge to call them up and reminisce. As long as the digital elements don’t send them up in smoke.
So yes, if the gods of the digital world want to make any of my photography disappear permanently, I beg them to take the food photos. Leave me the photos of my little girls in at their dance recital or my son learning to ride his bike. Leave me the photos of our camping trips and our silly impromptu dance parties. Oh please, please leave me the teeny tiny newborns, so impossibly small and squinchy-eyed in my arms. They may not be as clear or as perfectly styled as the food shots, they may be a bit out of focus or have a moving child only half in the frame. But they are worlds more precious to me.
Plus if the food pics disappear, I can always make the recipe again. Yes, I could happily make these low carb salted caramel cheesecake bars again. You know, just because the photos disappeared…
- 1 1/2 cups almond flour
- 1/4 cup finely chopped pecans
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup butter melted
- 12 ounces cream cheese softened
- 1/2 cup Sugar-Free Caramel Sauce room temperature (don't add it in hot or it will curdle the cream cheese!)
- 1/4 cup Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla or caramel extract
- 3 tbsp heavy cream room temperature
- 1/4 cup Sugar-Free Caramel Sauce
- 16 toasted pecan halves optional
- Pinch sea salt
-
Preheat oven to 325F.
-
In the bottom of a 9x9 inch baking pan, combine almond flour, chopped pecans, sweetener and butter, tossing to combine well. Press firmly and evenly into bottom of pan.
-
Bake 10 minutes and then remove and let cool while preparing the filling. Lower oven temperature to 275F.
-
In a large bowl, beat cream cheese until smooth. Beat in caramel sauce and sweetener until well combined.
-
Beat in egg, vanilla or caramel extract, and heavy cream until mixture is smooth. Pour over crust. 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.
-
Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.
Serves 16. Each serving has 4.97 g of carbs and 1.45 g of fiber. Total NET CARBS = 3.52 g.
Food energy: 237kcal
Total fat: 21.47g
Calories from fat: 193
Cholesterol: 48mg
Carbohydrate: 4.97g
Total dietary fiber: 1.45g
Protein: 4.27g
Karen says
One Word: OMG !!!
Erin @ The Spiffy Cookie says
Ugh anytime my computer fails it’s definitely the pictures I worry most about and agreed, for the pictures of place and people not the food so much. This is why I am scared of cloud storage and still use my physical back up external drive, but even that can fail one day. Back in the days of film I always kept all my negatives and even got double prints so I have extras hidden away in boxes if needed. I used to tell myself I would still print out all my digital photos but I tend to only print a very select few of them to be put into frames. Anywho, that being said, if you need some photos destroyed of food so that you have to make them again, I’ll help you out 😉
Michele says
I think I just fell in love a little bit. Maybe a lot. I MUST make these! I’ll review once I do. 😉
Gabriel @ The Dinner Special podcast says
Totally feel your photography and computer pains!! But if each time these tasty treats are there waiting for me, I’d be okay with that. These look amazing!
Kate says
Carolyn, your recipes have been my favorites for a long time, and I’ve never voiced this here. I just wanted you to know that this old Low Carb gal really appreciates your efforts, and this recipe really put me over the top. I love salted caramel but can’t eat it, so this entry really is amazing. As always with your recipes, I already have everything I need.
Thank you for your hard work, outstanding images, and the many hours you put into perfecting the best recipes online for those of us who prefer or medically need to eat Low Carb.
Carolyn says
Thanks for your kind words, Kate!
Kristin says
Here here! I totally agree! Thanks, Carolyn!
Donna Hup says
Just looking at these has me drooling! I can’t wait to try these!
Alyssa (EverydayMaven) says
I know what you mean about the family photos vs. food photos and totally agree! I need to start storing in the cloud as well as my backup. What service do you use (and are you happy with it)?
Carolyn says
I use dropbox but it was part of the problem once. Not really sure what happened but I moved a bunch of photos one time while I was on a plane and then I couldn’t find them later. It could be that something went wrong with the sync later, but it also could be that I saved them to a shared file with my sister and she accidentally cleaned them out. Not sure.
Sherri says
Hi Carolyn, first time to comment…..long time follower! I too want to thank you for your FABULOUS blog, website, RECIPES, and beautiful food photos!!
‘alldayidreamaboutfood.com’ is my first site I visit whenever I want to see what’s out there in the LC world. I have made many of your recipes and have tagged many more to try. Keep on keeping on.
Thank you!
Carolyn says
Thanks so much, Sherri!
Jkim says
Hi Carolyn,
I worry about losing photo files, too. I don’t quite trust the cloud or Dropbox. I know I should get an external hard drive, but I have a Mac and it seems to still be a PC world. what drive do you use? I think maybe you’re also a Mac person.
Thanks!
And thanks for PB and chocolate, part 2. I’ll never outgrow my love for peanut butter–or chocolate. That you can make them so deliciously low carb is wonderful.
Kim says
Just wanted to thank you for another wonderful recipe. These are delicious!
Carolyn says
So glad you liked them!
Wendy says
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 (the Netherlands)
Carolyn says
Thanks, Wendy!
jeanine says
I wonder if there is way to make these have an apple component so they are caramel apple? what a great fall treat!! thanks 🙂
Carolyn says
You could try adding about 1 cup of finely chopped apple and some apple extract.
Vivian says
Made these yesterday and they look divine! (Having them after dinner tonight). My husband had one and said it was a, “tasty little morsel”! I can tell they will be wonderful from licking the bowls while making them. Thanks for a wonderful recipe!
Judy H says
I had not tried the caramel sauce until this recipe. Next day made BOTH! Cheesecake being my absolute favorite in any size, shape or form, this is in my “Make it Often” file. YUMMY!
Aimee says
This looks amazing!! But I can’t handle swerve. Can I use splenda?
Carolyn says
I am sorry, but Splenda does not caramelize so it is not a good option here.
Karen says
Carolyn,
Thank you for this delicious recipe. Can I freeze the bars with the carmel sauce on them? Thanks!
Carolyn says
I wouldn’t…it will recrystallize too much.
AnnMarie says
Can you use xylitol in place of the Swerve?
Carolyn says
No, xylitol does not caramelize very well.
Robyn says
What is swerve sweetener please?
Carolyn says
Click the link, it will take you to the product. 🙂
Nickie A Bray says
Hi, Carolyn. Thank you for this recipe – I have a couple of cakes that did not go as well as I’d hoped. I think I am going to crumble them to make a crust for the cheesecake. Well, actually the chocolate pound cake came out great, but I made 3 and it’s just too much. The raspberry cake, well, I need more practice.
For those who do wonder, Carolyn always recommends Swerve. But I am ever the doubter. I did try yesterday making 2 cakes – one with Swerve and one with Splenda. Definitely not the same. Swerve wins hands down in texture, and it rose better than the Splenda.
Ever the rebel, I will probably keep pushing the rules, but Carolyn is the “low carb test kitchen” and she does know best!
Gayle Hart says
Can you use erythritol in place of Swerve?
Carolyn says
Yes, but just be forewarned that your caramel sauce may recrystallize more.
Erika says
I plan to make these this week so I can enjoy a dessert on Thanksgiving when everyone else is eating pie. Does the carb count include the carbs from the caramel sauce on top too? Just trying to make sure I’m counting correctly! Also if I make it on Tuesday will it keep until Thursday in the fridge?
Carolyn says
Yup, it includes the carbs from the caramel sauce.
Alexandria says
Hi,
I’m knew to swerve. It is listed twice in the ingredients. I looked it up and one kind is swerve confectioners & the other is swerve granules. I assume this is what is meant in the list for each one respectively?
Also, could you make this in a spring form pan?
Carolyn says
When I say “powdered”, I am referring to the confectioners. When I just say Swerve, I mean the regular granulated. yes, this could be cooked in a springform pan.
Jennifer says
Does Truvia work as well as Swerve since it has the same ingredients? – I think… I hate to go out and buy another sweetener until what I have is nearly gone… and Swerve is expensive. I also try to stay from any sweetener that crystalizes in softer foods or liquid. I tried, and can’t eat it like that. ?
Carolyn says
I don’t use Truvia and they do not have the same ingredients. Swerve is erythritol and oligosaccharides. Truvia is erythritol and stevia and is more sweet. Unless you get the Truvia baking blend, which contains sugar.
Marilyn says
I made this today after seeing the Facebook post yesterday. This is absolutely delicious. I was surprised how easy it was to make the sauce. This will definitely be included in my best of the best recipes and will be made again.
Pao says
Just made this yesterday. It is amazing. I have had issues in the past with this type of crust dough having too much of the cooling effect, but that did not happen this time. An added advantage is that they are unbelievably tasty, but I am satisfied with a piece. This is a real winner!
Carolyn says
So glad to hear!
Leigh says
This cheesecake is fantastic! Thanks for another terrific recipe. I am learning so much about low-carb cooking from you.
Carolyn says
I’m happy to hear it!
Jessie says
I made these last night and just tried them – amazing! I’m so happy that I can still enjoy cheesecake and salted caramel – two of my favorite things – while eating healthy. Thank you for sharing your recipes!
Carolyn says
So glad to hear it!
vanessa says
hi, thanks for this wonderful recipe! I was wondering, is the optional pecan for decoration included in the macros?
Carolyn says
Yes, if I use it, I include it in the nutritional info.
Kris says
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!
Joi Reece says
I’m currently eating the uncooked cheesecake filling…. So yummy!!!!! Hopefully enough makes it into the oven!!!
Jennifer says
Where can I find the caramel sauce recipe? It doesn’t show up as a clickable link for me.
Carolyn says
It’s linked now, sorry. https://alldayidreamaboutfood.com/the-best-low-carb-caramel-sauce/
Janet says
Third time making these 🤗
They are one of my favourites👍👍
Thank you for your wonderful recipes .
J B
Carolyn says
Glad to hear it!
Stephanie says
These were amazing! That salty sweet combo is the best!
Rachael Yerkes says
These are delicious and perfect for the holidays!
Betsy says
I am constantly blown away at how you are able to make low-carb, and low-sugar desserts so delicious! I am a master at low-fat, but having learned it’s better to be low-sugar than low-fat, I’m working to change my ways. It’s not easy. Your recipes definitely make it easier!
Erica says
How would the baking time change if I made this using a cupcake tin?
Carolyn says
I honestly don’t know since I didn’t try it that way.
Emily Eddy says
I am super sensitive to artificial sweetners, and ethyritol is one of the few I can handle. So I tried this (I had to use agave because I couldn’t find the Yacon or the other one anywhere). I was licking the bowl! I took the dessert to a dinner party and everyone was blown away when I said I made them keto. My friend kept saying she was waiting for the god awful aftertaste that comes from sugar substitute, but there was none. These were delicious.
Carolyn says
That’s so fantastic, thank you!