All Day I Dream About Food

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Keto Salted Caramel Cheesecake Bars

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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!

Low Carb Salted Caramel Cheesecake Bar Recipe

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.

 

The best low carb cheesecake bars with a grain-free pecan shortbread crust and delicious salted caramel sauce.

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!

Sweet low carb salted caramel combined with delicious creamy cheesecake.

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.

Low Carb Grain-Free Salted Caramel Cheesecake Bars

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…

My new favorite low carb dessert! Salted Caramel Cheesecake Bars.

5 from 6 votes
Keto Salted Caramel Cheesecake Bars
Print
Salted Caramel Cheesecake Bars
Prep Time
10 mins
Cook Time
45 mins
Chill Time
2 hrs
Total Time
55 mins
 
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!
Course: Dessert
Cuisine: Dessert
Servings: 16 bars
Calories: 237 kcal
Ingredients
Instructions
Crust:
  1. Preheat oven to 325F.
  2. 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.
  3. Bake 10 minutes and then remove and let cool while preparing the filling. Lower oven temperature to 275F.
  4. In a large bowl, beat cream cheese until smooth. Beat in caramel sauce and sweetener until well combined.
  5. 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.
Topping:
  1. Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.
Recipe Notes

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

Nutrition Facts
Salted Caramel Cheesecake Bars
Amount Per Serving (1 bar)
Calories 237 Calories from Fat 193
% Daily Value*
Fat 21.47g33%
Cholesterol 48mg16%
Carbohydrates 4.97g2%
Fiber 1.45g6%
Protein 4.27g9%
* Percent Daily Values are based on a 2000 calorie diet.

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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

  2. 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 😉

    Reply

  5. 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.

    Reply

    • 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.

      Reply

  8. 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!

    Reply

  9. 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.

    Reply

  11. 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)

    Reply

  13. 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!

    Reply

  14. 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!

    Reply

  18. 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!

    Reply

  20. 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?

    Reply

  21. 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?

    Reply

    • 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.

      Reply

  22. 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. ?

    Reply

    • 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.

      Reply

  23. 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.

    Reply

  24. 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!

    Reply

  25. This cheesecake is fantastic! Thanks for another terrific recipe. I am learning so much about low-carb cooking from you.

    Reply

  26. 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!

    Reply

  28. 5 stars
    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!

    Reply

  29. 5 stars
    I’m currently eating the uncooked cheesecake filling…. So yummy!!!!! Hopefully enough makes it into the oven!!!

    Reply

  34. 5 stars
    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!

    Reply

  36. 5 stars
    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.

    Reply

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