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!
Preheat the oven to 325ºF and lightly grease a 9x9 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.