Imagine sinking your teeth into a creamy, decadent cheesecake bar that's so rich and satisfying, you won't believe it's actually low carb! These Salted Caramel Cheesecake Bars are the ultimate dessert hack for anyone craving something sweet without derailing their health goals. With a buttery almond flour crust, velvety cream cheese filling, and a tantalizing sugar-free caramel drizzle, this recipe proves that healthy eating doesn't mean sacrificing flavor or enjoyment.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Low Carb
Serves: 16 servings
Ingredients
- 2 cups almond flour
- 1/2 cup butter, melted
- 2 cups cream cheese
- 1/2 cup erythritol
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup sugar-free caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour and melted butter. Mix thoroughly until the mixture resembles coarse crumbs and can hold together when pressed.
- Press the almond flour crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or a flat-bottomed measuring cup to create a compact, smooth base.
- Bake the crust for 10-12 minutes until lightly golden around the edges. Remove from oven and let cool completely while preparing the cheesecake filling.
- In a large mixing bowl, beat cream cheese with erythritol until smooth and creamy, using an electric mixer on medium speed. Ensure no lumps remain.
- Add heavy cream, vanilla extract, and salt to the cream cheese mixture. Continue beating until the mixture is completely smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula to ensure a uniform layer.
- Bake in the preheated oven for 25-30 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the cheesecake to set completely.
- Once chilled, drizzle sugar-free caramel sauce over the top of the cheesecake bars. Use a knife to create swirl patterns if desired.
- Sprinkle a small amount of sea salt over the caramel drizzle for added flavor contrast.
- Cut into 16 equal squares using a sharp knife, cleaning the blade between cuts for neat edges.
- Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled.
Tips
- Room Temperature Matters: Ensure your cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling.
- Don't Overbake: The key to a creamy cheesecake is slightly underbaking. The center should still have a slight jiggle when you remove it from the oven.
- Chill Thoroughly: Patience is crucial. Let the bars cool completely and chill for at least 2 hours to set properly.
- Caramel Drizzle Technique: Warm your sugar-free caramel sauce slightly to make drizzling easier and more even.
- Clean Cutting Trick: Use a hot, clean knife and wipe it between cuts for perfectly neat squares.
- Storage Tip: These bars keep well in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 6g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 60mg
