Keto Salted Caramel Cheesecake Bars
Yield: 16 squares Time: ~35–40 min bake + chill Approx. net carbs: ~3 g per bar (brand dependent)
Ingredients
Almond crust
1½ cups (150 g) superfine almond flour
4 Tbsp butter, melted
3 Tbsp powdered sweetener (allulose blend works best)
½ tsp ground cinnamon (optional)
Pinch of salt
Cheesecake layer
16 oz (450 g) cream cheese, room temp
½ cup powdered sweetener
2 large eggs
¼ cup sour cream
1 tsp vanilla extract
Pinch of salt
Soft salted caramel (sugar-free)
½ cup (100 g) granulated allulose (don’t use erythritol alone or it will crystallize)
3 Tbsp water
3 Tbsp butter
½ cup heavy cream, warmed
½ tsp vanilla extract
¼–½ tsp flaky sea salt, to taste
Optional: tiny pinch xanthan gum for extra thickness
Directions
Heat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
Crust: Stir almond flour, melted butter, sweetener, cinnamon, and salt. Press evenly into the pan. Bake 8–10 min until lightly golden.
Cheesecake: Beat cream cheese and sweetener until smooth. Mix in eggs one at a time, then sour cream, vanilla, and salt. Pour over the warm crust. Bake 22–26 min until just set with a slight jiggle. Cool to room temp, then chill at least 2 hours.
Caramel: In a saucepan, simmer allulose with water over medium heat until deep amber, 4–6 min. Off heat, whisk in butter. Slowly whisk in warm cream (it will bubble). Return to low heat; cook 2–3 min to thicken. Stir in vanilla and salt; add a tiny pinch of xanthan if you want it thicker. Cool until just warm and pourable.
Finish: Spread caramel over the chilled cheesecake. Chill 30–60 min to set. Sprinkle flaky salt, slice, and serve.
Tips & swaps
BochaSweet also makes a smooth caramel; blends with erythritol are fine if you add 1–2 tsp vegetable glycerin to prevent graininess.
For a deeper caramel, cook the allulose a shade darker, but don’t let it smoke.
To avoid cracks, don’t overmix and stop baking as soon as the center slightly wobbles.
Stores 5 days in the fridge or freeze bars individually for up to 2 months.