Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free

Keto Caramel Cheesecake Bars / Low Carb / Gluten Free / Sugar Free

Published on Sep 9, 2018


Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free

CARAMEL CHEESECAKE BARS – Keto, Low Carb, Gluten Free, Sugar Free

Very rich caramel cheesecake bars, anyone? 🙂

At my first attempt at developing this recipe, I only added to cream cheese a half of the caramel sauce that the final recipe calls for, along with heavy cream. They were good, but the caramel flavour was kind of subtle to me. So, I decided to make it richer by doubling the quantity of caramel sauce without adding any more heavy cream.

The result?

Heavenly! 🙂

I was not sure if I should add xanthan gum to caramel sauce in this recipe like I usually do when making caramel sauce. I thought that the texture of the cheesecake might get a bit tofu-like, but I added anyway and it came out great. However, I may want to suggest that you should not add more than the quantity that the recipe calls for.

Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free

I serve these caramel cheesecake bars with whipped cream in the photos and recipe video, but you won’t really need it. It’s more for presentation (although it’s not that visible on a white plate (LOL)) and the caramel cheesecake bars are scrumptious enough 😉

Here are my other recipes using caramel (click the images if you are interested):

Caramel Swirl Pound Cake - Keto, Low Carb, Gluten Free, Sugar Free   Chocolate Eclair Cups with Caramel Sauce - Low Carb, Keto, Gluten Free, Sugar Free    Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free


Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free





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Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free
5 from 1 vote

Caramel Cheesecake Bars / Keto / Low Carb / Gluten Free / Sugar Free

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Prep Time 10 minutes
Cook Time 1 hour 12 minutes
Chilling Time 8 hours
Total Time 9 hours 22 minutes
Servings 16
Calories 273 kcal
Author Miyuki



  • 1 1/2 cups Almond Flour (150 g: I always measure by weight.)
  • 1/4 cup Unsweetened Cocoa Powder (18 g)
  • 1 tsp Stevia Powder
  • 1/4 tsp Salt
  • 2.25 oz Melted Unsalted Butter (65 g)
  • 1 tsp Vanilla Extract

Caramel Sauce

  • 3 tbsp Unsalted Butter (42 g)
  • 2/3 cup Confectioners Swerve (90 g)
  • 1 cup Heavy Cream (240 cc)
  • 1/4 tsp (or a bit less) Xanthan Gum

Caramel Cheesecake Layer

  • 14 oz Cream Cheese, Room Temp (395 g)
  • 1/2 tsp Stevia Powder
  • 2 Eggs
  • All of Caramel Sauce
  • 2 tsp Unsweetened Cocoa Powder



  1. Preheat the oven to 180 C / 350 F.
  2. In a mixing bowl, combine all the dry ingredients. Whisk to combine.
  3. Add the butter and vanilla. Stir until dough comes together.
  4. Press evenly onto the bottom of a 8 x 8 inch (20 x 20 cm) pan lined with parchment paper.
  5. Bake for about 10 minutes.
  6. Let cool.

Caramel Sauce

  1. In a saucepan over medium - low heat, combine the butter and Swerve. Bring to a boil, stir occasionally as needed and cook until browned (about 3 - 5 minutes). Turn off the heat.
  2. Add one tablespoon of the heavy cream. The mixture will rapidly bubble. When it ceases, add the remaining heavy cream. Stir over medium - low heat until it thickens.
  3. Turn off the heat and sprinkle with the xanthan gum. Whisk well to combine.
  4. Turn on the heat again and stir over medium - low heat for about 20 – 30 seconds or until it gets thicker.
  5. Let cool until slightly warmer than body temperature.

Caramel Cheesecake Layer

  1. Preheat the oven to 320 F / 160 C.
  2. In a large bowl, cream the cream cheese and stevia with a hand mixer or whisk.

  3. Add one egg at a time and mix well each time, scraping down the sides of the bowl if necessary.
  4. Add the caramel sauce in three parts and mix well each time, scraping down the sides of the bowl if necessary.

  5. Reserve about 3 tablespoons of the mixture. Pour the remaining mixture over the baked crust.

  6. Add the cocoa powder to the reserved mixture and mix well. Place in a piping bag. Pipe in lines over the cheesecake mixture. Drag a skewer back and forth across the lines.
    Caramel Cheesecake Bars - Keto, Low Carb, Gluten Free, Sugar Free
  7. Bake for 50 - 55 mins.

  8. Let cool completely on a wire rack. (The cheesecake will jiggle in the centre but it will set as it cools.)

  9. Once it’s cool, cover and chill in the fridge overnight (or at least 4 hours). * Do not remove the cheesecake from the pan yet.
  10. Remove the cheesecake from the pan after the refrigeration.

  11. Slice and enjoy!

Recipe Notes

Per Serving (1/16):

Calories 273 kcal, Protein 5.6 g, Total Fat 26.5 g, Total Carbohydrates 3.9 g, Dietary Fiber 1.4 g, Sugar 1.7 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)

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  1. Anonymous says:

    I made this yesterday and it is fabulous! Some are still in the fridge and I’m gonna enjoy every piece of it.

    1. Keto Diet Channel says:

      Thank you very much for trying the recipe! I’m so glad you liked it!

  2. Jocelyne says:

    I failed doing this recipe for 2 reasons I think : I used Mascarpone that it’s too soft, because I don’t find your cream cheese (Philadelphia ? or Ricotta ?) and secondly I didn’t leave my butter to be enough brown , it was light brown, not dark like yours, because I feared of burning it…

    1. Keto Diet Channel says:

      Hi Jocelyne thanks for trying the recipe and I’m sorry to hear that you failed. (I hope it tasted good at least.)
      I don’t know how yours turned out so I don’t know what advice I can give, but just FYI, I live in Japan, but the cream cheese that I use is actually imported from the US. It’s not soft as Mascarpone but not that hard either. Easy to handle. (I’m saying this because I used to buy cream cheese imported from New Zealand, which was much harder than the one that I use now.) I hope you’ll succeed next time if you still want to give it a go?

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