Creamy low carb cheesecake bars with the delicious flavors of salted caramel sauce and toasted pecans.  So heavenly, you’d never know it’s healthy!

Yields16 Servings

Crust
 1 cup Almond flour
 ¼ cup Pecans, chop
 ¼ cup Swerve, powdered
 ¼ cup Butter
Filling
 12 oz Cream cheese
 ½ cup Caramel sauce
 ¼ cup Swerve
 1 Egg
 ½ tsp Vanilla
 3 tbsp Heavy cream
Topping
 ¼ cup Caramel Sauce
 16 Pecan halves, toasted

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.

6

Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.

Nutrition Facts

Serving Size 1 Bar

Servings 16


Amount Per Serving
Calories 237Calories from Fat 193
% Daily Value *
Total Fat 21.47g34%
Net Carbohydrate 4.97g2%
Protein 4.27g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Crust
 1 cup Almond flour
 ¼ cup Pecans, chop
 ¼ cup Swerve, powdered
 ¼ cup Butter
Filling
 12 oz Cream cheese
 ½ cup Caramel sauce
 ¼ cup Swerve
 1 Egg
 ½ tsp Vanilla
 3 tbsp Heavy cream
Topping
 ¼ cup Caramel Sauce
 16 Pecan halves, toasted

Directions

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.

6

Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.

Keto Salted Caramel Cheesecake Bars