Keto Salted Caramel Bars
Keto Salted Caramel Bars might be one of my favourite new keto bar recipes.
They may look complex but these caramel bars are made with a easy sugar free keto caramel sauce and a simple keto shortbread crust.
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My keto salted caramel sauce recipe has been one I've used for years in plenty of other recipes including; my Keto Chocolate Caramel Filled Cookies, Keto Salted Caramel Chocolate Cake, Keto Caramel Apple Hand Pies, Keto Caramel Pecan Cinnamon Rolls and more!
It really only takes a few minutes to throw together and then you have low carb caramel sauce ready for any use!
These bars also use my classic keto shortbread recipe as the crust and topping portion. This shortbread is divine! It's has the most wonderful texture and flavour and is great on it's own..but even better with some caramel sauce layered in the middle.
The only changes I made from the original recipe were to remove the almond extract (though I still think it would be a great addition in this recipe), increase the vanilla extract and also added 1/4 cup of sour cream.
The reason we add sour cream is to keep our crust from browning too much on top. It keeps the bars looking light and buttery.
It ALSO adds a fantastic flavour. I never thought my keto shortbread crust could get much better but boy was I wrong. I don't know what it is about the slight tang from the sour cream but it totally changes the flavour of the shortbread and enhances it!
Overall, these Keto Salted Caramel Bars are divine. They will satisfy any sweet craving and you'll have friends and family begging you for the recipe!
NOTE: The idea for this recipe was based off the original non-keto version “Salted Caramel Butter Bars”
Tools I Used To Make Keto Salted Caramel Bars
- 8×8 inch pan
- Cuisinart Hand Mixer
- Whisk
- Spatula
- Mixing Bowls
Ingredients In Keto Salted Caramel Bars
- Almond Flour – A perfect base for keto shortbread. It's high fat content provides the best possible flavour.
- Coconut Flour – Great for thickening cookie dough. Even if you aren't a fan of the flavour, it works great in smaller amounts and you won't taste it at all!
- Powdered Monkfruit Sweetener – This is my absolute favourite sweetener. It blends seamlessly into baked goods.
- Sour Cream – Full fat sour cream is a great addition to low carb dough to soften it slightly and add a touch of tanginess, almost like buttermilk!
- Vanilla Extract – I use pure vanilla extract in this recipe but artificial works just as well!
- Xanthan Gum – This ingredient is in 90% of my keto desserts! It's essential for adding chewiness and keeping cookies and crust from crumbling.
- Baking Powder – We use a tiny amount of this in our shortbread for just a small amount of rise.
- Arrowroot Starch – A very cool ingredient that can give an almost “melt-in-your-mouth” quality to shortbread cookies. Cornstarch or resistant starch can also be substituted
- Salted Butter – Salted butter is essential in this recipe unless you plan to sprinkle salt into or on top of your caramel sauce.
- Heavy Cream – Important for making the caramel sauce. Full fat canned coconut milk is the only other substitute you may use here!
Tips For Making Keto Salted Caramel Bars
- If you don't have sour cream, you can also use full fat greek yogurt in this recipe.
- You can make these dairy free by using vegan butter, coconut yogurt or lactose free sour cream for the sour cream and full fat coconut milk for the cream.
- Don't have xanthan gum? Try adding 1/4 tsp ground psyllium husks if you have it OR leave it out entirely. Though I highly recommend purchasing it for future recipes as it helps immensely with texture!
- Don't have arrowroot starch? Use cornstarch or resistant arrowroot starch as a 1:1 replacement. If you don't have any of those, use an extra 1/2 tbsp of coconut flour. (See above on why I recommend using arrowroot starch/cornstarch in shortbread).
- You can try making the entire crust with almond flour or coconut flour if you're missing one or the other but you will achieve the best flavour and texture using BOTH (yes, even if you hate one of the two, lol). If using JUST almond flour, try using 2 1/2 cups almond flour total. If using JUST coconut flour, try using 1 cup + 2 tbsp. Only add the additional 2 tbsp if you batter seems to need it.
- Remember to let these bars cool FULLY before slicing them. I highly recommend cooling them in the fridge or freezer to speed up the process.
How To Store Keto Salted Caramel Bars
- Store these caramel bars in the fridge in an airtight container for up to 5 days OR freeze in an airtight container layered with parchment or wax paper and save them for a future snack!
Some Other Keto Salted Caramel Recipes You May Like:
Keto Salted Caramel Bars
Serves: 16 bars
Ingredients:
Shortbread
- 3/4 cup salted butter softened, 180g
- 3/4 cup powdered monkfruit/erythritol sweetener 180g
- 1/4 cup sour cream, 55g
- 1 tbsp vanilla extract
- 1 1/2 cups almond flour 168g
- 1/2 cup coconut flour 56g
- 1 tbsp arrowroot starch 8g (or cornstarch is OK if you don't have it)
- 1/2 tsp xanthan gum
- 1/4 tsp baking powder
- 1/8 tsp salt 1/4 tsp if using unsalted butter
Salted Caramel Filling
- 2 x Keto Caramel Sauce Recipe (make a double batch of what's called for in the blog post!)
- 1 tsp arrowroot starch (or cornstarch)
Directions:
- Make the caramel sauce as specified in the recipe post. Then at the end of making it, stir in 1 tsp arrowroot starch or cornstarch. Pour it into a small cup or bowl and set it aside to cool.
- Pre-heat your oven to 325*F.
- In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder and salt. Set aside.
- In a large bowl, add the butter and monkfruit sweetener and cream together until light and fluffy.
- Add the sour cream and vanilla and blend again until smooth.
- Add the dry ingredients to the wet and stir until a thick dough forms.
- Press 2/3 of this dough into the bottom of a greased 8×8 inch pan. Reserve the other 1/3 of the dough, cover and refrigerate.
- Bake the crust for ~20min (until golden brown around the edges) then remove it. Give your caramel sauce a quick stir, then pour it over the top of the crust using a spatula to spread it out evenly.
- Crumble the remaining shortbread dough over the top of the caramel sauce and then bake for ~15 more minutes or until the crumble top is ever so slightly browned.
- Let the bars set until fully cooled before slicing into pieces. Enjoy your Keto Salted Caramel Bars!
Nutrition for 1/16th of recipe (1 salted caramel bar): 238 calories | 23.3g fat | 1.7g NET carbs | 2.9g protein | 2.4g fiber
Store these caramel bars in the fridge in an airtight container for up to 5 days OR freeze in an airtight container layered with parchment or wax paper and save them for a future snack!
Keto Salted Caramel Bars
Ingredients
Shortbread
- 3/4 cup salted butter softened 180g
- 3/4 cup powdered monkfruit/erythritol sweetener 180g
- 1/4 cup sour cream 55g
- 1 tbsp vanilla extract
- 1 1/2 cups almond flour 168g
- 1/2 cup coconut flour 56g
- 1 tbsp arrowroot starch 8g or cornstarch is OK if you don't have it
- 1/2 tsp xanthan gum
- 1/4 tsp baking powder
- 1/8 tsp salt 1/4 tsp if using unsalted butter
Salted Caramel Filling
- 2 x Keto Caramel Sauce Recipe (just make a double batch of the original recipe in the post!)
- 1 tsp arrowroot starch or cornstarch
Instructions
- Make the caramel sauce as specified in the recipe post. Then at the end of making it, stir in 1 tsp arrowroot starch or cornstarch. Pour it into a small cup or bowl and set it aside to cool.
- Pre-heat your oven to 325*F.
- In a bowl, whisk together the almond flour, coconut flour, arrowroot starch, xanthan gum, baking powder and salt. Set aside.
- In a large bowl, add the butter and monkfruit sweetener and cream together until light and fluffy.
- Add the sour cream and vanilla and blend again until smooth.
- Add the dry ingredients to the wet and stir until a thick dough forms.
- Press 2/3 of this dough into the bottom of a greased 8x8 inch pan. Reserve the other 1/3 of the dough, cover and refrigerate.
- Bake the crust for ~20min (until golden brown around the edges) then remove it. Give your caramel sauce a quick stir, then pour it over the top of the crust using a spatula to spread it out evenly.
- Crumble the remaining shortbread dough over the top of the caramel sauce and then bake for ~15 more minutes or until the crumble top is ever so slightly browned.
- Let the bars set until fully cooled before slicing into pieces. (I like to refrigerate mine overnight OR freeze for 1-2 hours to make slicing easy). Enjoy your Keto Salted Caramel Bars!
Video
Notes
Ingredients In Keto Salted Caramel Bars
- Almond Flour - A perfect base for keto shortbread. It's high fat content provides the best possible flavour.
- Coconut Flour - Great for thickening cookie dough. Even if you aren't a fan of the flavour, it works great in smaller amounts and you won't taste it at all!
- Powdered Monkfruit Sweetener - This is my absolute favourite sweetener. It blends seamlessly into baked goods.
- Vanilla Extract - I use pure vanilla extract in this recipe but artificial works just as well!
- Xanthan Gum - This ingredient is in 90% of my keto desserts! It's essential for adding chewiness and keeping cookies and crust from crumbling.
- Arrowroot Starch - A very cool ingredient that can give an almost "melt-in-your-mouth" quality to shortbread cookies. Cornstarch or resistant starch can also be substituted
Tips For Making Keto Salted Caramel Bars
- If you don't have sour cream, you can also use full fat greek yogurt in this recipe.
- You can make these dairy free by using vegan butter, coconut yogurt or lactose free sour cream for the sour cream and full fat coconut milk for the cream.
- Don't have xanthan gum? Try adding 1/4 tsp ground psyllium husks if you have it OR leave it out entirely. Though I highly recommend purchasing it for future recipes as it helps immensely with texture!
- Don't have arrowroot starch? Use cornstarch or resistant arrowroot starch as a 1:1 replacement. If you don't have any of those, use an extra 1/2 tbsp of coconut flour. (See above on why I recommend using arrowroot starch/cornstarch in shortbread).
- You can try making the entire crust with almond flour or coconut flour if you're missing one or the other but you will achieve the best flavour and texture using BOTH (yes, even if you hate one of the two, lol). If using JUST almond flour, try using 2 1/2 cups almond flour total. If using JUST coconut flour, try using 1 cup + 2 tbsp. Only add the additional 2 tbsp if you batter seems to need it.
- Remember to let these bars cool FULLY before slicing them. I highly recommend cooling them in the fridge or freezer to speed up the process.
How To Store Keto Salted Caramel Bars
- Store these caramel bars in the fridge in an airtight container for up to 5 days OR freeze in an airtight container layered with parchment or wax paper and save them for a future snack!
Nutrition
Other Similar Recipes You May Like:
Keto Salted Caramel Chocolate Cake
No Bake Keto Caramel Pecan Bars
Keto Caramel Pecan Cinnamon Rolls
Keto Chocolate Caramel Filled Cookies
Keto Chocolate Turtles Cake
Keto Twix Cookie Cups
