Go Back
+ servings
keto salted caramel bars
Print Recipe
5 from 1 vote

Keto Salted Caramel Bars

Prep Time20 mins
Cook Time20 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: Dessert, Snack
Keyword: keto caramel bars, keto caramel cookies, keto salted caramel
Servings: 16 salted caramel bars
Calories: 238kcal

Ingredients

Shortbread

Salted Caramel Filling

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

Serving: 1bar | Calories: 238kcal | Carbohydrates: 1.7g | Protein: 2.9g | Fat: 23.3g