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–+ servings

Keto Caramel Macchiato Cheesecake Bars

These delicious coffeehouse style treats offer rich flavor for any occasion. Try this crowd-pleasing recipe that is both low carb and keto friendly.
Keto Caramel Macchiato Cheesecake Bars
Prep Time 20 minutes
Cook Time 46 minutes
Total Time 1 hour 6 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 252 kcal
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Ingredients
  

For the Espresso Crust

  • 1 1/2 cups Almond Flour
  • 1/4 cup Powdered Erythritol Sweetener
  • 1 tsp Instant Espresso Powder
  • 1/4 tsp Salt
  • 5 tbsp Butter, Melted

For the Cheesecake Filling

  • 16 oz Cream Cheese, Softened
  • 1/2 cup Powdered Erythritol Sweetener
  • 1/4 cup Sour Cream
  • 1 1/2 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 tbsp Instant Espresso Powder
  • 1 tbsp Hot Water

For the Salted Caramel

  • 3 tbsp Butter
  • 1/3 cup Allulose Brown Sugar Substitute
  • 1/4 cup Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt

Equipment

  • 8x8 inch baking pan
  • electric mixer

Instructions
 

  • Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, powdered sweetener, espresso powder, salt and melted butter, press firmly into the pan and bake for 10 minutes. Reduce the oven to 325°F.
  • Beat the cream cheese and powdered sweetener until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time on low speed just until combined.
  • Dissolve the espresso powder in the hot water. Pour half of the cheesecake filling into a second bowl and stir the espresso into it until evenly coffee colored.
  • Spread the espresso filling over the crust, then gently spoon the vanilla filling on top and smooth it out to create two distinct layers like a macchiato.
  • Bake for 28 to 32 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour, then chill for at least 4 hours.
  • Melt the butter in a small saucepan over medium heat and whisk in the brown sugar substitute and heavy cream. Simmer for 5 to 6 minutes, stirring often, until the caramel coats the back of a spoon.
  • Stir the vanilla and sea salt into the caramel and let it cool for 15 minutes so it thickens.
  • Drizzle the caramel over the chilled cheesecake in a crosshatch pattern, lift out using the parchment and slice into 16 bars.

Nutrition

Serving: 1servingCalories: 252kcalCarbohydrates: 4gProtein: 5gFat: 24g
Keyword caramel macchiato, cheesecake bars, keto dessert, low carb
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