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Step 1: Make the Crust
Preheat your oven to 325°F (163°C) and line an 8×8 baking dish with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, melted butter, erythritol, and vanilla extract. Mix until the dough comes together.
Press the crust mixture evenly into the bottom of the prepared dish. Bake for 8-10 minutes until golden brown. Remove from the oven and let it cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sour cream until smooth.
Add the erythritol and vanilla extract, and mix until well combined.
Add the eggs, one at a time, beating after each addition until smooth.
Pour the cheesecake batter over the cooled crust, spreading it out evenly.
Bake for 20-25 minutes or until the center is just set (it should have a slight jiggle when shaken). Let it cool completely at room temperature, then chill in the fridge for at least 2 hours.
Step 3: Make the Salted Caramel Topping
In a small saucepan, melt the butter over medium heat. Add the heavy cream and sweetener, stirring constantly. Let it simmer for 2-3 minutes until the mixture thickens.
Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool for 10 minutes before drizzling it over the chilled cheesecake bars.
Step 4: Serve & Enjoy
Once the caramel has set, slice the cheesecake into bars. Garnish with a pinch of sea salt on top and serve!
🍴 Nutritional Information per serving (1 bar):
Calories: 280 kcal
Fat: 24g
Protein: 7g
Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Sugar: 2g
💡 Pro Tips:
Crust Tip: If you prefer a firmer crust, bake it a little longer, but keep an eye on it to prevent burning.
Caramel Tip: Make sure to let the caramel cool a little before pouring it over the cheesecake to prevent it from melting into the bars.
Sweetener Tip: Adjust the sweetness to your liking, but be cautious when adding sweeteners as some (like stevia) can be overpowering.
Serving Tip: These cheesecake bars are rich, so consider cutting them into smaller, bite-sized portions if you want to stretch them further.
Make-Ahead Tip: These bars can be made a day ahead and stored in the fridge for an even firmer texture. They’re also freezer-friendly for up to 3 months!
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