Keto Salted Caramel Cream Cheese Bars

#Keto #Salted #Caramel #Cream #Cheese #Bars

Keto Salted Caramel Cream Cheese Bars are decadent keto dessert bars that will help boost your fat intake while satisfying your dessert cravings. You won’t regret making this tasty treat!

Cheese Bars

Course: Dessert, Snacks
Cuisine: American, Western
Keyword: keto bars, low carb bars
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 30
Calories: 78kcal


Salted Caramel Base Ingredients

  • 1 stick salted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 tsp vanilla extract
  • 3/4 cup Swerve Confectioners
  • 3 scoops Perfect Keto Salted Caramel MCT Oil Powder
  • 1/4 tsp salt

Chocolate Topping Ingredients

  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 5 tbsp cocoa powder
  • 5 tbsp Swerve Confectioners
  • Extra salt, (preferably sea salt) to taste


How to Make the Salted Caramel Base

  • In a small saucepan over low-medium heat, add softened butter and cream cheese. Once the butter is melted (it will melt first), add the vanilla extract and use a fork to mash the cream cheese into the melted butter. Keep on heat a bit longer until the cream cheese melts more.
  • Once the mixture is mostly melted and semi-combined, remove from heat. Using a hand mixer, mix until fluffy and fully combined.
  • Add Swerve, MCT Oil powder, and salt. Use a hand mixer to whip to a fluffy, pudding-like consistency.
  • Spread mixture evenly into a pan (preferably one lined with parchment paper for easy removal; leave enough of an overhang so you can lift the uncut bars out), making the top as smooth as possible. (I used an 8x6x2" glass pan.)
  • Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.

How to Make the Topping

  • Mix all topping ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)

How to Make the Bars

  • Remove salted caramel base from freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.
  • Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary.
  • Sprinkle some sea salt on top to taste, then return the pan to the freezer (covered) for 4 hours.
  • Remove from freezer and thaw for 15 minutes. If you used parchment paper, pull the bars out in the parchment paper, remove the parchment paper, and place on cutting board. Carefully cut into 30 pieces, and enjoy!
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