These Keto Salted Caramel Cheesecake Blondie Bars are the ULTIMATE low carb dessert; they’re three delectable desserts turned into one! They feature a low-carb, chocolate chip blondie layer below a creamy, vanilla bean cheesecake layer, with salted caramel swirled and baked into the top. They’re sugar-free, gluten-free bar, and best of all – guilt-free! They’re as easy as 1,2,3 and can be ready to go into the oven in under 20 minutes!
When I first started a ketogenic diet, I searched high and low for the best keto mixes, with the lowest carbs, and eventually came across Good Dee’s Baking Mixes (on amazon). Even though I love cooking (I mean I do have a FOOD blog and all???? …), nothing beats the convenience of having a pre-mixed baking blend that will transform into a delicious keto creation with just the crack of an egg and the swirl of whisk! Let’s be real… some days you JUST DON’T want to deal with going to the grocery store, slaving over the stove, washing a bazillion dishes, getting out of your Pajamas, or brushing your hair ????♀️. Am I right? I may be full of sustainable energy from being on the keto diet, but that does NOT mean I don’t like to take a little shortcut every now and then….
After I tried Good Dee’s mixes, I was hooked. I love incorporating them into more complicated recipes for an easy ‘shortcut’ that speeeds up my overall process while adding some seriously low carb goodness (all her mixes are 1-2 g net carbs per serving!). One day when I was couldn’t decide between making cheesecake or blondie bars, these Keto Salted Caramel Cheesecake Blondie bars were born… I used Good Dee’s Blondie Bar Mix for the base with some added Lily’s Chocolate Bar Chunks, and I made the base in a larger pan than the package suggests to make it thinner and equal thickness to the cheesecake layer.
The cheesecake layer uses just a few ingredients to make this is as easy possible. To keep it as delicious as possible too, I added vanilla beans to take the flavor profile to a whole new level. It turns out, the cheesecake layer is almost as easy as the Good Dee’s Blondie bar layer????.
The salted caramel that I swirled into the top of the cheesecake layer is my easy keto salted caramel recipe that I’ve been making for over a year now (mildly obsessed with salted caramel over here). It’s perfectly sweet, salty, and has the exact same texture as real sugar-filled caramel!! Since I’ve been making it for quite some time (my gooey salted caramel keto ice cream is coming to the blog soon!!), I’ve learned some tricks and tips to perfecting it! The most important thing if you want the exact same texture as real caramel is to use one of two specific low carb sweeteners- allulose or xylitol. These two sweeteners do NOT crystallize like monkfruit or erythritol do when they cool- and are what gave them a creamy, gooey, exactly like real caramel texture. In addition, this caramel is made golden brown because the butter browns as it cooks, so you do need to watch carefully and whisk often to make sure it doesn’t get too brown when making it or your caramel can taste burnt. Just follow the recipe directions -they’re thorough, I promise- and it will be PERFECT.
Personally, I rarely use xylitol, since I have two huskies that will hunt and devour every little crumb that falls on the ground (along with stealing licks from plates left on tables) and xylitol is toxic to dogs (and cats!!). Either xylitol or allulose will end up with pretty much the same result- gooey and smooth caramel. I HAVE used erythritol as well in this recipe, and it still turns out fantastic in terms of the taste. The difference though is that it forms little crystals in the caramel sauce once it cools. So, you can substitute all Erythritol (granular) if needed, without sacrificing any flavor, but it really turns out best with the other two sweeteners.
The directions for these keto salted caramel cheesecake blondies may appear long, but I promise they’re super easy! I just tend to be wordy in my instructions to make sure you can make them exactly the same way as I did! These make an absolutey delicious, decadent keto dessert that you can fit into your macros easily! Enjoy!Print
The ULTIMATE low carb dessert that combines three favorite desserts into one delectable bar! They feature a low-carb, chocolate chip blondie layer below a creamy vanilla bean cheesecake layer, with salted sugar free caramel swirled and baked into the top! They’re sugar-free, gluten-free bar, and basically guilt-free! They’re as easy as 1,2,3 and can be ready to go into the oven in under 20 minutes!
1/2 Cup Butter melted, (1 stick)
1 Tsp Vanilla Extract
The Cheesecake Layer:
2 packets (16 oz) of cream cheese, softened (see note 1 if you don’tt have time to soften it!)
1.5 teaspoons vanilla extract
1/2 teaspoon vanilla bean paste (or 1/2 tsp more vanilla extract)
The Salted Caramel (you can double it if you want leftovers!):
2 Tablespoons Butter (1/4 stick of butter)
3 Tablespoons Heavy Whipping Cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt (or more to taste)
1.) Preheat your oven to 350° F. Line a 9 x 13 inch size casserole dish (or somewhat similar size) with parchment paper and fold in the edges to cover the sides (kinda like reverse wrapping a present without a top????) .
2.) Make the Good Dee’s Blondie mix as directed on the package – mix melted butter, 2 eggs, vanilla extract and mix together with a whisk or a mixer. Pour into the parchment lined pan. Sprinkly your Chopped Lily’s choc bar chunks sporadically throughout and gently push down with your fingers. Place in the oven and bake for 15 minutes (only enough time to let it firm up slightly) do not bake all the way through.
3.) Mix the cheesecake layer while the blondies are in the oven. Add your 16 oz of softened cream cheese and sweeteners into a stand mixer or a bowl with a hand mixer. Beat until soft and fluffy. Add the vanilla extract, vanilla bean paste (or more extract) and one egg. Mix until smooth. Add the second egg and mix until smooth and evenly combined (careful not to overmix here!). Set aside.
4.) Make the caramel. Place butter and sweetener in a saucepan or nonstick skillet over medium/low heat. Whisk continuously and vigorously until the butter is melted and it looks like a creamy smooth sauce. If the butter is still seperated from the sugar then you need to keep whisking vigorously. let it simmer and brown, whisking every 15-30 seconds until it turns a golden color (should be about 2-3 shades lighter than the caramel in my pictures!) and should take 1-2 minutes. Careful not to let it turn brown (that means its burnt). Add the heavy cream, and keep on whisking; it should bubble up. Let it cook for another 30 seconds -1.5 minute until it looks like a bubbly, gooey caramel sauce consistency (it’s going to harden up more when cooled), and remove from heat. Stir in vanilla extract and salt. Taste and add more salt if desired. Set aside to cool for a few minutes until your blondies are finished cooking.
5.) Remove the blondies from the oven. Let cool for a few minutes. Pour the cheesecake mixture on top and smooth with a spatula. Drizzle the caramel layer over the top in snake like rows. Take a toothpick or tip of a spoon and drag it through the caramel in whatever pattern you like! (I did big S shaped snakes and swirls with a toothpick .
6.) Put your keto salted caramel cheesecake blondies back in the oven to bake for 25-28 more minutes, until the cheesecake layer is no longer jiggly in the center. If you used a much smaller pan than mine, then you probably need to add more time in the oven since they’ll be thicker.
7.) Let your bars cool enough to put the in the fridge. Cover and refridgerate 4 hours or overnight, BEFORE slicing them.
Note 1: If your cream cheese is cold, then cut it into chunks and pop it in the microwave for 15-20 seconds to soften!
Note 2: Allulose or xylitol is not required, but using it for at least half the sweetener (there’s a total 2/3 cup sweetener in cheescake ) in the cheesecake layer will minimize crystallization once the bars have cooled and create a better texture. ( I like half erythritol and half allulose, because erythritol is cheaper and there’s barely any crystallization when using for half). For the Caramel, I STRONGLY suggest allulose or xylitol for a real caramel texture (no crystallization here either with them); however, you can use erythritol if needed. I’ve made this dessert with 100% erythritol for sweeteners and there was no negative taste difference, just a texture difference.
Net Carbs = Per serving (serving size)
*Sugar alcohols from Erythritol/allulose are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Category: dessert
- Method: baked