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!
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!
Notes
These can also be made in silicone fat bomb molds instead of a pan if you don't want to bother with cutting the bars.
If you struggle to cut the bars, use a knife dipped in hot water then wiped dry on a towel.
After cutting, store covered in the fridge or freezer depending on your desired consistency.
Since this recipe is so low in carbs, feel free to reduce the number of servings by cutting bigger bars. 15 servings would be great too!