Caramel has always been one of those flavors I love and going Keto certainly didn’t change that! It did take me quite a while to attempt making a homemade caramel sauce..but now that I’ve tried it a couple of times I really wish I had done so sooner! The homemade caramel I use in these Keto raspberry caramel bars takes a bit of time but it’s even better than the store-bought sugar-laden versions I used to love!
Pairing the caramel with raspberries makes it even better. If raspberries aren’t your favorite then I expect strawberries, blueberries or blackberries would be just as delicious! You might even try some Chayote squash as we did in our ‘Apple’ Crumbles a while back for a Fall version.
Keto Raspberry Caramel Bars
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- 1 Tbsp Ground Cinnamon – 2.1g Net Carbs
- 2 Cup Almond Flour – 16g Net Carbs
- 1/4 Swerve Sweetener – 0g Net Carbs
- 2 Tbsp Coconut Flour – 4g Net Carbs
- 1/2 Cup Butter – 0g Net Carbs
- 1/4 Cup Chopped Pecans – 1g Net Carbs
- 1/2 Cup Raspberries – 3.3g Net Carbs
- 5 Tbsp Butter – 0g Net Carbs
- 1 Tsp Vanilla – 0.1g Net Carbs
- 3 Tbsp Truvia Brown Sugar Substitute – 18g Net Carbs
- 2/3 Heavy Whipping Cream – 4.4g Net Carbs
Total Net Carbs for Entire Recipe – 48.9g
Total Carbs per serving (Assuming 12 bars) – 4.07g
- Preheat oven to 350 degrees
- Linea baking dish with parchment paper. I used an 8″ x 11″ glass dish.
- In a large mixing bowl whisk together the dry ingredients for your crust (almond flour, Swerve, cinnamon, and coconut flour)
- Measure out the butter for your crust while hard and then melt. The fastest way is to place it in a microwave-safe bowl and microwave it for around 30 seconds, stir and then repeat as needed.
- Pour the melted butter into your dry crust ingredients and mix with a fork until you have a wet crumbly mixture.
- Measure out and set aside about 1/4 cup of this mixture. You will be using this as a topping later on.
- Using your fingers press the rest of this mixture into the bottom of your lined baking pan. press it as flat and as evenly as you can manage.
- Bake your crust until slightly browned. This takes about 10 minutes for me but might vary based on the size of your pan and your oven.
- Remove your crust from the oven and allow to cool while you make your caramel sauce.
- In a small pot or saucepan melt the butter for your caramel sauce and add your Truvia brown sugar substitute. Stir until well mixed and bring to a boil.
- Stir in your vanilla.
- Add your heavy whipping cream and stir to combine.
- Reduce heat to a low simmer and stir frequently until the sauce thickens. You will know the sauce is done when it will coat the back of a spoon without running off. Depending on the size of your saucepan or pot this step may take a while. It took about 30 minutes for me as my pot is quite small which makes reduction slower.
- While your sauce is simmering break your raspberries apart and sprinkle them on top of your cooled crust
- Sprinkle your chopped pecans on top of your cooled crust as well
- When your caramel sauce has thickened pour it over top of the pecans and raspberries on your crust.
- Sprinkle the crust mixture you set aside earlier on top of the caramel sauce.
- Return to the oven for 5 minutes or so – just long enough for the crust topping to brown nicely.
- Remove from oven and cool completely before attempting to cut and serve. I found it best to cool mine in the fridge. Attempting to cut and remove the bars before they have cooled will result in them falling apart.
- Serve and Enjoy!
These look good! I would have never thought to combine raspberries with caramel. I should give these a try, although I would use strawberries instead since I don’t care for raspberries.