Keto Raspberry Caramel Bars, The Perfect Blend

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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Ingredients

Crust

• 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

Topping

• 1/4 Cup Chopped Pecans – 1g Net Carbs
• 1/2 Cup Raspberries – 3.3g Net Carbs

Caramel Topping

• 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

Directions

1. Preheat oven to 350 degrees
2. Linea baking dish with parchment paper. I used an 8″ x 11″ glass dish.
3. In a large mixing bowl whisk together the dry ingredients for your crust (almond flour, Swerve, cinnamon, and coconut flour)
4. 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.
5. Pour the melted butter into your dry crust ingredients and mix with a fork until you have a wet crumbly mixture.
6. Measure out and set aside about 1/4 cup of this mixture. You will be using this as a topping later on.
7. 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.
8. 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.
9. Remove your crust from the oven and allow to cool while you make your caramel sauce.
10. 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.
11. Stir in your vanilla.
12. Add your heavy whipping cream and stir to combine.
13. 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.
14. While your sauce is simmering break your raspberries apart and sprinkle them on top of your cooled crust
15. Sprinkle your chopped pecans on top of your cooled crust as well
16. When your caramel sauce has thickened pour it over top of the pecans and raspberries on your crust.
17. Sprinkle the crust mixture you set aside earlier on top of the caramel sauce.
18. Return to the oven for 5 minutes or so – just long enough for the crust topping to brown nicely.
19. 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.
20. Serve and Enjoy!