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March 24, 2019

Keto Salted Caramel Cheesecake Blondie Bar

From Deana Karim

Keto Salted Caramel Cheesecake Blondie Bar

These are the ULTIMATE low carb dessert combining three favorite desserts

into one delectable bar! They feature a low-carb, chocolate chip blondie layer (Good Dee's Mix!) below creamy vanilla bean cheesecake, topped with salted sugar free caramel swirls! They’re sugar-free, gluten-free,nut-free and basically guilt-free! The beautiful golden caramel marbled into them will be sure to impress a crowd, and the best part is, they DON'T take hours to make; they can be ready to go into the oven in ONLY 20 minutes!



Keto Salted Caramel Cheesecake Blondie Bars


Good Dee’s Low Carb Blondie Mix

2 eggs

1/2 Cup Butter melted, (1 stick)

1 teaspoon Vanilla Extract

1/2 of Lily’s Chocolate Bar, chopped (or lily’s baking chips)


2 packets (16 oz) of cream cheese, softened (see post for suggestions if you don’t have time to soften it!)

1/3 Cup Allulose or Xylitol (see post for substitute instructions)

1/3 Cup Erythritol (or sweetener of choice: monkfruit, xylitol, or allulose)

 2 eggs

1.5 teaspoons vanilla extract

1/2 teaspoon vanilla been paste (or sub 1/2 tsp more vanilla extract)


2 Tablespoons Butter (1/4 stick of butter)

1/4 cup of Allulose or Xylitol  (see note 2 for subs)

3 Tablespoons Heavy Cream

1/2 teaspoon vanilla extract

1/8 teaspoon salt (or more to taste) a toothpick or spoon (to swirl the caramel into the top)


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  together with a whisk or a mixer. Pour into the parchment lined pan.   Sprinkle 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 over-mix 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 separated 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 refrigerate 4 hours or overnight, BEFORE slicing them.
Recipe created by
Charisse Thiel

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