This content originally appeared on Sugar-Free Mom. Republished with permission.
It may seem like a bit of work, but it’s a pretty simple recipe with 3 easy layers of deliciousness!
The first layer is like a shortbread crust made without almond or other nuts for those who have tree nut allergies like my youngest son. The middle is all cheesecake filling and it’s topped with a crumble of apples and coconut flour mixture to make it have some fabulous texture once baked!
Of course it’s best if chilled, but you could certainly enjoy it straight from the oven. Just be sure to allow it some time to set or it will fall apart when you try cutting into it. Cheesecake and crusts without gluten are known for that, just part of the issue baking low-carb. Wait a bit and this will slice easily. Enjoy it with some of my Sugar-Free Caramel Sauce on top!
Keto Low-Carb Caramel Apple Cheesecake Bars
1/2 cup butter softened1 cup coconut flour1/2 tsp cinnamon1/4 tsp salt1 tsp Caramel Liquid Stevia or 1/2 cup sweetener of choice
16 ounces cream cheese room temp1/2 cup sour cream1/3 cup heavy cream1 tsp apple extract1/2 tsp salt1 tsp Caramel Liquid Stevia
3/4 cup apples skinless, diced1 tbsp coconut flour1/2 tsp apple pie spice1/4 tsp salt2 tbsp butter softened1/2 tsp Caramel liquid stevia
Net carbs: 4g
Here’s my Sugar-Free Caramel Sauce for the topping!
This recipe was first published in September 2017.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.