These amazing Keto Low Carb Gluten Free Caramel Apple Apple Cheesecake Bars are the perfect fall dessert to devour even your non-sugar low-carb friends! Only 4 g online carbohydrates!
I can’t imagine a better and perfect way to enjoy the season than something with caramel, apples and rich cheesecake.
It’s all seasons at Apple, but many of you are all ready for pumpkins. So do me, especially since everyone is obsessed with my latest video of pumpkin cheesecake mousse!
But I got the “season” and decided to make sure to include a creamy stuffed apple recipe this September! This will be your favorite way to enjoy some Apple recipes this season!
It may seem like a bit of a task, but it’s a very simple recipe with three simple deliciousness!
The first layer is a buttery shortbread crust made without almonds or other nuts for those who have a wooden thought allergy like my youngest son.
The middle is all cream cheese mixture for a simple cheesecake filling. It is topped with a delicious breaded apple layer of apple and coconut flour mixture, and has a great texture once baked!
Of course, it’s great to chill, but you can enjoy it directly from the oven. Take your time to put it aside. Otherwise, they will fall apart when you try to cut them.
Gluten-free cheesecakes and crust are known for this and are part of the problem of baking low carbs. After a short wait, this slices easily.
Enjoy some of my sugar-free caramel sauce on top!
My husband and kids thought this delicious keto apple pie cheesecake bar was incredible! They are usually very noisy, especially in their husbands, but everyone thought the flavor and texture were outside of this world!
Can I exchange fresh apples?
Yes, if you follow a strict keto diet and don’t want to use apples, you can trade it for Chayote squash. It drops carbohydrates.
All nutritional information can be found on the printable recipe cards below.
More Seasonal Keto Dessert Recipes
Apple Dump Cake
Apple Cake
Stuffed cheesecake apple
Ketrow Carbohydrate Caramel Apple Cheesecake Bar
Serving: 16 bar
calorie: 229kcal
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Preheat the oven to 350°F. Combine the crust ingredients in a bowl or food processor and stir well until combined. Spread the crust mixture on car park paper in a row of 8 x 8 inch baking dishes.
Mix the apple topping ingredients in a small bowl and then sprinkle the apple pie over the cheesecake. Bake for 30 minutes, then chill for 3-4 hours and bake overnight. Top with sugar-free caramel sauce or sugar-free whipped cream if necessary.
Store leftovers in a fridge airtight container for up to 5 days.
Brenda’s notes:
This recipe was first published in September 2017.
Serving: 1bar | calorie: 229kcal | carbohydrates: 7g | protein: 3g | fat: twenty oneg | Saturated fat: 13g | cholesterol: 61mg | sodium: 324mg | potassium: 59mg | fiber: 3g | sugar: 2g | Vitamin A: 723iu | Vitamin C: 1mg | calcium: 41mg | iron: 1mg
