Low Carb Caramel Pecan Cheesecake Recipe (Induction)

Low carb caramel pecan cheesecake recipe? When you are dieting?

Oh. Heck. Yeah.

NOTE: Alot of people have argued that this is not induction friendly because of the pecans. I know that they aren’t listed for induction but the reason is because most people can’t control their portions at this point. In this recipe they are controlled .Here is what Atkins says “Even though most nuts and seeds are low in Net Carbs, most people have trouble controlling portions, which can easily lead to over-consumption. Until you gain control of your appetite, steer clear of nuts. They’re usually the first new food you add when you move to OWL. ”Atkins Support

One of the very nice things about a low carb diet is that you can eat cheesecake if you make it right. Not carboardy, dusty, icky fat free cheesecake either. I am talking about ALL of the fat. Lots of fat. Lots of smooth, melt in your mouth creaminess, lots of sweet, tangy cheesecake flavor.

spoonful of lowcarb cheesecake| lowcarb-ology.com


I love to make cheesecakes and I have been doing it for a long time. I have perfected a technique that results in dense New York style cheesecake that no one could walk away from. This does not use that technique.

Here’s the deal. Here in the Dallas, Texas area … in my back yard to be exact… the temperature has hovered around 105 degrees with a heat index of 121 or so. There is no way in Dallas (I would say Hell but — well take another look at those temps) that I am turning on the oven unless there is just no other way.

lowcarb caramel pecan cheesecakes on plate lowcarb-ology.com

There is almost always another way.

So this lovely cheesecake, all full of low carb caramel pecan lusciousness, is of the no bake variety. Oh, it’s still extraordinarily creamy but the texture is a little lighter and less dense that the baked one. I promise I will share a rockin’ baked cheesecake recipe with you when the weather cools a bit.

steps to make lowcarb caramel pecan cheesecake lowcarb-ology.com

You can freeze these  in individual sized servings if you want to. They should be fine for three or four months at least. You can also just leave them in the fridge for about a week. If they last that long.

Listen, these cheesecakes are carb-free NOT calorie free. If you eat several a week you are probably going to stall.

Eat responsibly.

a spoonful of lowcarb cheesecake - lowcarb-ology.com

Low Carb Caramel Pecan Cheesecake Recipe (Induction)


Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6 servings

Carbs: Carbs: (6 servings)Net:1.7 (4 servings) Net 3.1

Calories: (6 servings) 326 (4 servings) 489

Fat: (6 servings) 33.7 (4 servings) 50.5

Creamy, no bake cheesecake is amazing but when it's only got 1.7 net carbs a serving it is miraculous. This caramel pecan low carb cheesecake is an indulgent treat for any lowcarber and your family will love it, too - should you decide to share.


  • 8 oz cream cheese, room temperature
  • 1/2 cup heavy cream
  • 1/8 teaspoon caramel flavoring
  • 1/2 teaspoon vanilla
  • 1/16 teaspoon white stevia powder or other sweetener to taste (2 packets)
  • 1 cup finely chopped pecans
  • 2 tablespoons unsalted butter
  • Pinch of salt


  1. With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended.
  2. Switch to the whips and add the cream.
  3. Whip until the consistency is thick, dense, and creamy.
  4. Add the stevia or other sweetener and adjust until it's the way you like it.
  5. Melt the butter.
  6. Mix the pecans and the salt, then add the butter. Mix until well blended.
  7. Reserve a tablespoon or two for the topping.
  8. Press 1 tablespoonful of the nut mixture in the bottom of each of 4 custard cups or 6 small widemouth jelly jars.
  9. Spoon the cheese mixture into each cup.
  10. Smooth the top and sprinkle with the reserved nut mixture.
  11. Chill for at least 4 hours.


76 comments on “Low Carb Caramel Pecan Cheesecake Recipe (Induction)

  1. Lisa Dovichi on said:

    This was seriously A-MAZ-ING!!! Each bite was heaven. I’m totally bummed that I didn’t have the caramel to put in it but maple flavoring was yummo as well. I’ve ordered some caramel flavoring so I could have an “excuse” to make this again so I can eat it!!!

  2. I am so glad you liked it. It is a good base and you can experiment with all kinds of flavors and low carb additions. Plus… notice something? No artificial anything (other than maybe the flavoring you use), no chemicals, nothing weird. YAY!

  3. These look great! One thing though, nuts are not allowed during Phase 1 induction.

    • Thanks Laura! Yes, I know that they aren’t but the reason is because most people can’t control their portions at this point. In this recipe they are controlled – I haven’t had a problem with them but you could certainly leave them out. Here is what Atkins says “Even though most nuts and seeds are low in Net Carbs, most people have trouble controlling portions, which can easily lead to overconsumption. Until you gain control of your appetite, steer clear of nuts. They’re usually the first new food you add when you move to OWL. ” http://www.atkins.com/Program/Phase-1/Supporting-You-During-This-Phase.aspx

  4. This is very yummy. Satisfying. And, it’s great to still be losing weight while enjoying such a treat!

  5. Can I make this in a pan of some sort instead of the jars?

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  8. Sabria on said:

    What is the serving sizes of the glass container that you used? Was you net carb measurement based on 4 or 6 servings?

  9. Jammie on said:

    Hi! I’m getting ready to make these and was wondering what the caramel flavoring is? Is it the torani or davinci sugar free syrups? or an extract? Thank you in advance :-)

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  11. Stephanie on said:

    do you happen to know the fat content? i can’t seem to find that info.

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  13. Laura on said:

    May I ask where you get the caramel extract?

  14. Laura on said:

    I don’t suppose caramel sugar free ice cream topping would work???

  15. Thank you So much for this recipe! I’m a type 2 diabetic and this is an absolutely wonderful dessert that I can have that doesn’t have an impact on my blood sugar! OMG! I love it. I made the exact recipe the first time but used splenda as the sweetener since I always have it on hand. The 2nd batch I made, I omitted the caramel flavoring and put berries on the top instead of the extra pecans. It was very delicious that way as well. Thanks again!

  16. I am so thrilled I found this recipe !!!!! Thank you so much .I can eat this without guilt while my husband eats his ice cream. :) I will be trying other flavors but vanilla has always been my go to flavor of ice cream. Thanks Again !

  17. Hello. I can’t wait to try this recipe. Just one question, I use the Stevia concentrated drops. How much would I use opposed to the Stevia powder? Thank you.

  18. I’m so excited to have found something sweet!!!
    I’ve tried so many and I end up throwing them out.

    I will be trying this recipe this weekend! So,…..excited!!!!
    Thank you!

  19. mary zee on said:

    What brand is the caramel extract that you buy at the grocery store?

  20. A totally awesome recipe!!! I loved it. Thanks so much for sharing. The wonderful thing is I can change the flavor at will. I made a pumpkin spice cheese cake for Thanksgiving. For a pot luck I made a Key Lime cheese cake using macadamia nut and key lime juice instead of caramel flavoring and pecans. The possibilities are endless.

  21. Stacey Gallup on said:

    This looks so tasty and perfect for holidays! As one who has lived with heat, if you are looking for a regular baked cheesecake, I make mine during the summer in the crockpot. Just pour cheesecake mixture into a pan that will fit inside your slow cooker with an inch to spare on the sides. I fold a long piece of aluminum foil into a 2 inch wide strap, place in crockpot with a couple of inches over each side. These are your handles to take out your cheesecake pan. Then put your chosen cheesecake dish ( I use my french white ) into the pot, pour your mixture in, and then fill with water about 1/2 to 3/4 up the dish. Cook on low for about 4 hours or until set. Thanks again for this treat!

  22. Teresa on said:

    I made this last night, just made 1/4 of the recipe for myself in a small ramekin. It was so amazing. I’m doing thm, and it is by far the best dessert I have tried yet.

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  24. Made these tonight, and I’m not sure what I did wrong. They did not turn out very good at all. They were okay, but they weren’t very sweet and the whole thing had a bitter taste to it. Hoping to try it again in a few weeks to see if I can figure out where I went wrong.

  25. Unfortunately, I was very disappointed in this recipe. I am unsure as to why the recipe called for caramel, as it did not taste anything like caramel. I legitimately felt like I was eating a block of straight cream cheese. Too bad :(

  26. What a great recipe! I’ve made a variation with a squeeze of lemon juice in the mixture instead of the caramel (needed a bit more sweetener to balance the sourness – I used Splenda), some grated lemon zest on top, and a pinch of ground ginger in the pecan base, delicious! thanks for the inspiration.

  27. Beth.H on said:

    I tried this recipe but added a few pureed strawberries to the mix… yummy to my tummy. :)

  28. Winnie B. on said:

    I am type 1 diabetic and wondered what the true carb count is, not net carbs.

  29. I just tried another ‘bake’ recipe and I did not like how it turned out; I think I am having problems with measuring out the sweetener. I just stumbled across this and I’d love to give it a shot but I am really at a lost on these sugar substitutes. I have “Stevia in the Raw” and the bag says that it matches cup-for-cup for sugar, but I can’t say that I believe that… haha And it did not translate well to the other recipe, so I have to ask, (if you don’t mind sharing), what brand of sweetener are you using?

  30. Oh.my.word. I just started low-carbing on January 1. I have not tried making any low-carb desserts yet, and this was my first. It was amazing!!!! I don’t have much of a sweet tooth, but it’s nice to have a little treat every now and then! I love pecans and I love cheesecake, and this was absolutely perfect! I can’t wait for my husband to get home so he can try it (we’re low-carbing together!). THANK YOU!!!!

  31. Tiara Taylor on said:

    Is the caramel extract you use a syrup or is it similar to vanilla extract consistency? I hope I can find it at my grocery store:)

  32. I made this cheesecake one day when cravings were high, amazingly easy and very satisfying. I could only eat half of one at a time. So decided to make this for Valentines dessert. Instead of Carmel I used Torani Sugar free Black Cherry and left out vanilla. This was to die for…. Thanks for an amazing recipe…..

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  34. Teresa on said:

    I was wondering do you know what the carbs, calories, and fat content would be if you didn’t make the pecan crust? Thank you!

  35. Kayla on said:

    I was struggling to cheat on my diet tonight but thankfully I found your recipe! Sent my husband out for pecans and I’m still on the wagon! Delicious! 10 pounds until goal! Thank you!!

  36. I’m on day two of thirty days of no carbs. To be super lazy, I’m going to make the filling, pour it into a regular pie crust and scrape out the filling. Looks delish!

  37. I went to the store to get everything and forgot the caramel. Have you ever tried without it?..or anything I can substitute it with? Thanks!

  38. I just made this….with atkins chocolate peanut candies :) didn’t have carmel or pecans. It’s very very good :)

  39. Linda Dreyer on said:

    I cannot figure out the sweetener.. I do not have powdered stevia and do not know how much 2 packets( of ?) is. I have Equal, Swerve, and Truvia baking blend. How much of any of these? Help, please?

  40. Linda Dreyer on said:

    Thanks! It was delicious!

  41. Rose Robotham on said:

    Great recipe but I didn’t get the carmel-y flavor I was looking for or the sweetness. However, it was still good enough that I will eat the whole batch and make a new batch with more stevia and some other kind of flavor–not sure what. Also, its been an inspiration for me with easter coming! I want to make a Lemon meringue pie but I’ve never done one sugar free. I think I will use ground almonds and butter for the crust! Now I’m just dreaming! lol.

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