Low carb caramel pecan cheesecake recipe? When you are dieting?
Oh. Heck. Yeah.
NOTE: A lot 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.
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.
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.
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.
If you like this cheesecake check out my new low carb pumpkin cheesecake!
- 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
With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended.
Switch to the whips and add the cream.
Whip until the consistency is thick, dense, and creamy.
Add the stevia or other sweetener and adjust until it's the way you like it.
Melt the butter.
Mix the pecans and the salt, then add the butter. Mix until well blended.
Reserve a tablespoon or two for the topping.
Press 1 tablespoonful of the nut mixture in the bottom of each of 4 custard cups or 6 small widemouth jelly jars.
Spoon the cheese mixture into each cup.
Smooth the top and sprinkle with the reserved nut mixture.
Chill for at least 4 hours.
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