This low carb caramel pecan cheesecake recipe is ultra creamy and decadently rich. The buttery flavor of the caramel and tangy cheesecake is perfect with the toasted pecan crust! This keto friendly treat has just 3 carbs per serving – and less if you leave off the crust. Best of all there’s no baking involved! This is so easy and it can be on your plate in 10 minutes or less. This post has been updated from the original August 2013 version.
For this recipe you’ll need: cream cheese, heavy cream, powdered Swerve or similar sweetener, sugar free caramel syrup (I used Torani), sugar free Belgian Cookie syrup (also Torani), vanilla, pecans, butter, salt
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 . If you don’t want to use them just 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 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. Mmmmmmm.
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 low in carbs NOT low in calories. If you eat several a week you are probably going to stall.
Tips for Perfect No Bake Low Carb Cheesecake
So this low carb cheesecake is stupid easy to make… in fact it’s easy as…. pie. 🙂 There are a few pitfalls to avoid, though. Here are my tips for perfect, no bake cheesecake.
- Everything needs to be at room temperature except the cream – it will mix better and get fluffier and creamier.
- Use powdered sweetener. If you can’t find confectioner’s (powdered) Swere then you can blend a granulated sweetener up in the blender but it won’t be as smooth.
- Freeze the crust for 30 minutes before filling – it will keep the texture crunchy instead of soggy.
- Never ever ever ever over beat cheesecake filling. It will break down and become too soft – and there’s no fixing it.
- Chill it for the full amount of time for the best taste and texture.
- This is a great basic recipe but vary it by adding chopped up low carb cookies, different flavored syrups, or anything else that you think sounds good and is low carb.
YOU MIGHT NEED…
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I like Torani sugar free syrups to flavor lots of my recipes. I used the caramel as well as the Belgian cookie flavor in this recipe. Powdered Swerve blends up nicely and doesn’t leave a grainy texture – perfect for creamy desserts like cheesecake.
Low Carb Caramel Pecan Cheesecake Recipe
I like to make this easy, low carb cheesecake in small, 4-ounce jelly jars. It keeps in the refrigerator for about a week. If you like this recipe please consider giving it a 5 star rating. Thanks!
Low Carb Caramel Pecan Cheesecake Recipe (Induction)
- 8 oz cream cheese room temperature
- 1/2 cup heavy cream
- 1 tablespoon caramel syrup , sugar free - I used Torani
- 1/2 teaspoon vanilla
- 1/3 cup powdered Swerve sweetener
- 1 cup pecans toasted and finely chopped
- 2 tablespoons unsalted butter
- Pinch of salt
- 1 tablespoon powdered Swerve sweetener
- 1/2 tablespoon Belgian Cookie Syrup , sugar free - I used Torani
- With the paddle attachment beat the cream cheese, vanilla, and caramel syrup until well blended.
- Switch to the whips and add the cream.
- Whip until the consistency is thick, dense, and creamy.
- Add the powdered Swerve sweetener and adjust until it's as sweet as you like it.
- Melt the butter.
- Mix the pecans and the salt, then add the butter. Mix until well blended.
- Stir in the syrup and the powdered swerve.
- 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.
If you liked this Low Carb Caramel Pecan Cheesecake you might like…
Click on the image to see the recipe. From left to right: Gingerbread Mug Cake, Peanut Butter Mug Cake, Mug Brownie with Peanut Butter Swirl