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Low Carb Caramel Pecan Cheesecake Recipe (Induction)

Creamy, no bake cheesecake is amazing but when it's only got 3 net carbs a serving it is miraculous. This caramel pecan low carb cheesecake is an indulgent treat for any low carb lifestyle --your family will love it, too (IF you decide to share).
Course Dessert
Cuisine American - low -carb
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 346kcal
Author Marye

Ingredients

Cheesecake Filling

  • 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

Crust

  • 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

Instructions

Cheesecake Filling

  • 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.

Crust

  • 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.