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
Keyword cheesecake
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6servings
Calories 346kcal
Author Katherine Peters
Ingredients
Cheesecake Filling
8ozcream cheeseroom temperature
1/2cupheavy cream
1tablespooncaramel syrup, sugar free - I used Torani
1/2teaspoonvanilla
1/3cuppowdered Swerve sweetener
Crust
1cuppecanstoasted and finely chopped
2tablespoonsunsalted butter
Pinch of salt
1tablespoonpowdered Swerve sweetener
1/2tablespoonBelgian 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.