low carb caramel pecan cheesecake on a green and white vintage plate - feature image

Low Carb Caramel Pecan Cheesecake Recipe

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.

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

Stuffed Pepper Soup low Carb Caramel Pecan Cheesecake on a Lace Cloth With Spoons -Title Image

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.

close up of low carb caramel pecan cheesecake with a spoon in it.

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 backyard to be exact… the temperature has hovered around 105 degrees with a heat index of 121 or so. There is no way in Dallas that I am turning on the oven unless there is just no other way.

pink teapot and vintage dishes with two small servings of low carb caramel pecan cheesecake on a lace cloth.

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 low in carbs NOT low in calories. If you eat several a week you are probably going to stall.

Eat responsibly.

Two small jars of low carb caramel pecan cheesecake on a platter with two silver spoons.

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?

The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology.

Torani Classic Sugar Free Caramel Syrup
All the flavor without the sugar and carbs !
Torani Sugar Free Belgian Cookie Syrup
All the flavor without the sugar and carbs !
Swerve Sweetener, Confectioners, 12 oz bag
Excellent sweetener without the sugar.




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!

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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 Katherine Peters

Ingredients

Cheesecake Filling

Crust

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.

Nutrition

Calories: 346kcal | Carbohydrates: 4g | Protein: 4g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 129mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.6mg

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145 thoughts on “Low Carb Caramel Pecan Cheesecake Recipe”

  1. I have used swerve in the past and found that it has a terrible after taste that I could not seem to get rid of even after brushing my teeth. Is there anything else you can use in its place? I mean I made a dessert (not this one) with it and ended up dumping the whole dessert rather than eating any more of it.

  2. Awesome recipe!! Question tho cuz I?m terrible with visual directions…. how long do you let the machine whip this for?? If you had to put a time on it… thanks in advance

  3. ELIZABETH DEACON

    5 stars
    Yummmm. I made this cheesecake with maple flavoring- unbelievably delicious. But in your comments you mentioned you make an incredibly delicious dense cheesecake like New York style. Is that a low carb recipe? If so, how can I find that?

  4. Thank you so much. Just made this today and we love it. When I make it again I am going to bake the crust maybe for 5-10 minutes. Cool then fill with the filling and chill. Love your site! I posted a photo on my facebook page as I am a hobby photographer and I love food photography.

    1. Oh thanks! I’d love it if you’d post a picture to the RestlessChipotle & Lowcarb-ology Facebook page!

  5. I love this recipe it comes out perfect everytime and I love pecans. I think your right. When it comes to eating low carb alot of people don’t realize calories do matter. We can’t just eat endless calories and lose weight to many calories will cause a stall!!! I always fit in something g like this on my workout days .thanks for the recipe

  6. I like to use this as a loose base for cheesecake fluff in different varieties. My favorite is a slightly lemon flavored fluff topped with an almond flour butter crumble and a few blueberries! Great recipe.

  7. This is awesome and absolutely a fave. I needed something sweet after 3 weeks on induction. This was perfect. I added rum flavoring and half walnuts since I don’t have all pecans. I will be making this often. Thanks for the recipe.

  8. My husband and I LOVED this!! He loves butter pecan so it was such a wonderful and flavorful surprise! I didn’t have the caramel flavoring so I used my 0 sugar 0 carb coffee syrup in vanilla-almond to replace it and omitted the “sugar” since that’s sweet enough. Just…..WOW! Perfect!

  9. This sounds wonderful. I’ve been looking for a basic low carb cheesecake recipe just like this. I’m going to use banana extract instead of caramel so that I can make a banana nut cheesecake. Uuuummm, I can’t wait. Thank you!

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  11. Thank you soooo much for this delicious recipe. I made two batches, both with the pecan bottoms, one batch sprinkled with blueberries and strawberries divided on top. My picky family has asked that I make it again. . It a sure WINNER..

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  14. I have had a craving for cheesecake but it is way too hot to bake. I made this today without the caramel or pecans. I added some lemon juice and used one packet of Truvia (I was afraid two packets would have the stevia aftertaste). It is wonderful! No stevia taste and sweet enough for me.

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  16. These were amazing and so easy to make. I didn’t even use a mixer, just did it my hand with a whisk. Delicious! Thank you for the recipe.

  17. Most caramel extracts/flavorings have sugar in them. I’ve been using SkinnyGirl Sugar-Free Salted Caramel syrup with GREAT success. Torani or DaVinci syrups would be better as well.

    You can add a sprinkle or two of xanthan gum to help slightly thicken sauces (I keep the xanthan gum in a salt shaker). I make a Salted Caramel Butter Sauce to go over my Salted Caramel Custard (from the website ibreatheimhungry.com under Egg Fast recipes) and it’s sooooo yummy.

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  19. I just found your recipe and made them… In fridge now- cannot wait! I am following THM and this is a perfect S

  20. These look delicious but I’m wondering if you ever posted your recipe for the New York style cheesecake. I’ve made plenty of creamy low carb cheesecakes but haven’t found a nice dense one yet.

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  22. 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.

    1. Just make my first batch. Made it according to directions except I didn’t finally chop the pecans. I couldn’t find caramel extract so used sugar-free coffee syrup. Hardly tasted caramel, but it tasted good and texture was great.

  23. 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?

  24. 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!

  25. 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!

  26. 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!!

  27. 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!

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  29. 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…..

  30. 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:)

  31. 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!!!!

  32. 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?

    1. Mary – You may have already figured out the answer to your question about sweeteners by now, but I wanted to address that, too.

      Stevia doesn’t “like” heat. At all. It becomes very bitter and ruins the dish if heated. Some use a blend of Stevia with xylitol or erythritol to balance the sweetness and seem to have better results that way.

      If I am baking or cooking, xylitol is my go-to choice. It has a few carbs, but they are sugar alcohols, so they don’t mess worth blood sugars the way sugar carbs do, according to the New Atkins For a New You. . If there is no baking or cooking involves, Stevia is my favorite.

      Hope that helps.

  33. 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.

  34. 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 🙁

    1. I’m sorry you didn’t care for it, Gina — Everyone I know who has tried it has loved it. Could you have left something out or substituted?

  35. 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.

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  37. 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.

  38. 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!

    1. Thanks for me too. Right now Northwest Florida is in a (relative) deep freeze but we know what comes after winter — the no-oven season known as “summer.”

  39. 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.

  40. 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!

  41. 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.

  42. 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 !

  43. 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!

    1. This sounds really delicious and I will try it out. Can pecans be replaced with a substitute that’s not a nut? I’m allergic to peanuts and avoid all other nuts. Many thanks.

    1. I just made a version of this & used sugar-free caramel ice-cream topping. Just drizzled on top. A couple extra carbs, but it worked! Very good.

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  46. 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 🙂

    1. I used an extract but you could use the syrups – I think you’d need more of the syrup. 🙂 let me know how you like them.

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

    1. I gave the net carb measurement for both 4 and 6 servings in the nutritional info. The containers were he 4 oz jelly jars.

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    1. Yes, certainly! I like the jars because I am the only one low-carbing at my house and they store easily. I’d guess an 8 inch pie pan would be fine.

    2. I really appreciate it being individual sizes and providing freezing info. Not only am I the only low-carber in the house, there are just two of us anyway.. I avoid many recipes because it’s makes too much, and I don’t know how well it will freeze.

    1. 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. ” https://www.atkins.com/Program/Phase-1/Supporting-You-During-This-Phase.aspx

    2. My copy of New Diet Revolution says you can have nuts on induction AFTER the first 2 weeks. I bought my copy new, in 2002. I think that Marye is right, and if it’s been changed since then, it’s probably due to too many people over indulging.

  50. 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!

  51. 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!!!

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