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
Keyword cheesecake
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

If you liked this Low Carb Caramel Pecan Cheesecake you might like…

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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.

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