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Low Carb Caramel Pecan Cheesecake Recipe- Creamy, no bake cheesecake with only 1.7 net carbs per serving | lowcarb-ology.com 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 carb-free NOT calorie free. If you eat several a week you are probably going to stall. Eat responsibly. Print Low Carb Caramel Pecan Cheesecake Recipe (Induction) Rating: 5 Prep Time: 10 minutes Total Time: 10 minutes Yield: 4-6 servings Carbs: Carbs: (6 servings)Net:1.7 (4 servings) Net 3.1 Calories: (6 servings) 326 (4 servings) 489 Fat: (6 servings) 33.7 (4 servings) 50.5 Creamy, no bake cheesecake is amazing but when it's only got 1.7 net carbs a serving it is miraculous. This caramel pecan low carb cheesecake is an indulgent treat for any lowcarber and your family will love it, too - should you decide to share. Ingredients 8 oz cream cheese, room temperature 1/2 cup heavy cream 1/8 teaspoon caramel flavoring 1/2 teaspoon vanilla 1/16 teaspoon white stevia powder or other sweetener to taste (2 packets) 1 cup finely chopped pecans 2 tablespoons unsalted butter Pinch of salt Instructions With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended. Switch to the whips and add the cream. Whip until the consistency is thick, dense, and creamy. Add the stevia or other sweetener and adjust until it's the way you like it. Melt the butter. Mix the pecans and the salt, then add the butter. Mix until well blended. 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. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin Like this? Please share! 23K+ Tags: atkins induction, low carb desserts, recipes for induction 22 COMMENTS ON “LOW CARB CARAMEL PECAN CHEESECAKE RECIPE (INDUCTION)” Lisa Dovichi on August 12, 2013 at 1:34 pm said: 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!!! Reply ↓ Marye on August 12, 2013 at 1:37 pm said: 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! Reply ↓ Laura on August 19, 2013 at 11:43 am said: These look great! One thing though, nuts are not allowed during Phase 1 induction. Reply ↓ Marye on August 19, 2013 at 11:57 am said: 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. ” http://www.atkins.com/Program/Phase-1/Supporting-You-During-This-Phase.aspx Reply ↓ Beth on October 1, 2013 at 6:30 pm said: This is very yummy. Satisfying. And, it’s great to still be losing weight while enjoying such a treat! Reply ↓ Marye on October 2, 2013 at 9:31 am said: I could eat this daily.. so good. Reply ↓ Roula on October 25, 2013 at 11:21 pm said: Can I make this in a pan of some sort instead of the jars? Reply ↓ Marye on October 26, 2013 at 10:01 am said: 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. Reply ↓

Low Carb Caramel Pecan Cheesecake Recipe- Creamy, no bake cheesecake with only 1.7 net carbs per serving | lowcarb-ology.com 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 carb-free NOT calorie free. If you eat several a week you are probably going to stall. Eat responsibly. Print Low Carb Caramel Pecan Cheesecake Recipe (Induction) Rating: 5 Prep Time: 10 minutes Total Time: 10 minutes Yield: 4-6 servings Carbs: Carbs: (6 servings)Net:1.7 (4 servings) Net 3.1 Calories: (6 servings) 326 (4 servings) 489 Fat: (6 servings) 33.7 (4 servings) 50.5 Creamy, no bake cheesecake is amazing but when it's only got 1.7 net carbs a serving it is miraculous. This caramel pecan low carb cheesecake is an indulgent treat for any lowcarber and your family will love it, too - should you decide to share. Ingredients 8 oz cream cheese, room temperature 1/2 cup heavy cream 1/8 teaspoon caramel flavoring 1/2 teaspoon vanilla 1/16 teaspoon white stevia powder or other sweetener to taste (2 packets) 1 cup finely chopped pecans 2 tablespoons unsalted butter Pinch of salt Instructions With the paddle attachment beat the cream cheese, vanilla, and caramel until well blended. Switch to the whips and add the cream. Whip until the consistency is thick, dense, and creamy. Add the stevia or other sweetener and adjust until it's the way you like it. Melt the butter. Mix the pecans and the salt, then add the butter. Mix until well blended. 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. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin Like this? Please share! 23K+ Tags: atkins induction, low carb desserts, recipes for induction 22 COMMENTS ON “LOW CARB CARAMEL PECAN CHEESECAKE RECIPE (INDUCTION)” Lisa Dovichi on August 12, 2013 at 1:34 pm said: 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!!! Reply ↓ Marye on August 12, 2013 at 1:37 pm said: 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! Reply ↓ Laura on August 19, 2013 at 11:43 am said: These look great! One thing though, nuts are not allowed during Phase 1 induction. Reply ↓ Marye on August 19, 2013 at 11:57 am said: 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. ” http://www.atkins.com/Program/Phase-1/Supporting-You-During-This-Phase.aspx Reply ↓ Beth on October 1, 2013 at 6:30 pm said: This is very yummy. Satisfying. And, it’s great to still be losing weight while enjoying such a treat! Reply ↓ Marye on October 2, 2013 at 9:31 am said: I could eat this daily.. so good. Reply ↓ Roula on October 25, 2013 at 11:21 pm said: Can I make this in a pan of some sort instead of the jars? Reply ↓ Marye on October 26, 2013 at 10:01 am said: 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. Reply ↓

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