This maple bacon low carb cheesecake is outrageously good! So creamy and decadent you won’t believe it’s a no bake low carb dessert with only 3.2g net carbs.
You might also like this low carb raspberry no bake cheesecake.
I’ve been on a maple kick lately. I recently had thought about making a maple no bake cheese cake with a pecan crust and then thought what if I add a bit of bacon? It would be tasty (because it’s bacon) and add some salt and fat to make it more of a crust. It was so good! The pecan and bacon crust went perfect with the maple cheesecake filling.
But I warn you these are rich! I served them in 4oz jars and that was more than enough. So today I’m giving you my maple bacon low carb cheesecake. Super easy because it’s no bake and decadent too with only 3.3g net carbs.
Basic No Bake Low Carb Cheesecake Ingredients
I have lots of no bake low carb cheesecake recipes on my blog because I have yet to master a real cheesecake. One day though…..I will. So I used the same basic recipe as my raspberry no bake cheesecake. It’s simply, Swerve sweetener, cream cheese and cream.
However this time I used a maple extract that I just got. It’s Frontier brand which I love and can’t wait to experiment more with. I already tried a low carb maple walnut biscotti and it was so good I’ve made 4 batches already.
Maple Bacon Low Carb Cheesecake Recipe
First things first you want to make the crumbly bottoms by grinding your nuts and bacon in a food processor. They will be sticky and perfect for the crust of these treats. Then you want to cream your cream cheese, Swerve, cream, vanilla and maple extract. You want it to be light and fluffy. Now you are almost done.
I used an icing bag to pipe the cream cheese mixture into the jars but you can use a ziplock back and cut out the corner to mimic an icing bag. Or you an just spoon it in. Then I topped it with a bit of the pecan bacon mixture and added a pecan on top.
Low Carb Maple Bacon No Bake Cheesecake
Let me warn you that a little bacon goes along way. At first I made it with more bacon and it was too much. I used 4 oz jars that I got at Target and I find that this is a good size as it made 4 desserts. I hope you like these as much as I did and here is the nutritional information for each:
460 cals / 46.3g fat / 6.3g carbs / 3g fiber / 7.0g protein = 3.3g net carbs
You might also like my friend Sandra’s sugar free cheesecake. Go check it out!
Low Carb Maple Bacon No Bake Cheesecake
Ingredients
- 1 cup raw pecans
- 2 slices bacon, cooked
- 6 tablespoons cream cheese at room temperature
- ¾ cup heavy cream
- 5 tablespoons Swerve sweetener
- 1 teaspoon vanilla extract
- 2 teaspoons maple extract
Instructions
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In a food processor add your pecans and bacon and grind until it becomes sticky.
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Add this mixture to the bottom of each jar but save a bit for sprinkling on top.
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Press down to pack in the mixture.
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In a large mixing bowl add your cream cheese and Swerve sweetener. Cream until well mixed.
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Add in the cream and extracts and mix until light and fluffy.
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Add the cream cheese mixture to an icing bag or ziplock bag with a corner cup off, and carefully add it to the jars. You can also just spoon them in.
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Top with the rest of the pecan mixture and refrigerate until ready to eat.
Melissa says
Hi there! Super excited to make this. I notice that you usually use raw pecans rather than toasted. Is there a nutritional, technical, or simple preference reason?
Denise says
Hi Melissa, I just did that to simplify the recipe but you can certainly toast them. I hope you like it!
DavetteB says
This looks so delicious and I love no bakes for summer!
Denise says
Me too! Hope you like it!
Melinda J Everett says
I have made this twice so far this year, once for my Honey’s birthday as his uncake. Now for Thanksgiving with the In-Laws. This second time I reduced the Swerve by 1 Tablespoon and when he “cleaned” the bowl (licked it like a kid) said he thought it was better this time.
Denise says
Hi Melinda, so glad you liked it. And thanks for coming back and sharing your tips and rating the recipe… I really appreciate it!
Debbie says
These Maple Bacon Cheesecakes are incredibly delicious, they will be great for a alternate dessert at Thanksgiving!
Lauretta Yeagy says
How can I replace the Swerve?
Denise says
Hi Lauretta,
If you are not watching your carbs you can just use regular white sugar. If you want to use another sweetener, you can use Splenda. Hope that helps!
Lonna says
Can’t wait to try this for Easter. One thing I would suggest to add to the recipe is, to fry the bacon. It should go without saying, but if you don’t look at the pictures someone could really mess these up.
Denise says
Thanks Lonna! I’ll go change the recipe and you are right that would be very bad!
Sara says
on the heavy cream…3/4 of what?? cups, tablespoon, teaspoon?? Thank you!
Denise says
Hi Sara, it’s 3/4 cup heavy cream….thank you so much for pointing that out! I hope you enjoy it.
Jennifer says
Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious! https://jenniferbanz.com/15-low-carb-desserts
Denise says
Thank you!
Raia Todd says
I cannot wait to try these! They look SO delicious!
Denise says
Thanks! I really liked them, and I hope you do too!
Benny says
Why does everything just taste better in jars? I can almost hear the spoon clinking around the bottom of the jar to get every last morsel of this no back cheesecake!
Denise says
I agree!