🧀 Carnivore Crustless Cheesecake
Ingredients:
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16 oz (450g) full-fat cream cheese, softened
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2 large eggs
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1/4 cup sour cream (adds tang and creaminess)
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2 tbsp butter, melted
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1/2 tsp vanilla extract (optional, not strict carnivore)
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Sweetener to taste (optional — stevia, monk fruit, or skip for true carnivore)
Instructions:
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Preheat oven:
Preheat your oven to 325°F (163°C). Grease a 6- or 7-inch round baking dish, cake pan, or ramekins with butter. -
Mix the batter:
In a large bowl, beat the cream cheese until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, melted butter, and vanilla (if using). Mix until silky smooth. -
Optional sweetener:
If you’re using a zero-carb sweetener, add to taste here. For strict carnivore, leave it out — the richness speaks for itself. -
Bake:
Pour the mixture into the greased pan. Bake for 35–40 minutes, or until the edges are set and the center is slightly jiggly. It will finish setting as it cools. -
Cool & chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 2–3 hours (or overnight) before serving.
Tips:
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For extra fat, top with whipped cream or a pat of butter.
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Can be made in individual ramekins for portion control.
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Store in the fridge for up to 5 days.
Want a flavored version? I can help with lemon, coffee, or even savory twists!