Carnivore Protein Cheesecake
This Carnivore Protein Cheesecake is a creamy, indulgent treat made with minimal ingredients. With a base of eggs, cream cheese, and protein powder (from animal sources), this cheesecake gives you all the richness and flavor you crave, without any carbs. It’s a great way to satisfy your sweet tooth while staying within the boundaries of a carnivore or keto diet.
Ingredients:
For the Crust:
- 1 cup ground pork rinds (this will create a savory, low-carb crust)
- 2 tbsp melted butter (for binding the crust)
- 1 tbsp erythritol or other carnivore-friendly sweetener (optional, depending on your preference)
For the Filling:
- 16 oz cream cheese, softened
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup unflavored animal-based protein powder (whey protein isolate is ideal)
- 1/4 cup powdered erythritol or your preferred carnivore-friendly sweetener (optional)
- 1 tsp vanilla extract (optional, for flavor)
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease an 8-inch springform pan with butter or line it with parchment paper for easy removal.
2. Prepare the Crust:
In a bowl, combine the ground pork rinds, melted butter, and sweetener (if using). Stir until the mixture is well combined and has a crumbly texture. Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to create an even layer. Bake for 8-10 minutes, until the crust is golden brown. Remove from the oven and set aside to cool while you prepare the filling.
3. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the eggs one at a time, beating after each addition to fully incorporate them. Add the heavy cream, protein powder, sweetener (if using), and vanilla extract. Beat the mixture until smooth and well combined.
4. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled pork rind crust, smoothing the top with a spatula. Be careful not to disturb the crust too much. Tap the pan gently on the counter to release any air bubbles.
5. Bake the Cheesecake:
Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is set and only slightly wobbly when gently shaken. The cheesecake will firm up more as it cools. If you notice the top browning too much during baking, you can cover it loosely with aluminum foil.
6. Cool and Chill:
Once the cheesecake is baked, turn off the oven and leave the door slightly ajar for 1 hour to cool gradually. After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
7. Serve:
Once chilled, carefully remove the cheesecake from the springform pan. Slice it and serve as is, or top with a few carnivore-friendly toppings such as whipped cream (made from heavy cream) or a drizzle of melted butter. Enjoy!
Tips & Variations:
- Texture Adjustments: If you prefer a smoother, silkier cheesecake, you can strain the filling through a fine mesh sieve before pouring it into the pan to remove any lumps.
- Flavor Variations: For a twist, you can add a bit of lemon zest or cinnamon to the filling, but these are optional if you’re sticking to strict carnivore.
- No Sweetener Option: If you don’t want to use any sweetener, you can leave it out for a more savory flavor, especially since the pork rind crust adds a savory element.
This Carnivore Protein Cheesecake is a fantastic way to enjoy a rich and creamy dessert while staying within your carnivore diet. The pork rind crust provides a low-carb, protein-packed alternative to traditional cheesecake crusts, and the filling is smooth and indulgent. Enjoy this guilt-free treat that keeps you on track while satisfying your cravings!