🍰 Carnivore Cheesecake Custard (Low-Carb Dessert)
A weekly staple that’s creamy, satisfying, and super low-carb. This version uses cream cheese, butter, eggs, and a hint of vanilla with a sugar-free syrup option.
🧾 Ingredients:
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9 large eggs
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8 oz Philadelphia cream cheese (full-fat, softened)
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½ stick unsalted butter (4 tbsp)
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2 tbsp vanilla extract
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2–4 tbsp zero sugar syrup (like Log Cabin, to taste) — optional
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Pinch of salt (optional, but balances flavors)
🍳 Instructions:
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Preheat Oven (if baking):
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325°F (165°C) if baking as a custard or cheesecake.
(Or skip this step if you’re making a stovetop version or blending/chilling like mousse.)
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Blend the Base:
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Add eggs, cream cheese, butter, vanilla, and syrup to a blender or food processor.
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Blend on high until completely smooth and creamy (about 1–2 minutes).
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Choose Your Method:
A. Baked Custard Style (Dense & Set):
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Pour into a greased baking dish or individual ramekins.
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Place in a water bath for even cooking (optional but helps).
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Bake for 35–45 minutes, or until just set in the middle.
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Cool, then chill for at least 2 hours before serving.
B. No-Bake Mousse Style (Quick & Creamy):
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Pour into jars or ramekins after blending.
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Chill in fridge for 2–3 hours until set.
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Texture will be more like a thick mousse or custard.
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Serve:
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Drizzle with a bit more sugar-free syrup if desired.
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Optional: sprinkle with flake salt or a tiny bit of cinnamon (if non-carnivore).
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🧊 Storage:
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Keeps in fridge up to 5 days.
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Tastes even better the next day once fully chilled and set.
Would you like a freezer version to make popsicles or frozen custard? Or a savory spin without the syrup and vanilla?