Carnivore Cheesecake Fluff
No carbs | No sugar | 100% animal-based (if strict) | Serves 2–3
🔪 Ingredients
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8 oz cream cheese, softened (full-fat)
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½ cup heavy whipping cream
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2 tbsp butter, softened (optional, adds richness)
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1 egg yolk (optional for creaminess and nutrition, pasteurized if raw)
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Pinch of salt
Optional (for relaxed carnivore or flavor tweaks):
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1–2 tsp vanilla extract
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A few drops of liquid stevia, monk fruit, or a tiny bit of honey/maple syrup (if not strict)
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A squeeze of lemon juice (for that tangy cheesecake vibe)
👨🍳 Instructions
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Soften cream cheese & butter:
Let them sit at room temp for about 30 minutes so they whip up smoothly. -
Whip the base:
In a mixing bowl, beat together the cream cheese, butter, and egg yolk (if using) until fluffy and fully combined. -
Add cream:
Slowly drizzle in the heavy cream while mixing. Keep whipping on high until the mixture turns light, airy, and forms stiff peaks (like whipped cream). -
Add salt and flavoring (if using):
Mix in a pinch of salt and your choice of flavor enhancers — vanilla, sweetener, or lemon — to taste. -
Serve:
Spoon into bowls and chill for 15–30 minutes if you want it cold, or eat right away for a softer fluff.
🥄 Pro Tips:
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Want more protein? Add unflavored collagen or beef gelatin while blending.
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Strict carnivore version: Skip all sweeteners and extracts — the natural sweetness of dairy and richness of cream cheese carry it.
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Store: Keeps in the fridge for up to 3 days.
🐄 Variations:
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Add whipped egg whites for a mousse-like version.
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Fold in crumbled crispy bacon for a sweet-savory twist (weirdly delicious).
Let me know if you want a frozen version (like cheesecake ice cream), or one that’s more like a baked carnivore cheesecake.