Carnivore Cheesecake: A Decadent, Low-Carb Treat for Meat Lovers
For those following a strict carnivore diet but still craving a rich, creamy dessert, this Carnivore Cheesecake is the perfect solution. It’s made using only animal-based ingredients, with no sugar, flour, or vegetables, while still delivering that signature cheesecake texture and flavor. Whether you’re keto, low-carb, or just looking for a delicious way to indulge without breaking your diet, this cheesecake is sure to satisfy your sweet tooth.
Ingredients:
Crust:
- 1 ½ cups pork rinds (crushed into fine crumbs)
- 4 tbsp butter (melted)
- 1 tsp ground cinnamon (optional)
- 1-2 tbsp powdered erythritol or your preferred sweetener (optional)
Cheesecake Filling:
- 2 cups cream cheese (softened)
- 1 cup mascarpone cheese (softened)
- 3 large egg yolks
- 1 tsp vanilla extract (optional)
- ½ cup heavy whipping cream
- 1 tbsp powdered erythritol or another sweetener to taste
- Pinch of salt
Instructions:
1. Prepare the Crust:
Start by making the crust. In a food processor or by hand, crush the pork rinds until they form a fine, sand-like texture. If you’re looking for a more traditional “cookie” crust, you can use flavored pork rinds, but plain works best for this recipe.
In a medium mixing bowl, combine the crushed pork rinds with the melted butter, ground cinnamon, and powdered erythritol if you’re using it. The cinnamon adds a slight warmth to the flavor, making the crust taste richer. Stir the mixture until everything is well-combined.
Now, press the pork rind mixture into the bottom of a greased 8-inch springform pan or pie dish. Make sure the crust is evenly distributed and firmly packed. Place the pan in the refrigerator for 10-15 minutes to help it set before baking.
2. Preheat the Oven and Bake the Crust:
Preheat your oven to 325°F (160°C). Once the crust has chilled and set, bake it for about 10-12 minutes or until it turns golden brown. When done, remove the pan from the oven and allow the crust to cool while you prepare the cheesecake filling.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy. You can use an electric mixer or a stand mixer to ensure the filling is perfectly smooth.
Add the egg yolks one at a time, making sure to fully incorporate each before adding the next. This process will make the filling light and fluffy. Then, add the heavy cream, vanilla extract (if using), sweetener, and a pinch of salt. Mix until everything is smooth and well combined.
4. Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust in your springform pan. Use a spatula to spread the filling evenly. The filling should be thick and creamy, settling nicely into the crust.
5. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake at 325°F (160°C) for 45-50 minutes, or until the edges are set, but the center is slightly jiggly. A slight jiggle is a good indicator that the cheesecake is done. Don’t worry if it seems a little soft—it will firm up as it cools.
Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool down gradually for about 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set completely.
6. Serve and Enjoy:
Once fully chilled, remove the cheesecake from the springform pan. Slice it into wedges, and enjoy! The rich, creamy filling will melt in your mouth, while the crispy, savory crust adds an unexpected and delightful crunch.
Tips and Variations:
- If you want to add a bit of flavor to the filling, feel free to experiment with other flavorings such as lemon zest or cinnamon.
- To give your cheesecake a little extra texture, top it with crispy bacon bits or shaved jerky for a savory twist.
This Carnivore Cheesecake offers a delicious dessert option that aligns perfectly with a carnivore or keto lifestyle, providing a satisfying and indulgent treat without the carbs or sugars.