🍰 Carnivore Cheesecake – Rich, Creamy & 100% Carnivore
📖 Description
This carnivore-approved cheesecake is ultra-rich, smooth, and velvety—just like traditional cheesecake, but without sugar, flour, or plant-based ingredients. Made only with eggs, cream cheese, sour cream, and optional sweetener (if tolerated), it’s the perfect indulgence after a hearty steak dinner. Even non-carnivores won’t believe how decadent this is!
🥛 Ingredients
- 16 oz (450 g) cream cheese, softened
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1–2 tbsp butter, melted (for richness)
- ¼ tsp salt
- Optional: 1–2 tsp vanilla extract (if you allow it)
- Optional sweetener (allulose, monk fruit, stevia) if you’re flexible—strict carnivore skips this
(No crust needed—this is crustless, carnivore-style.)
👩🍳 Instructions
- Preheat oven to 325°F (160°C). Grease a 7–8″ springform pan with butter.
- In a bowl, beat cream cheese until smooth.
- Add eggs, sour cream, heavy cream, butter, and salt. Mix until creamy (don’t overmix).
- Pour batter into the prepared pan.
- Bake for 45–55 minutes, until edges are set but the center still jiggles slightly.
- Turn off oven, crack the door, and let cheesecake rest inside for 1 hour (prevents cracks).
- Chill in fridge at least 4 hours or overnight before slicing.
📝 Notes
- Strict carnivore = leave out vanilla & sweetener.
- If you want extra firmness, reduce sour cream slightly.
- For a super smooth texture, blend everything in a food processor.
- Cheesecake tastes better after chilling overnight.
💡 Tips
- Line bottom of pan with parchment for easy removal.
- Bake in a water bath (place cheesecake pan in a larger pan filled with hot water) to prevent cracks and keep it silky.
- Slice with a knife dipped in hot water for clean cuts.
- Top with whipped heavy cream for an extra carnivore treat.
🍽 Servings
- Makes 8 rich slices.
🔢 Nutritional Info (per slice, approx.)
- Calories: 320
- Protein: 7g
- Fat: 30g
- Carbs: 1g (from dairy)
🌟 Benefits
- Carnivore-friendly → zero plant-based carbs, just dairy & eggs.
- High-fat, satisfying → perfect for satiety on a meat-based diet.
- Nutrient-dense → rich in calcium, vitamin K2, and healthy fats.
- Simple ingredients → no almond flour, no sugar, no gimmicks.
❓ Q & A
Q: Can I make this crusted?
A: Yes, use crushed pork rinds mixed with butter for a carnivore crust.
Q: Can I make it in an Instant Pot?
A: Absolutely—pressure cook on high for 30 minutes, natural release, then chill.
Q: How long does it last in the fridge?
A: Up to 5 days refrigerated, or freeze slices up to 2 months.
Q: What if I don’t tolerate dairy well?
A: You can try a version with only eggs + cream cheese, or replace sour cream with more heavy cream.