This rich, creamy cheesecake is perfect for those on a carnivore, keto, or low-carb diet. It’s made with just a few simple animal-based ingredients—no crust, no sugar, just pure indulgence!

• 16 oz (450g) cream cheese, softened

• 2 large eggs

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 2 tbsp butter, melted

• 1/2 tsp vanilla extract (optional, but technically not carnivore)

• 2-3 tbsp powdered sweetener (optional, use allulose or erythritol for keto)

1. Preheat Oven:

• Set your oven to 325°F (163°C). Lightly grease a small 6-inch or 8-inch cake pan.

2. Mix Ingredients:

• In a mixing bowl, beat cream cheese until smooth.

• Add eggs, one at a time, mixing well after each.

• Stir in sour cream, heavy cream, melted butter, and vanilla extract (if using) until fully combined and creamy.

• If using a sweetener, mix it in at this stage.

3. Bake:

• Pour the batter into the prepared cake pan.

• Bake for 40-50 minutes, or until the edges are set but the center is slightly jiggly.

• Turn off the oven and let the cheesecake cool inside for about 30 minutes to prevent cracking.

4. Chill & Serve:

• Refrigerate for at least 3-4 hours (overnight is best) before serving.

• Enjoy as is or top with whipped cream (made from just heavy cream) for extra richness.

Tips:

 For an ultra-smooth texture, blend the ingredients instead of mixing by hand.

 To prevent browning, bake with a water bath (place the pan inside a larger pan filled with hot water).

 Store in the fridge for up to 5 days or freeze in portions for a quick carnivore-friendly dessert.

This zero-carb cheesecake is packed with healthy fats and protein, making it a guilt-free treat that fits perfectly into a carnivore or keto diet!