🍰 My Carnivore Cheesecake

Low-carb, sugar-free, pure-fat delight for those on carnivore or keto diets!

📝 Description

This carnivore cheesecake is rich, dense, and incredibly satisfying — with no plant-based ingredients except optional flavorings. Using only butter, eggs, and cream cheese, it delivers all the creamy, indulgent texture of traditional cheesecake with zero carbs (depending on what you add). A perfect dessert or high-fat snack for anyone on carnivore, keto, or zero-carb eating styles.

🧈 Ingredients (Makes 6–8 slices)

• 8 oz butter, room temp (you can use browned butter for deeper flavor — salted or unsalted)
• 8 oz cream cheese (1 standard brick), room temp
• 8 whole eggs
• (Optional):
  • 1 tsp vanilla extract (for flavor)
  • ½ tsp cinnamon (if tolerated in your carnivore variation)

👩‍🍳 Instructions

1. Preheat oven to 325°F (165°C). Grease a small loaf pan or 6-inch cake pan, or line with parchment.
2. In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in optional vanilla and cinnamon if using.
5. Pour batter into your prepared pan.
6. Bake for 45–55 minutes, or until set and golden on top. The center may jiggle slightly.
7. Cool completely at room temperature, then refrigerate for 4+ hours or overnight for best texture.
8. Slice and enjoy chilled or slightly warmed.

🧠 Notes

• Room temperature ingredients blend better and create a smoother batter.
• Brown butter adds a rich, nutty, toffee-like flavor and is highly recommended!
• The texture is more like a custard cheesecake or flan—don’t expect a crust or heavy crumb.
• If your diet allows dairy seasoning (like cinnamon or vanilla), go ahead! Otherwise skip them for a strict carnivore approach.

💡 Tips

• Use a water bath for extra silky texture and even baking.
• For a firmer result, add 1–2 more eggs or bake a little longer.
• You can whip the batter longer for a more aerated cheesecake.
• Want extra fat? Add 1–2 tbsp of beef tallow or duck fat to the batter.
• Store leftovers in the fridge up to 5 days or freeze slices individually.

🍽️ Servings

• Makes: 6–8 slices
• Serving size: 1 slice (depending on pan size)

🔍 Nutritional Info (per slice, based on 8 servings, without add-ins)

(Approximate values)

• Calories: ~250–280
• Fat: ~24g
• Protein: ~6g
• Carbs: 0g
• Sugars: 0g
• Rich in: Saturated fats, cholesterol, fat-soluble vitamins (A, D, K)

💪 Benefits

✅ Perfectly zero-carb if flavorings are excluded
✅ Supports ketosis and satiety
✅ Dairy fats help balance hormones and provide energy
✅ Great for meal prep, fat bombs, or sweet cravings without sugar
✅ Easy, filling, and digestion-friendly for many carnivore eaters

❓ Q&A

Q: Can I use ghee instead of butter?
A: Yes! Ghee or tallow also work and add a rich flavor—great for people avoiding dairy solids.

Q: Can I sweeten it with stevia or erythritol?
A: If you’re doing keto and not strict carnivore, yes. Otherwise, it’s meant to be naturally savory and creamy.

Q: Is it eggy?
A: Slightly. Using room-temp ingredients and blending well helps smooth the flavor. You can also bake lower and slower for a less “eggy” texture.

Q: Can I add a crust?
A: Not on strict carnivore, but you could press a pork rind “crust” or use crisped cheese at the bottom if your variation allows it.

Q: Can I cook it in an air fryer?
A: Yes! Use a 6-inch cake pan, 300°F (150°C) for 25–30 minutes. Watch closely near the end.