The beauty of this carnivore cheesecake lies in its simplicity. With just a handful of ingredients, all derived from animal products, it’s a satisfying dessert that won’t derail your carnivore or keto diet. The smooth cream cheese filling, combined with the richness of butter and heavy cream, creates an incredibly creamy and luxurious texture that melts in your mouth. The optional pork rind crust adds a delightful crunch, balancing the silky filling. Whether you enjoy it plain or topped with some whipped cream, this cheesecake is a delicious way to enjoy a sweet treat while staying true to a low-carb lifestyle.
Ingredients:
- For the crust (optional):
- 1 cup pork rinds, crushed into fine crumbs
- 2 tablespoons melted butter
- For the filling:
- 16 oz (2 packs) cream cheese, softened
- 3 large eggs
- ½ cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (optional, omit for strict carnivore)
- ¼ cup powdered erythritol or another preferred keto-friendly sweetener (optional)
Instructions:
- Prepare the crust (optional):
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the crushed pork rinds with the melted butter until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden brown, then let it cool.
- Make the filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Pour in the heavy cream and softened butter, continuing to beat until the mixture is smooth and well combined.
- (Optional) Stir in the vanilla extract and sweetener for added flavor and sweetness.
- Assemble and bake:
- If you made the crust, pour the cheesecake filling over the cooled crust. If you’re skipping the crust, simply pour the filling directly into a greased springform pan.
- Smooth the top of the filling with a spatula for an even surface.
- Place the cheesecake in the oven and bake for 40-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool and chill:
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracking.
- Once it has cooled to room temperature, cover the cheesecake and refrigerate for at least 4 hours or overnight to fully set.
- Serve and enjoy:
- Slice the cheesecake and enjoy it cold. For a pure carnivore version, serve as is, or for keto-friendly toppings, add a dollop of whipped cream or a drizzle of melted butter for an extra indulgent treat.
