A carnivore cheesecake is a creative and unconventional twist on traditional cheesecake, tailored to fit a zero-carb, carnivore diet. This dessert uses animal-based ingredients exclusively, making it rich, creamy, and surprisingly satisfying for those who follow a strict carnivore lifestyle. Here’s how to make one:
Ingredients:
- Crust (optional):
- 1 cup pork rinds, finely ground (can use crispy bacon bits)
- 1/4 cup melted butter
- Filling:
- 16 oz cream cheese (room temperature)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup butter (softened)
- 1 tsp vanilla extract (optional, depending on how strict you want to be)
- Sweetener to taste (use non-plant-based sweeteners like allulose if allowed in your diet)
Instructions:
For the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the finely ground pork rinds (or bacon bits) with melted butter until it forms a crumbly texture.
- Press the mixture evenly into the bottom of a greased springform pan to create the crust.
- Bake for 10 minutes or until lightly crispy, then set aside to cool.
For the Filling:
- In a large bowl, beat the cream cheese and butter together until smooth and fluffy.
- Add the eggs, one at a time, mixing thoroughly after each.
- Pour in the heavy cream and mix again until everything is smooth and well-incorporated.
- Add a touch of vanilla extract and sweetener (if using) to the mixture, adjusting to your desired taste.
- Pour the cheesecake filling over the cooled crust.
Baking:
- Place the cheesecake in the oven and bake at 350°F (175°C) for about 45-55 minutes, or until the center is set but still slightly jiggly.
- Once done, let the cheesecake cool completely, then refrigerate for at least 3-4 hours, or overnight for best results.
Serving:
Slice into creamy, savory pieces and enjoy! This carnivore cheesecake offers a satisfying, indulgent dessert that keeps you fully within carnivore guidelines. You can top it with a sprinkle of crispy bacon for an added savory crunch or whipped cream made from heavy cream for extra decadence.
