I made this carnivore friendly cheesecake for the first time about a year ago. Since then, I have been addicted to this recipe. This cheesecake is not only tasty – its texture is just perfect. I served this cake to guests and my children without telling them it was “carnivore”- and no one could guess!
I tried many variations to make the best zero-carb cheesecake, and to be honest, most of the time I failed. I wanted my cake to have the “real” cheesecake texture we all know and love, and it wasn’t easy. But… guess what… I did figure it out.
I like this recipe so much because it’s super easy, and it helps me stay on track with my carnivore diet. Eating meat all day, every day can become boring from time to time (at least that is my experience).
By adding great recipes like this to my menu, I can make things much more interesting and fun, and sticking to the diet becomes easy and actually enjoyable.
👍 Why You’ll Love This Recipe
Perfect Texture– I tried many low carb, keto, and even carnivore cheesecake recipes in the past, and the texture was rarely “right”. You always feel like you are eating a dessert that tries to mimick what it is not. But this recipe is different- the texture of my carnivore cheesecake is really good!
Easy to Make – I don’t always have too much time to spend in the kitchen, so easy and quick recipes are definitely something I like. This recipe is super simple, and I can make it even when I have a busy day.
The Perfect Carnivore Dessert- I think the carnivore diet doesn’t have to be boring. By making recipes like this cake, I make my diet interesting, tasty, and… fun. I always look forward to eating this cake along with a good cup of black coffee (the perfect combo if you ask me!).
✨ Recipe Ingredients
To make the carnivore cheesecake you will need these ingredients;
- 3.8 oz (110g) Cream Cheese
- 3/4 cup Monk Fruit Sweetener (I recommend this one for this recipe – Amazon Link)
- 1/4 cup Heavy Whipping Cream
- 3 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Sea Salt
👨🍳 How To Make
Easily make the best carnivore cheesecake. Follow these steps:
Step 1
Using a mixer, beat the cream cheese and your chosen sweetener together until the mixture becomes creamy.
Step 2
Pour in the heavy cream, followed by the vanilla extract and sea salt. Mix it well until fully incorporated.
Step 3
As you blend everything together, add eggs gradually (beat one at a time) – this ensures that our carnivore cheesecake remains soft and fluffy.
Step 4
Line an 8×8 square baking dish with parchment paper. Pour in the prepared mixture. Bake at 320F (~160C) for about 25 minutes until set.
Step 5
Let it cool, then refrigerate overnight. This is crucial for achieving that perfect carnivore cheesecake consistency.
💡Tips
1. Don’t Overbake
To make sure the cheesecake comes out perfect every time – I always make sure not to overbake it! It’s better to underbake it slightly than to ruin it by overbaking. The cake is ready when the center still jiggles a bit when shaking gently.
The residual heat will continue the cooking process even after the cake is removed from the oven.
2. Mix Thoroughly
As I mentioned in step 1, it’s important to blend the cream cheese and sweetener well. The mixture needs to be completely smooth before adding anything else. I also make sure no lumps remain (they can ruin the texcture of the cake)
3.Room Temperature Ingredients
To really achieve the best texture, I always allow the dairy ingredients to come to room temperature. Only then I mix them. Otherwise, the fats can separate and create lumps.
I recommend taking the dairy ingredients out of the fridge 30-60 minutes before you start with the recipe.
4. Slowly Add Eggs
When it’s time to add the eggs, I add them one by one. I take my time, it’s an important step that makes sure the eggs are thoroughly incorporated without overmixing.
If you overbeat the eggs, too much air enters into the mixture and the cheesecake will just puff up and… collapse. Not good!
5. Let it Rest
After I remove the cheesecake from the oven, I allow it to cool until it reaches room temperature. Only then I transfer it to the fridge. This helps with the texture and makes sure the cheesecake comes out perfect!
You’ll Love These Recipes Too
Loved my carnivore cheesecake recipe? If you’re looking for more such recipes, you won’t be disappointed with these:
1. Carnivore Pancakes: Why not start your morning with these fluffy carnivore pancakes? Just like my carnivore diet cheesecake, they’ll keep you on track and your tastebuds satisfied.
2. Carnivore Cookies: These cookies are perfect for anyone following the carnivore diet- so tasty! I really like the texture of these carnivore friendly cookies.
3. Carnivore Waffles: These waffles are a great alternative when you crave something a bit different than my carnivore cheesecake. The texture of these waffles is really good too!
4. Carnivore Ice Cream: A dessert that goes perfectly after my carnivore cheesecake. Cool, creamy, and wholly carnivorous! If you loved my crustless keto cheesecake, this ice cream will leave you wanting more.
- 3.8 oz Cream Cheese (110g)
- 3/4 cup Monk Fruit Powder (or about 1/2 cup of raw honey)
- 1/4 cup Heavy Whipping Cream
- 3 large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Sea Salt
- Using a mixer, beat the cream cheese and your chosen sweetener together until the mixture becomes creamy.
- Pour in the heavy cream, followed by the vanilla extract and sea salt. Mix it well until fully incorporated.
- As you blend everything together, add eggs gradually (beat one at a time) – this ensures that our carnivore cheesecake remains soft and fluffy.
- Line an 8×8 square baking dish with parchment paper. Pour in the prepared mixture. Bake at 320F (~160C) for about 25 minutes until set.
- Let it cool, then refrigerate overnight. This is crucial for achieving that perfect carnivore cheesecake consistency.
Comment below and let me know what you think of this recipe.
I intend to make this tomorrow. However, and not dissing this recipe, sometimes a sweet flavot can induce an insulin response even though there is no sugar.
I made this last night however, the sweetner I used was called Zsweet and while the flavor is good. It can out more like a Creme Brule. It was crispy on top and custard like in the center. I didn’t have monk fruit on hand. I plan to use it on top of some raspberries. I probably should’ve used the whole block of cream cheese too…
We love it. It’s perfect for that sweet treat without the sugar and so easy to make.
Overall good, only issue is that the sweetener listed is NOT monk fruit, it is mostly Erythritol. Pure Monk fruit or Stevia would be a better choice IMO.
The first time I made the recipe, I followed it, except I used swerve, and it came out with kind of a grainy texture, but was still very good, the second time I kind of mix things up and added some fresh goat cheese ricotta, and used 1/4 of the sweetener-used chocolate raspberry Stevia… was the bomb!!!! like always 🤷🏻♀️eat it in moderation, but it is that perfect little treat when you are just really craving, it is so custardy and satisfying😉
Can I use the egg yolks only instead of whole eggs?