Carnivore Cheesecake, and honestly, I never thought I’d be saying that a carnivore dessert could taste this good. My sister sent me a recipe link after she started experimenting with low-carb desserts and told me, “You need to try this—it tastes like real cheesecake without all the sugar.” I was skeptical at first because cheesecake has always been one of my favorite treats, and I didn’t think a carnivore version could compare.

After a stressful week, I was craving something sweet and comforting but didn’t want to break my carnivore goals. Baking has always been my stress relief. When I’m happy, I bake to celebrate, and when I’m overwhelmed, being in the kitchen helps me relax. Last Sunday, my family was home, and I decided to surprise everyone with this cheesecake.

While it baked, the smell of vanilla and cream cheese filled the kitchen, and everyone kept asking what dessert I was making. My husband thought I had ordered cheesecake from a bakery, and my kids were already waiting by the fridge while it chilled.

When I finally served it, everyone was shocked when I told them it was carnivore-friendly. It was creamy, rich, smooth, and honestly tasted like classic cheesecake. My husband asked for another slice, and I had to hide leftovers so I could enjoy them later.

Now this has become one of my favorite weekend desserts whenever I want something comforting without the carbs.

🍰 Carnivore Cheesecake

Prep Time:

15 minutes

Cook Time:

35 minutes

Chill Time:

4 hours

Total Time:

4 hours 50 minutes

Servings:

8 slices

Ingredients

• 24 oz cream cheese, softened
• 4 large eggs
• 1 cup sour cream
• ½ cup heavy cream
• ½ cup powdered monk fruit sweetener (optional for keto version)
• 1 teaspoon vanilla extract (optional for strict carnivore omit)
• Pinch of salt

Optional Crust:

• 1 cup crushed pork rinds
• 3 tablespoons melted butter

Instructions

Step 1: Preheat oven

Preheat oven to 325°F (163°C).

Step 2: Prepare crust (optional)

Mix crushed pork rinds with butter and press into a springform pan.

Step 3: Beat cream cheese

Beat softened cream cheese until smooth.

Step 4: Add ingredients

Mix in eggs, sour cream, heavy cream, sweetener, vanilla, and salt until creamy.

Step 5: Pour batter

Pour into prepared pan.

Step 6: Bake

Bake for 30–35 minutes until center is slightly set.

Step 7: Cool

Allow cheesecake to cool completely.

Step 8: Chill

Refrigerate for at least 4 hours or overnight.

Step 9: Serve

Slice and enjoy chilled.

Nutrition (Per Slice Approx.)

• Calories: 410
• Protein: 8g
• Fat: 39g
• Carbs: 3g

Q&A

Is this strict carnivore?

Remove vanilla and sweetener for stricter carnivore.

Can I freeze it?

Yes, freeze slices for up to 2 months.

Do I need the crust?

No, it’s optional.

Can I use ricotta?

Cream cheese works best.

How long does it last?

Up to 5 days refrigerated.