Carnivore Cheesecake Recipe: A Decadent Low-Carb Treat

Carnivore Cheesecake Recipe
Prep Time 15 mins
Cook Time 45 mins
Rest Time 120 mins
Total Time 3 hrs
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 325  F
Servings: 8
Estimated Cost: $  8
Calories: 350
Best Season: Suitable throughout the year
Description

This rich, creamy Carnivore Cheesecake is a dream come true for anyone following a zero-carb or strict carnivore diet. Made with just a handful of animal-based ingredients—cream cheese, eggs, butter, and heavy cream—this dessert is indulgent without compromising your macros. Whether you serve it crustless or with a savory pork rind or bacon crust, it’s a satiating, guilt-free way to end your meal. With optional beef gelatin for added firmness and a touch of sweetness if desired, it’s flexible and fuss-free.

Ingredients
  • 16 oz full-fat cream cheese (2 blocks)
  • 3 large eggs
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 teaspoon beef gelatin (optional)
  • Sweetener, to taste (optional)
  • A pinch of salt
  • 1 cup crumbled cooked bacon (optional crust)
Instructions
  1. 1
    Preheat your oven to 325°F (160°C).
  2. 2
    If using a water bath (recommended for a smoother texture), wrap the outside of your springform pan in aluminum foil to prevent leaks.
  3. 3
    Mix crushed pork rinds or finely chopped crispy bacon with melted butter.
  4. 4
    Press the mixture into the bottom of a springform pan to form an even crust layer.
  5. 5
    Bake for 8–10 minutes, then set aside to cool.
  6. 6
    In a large mixing bowl, beat the cream cheese until smooth and creamy.
  7. 7
    Add the eggs one at a time, mixing well after each addition.
  8. 8
    Gradually incorporate the heavy cream, melted butter, and beef gelatin (if using).
  9. 9
    Add a pinch of salt and sweetener, if desired, and mix until fully combined.
  10. 10
    Pour the batter over the crust (or directly into the pan if skipping the crust).
  11. 11
    Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
  12. 12
    Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
  13. 13
    Remove the cheesecake from the oven and let it cool to room temperature.
  14. 14
    Refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop and the texture to firm up.
  15. 15
    Slice the cheesecake into portions and serve as is, or garnish with whipped cream or crispy bacon bits for added flair.

Nutrition Facts

Servings 8

Serving Size 1

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 15g75%
Cholesterol 120mg40%
Sodium 180mg8%
Total Carbohydrate 4g2%
Sugars 2g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.