Carnivore Cheesecake Recipe (Dairy-Free, Low-Carb)
This Carnivore Cheesecake is a perfect dessert for those on the carnivore diet who crave a creamy, indulgent treat without straying from their nutritional principles. It uses entirely animal-based ingredients, keeping it in line with the strictest carnivore guidelines while offering a delicious, satisfying option for dessert.
Ingredients:
For the crust:
- 2 cups finely ground pork rinds (approximately 150g)
- 3 tablespoons melted butter or duck fat
- 1 tablespoon beef gelatin powder (optional, for added firmness)
For the filling:
- 1 cup coconut cream or heavy cream (preferably from grass-fed cows)
- 4 large eggs (free-range if possible)
- 1 tablespoon beef gelatin powder (helps to set the filling)
- 1 tablespoon raw honey or stevia (optional, for sweetness)
- 1 teaspoon vanilla extract (optional, for flavor, but can be skipped for stricter carnivores)
- Pinch of salt (for flavor balance)
- ½ cup cooked, shredded beef (optional, for texture and extra protein)
Instructions:
1. Prepare the Crust:
Start by making the crust. Grind the pork rinds using a food processor or blender until they have a breadcrumb-like texture. Pork rinds make an excellent crust replacement for traditional cheesecake recipes since they are entirely animal-based and low in carbs.
In a bowl, mix the finely ground pork rinds with the melted butter or duck fat. The fat helps bind the pork rinds together, creating a firm, crunchy crust. If you want a firmer base, you can add a tablespoon of beef gelatin powder to the crust mixture, though this step is optional.
Press the pork rind and butter mixture firmly into the bottom of a springform pan. Use a spoon or the back of a measuring cup to pack the crust down evenly. Place the pan in the refrigerator to allow the crust to set while you prepare the filling.
2. Make the Filling:
To create the filling, heat the coconut cream (or heavy cream) in a saucepan over low heat. If you are using coconut cream, choose a full-fat, high-quality brand for the best texture and flavor. Heavy cream from grass-fed cows is an excellent choice for a more traditional cheesecake filling.
Once the cream is warm, add the beef gelatin powder to it, stirring until the gelatin fully dissolves. The gelatin will help set the filling once it cools, giving it the thick, creamy texture typical of cheesecake.
In a large mixing bowl, whisk the eggs until smooth. Slowly pour the warm cream and gelatin mixture into the eggs, whisking continuously to prevent the eggs from scrambling. Once combined, add raw honey or stevia (optional) to sweeten the filling, along with a pinch of salt to balance the flavors.
For extra texture and protein, you can stir in cooked, shredded beef. This step is optional but will add richness and a unique twist to your cheesecake.
3. Assemble the Cheesecake:
Pour the cheesecake filling over the chilled pork rind crust. Use a spatula to smooth the top evenly. The mixture should be thick, creamy, and well-combined.
4. Bake the Cheesecake:
Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for about 30-40 minutes, or until the edges of the filling are set and a slight jiggle remains in the center. The cheesecake will firm up further as it cools.
Once the cheesecake is baked, turn off the oven and leave it in the oven with the door slightly ajar for about 1 hour. This helps to prevent cracking by allowing the cheesecake to cool gradually.
5. Chill and Set:
After the cheesecake has cooled slightly, transfer it to the fridge and chill for at least 4 hours, preferably overnight. This allows the gelatin to fully set, giving the cheesecake its creamy, firm consistency.
6. Serve and Enjoy:
Once the cheesecake has chilled and set, carefully remove it from the springform pan. Slice it into portions and serve. You can enjoy it as is or, for a little extra flavor, top it with whipped cream (from heavy cream) or even crispy bacon crumbles for a savory contrast.
Optional Toppings:
- Whipped cream made from heavy cream (for an added creamy texture)
- Bacon crumbles (to add a savory-sweet element)
- A drizzle of honey (if you are not strictly avoiding carbs)
Nutritional Benefits:
This carnivore cheesecake is rich in animal fats and protein, making it a great choice for those on a carnivore or keto diet. Pork rinds offer a unique, crunchy crust that is low-carb, while the coconut or heavy cream filling provides healthy fats and a satisfying, creamy texture. The addition of beef gelatin helps to support joint health and provide collagen, an important nutrient for skin and joint maintenance.
The eggs add high-quality protein, and the optional shredded beef boosts the protein content, turning this dessert into a more filling and nutrient-dense meal. The small amount of honey or stevia adds a touch of sweetness without overloading the dessert with sugar, keeping it low-carb.
Conclusion:
This Carnivore Cheesecake is a unique, satisfying dessert that adheres to the principles of the carnivore diet while providing a creamy, indulgent treat. The pork rind crust gives a delightful crunch, and the gelatin helps to set the cheesecake to perfection. Whether you’re on a strict carnivore diet or simply looking for a rich, protein-packed dessert, this cheesecake is a great option to enjoy without straying from your eating plan.
Indulge in this carnivore cheesecake whenever you’re craving something sweet yet aligned with your animal-based diet!