Carnivore Keto Cheesecake
Ingredients
- 16 oz cream cheese softened
- 2 large eggs
- ½ cup powdered allulose or monk fruit sweetener optional
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 4 tablespoons unsalted butter melted (for crust, optional)
- 1 cup finely crushed pork rinds or ground macadamia nuts for crust, optional
Instructions
- Preheat the oven to 325°F and grease a 6-inch springform pan.
- For the crust (if using), mix melted butter with crushed pork rinds or macadamia nuts and press firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
- In a mixing bowl, beat the cream cheese until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Blend in the sweetener (if using), sour cream, heavy cream, vanilla extract, and salt until fully combined.
- Pour the batter over the crust (or directly into the greased pan for a crustless version).
- Bake for 40-45 minutes, or until the center is just set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes before transferring to the fridge.
- Chill for at least 4 hours before slicing and serving.
Notes
For an ultra-rich zero-carb cheesecake, skip the sweetener entirely or replace it with a few drops of liquid stevia.
If you prefer a crustless cheesecake, simply grease the pan well and bake as directed.
This cheesecake can be topped with a dollop of whipped cream or a light dusting of powdered sweetener for extra indulgence.
To enhance the texture, let it sit at room temperature for 10 minutes before serving.
If you prefer a crustless cheesecake, simply grease the pan well and bake as directed.
This cheesecake can be topped with a dollop of whipped cream or a light dusting of powdered sweetener for extra indulgence.
To enhance the texture, let it sit at room temperature for 10 minutes before serving.
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