Creamy Carnivore Cheesecake
Unlike your generic mommy food bloggers, I’m not going to waste your time with a long story about my first childhood pet and how (five pages and seventeen ads later) that somehow brought me to this recipe. I’m just going to say that this is an incredible carnivore cheesecake that gives you a sweet treat while also bringing you closer to your health and fitness goals! Crafted carefully over many iterations, I’m finally happy with this version of the recipe and often serve it at family functions.
For years I served this cake crustless, until I stumbled onto Terri Haas’ amazing carnivore crumbles. To say they changed my world is no understatement! One fantastic use for those crumbles is a delicious crunchy crust for this creamy cheesecake. Try it for yourself and you’ll be an instant convert.
A few notes before you jump in:
For the 100% clean carnivore version: Omit sweeteners and vanilla extract, and choose a pure unflavored protein like the one offered by Equip.
Customize your cheesecake! The flavor of your protein powder determines the flavor of the final product, so experiment and get creative. I’ve done everything from mint chocolate to pumpkin spice to vanilla bacon. This is one of the great things about using Keto Chow - they offer single serve packs of their protein so you can try out different flavors before committing to a large bag.
Mascarpone is crucial. Yes, this is a cheesecake made without “cream cheese.” No, I won’t apologize for that. I tried versions of my recipe with cream cheese, mascarpone, and clotted cream and decided I like mascarpone the best. It offers a depth of flavor and a consistency perfect for cheesecake. Fortunately, this cheese has become more popular and is available in most major grocery stores.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Crust Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup whole milk powder - I use Judee’s
Filling Ingredients
24 oz. (3 x 8oz. containers) mascarpone cheese, room temperature
5 tablespoons butter, room temperature
2 scoops (about 1/2 cup) protein powder - I use Keto Chow
1/2 cup sweetener - I use Lakanto Monkfruit
3 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
Equipment
9” springform cake pan
Half or full baking sheet with edges
Stand mixer with whisk attachment
Spatula
Silicone brush
Nonstick frying pan
Crust Instructions
Preheat oven to 300°F. Melt two tablespoons of butter and use the silicone brush to coat the inside of the springform pan. Set the cake pan on the baking tray and place it aside while you make the crust.
To make the crust, melt the butter in a nonstick frying pan over medium heat. Carefully mix in the whole milk powder and stir constantly until crumbles are golden brown. Pour the crumbles into the springform pan and press down firmly with the spatula to form the crust.
In large bowl, beat mascarpone and remaining three tablespoons butter until smooth. Add protein powder and sweetener and mix thoroughly.
Beat in eggs, one at a time. Add sour cream and vanilla. Combine until smooth.
Pour mixture over your crust. Add water to the cookie sheet until it is covered in a thin layer.
Bake for 60 minutes until cheesecake is mostly set. Turn off the oven and leave cake inside for 10 minutes.
Remove from oven and allow cheesecake to cool completely. Cover and place in refrigerator and allow to set at least 4 hours, preferably overnight.
There are so many ways to dress up this cheesecake - ranging from pure carnivore to looser keto. With so many flavors of Keto Chow, there’s an option for every occasion! Tag me on Instagram with all your creative cheesecakes!
