🧀 Zero-Point Vanilla Cheesecake (Full Carnivore)

🍽 Servings

8 slices

⏱ Time

Prep: 10 minutes
Bake: 45–55 minutes
Cool/Chill: 2–4 hours (best overnight)

🧾 Ingredients

16 oz (450g) full-fat cream cheese, softened
3 large eggs
½ cup sour cream (or heavy cream for stricter carnivore)
2–3 tbsp melted butter
¼ tsp sea salt
½ tsp pure vanilla extract (optional — omit for strict animal-only)

🔥 Instructions

1️⃣ Preheat

Preheat oven to 325°F (163°C).
Grease a small 7–8 inch round pan or line with parchment.

2️⃣ Mix

In a bowl, beat cream cheese until smooth and fluffy.

Add:

Eggs (one at a time)
Sour cream or heavy cream
Melted butter
Salt
Vanilla (if using)

Mix until silky and lump-free. Do not overwhip.

3️⃣ Pour & Smooth

Pour mixture into prepared pan. Tap gently on counter to release air bubbles.

4️⃣ Bake

Bake 45–55 minutes, until:

Edges are set
Center still slightly jiggly

Do NOT overbake — it firms as it cools.

Optional: Place pan in a larger pan with hot water (water bath) for ultra-smooth texture.

5️⃣ Cool Slowly

Turn oven off, crack door, and let cheesecake cool inside 30–60 minutes.

Then refrigerate at least 2 hours (overnight best).

🧮 Approx Nutrition (Per slice, 8 servings)

Calories: ~320
Protein: ~7–9g
Fat: ~30g
Carbs: ~1g (from dairy only)

🥄 Texture

Ultra creamy
Slightly custard-like
Dense when fully chilled
Rich and satisfying

❓ Q & A

Q1: Is vanilla allowed on full carnivore?

Strict carnivore = no.
Relaxed carnivore = small amount is commonly used.

It’s optional.

Q2: Can I make this firmer?

Yes:

Add 1 extra egg
Bake 5–10 minutes longer
Chill overnight

Q3: Can I make it crustless in ramekins?

Absolutely.
Bake at 325°F for 25–30 minutes (check jiggle center).

Q4: Why did mine crack?

Overbaking
Overmixing (too much air)
Cooling too quickly

Water bath + slow cooling prevents cracks.

Q5: Can I make it zero-lactose?

Use:

Lactose-free cream cheese
Lactose-free sour cream or heavy cream

Still fully animal-based.

🔥 Optional Carnivore Variations

🧈 Brown Butter Version – brown the butter first for nutty depth
🥚 Egg-Heavy Custard Style – use 4 eggs, reduce cream slightly
🥓 Savory Version – omit vanilla, increase salt slightly