Carnivore Cheesecake Recipe

Ingredients

• 4 Tbsp Unsalted Butter (softened, melted)
• 2 Tbsp Milk Powder (non‑fat dry milk)
• 16 oz Cream Cheese (full‑fat, softened)
• 1 cup Heavy Cream (chilled)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1/3 cup Erythritol (granulated, sugar‑free sweetener)
• 1 pinch Salt (optional, enhances flavor)

Instructions

1. Make the Crust

   In a mixing bowl, combine the softened butter, milk powder, and a pinch of salt. Mix with a spatula until the mixture resembles fine crumbs.

   Time: PT10M

2. Press Crust into Pan

   Transfer the crumb mixture into the bottom of the 8‑inch springform pan. Press firmly with the back of a spoon or the bottom of a glass to create an even layer.

   Time: PT5M

3. Prepare the Cheesecake Filling

   In a clean bowl, beat the softened cream cheese with the erythritol until smooth. Add vanilla extract and lemon juice, mixing until fully incorporated. Slowly pour in the chilled heavy cream and continue beating on low speed until the mixture is light and fluffy.

   Time: PT10M

4. Assemble the Cheesecake

   Remove the crust from the refrigerator. Spoon the cheesecake filling over the crust, spreading it evenly with a spatula.

   Time: PT5M

5. Chill to Set

   Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

6g

Fat

22g

Fiber

0g