Best Carnivore Christmas Dessert

Prep Time: 20 minutes (+ 8 hours chilling)
Cook Time: 40 minutes
Total Time: 9 hours
Difficulty: Intermediate
Servings: 8
Cooking Intensity: Medium (requires careful baking and finishing)

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A Note on This Recipe

For those dedicated to an animal-based, zero-carb lifestyle, dessert is often a distant memory. This Carnivore Crûme Brûlée Cheesecake bridges that gap, offering a stunningly rich and satisfying finale to a meal that stays true to the principles of carnivore eating. It masterfully combines the velvety, dense texture of a classic New York cheesecake with the signature crisp, caramelized sugar top of a crème brûlée—all without a single plant-based ingredient. The result is a luxurious, protein-packed treat that proves indulgence needs no compromise.

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Ingredients

For the Crust:

• 1 ½ cups (150g) fine pork rind panko (see note)

• ⅓ cup (75g) unsalted butter, melted

• 1 tablespoon (15g) granulated allulose (optional, for slight sweetness)

For the Cheesecake Filling:

• 24 oz (680g) full-fat cream cheese, softened to room temperature

• 1 cup (240ml) heavy whipping cream

• 4 large eggs, room temperature

• ⅔ cup (130g) granulated allulose (or preferred carnivore-friendly sweetener like erythritol)

• 1 teaspoon vanilla extract (optional, technically not carnivore but used for flavor by many; omit for strict version)

• Pinch of fine sea salt

For the Brûlée Topping:

• ⅓ cup (65g) granulated allulose (or regular sugar if you’re allowing a minimal deviation for the crust—sugar will brûlée more reliably)

Special Equipment Needed:

• 8-inch springform pan

• Mixing bowls and electric hand mixer or stand mixer

• Roasting pan for water bath

• Kitchen torch

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Instructions

Part 1: The Crust & Water Bath Setup

Time: 15 minutes
Intensity: Low

1. Prepare the Pan: Preheat your oven to 325°F (160°C). Tightly wrap the outside bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil. This is crucial to prevent water from the bath seeping in. Lightly grease the inside of the pan.

2. Make the Crust: In a medium bowl, combine the fine pork rind panko, melted butter, and optional tablespoon of allulose. Mix until the texture resembles wet sand.

3. Form the Crust: Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it well. Par-bake for 10 minutes, then remove from the oven and let it cool slightly on a rack. Reduce oven temperature to 300°F (150°C).

4. Prepare for Water Bath: Bring a kettle of water to a boil. Place the par-baked crust in its pan inside a larger roasting pan.

Part 2: The Cheesecake Filling & Baking

Time: 25 minutes active, 60 minutes baking
Intensity: Medium (requires attention to mixing and baking)

1. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, about 3 minutes. Scrape down the bowl.

2. Incorporate Sweetener & Cream: With the mixer on low, gradually add the allulose. Scrape the bowl again. Add the heavy cream and beat on medium until fully combined and smooth. Add the optional vanilla and salt.

3. Add Eggs: Add the eggs, one at a time, beating on low speed just until each egg is incorporated before adding the next. OVER-BEATING HERE WILL INCORPORATE TOO MUCH AIR AND CAUSE CRACKING. The final mixture should be thick, smooth, and homogenous.

4. Bake: Pour the filling over the slightly cooled crust. Place the roasting pan with the springform pan in the oven. Carefully pour the hot water from the kettle into the roasting pan until it comes about halfway up the sides of the springform pan.

5. Bake at 300°F (150°C) for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle jiggle—like Jell-O—when the pan is nudged. The center should not be liquid.

6. Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling helps prevent cracks. Remove the cheesecake from the water bath, carefully peel off the foil, and place it on a wire rack to cool completely to room temperature (about 2 more hours).

Part 3: Chilling & The Brûlée Finish

Time: 8+ hours chilling, 10 minutes finishing
Intensity: Medium (requires torch skill)

1. Chill Thoroughly: Once at room temperature, cover the cheesecake (still in its pan) with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This sets the texture and develops the flavor.

2. Unmold: Run a thin knife under hot water, dry it, and carefully run it around the inner edge of the springform pan. Release the clamp and remove the ring.

3. Apply Topping: Just before serving, sprinkle the surface evenly with the ⅓ cup of allulose (or sugar). Using a kitchen torch, melt and caramelize the sweetener by holding the flame 4-6 inches away and moving it in slow, steady circles until the entire surface is golden-brown and bubbly. Allow the hardened topping to set for 2-3 minutes before slicing.

4. Serve: Use a sharp, thin knife dipped in hot water and wiped dry for each clean slice.

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Chef’s Notes & Success Tips

• Pork Rind Panko: To make fine panko, simply pulse plain pork rinds in a food processor or blender until they reach a coarse breadcrumb consistency. Sift if necessary.

• Sweetener Note: Allulose is used because it caramelizes beautifully like sugar without spiking blood glucose. For a strict carnivore recipe, you can omit all sweeteners entirely—the dish becomes a rich, savory-sweet “cream cheese custard” that many still find delightful.

• Cracking Prevention: The water bath and low, slow baking are your best defenses. Avoid over-mixing after adding eggs, and do not over-bake.

• No Torch? You can place the sugared cheesecake under a preheated broiler on the highest rack for 1-3 minutes, watching constantly to avoid burning. The torch offers superior control.

• Storage: Store leftovers covered in the refrigerator for up to 5 days. The brûlée topping will soften after a day but remains delicious.

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Nutrition Information (Per Serving, 1 of 8 slices)

Please note: Nutritional values are estimates and will vary slightly based on specific ingredient brands. Values calculated using allulose.

• Calories: ~520 kcal

• Total Fat: 50g

• Saturated Fat: 29g

• Protein: 13g

• Total Carbohydrates: 3g

• Dietary Fiber: 0g

• Net Carbs: 3g (0g if sweeteners omitted)

• Sugars: 1g (from dairy; added sweeteners not metabolized)

• Cholesterol: 230mg

• Sodium: 380mg