🍰 Carnivore Cheesecake Custard (Low-Carb Dessert)
A weekly staple that’s creamy, satisfying, and super low-carb. This version uses cream cheese, butter, eggs, and a hint of vanilla with a sugar-free syrup option.
🧾 Ingredients:
9 large eggs
8 oz Philadelphia cream cheese (full-fat, softened)
½ stick unsalted butter (4 tbsp)
2 tbsp vanilla extract
2–4 tbsp zero sugar syrup (like Log Cabin, to taste) — optional
Pinch of salt (optional, but balances flavors)
🍳 Instructions:
Preheat Oven (if baking):
325°F (165°C) if baking as a custard or cheesecake.
(Or skip this step if you’re making a stovetop version or blending/chilling like mousse.)
Blend the Base:
Add eggs, cream cheese, butter, vanilla, and syrup to a blender or food processor.
Blend on high until completely smooth and creamy (about 1–2 minutes).
Choose Your Method:
A. Baked Custard Style (Dense & Set):
Pour into a greased baking dish or individual ramekins.
Place in a water bath for even cooking (optional but helps).
Bake for 35–45 minutes, or until just set in the middle.
Cool, then chill for at least 2 hours before serving.
B. No-Bake Mousse Style (Quick & Creamy):
Pour into jars or ramekins after blending.
Chill in fridge for 2–3 hours until set.
Texture will be more like a thick mousse or custard.
Serve:
Drizzle with a bit more sugar-free syrup if desired.
Optional: sprinkle with flake salt or a tiny bit of cinnamon (if non-carnivore).
🧊 Storage:
Keeps in fridge up to 5 days.
Tastes even better the next day once fully chilled and set.
