If you love cheesecake but want a version that’s high in protein and low in carbs, this Carnivore Cheesecake is your new go-to dessert. Creamy, decadent, and naturally satisfying, it’s perfect for a post-workout treat, a low-carb dessert night, or just indulging without guilt. Bonus: you can experiment with different flavors of protein powder for a fun twist each time!
Ingredients
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24 oz cream cheese, softened (three 8-oz packages)
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3–5 tbsp butter, softened (optional for extra richness)
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2 scoops Prime Protein, flavor of choice
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1 tbsp glycine powder (or sweetener of choice, optional)
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3 large eggs, room temperature
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1/2–3/4 cup sour cream
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1 tsp lemon zest, grated
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1 tsp vanilla extract
Instructions
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Preheat oven to 300°F (150°C) and grease a 9-inch pie dish with butter.
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In a large bowl, beat the cream cheese and butter until smooth. Mix in the protein powder and glycine (or your preferred sweetener).
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Beat in the eggs one at a time until fully incorporated.
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Mix in sour cream, lemon zest, and vanilla extract. Beat until smooth and creamy.
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Place the pie pan in the center of a large cookie sheet or roasting pan. Carefully pour hot water into the sheet so it reaches about halfway up the sides of the pie pan (around 4–6 cups).
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Bake for 50–60 minutes, or until the cheesecake is mostly set but still has a slight jiggle in the center (start checking at 45 minutes).
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Let cool to room temperature, then chill for at least 4 hours before serving.
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Enjoy as-is or top with berries, sugar-free chocolate, or your favorite low-carb toppings.
Notes
Prep time: 10 minutes | Cook time: 60 minutes | Chill time: 4 hours
Optional: Adding extra butter makes the cheesecake even richer and creamier.
Flavor twist: Experiment with different protein powder flavors to create endless variations.
Decadent yet protein-packed, this Carnivore Cheesecake proves that you don’t have to sacrifice taste for nutrition. Perfectly creamy, lightly sweet, and totally indulgent, you’ll want to make it again and again.
