Carnivore Egg Pudding Recipe
Egg pudding is made from 3 animal-based ingredients and ready in 5 minutes! This carnivore diet dessert is super delicious when you want a zero-fiber sweet treat.
- 5 soft-boiled eggs peeled
- 4 ounces half and half
- 1 tablespoon grass-fed butter, softened
- 2½ tablespoons sweetener see note
- 1 teaspoon vanilla extract
- 1 pinch salt
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Add all ingredients to the bowl of a blender and blend until smooth. Taste and adjust sweetener, as needed.
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Best if chilled in the fridge for 2 hours before serving.
Keto Carnivore: use a keto sweetener
Adding Carbs: substitute sweetener with raw honey
Consider your priorities and goals; make the choice that is right for you. See the original post for more details.
2½ tablespoons of sweetener are recommended to start. You may want to increase the amount up to 4 tablespoons.
Carnivore Cheesecake Pudding
A no bake cheesecake pudding is the ideal keto carnivore-friendly dessert. It’s smooth and creamy sweet, plus it only calls for 3 main ingredients and 10 minutes of your time to prep it!
Ingredients
- 2 tablespoons grass-fed beef gelatin
- 1.5 cups sour cream
- 1 cup water
Instructions
- Put the sour cream in a wide dish and sprinkle the gelatin over the top. You want as much surface area as possible; the wider the dish, the better. Leave aside to “bloom” while it sits and thickens.
- Bring the water to a simmer in a small saucepan on the stove over medium heat.
- Remove the saucepan from heat and add the thickened cream. Mix well until gelatin is completely dissolved.
- Pour into individual pudding cups like ramekins or one main serving dish.
- Refrigerate for at least 2 hours or until completely set. Serve chilled.
Carnivore Custard
Enjoy this carnivore custard anytime you want dessert on a carnivore diet! Made with just three ingredients, this is an easy animal-based dessert recipe you can make any day of the week.
Ingredients
- 3 whole eggs
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- Preheat the oven to 350°F (175°C).
- Whisk all ingredients together in a large bowl until completely smooth.
- Divide evenly between 4 2 or 3-inch ramekins and place them in an 8×8-inch baking dish.
- Bring 2-3 cups of water to a boil in a small saucepan. Create a water bath by pouring boiling water into the baking dish. Continue until the water level is an inch high.
- Bake for 30 minutes, check, and continue for 10 more minutes if needed. The top should be golden brown and firm. The under part will be wiggly still.
- Remove from the oven. Let cool and set for 10 minutes, before serving warm or refrigerating until chilled. It will firm up as it sits.
Notes
Vanilla Whipped Cream
Ingredients
- 8 ounces heavy whipping cream
- 1 tsp vanilla extract or ½ tsp vanilla beans
- Stevia, to taste (optional)
- Pinch of salt (optional)
- Flavoring Ideas
- Peppermint extract
- Cinnamon
- Almond extract
- Orange extract
- Lemon extract
Instructions
- Add heavy whipping cream, vanilla, stevia, optional flavoring and salt to a large mixing bowl or your stand mixer with the whisk attachment.
- Whip until thick and somewhat stiff.
If you don’t have a stand mixer or a hand-mixer, you can use a regular old whisk and whip it good! It will take a little longer, but it’s doable.
Smooth and Creamy Carnivore Cheesecake
Ingredients
- 12 ounces cream cheese, room temp
- 2 whole eggs, room temp
- 4 egg yolks, room temp
- 1 Tbs butter, room temp
- 1 tsp vanilla
- ½ tsp almond extract (optional)
- ½ tsp gelatin
- Stevia to taste (optional)
- Pinch of salt
Instructions
- Preheat oven to 300 degrees.
- Ensure all ingredients are at room temp.
- Combine all ingredients and whisk together with a stand mixer or a hand mixer.
- Place your 6 inch round pan into a larger metal round pan, 8 or 9 inch works.
- If you do not have a silicone pan, you can use another 6 inch pan that is well greased or lined with parchment.
- Pour ingredients into the 6 inch round silicone baking pan.
- Pour boiling water into the outer pan to help the sides of the cheesecake prevent from burning.
- Bake for 40 minutes.
- Turn oven off and let continue cooking for 20 minutes.
- Chill cheesecake in fridge overnight or at least 6 hours to firm up before slicing.
- Serve with whipped cream or with a sprinkle of cinnamon on top, if you’d like.
Cheesecake pictured is served upside down for that smooth look.
Vanilla Pudding Recipe
Ingredients
- 1 pint heavy cream
- 4 whole eggs (or 6 yolks, if sensitive to whites)
- 2 tsp gelatin
- ½ tsp vanilla
- Pinch of salt
- Stevia to taste (optional)
Instructions
- Slowly heat the heavy cream into a sauce pot on low to med-low heat.
- Blend the eggs, gelatin, vanilla and salt in blender.
- Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.
- Continue whisking for about 10 minutes.
- Take pudding mixture off heat and let cool for about 5 minutes.
- Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.
If you want a more smooth texture, strain pudding mixture before pouring into bowls.
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