Carnivore Recipes

Carnivore Cake Recipe

Make a carnivore cake recipe with just 3 essential ingredients and 10 minutes of prep time! This is an excellent carnivore birthday cake idea with variations for keto carnivore, carnivore carbs, and strict carnivore cooking styles.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9
 

INGREDIENTS

  • 4 large eggs, room temperature
  • ½ cup sweetener, see note
  • 1 teaspoon vanilla extract
  • cups whole milk, raw if possible
  • 5 tablespoons butter, cubed

INSTRUCTIONS

  1. Preheat the oven to 350°F (175°C).
  2. Beat eggs on high in a large bowl for up to 5 minutes, until thickened.
  3. Gradually add the sweetener, continue mixing until light and fluffy. Mix in vanilla.
  4. In a small saucepan, heat milk and butter for about 2 minutes over medium heat, just until butter melts.
  5. Slowly add to eggs, beat until combined.
  6. Pour unit a greased 8×8-inch (20×20-cm) baking dish. Bake for 40 minutes until a toothpick inserted into the center comes out clean. Cool before serving.

NOTES

Strict Carnivore: omit sweetener and vanilla extract.
Keto Carnivore: use a keto sweetener. 
Adding Carbs: omit sweetener and drizzle the top with raw honey after baking.

 

Consider your priorities and goals; make the choice that is right for you. See the original post for more details.

 

Begin with ½ cup of sweetener; you may want to increase it up to ¾ if you are not very sensitive to sweet flavors.

 
For the printable recipe card and complete details, please visit Primal Edge Health and read the Carnivore Cake Recipe post and check out The Carnivore Cookbook too!

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.

Prep Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 2
 

INGREDIENTS

  • 5 soft-boiled eggs peeled
  • 4 ounces half and half
  • 1 tablespoon grass-fed butter, softened
  • tablespoons sweetener see note
  • 1 teaspoon vanilla extract
  • 1 pinch salt

INSTRUCTIONS

  1. Add all ingredients to the bowl of a blender and blend until smooth. Taste and adjust sweetener, as needed.
  2. Best if chilled in the fridge for 2 hours before serving.

NOTES

Strict Carnivore: omit sweetener and vanilla extract
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.
tablespoons of sweetener are recommended to start. You may want to increase the amount up to 4 tablespoons.
 
For the printable recipe card and complete details, please visit Primal Edge Health and read the Carnivore Egg Pudding Recipe post and check out The Carnivore Cookbook too!

Carnivore Diet Beef Bread

Andy will show you a very simple way to make carnivore diet-style beef bread. This recipe uses all animal-based products as well as ground beef. It tastes great and can be used to make sandwiches and toast. Or go ahead and add some butter and honey and you have a great little snack. (However, disregard if honey is not part of your carnivore diet protocol.)
 
Ingredients: Ground Beef: 8 ounces
3 Egg Whites
5 Eggs
2 Ounces Cream Cheese 
1/2 Teaspoon of Salt
2 ounces of Butter
 
Preheat oven to 370 Fully cook ground beef Add and blend cooked ground beef, 5 eggs, and Cream Cheese to Strong Blender. Blend until liquified. Add the batter to the mixing bowl, slowly add and whisk in egg whites. Add this batter to an oven-safe bread bowl. Be sure to add a layer of butter to help prevent the batter from sticking. Place in oven and bake for 40-50 minutes. Use a toothpick to test if the bread is fully cooked. Warning: Raw animal products like egg yolks can cause infections.

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!

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4
 

INGREDIENTS

  • 2 tablespoons grass-fed beef gelatin
  • 1.5 cups sour cream
  • 1 cup water

INSTRUCTIONS

  1. 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.
  2. Bring the water to a simmer in a small saucepan on the stove over medium heat.
  3. Remove the saucepan from heat and add the thickened cream. Mix well until gelatin is completely dissolved.
  4. Pour into individual pudding cups like ramekins or one main serving dish.
  5. Refrigerate for at least 2 hours or until completely set. Serve chilled.

NOTES

If you aren’t a strict carnivore, try this with up to ¼ cup erythritol or another sweetener of choice. Dissolve the sweetener in hot water at the end of step 2, then, continue with the recipe.
 
For the printable recipe card and complete details, please visit Primal Edge Health and read the No Bake Cheesecake Pudding Recipe post and check out The Carnivore Cookbook too!

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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
 

INGREDIENTS

  • 3 whole eggs
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350°F (175°C).
  2. Whisk all ingredients together in a large bowl until completely smooth.
  3. Divide evenly between 4 2 or 3-inch ramekins and place them in an 8×8-inch baking dish.
  4. 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.
  5. 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.
  6. 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

If you aren’t a strict carnivore, try this with a dusting of ground cinnamon or nutmeg on top. Adding ½ teaspoon lemon extract to the cream and egg is delicious too!
 
If adding a keto sweetener, use up to ¼ cup erythritol.
 
For the printable recipe card and complete details, please visit Primal Edge Health and read the Carnivore Custard Recipe post and check out The Carnivore Cookbook too!

Slow Cooker Beef Bone Broth Recipe (Crock Pot Option)

Slow cooker beef bone broth is an easy, hands free way to make bone broth in your own kitchen. Add beef and low carb vegetables to a crock pot, step back and wait while your nutrient dense liquid cooks.

Prep Time: 10 minutes
Cook Time: 20 minutes and then 18+ hours
Total Time: 18+ hours 30 minutes
Servings: 8

EQUIPMENT

  • Slow Cooker
  • Strainer
  • Funnel
  • Glass jars for storage

INGREDIENTS

  • 6 pounds beef bones
  • 1 medium onion quartered
  • 3 ribs celery chopped
  • 2 medium carrots chopped
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1/4 cup raw apple cider vinegar lemon or lime juice

INSTRUCTIONS

  1. Preheat the oven to 350°F (177°C). Placing the bones in a roasting pan or baking dish. Roast for about 20 minutes, until golden brown.
  2. Add all vegetables and herbs to the bowl of the slow cooker. Arrange bones on top of the vegetables. Cover all ingredients with water. Leave about 1-inch of space from the water line to the top of the slow cooker. Stir in the vinegar.
  3. Cover with a lid. Cook on low for 18 to 24 hours.
  4. Skim off any scum that rises to the top. Once cool enough to handle, strain the broth through a strainer and ladle into glass jars for storage. Bone broth keeps in the fridge for up to one week, best if used in 3-5 days. It will freeze well for up to 3 months. 

NOTES

For the printable recipe card and complete details, please visit the Slow Cooker Beef Bone Broth recipe on Primal Edge Health and check out The Carnivore Cookbook too!

Bacon Cheese Chip Snacks

Andy Storey, one of our Meatrx.com coaches,  will show you how to make bacon cheese chip snacks.

Ingredient list:
 
Shredded Cheese
Sugar-Free Bacon or hot dogs
Beef Tallow
 
Tools:
Cookie Sheet & Spatula
 
Directions:
Coat cookie sheet with tallow or lard or duck fat. Shred cheese. Cook bacon until fully cooked and crispy. Cut bacon into small pieces aka Bacon Bits. Make small little circular piles of cheese on cookie sheet and top with the bacon bits. Pre-heat oven to 370 and when ready place cookie sheet in oven and cook for around 8 minutes. When fully cooked and crispy let cool and cut out chips if necessary.
 

Fish Stock Recipe

Fish stock is a traditional recipe that makes an impressive base for soups, chowders, and a number of sauces. It only takes 30 minutes on the stovetop and is a resourceful way to use all parts of the animal. It is very satisfying to not let anything go to waste while at the same time, nourishing yourself with healthy unprocessed foods.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yields: 2 quarts (8 2-cup servings)

Ingredients

  • 2 tbsp butter
  • 1 medium onion thinly sliced
  • ½ cup dry white wine
  • ¼ cup parsley chopped
  • 6 sprigs thyme
  • 4 whole black peppercorns
  • 1 bay leaf
  • 4 pounds fishbones with heads

Directions

  1. Heat the butter in a stockpot. Sauté the onions for 5-7 minutes, until slightly translucent. 
  2. Add the white wine and all remaining ingredients. Submerge all contents with water by 2-inches.
  3. Bring water to a simmer, then reduce it to a very light simmer. Cook over this heat for 30 minutes. Skim off any foam or scum that rises to the surface.
  4. Strain the stock through a fine-mesh strainer or cheesecloth.
  5. Best served or used immediately. It will keep well in the fridge for up to a week. Transfer to freezer-safe containers for long-term storage and save in the freezer for up to 3 months.

 

For the printable recipe card and complete details on storing and using homemade tallow, please visit the Fish Stock Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

How to Render Beef Tallow

Learn how to render beef tallow in 2 easy steps. Beef tallow is a versatile animal fat with many uses.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
 

INGREDIENTS

  • Beef suet, at least 4 pounds

INSTRUCTIONS

  1. Chop the suet into small pieces either by hand or by pulsing in a food processor.
  2. Add the tallow to a large pot and place over low heat. If using a slow cooker, turn the temperature on to “low”.
  3. Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8.
  4. Tallow is done once the cracklings are completely shriveled. Let cool slightly before straining and pouring into a storage container of choice.

NOTES

For the printable recipe card and complete details on storing and using homemade tallow, please visit the How to Render Beef Tallow on Primal Edge Health and check out The Carnivore Cookbook too!

Homemade Pemmican Recipe (with Organ Meat)

This Homemade Pemmican Recipe always goes in my bag when we go camping, traveling, and on long hikes. It is the ideal food for taking on the go outdoors because it’s lightweight, nutrient-dense, and doesn’t need to be refrigerated.

Prep Time: 15 minutes

Serves: 16 pieces

 

INGREDIENTS

  • 300 grams lean meat, dried and ground
  • 100 grams beef liver, dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices, optional
  • 400 grams beef tallow, melted

 

INSTRUCTIONS

  1. Combine the dry meat, liver, and salt in a medium mixing bowl. Add optional herbs and spices, mix well.
  2. Melt tallow in a double boiler over medium heat.
  3. Pour over the dry ingredients. Stir well until thoroughly combined. Break apart all clumps. Tallow should fully incorporate into the meat. If still crumbly, add more melted fat.
  4. Spread the mixture evenly in an 8×8-inch baking dish and leave to harden at room temperature or place in the refrigerator for 30-60 minutes. Once firm, score into squares. Alternatively, you can roll the “dough” into balls with your hands.
  5. Store pemmican in an airtight container in the pantry. If made correctly, it is shelf-stable and will never spoil. You may also store it in the refrigerator if that makes you more comfortable.
 

Notes

Use any type of liver (beef, sheep, goat, etc) in combination with any meat (beef, bison, lamb, etc).

 

To add heart, adjust to 200 g dry, ground meat, 100 g dry, ground heart, and 100 g dry ground liver.

 

To make pemmican without liver, follow my Traditional Pemmican Recipe instead.

For the printable recipe card and complete recipe details with FAQs, visit the Homemade Pemmican with Organ Meats on Primal Edge Health and check out The Carnivore Cookbook too!

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