Breads & crusts
This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!
250g cream cheese
350g cooked fatty bacon
180g grated mozzarella cheese
1/3 cup parmesan cheese
Blend cream cheese with eggs, fine chop the bacon as small as possible. Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.
Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.
Cut into squares, use as a carnivore pizza base or be creative!
½ cup cream
4 ounce goat cheese
2 Tbs mayonnaise (optional)
2 Folio cheddar cheese shells or 4 ounces shredded cheese
3 ounces prosciutto
Pinch of salt
Preheat your oven to 350 degrees.
Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.
Bake cheese for 10 minutes.
Thoroughly whisk eggs, cream, mayo and salt together.
Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.
Slowly pour your egg mixture over the layers.
Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.
Remove foil and bake for about 10 more minutes or until center is just set.
Let cool 10 minutes before slicing.
You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.
1 batch of Carnivore Cornbread
Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.
1 ½ pounds chicken hearts
1 ½ pounds chicken gizzards
1 Tbs salt
½ Tbs garlic
½ Tbs black pepper
2 cups water or broth
2 tsp thyme
2 tsp sage
2 tsp onion powder
2 tsp garlic
2 tsp salt
1 tsp rosemary
1 tsp black pepper
⅓ cup butter
1 cup broth
Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.
Preheat oven to 300 degrees.
Dice up your cornbread to your desired size. Pictured is about ¾” cubes.
For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.
Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.
Let cornbread cubes cool.
Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.
Turn off heat.
Mix in all other spices.
Let broth mixture cool 5-10 minutes.
Whisk egg into broth mixture once it is cooled.
Combine gizzard mixture with the cornbread cubes.
Stir in broth/egg mixture until all the bread has soaked up the liquid.
Bake at 350 degrees for 60 minutes with the lid on.
Remove lid and cook 10 more minutes to get a crunchy crust on top.
10 ounces cooked chicken
6 whole eggs
2 ounces melted butter, plus extra for spreading on top
½ tsp baking soda
½ tsp salt
Preheat oven to 350 degrees.
Blend all ingredients until smooth in a blender.
Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.
Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.
Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.
4 soft chicken tortillas
1 Tbs butter
½ pound diced bacon, sausage or other leftover meat
4 ounces of your favorite cheese
½ tsp salt
½ tsp black pepper
Heat your pan to a medium heat.
Cook your meat of choice in the pan.
Add in the butter and mix in the eggs, salt and pepper.
Continue to cook the eggs until they are set.
Stir in cheese until melted. Remove from heat.
If your tortillas are too firm to fold, heat them up slightly in a pan on medium-low heat.
Load your tortillas up with your scrambled egg filling.
Serve with your favorite hot sauce or enjoy as is.
You can also wrap these up in foil and take them with you. They hold fairly well.
Makes 6 cloud bread rounds
3 eggs, separated
⅛ tsp cream of tartar (optional)
¼ tsp garlic powder
3 Tbs cream cheese, sour cream, or thick yogurt
Pinch of salt
Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Do not miss this step!
Whisk the egg yolks with your dairy of choice, salt and garlic powder.
Whip egg whites with cream of tartar, if using, until stiff.
Carefully fold in the egg yolk mixture into the whites, only adding in a little bit of the yolk mixture at a time until it is all used up.
Spoon the mixture onto the parchment lined sheet pan into 6 rounds. Do not flatten! Leave them fluffy and thick looking because they will shrink once cooled down.
Bake for 25-30 minutes or until the egg is cooked all the way through. You do not want the rounds to look liquidy in the middle.
Let the rounds cool for at least 1 hour to improve the texture. They are even better if you can wait 4 hours.
Store in an airtight container in the fridge if not consuming that same day.
2 pieces of your favorite carnivore bread (I like chicken buns for this recipe)
2-4 ounces cream cheese
2-4 ounces gravlax (smoked salmon)
2 eggs, poached, soft boiled or fried
Black pepper, garnish
Spread the cream cheese onto your 2 pieces of carnivore bread.
Place on a plate and layer the gravlax slices on top of the cream cheese.
Top gravlax with an egg on each stack.
Sprinkle with salt, pepper and paprika.
This pairs really well topped with hollandaise sauce.
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