Carnivore Recipes


1 whole egg (1 egg yolk works if you are sensitive to whites)

6-8 ounces butter or ghee, melted

1 Tbs vinegar (white wine vinegar, white vinegar, apple cider vinegar)

¼ tsp paprika (optional)

Pinch of cayenne or dash of hot sauce (optional)

¼ tsp salt

Blend the egg, vinegar and salt in a blender.

While the blender is running, slowly pour in the melted butter until the sauce is the desired consistency. You may not need it all. Do not pour all the butter in at once because it will break the sauce and it will not result in a smooth consistency.

Egg in a Burger Basket

1 pound ground beef, or any ground meat you like

2 eggs

Salt and pepper to taste

Take ½ pound ground meat and shape it into a large thin donut with a hole bigger than you would like. Shape the burger thinner than you would like because the meat will shrink and cook into a thick burger. Repeat with remaining burger meat.

Season your burgers and cook in a cast iron pan.

Once you flip your burger, let it cook one minute and carefully crack your egg in the middle.

Season your egg, if you’d like.

Cover with a lid and cook until desired egg doneness. Or you can cook low and slow if you don’t have a lid.

This goes really well with homemade hollandaise sauce.

Chicken Skin Chips

Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that

Salt or your favorite seasoning blend

Preheat oven to 325 degrees.

Season chicken skins with your seasoning of choice.

Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process. 

Bake for 20-22 mins. Flip skins over and bake another 20-22 mins. 

Let cool before eating.

If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.

Egg Drop Soup

2 cups chicken or beef broth

2-3 eggs

1 tsp salt

½ tsp garlic powder

½ tsp vinegar (optional)

½ tsp coconut aminos (optional)

½ tsp ginger (optional)

¼ tsp white pepper (optional)

Heat your broth and seasonings to a rolling boil.

While your broth is heating up whisk eggs in a separate bowl or cup.

Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.

Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.

Onion Roast

3-4 pound roast cut, (round, chuck, osso bucco, etc)

2 Tbsp onion flakes 

1 Tbsp garlic

1 Tbsp black pepper

2 tsp salt

¼-½ cup water

Add all ingredients to the slow cooker and cook on low for 6-8 hours.

If cooking longer, add a little more water.

Once cooked, shred all the meat and put back into the juices.

You can continue to cook it, or serve as is.

Prosciutto Skull

6 ounces prosciutto or your favorite ultra thinly sliced cured meat

1 plastic skull or foam head

Let your cured meat come to room temperature so it sticks to your skull easier.

Cover the edges of your plate with cured meat.

Lay skull on top and carefully layer all your dried meat around the skull in different directions making it look like peeling skin. Make sure to cover all of the skull.

Watch your guests squirm when attempting to take a slice!

Easy Breakfast Sausage

1 pound ground beef or pork

1 tsp garlic

1 tsp sage

1 tsp onion powder

¾ tsp salt

½ tsp black pepper

¼ tsp red chilli flakes (optional)


Combine all ingredients thoroughly in a bowl.

If desired, shape into patties or links. If not saute and crumble.

Use in your favorite sausage recipes!

Vanilla Whipped Cream

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


Almond extract

Orange extract

Lemon extract

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.

Meatza Pizza


2 ½ pounds Ground Meat (beef, chicken, turkey, bison, etc.)

2 eggs

1 tsp salt

2 tsp basil

½ tsp fennel seeds (optional, if you want a more Italian sausage flavor)

1 tsp garlic powder

½ tsp black pepper


Preheat oven to 400 degrees.

Mix all crust ingredients thoroughly and press into a large sheet pan or 2 pizza pans.

Make the crust a little thinner than you want because it will shrink and get a little thicker.

Bake for 12-15 minutes or until meat is cooked.

Drain fat from the pan.


Pizza topping ideas

8 ounces mozzarella


Goat cheese


Cooked and crumbled sausage

Sliced cured meats

Cooked bacon

Poached eggs (top with poached eggs AFTER the meatza is complete or else you’ll have boiled eggs!)


Turn oven up to 450 degrees.

Top with your favorite cheeses and cured meats.

Bake 8 minutes.

Broil for 1-2 minutes if you want your cheese browned.

If you somehow don’t eat it all in one night, this makes phenomenal breakfast of the classic cold pizza!

Your Favorite Stuffed Burger

Makes 2 burgers 1 pound of your favorite ground meat (beef, turkey, lamb, bison, elk, etc.)

4 ounces of your favorite cheese (shredded cheese will be hard to work with, slices or soft cheese works better)

½ tsp salt

½ tsp pepper (optional)


Divide the ground meat into 2.

Shape the ground meat into a larger burger, wider than you would like it.

Place your favorite cheese in the center and wrap your burger meat around the cheese.

If you are using soft cheese, first make sure your cheese is in a patty shape and not crumbles. Then gently wrap your cheese with the burger meat.

If there are any holes, just grab some ground meat from another part of your burger and cover it up!

Re-shape your burger if you need to.

Grill or cook your burger the way you normally do, trying not to press on it too much.

These will take a little longer than normal to cook.


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