Today I will show you how to make a delicious and creamy carnivore bavarian cream dessert that is perfect for those following a carnivore diet. This recipe is a great way to satisfy your sweet tooth while sticking to the diet.
The best part is that it only requires a few simple ingredients and some patience while it sets in the fridge. So, let’s dive into this easy-to-follow recipe and create a tasty treat that you can enjoy guilt-free!
👍 Why You’ll Love This Recipe
Indulgent Creamy Delight- The combination of heavy whipping cream and whole milk creates a rich, velvety smooth dessert that melts in your mouth. The cream’s silky consistency is a testament to the quality of the ingredients used, elevating this dessert to a whole new level of decadence.
Guilt-Free Pleasure- One of the best things about this carnivore Bavarian cream is that it’s a guilt-free pleasure. Unlike traditional desserts loaded with sugar and carbs, this recipe is perfect for those following a carnivore or low-carb lifestyle.
Perfect Make-Ahead Dessert- One of the best aspects of this recipe is that it’s a perfect make-ahead dessert. You can prepare the Bavarian cream in advance and let it chill in the fridge until you’re ready to serve.
This makes it an ideal choice for dinner parties, family gatherings, or any occasion where you want to impress your guests with a stunning dessert without the last-minute stress.
✨ Recipe Ingredients
To make the carnivore bavarian cream you will need:
- 2 cups (500ml) Heavy Whipping Cream
- 2 cups (500ml) Whole milk
- 1/4 cup (60ml) Water
- 6 Egg Yolks
- 1 tablespoon Beef Gelatin
- 1/2 teaspoon Xanthan Gum (I recommend using this one – amazon link)
- 1 tablespoon Vanilla Extract
You will also need a blender and a strainer.
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👨🍳 How To Make
Follow these steps to make the carnivore bavarian cream:
Step 1
Mix the water with the gelatin and set aside for now.
Step 2
In a saucepan, add the yolks, milk, and vanilla. Mix well.
Step 3
Turn the heat on medium-low and cook the mixture for about 5 minutes, stirring occasionally. Make sure the milk or eggs don’t curdle (you can always reduce the heat in that case).
Step 4
Add the gelatin water and stir until melted; it should take about a minute.
Step 5
Pour the mixture into a blender, add xanthan gum, and blend on low. Strain the mixture into a bowl.
Step 6
Add the heavy whipping cream and mix well until everything is combined. At this point, the texture will still be runny. Cover the bowl and let it sit in the fridge for at least 5 hours. Enjoy!
💡Tips
1. Pay Attention to Temperature
When cooking the egg yolk, milk, and vanilla mixture, it’s important to keep the heat on medium-low and stir occasionally to prevent the milk from curdling or the eggs from scrambling. If you notice the mixture starting to curdle, immediately reduce the heat and continue stirring until it smooths out.
Additionally, make sure the gelatin is completely dissolved in the water before adding it to the hot mixture to avoid any lumps or uneven distribution.
2. Strain the Mixture
After blending the cooked mixture with the xanthan gum, it’s important to strain it through a fine-mesh sieve or cheesecloth into a bowl. This step helps remove any lumps, bits of cooked egg, or undissolved gelatin, resulting in a silky-smooth texture.
Take your time during this process and use a spatula or the back of a spoon to press the mixture through the strainer, ensuring that you capture as much of the smooth liquid as possible.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these amazing carnivore recipes too:
Carnivore Bavarian Cream
- Blender
- Strainer
- 2 cups Heavy Whipping Cream (500ml)
- 2 cups Whole milk (500ml)
- 1/4 cup Water (60ml)
- 6 Egg Yolks
- 1 tablespoon Beef Gelatin
- 1/2 teaspoon Xanthan Gum (I recommend using this one - amazon link)
- 1 tablespoon Vanilla Extract
- Mix the water with the gelatin and set aside for now.
- In a saucepan, add the yolks, milk, and vanilla. Mix well.
- Turn the heat on medium-low and cook the mixture for about 5 minutes, stirring occasionally. Make sure the milk or eggs don’t curdle (you can always reduce the heat in that case).
- Add the gelatin water and stir until melted; it should take about a minute.
- Pour the mixture into a blender, add xanthan gum, and blend on low. Strain the mixture into a bowl.
- Add the heavy whipping cream and mix well until everything is combined. At this point, the texture will still be runny. Cover the bowl and let it sit in the fridge for at least 5 hours. Enjoy!
Super!!