Have you been missing desserts since starting the carnivore diet? This carnivore bavarian cream recipe might be exactly what you need.
It’s a smooth, rich dessert that satisfies that craving for something sweet while staying true to carnivore principles by using only animal based ingredients and a few necessary extras.
The combination of heavy cream, whole milk, and egg yolks creates a base that’s both nutritious and delicious. The beef gelatin provides the structure needed for the cream to set properly, while the vanilla extract adds just enough flavor.
The process of making this Bavarian cream is straightforward but does require some patience. You’ll need to cook the mixture gently to avoid curdling the eggs, and then it needs several hours in the refrigerator to set properly.
The waiting is the hardest part, but I promise the result is worth it when you finally get to enjoy this smooth, creamy dessert.
👍 Why You’ll Love This Recipe
Rich in Nutrients: The egg yolks and dairy in this recipe provide essential fat soluble vitamins like A, D, E, and K.
You’re not just eating a dessert – you’re giving your body important nutrients that support brain health, hormone production, and overall wellness while staying true to carnivore principles.
Satisfies Sweet Cravings: Many people on the carnivore diet miss having something sweet occasionally.
This Bavarian cream has a natural sweetness from the dairy that can help satisfy those cravings without adding any sugar or artificial sweeteners. It gives you that dessert experience while keeping your body in its carnivore-adapted state.
Impressive Results: The smooth, creamy texture of this Bavarian cream looks and feels like a “real” dessert. When you serve this to friends or family, they won’t believe it’s carnivore friendly.
✨ 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. The Heat
When cooking the milk, egg yolks, and vanilla mixture, keep the heat on medium-low at all times. High heat is the enemy of this delicate cream and can quickly turn your smooth mixture into scrambled eggs.
You’ll know the heat is too high if you see any small lumps forming or the mixture sticking to the bottom of the pan. Stir constantly in a figure eight pattern to distribute the heat evenly throughout the liquid.
If you notice the mixture starting to thicken too quickly or see any signs of curdling, immediately remove the pan from the heat source, continue stirring vigorously, and return to a lower heat setting.
2. Bloom The Gelatin Properly
Don’t rush the first step of mixing water with gelatin. This process (called “blooming”) needs about 5 minutes to work properly. The gelatin should fully absorb the water and look swollen and soft before you add it to your hot mixture.
If you skip this blooming step or cut it short, you might end up with unpleasant gelatin lumps in your final cream.
Also, make sure your gelatin is fresh – old gelatin loses its setting power over time. When adding the bloomed gelatin to your warm milk mixture, stir continuously until it’s completely dissolved.
3. Watch Your Xanthan Gum Addition
Xanthan gum is extremely powerful – a little goes a very long way. When adding it to the blender, sprinkle it in very slowly rather than dumping it all at once.
This prevents it from forming clumps that are nearly impossible to break up. Blend on low speed at first, then gradually increase to medium to fully incorporate the xanthan gum.
If you don’t have a blender, you can use an immersion blender or even a hand whisk, but be prepared for some vigorous whisking to get it fully incorporated.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these amazing carnivore recipes too:
Carnivore Bavarian Cream
Print Recipe- Blender
- Strainer
Ingredients
- 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
Instructions
- 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!!
Have you tried this recipe with monk fruit and/or allulose? How much would be needed?
This is not low carb and not carnivore. 2 cups of milk has 23g of carbs. Carnivore allows for the cream, but not milk. That being said, the recipe sounds great.
Hi! The carnivore diet is about eating animal products. It’s not about avoiding carbs (though this comes naturally with this way of eating). So, this recipe is carnivore. Milk IS carnivore.