This carnivore cake is the perfect treat for anyone following a carnivore diet or looking to cut down on carbs. If you’ve been missing desserts while sticking to carnivore diet, this recipe is here to save the day.
With just a handful of ingredients like eggs, milk, butter, and a sugar substitute (optional), you can whip up a delicious dessert that won’t throw you off your diet.
One of the best things about this cake is how easy it is to make. You don’t need to be a master baker to pull it off. Even if you’re new to baking or cooking in general, you should be able to follow along without any trouble.
The end result is a light and tasty cake that’s sure to satisfy your sweet tooth.
Whether you’re strictly following a carnivore diet or just looking for a low-carb dessert option, this carnivore cake is worth trying. Let’s get started!
👍 Why You’ll Love This Recipe
Rich in Nutrients: Eggs, milk, and butter are all nutrient-dense foods. They provide essential vitamins and minerals like vitamin A, vitamin D, calcium, and B vitamins.
High in Protein: Thanks to the eggs and milk, this cake is packed with protein. Protein is essential for building and repairing muscles, and it helps keep you feeling full.
Simple Ingredients: With just five main ingredients, this recipe keeps things simple. You probably already have most of these items in your fridge if you’re following a carnivore diet.
Beginner-Friendly Recipe: If you’re new to baking or cooking in general, this recipe is a great place to start. It’s easy to follow. You don’t need any special baking skills or techniques.
✨ Recipe Ingredients
To make this carnivore dessert, you will need the following ingredients:
- 4 large Eggs
- 1 1/4 cups Whole Milk
- 1/2 cup Monk Fruit– Use this monk fruit (Amazon link) for this recipe. I like using the monk fruit sweetener because it doesn’t have the same aftertaste as other sugar substitutes. You could also use erythritol or other keto-friendly sweeteners.
- 5 tablespoons Butter
- 1 teaspoon Vanilla Extract – Use this excellent vanilla extract (Amazon link) for this recipe.
- Optional: If you are not following a 100% strict carnivore diet, you can spread honey over the top after baking (like I did). But remember – it’s totally optional!
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👨🍳 How To Make
Follow these steps to make the best carnivore cake:
Step 1
Start by preheating the oven to 350F (175C).
Place the 4 eggs in a large bowl and beat them for 4-5 minutes (you can use a hand mixer).
Step 2
Start gradually adding the sweetener while mixing. Continue mixing until the mixture is light and fluffy. Then, add the vanilla extract and mix again.
Step 3
Heat the milk and butter in a saucepan over medium heat for 2 minutes.
Step 4
Start slowly adding eggs and mixing them until everything is well combined.
Step 5
Pour into a medium baking dish. Bake for 35-40 minutes. After removing the carnivore cake from the oven, let it rest for at least 30 minutes. Enjoy!
💡Tips
1. Go slow with the milk mixture
When you’re adding the warm milk and butter to the egg mixture, take your time. Pour it in slowly while continuously mixing. This helps the ingredients combine smoothly without separating or curdling.
If you dump all the milk in at once, you might end up with scrambled eggs instead of cake batter! Think of it like adding oil when making mayonnaise – slow and steady wins the race. Keep the mixer running on low speed as you pour in a thin, steady stream of the milk mixture.
2. Watch the baking time closely
I gave a range of 35-40 minutes for baking time, but ovens can vary. Start checking your cake at the 30-minute mark.
You don’t want to overbake it, or it could become dry and rubbery. To check if it’s done, gently shake the baking dish. The cake should jiggle slightly in the middle, but not look wet or overly wobbly.
If you’re unsure, you can use a toothpick test – insert a toothpick into the center of the cake. It should come out mostly clean, with just a few moist crumbs clinging to it.
3. Let it cool completely
It might be tempting to dig into your cake right away, but patience pays off here. I recommend letting it rest for at least 20-30 minutes, and that’s important.
As the cake cools, it continues to set and the flavors develop. If you cut into it too soon, it might be too soft and fall apart.
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FAQ
1. What does the carnivore cake taste like?
The carnivore cake has a custard-like taste and texture. It’s sweet from the monk fruit sweetener and has a rich, creamy flavor from the eggs and milk. The vanilla extract adds a familiar cake-like taste.
While it doesn’t taste exactly like a traditional flour-based cake, many people find it satisfying and dessert-like.
2. Can I add cocoa powder to make it chocolate flavored?
Cocoa powder isn’t allowed on a strict carnivore diet because it comes from plants. If you’re following the diet closely, you should skip the cocoa.
If you’re more flexible with your diet, you could add some cocoa powder, but remember this would make it not truly carnivore anymore.
3. Can I freeze this cake?
Yes, you can freeze this carnivore cake. Cut it into individual slices first, then wrap each slice tightly in plastic wrap and then in aluminum foil. Place the wrapped slices in a freezer bag.
Ingredients
- 4 large Eggs
- 1/2 cup Monk Fruit Use this monk fruit (Amazon link) for this recipe.
- 1 1/4 cup Whole Milk
- 5 tablespoons Butter
- 1 teaspoon Vanilla extract Use this excellent vanilla extract (Amazon link) for this recipe.
Instructions
- Start by preheating the oven to 350F (175C).Place the 4 eggs in a large bowl and beat them for 4-5 minutes (you can use a hand mixer).
- Start gradually adding the sweetener while mixing. Continue mixing until the mixture is light and fluffy. Then, add the vanilla extract and mix again.
- Heat the milk and butter in a saucepan over medium heat for 2 minutes.
- Start slowly adding eggs and mixing them until everything is well combined.
- Pour into a medium baking dish. Bake for 35-40 minutes. After removing the carnivore cake from the oven, let it rest for at least 30 minutes. Enjoy!
Looks good
Can the milk be replaced with cream?
I used cream but added a little water to make the amount called for in the recipe, and it turned out really nice. I may try adding a little powdered milk to the water next time and add it to the cream. But cream worked fine for me.
You might be cautious about using powdered milk. There are many concerns (oxidizing days, processing, lack of fats) but mainly real is always better.
Thank you for this information. I was also wondering about cream.
Amazingly tasty
Thank you for this twist on egg pudding! I used allulose and cream with water- tasty, very good “Crust” on the edges and top- I made them in tiny loaf pans and they were ready in less than 20 minutes. Great recipe, concise and very easy to follow-
Can I use raw yogurt?
Yes
can I use unsweetened almond milk?
Has anyone tried using glycine as the sweetener?