When following a carnivore lifestyle, one of the challenges is finding ways to satisfy sweet cravings without stepping outside the boundaries of animal-based foods. That’s where Carnivore Egg Pudding comes in. This dish is smooth, creamy, and naturally sweetened by the inherent richness of eggs and dairy. It feels indulgent yet stays true to the simplicity of carnivore principles. Think of it as a custard-like dessert that can also double as a nourishing breakfast or snack. With only a handful of ingredients, you can create a pudding that delivers comfort and nutrition in every bite.
Ingredients
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6 large pasture-raised eggs
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2 cups heavy cream (or whole raw milk for a lighter version)
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2 tablespoons unsalted butter (melted)
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1 teaspoon vanilla extract (optional for those who allow it)
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A pinch of sea salt
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Optional: a drizzle of honey or a dusting of cinnamon (if following a more flexible animal-based diet)
Instructions
Step 1: Prepare the custard mixture
Crack the eggs into a large mixing bowl and whisk them until they’re light and fully combined. The key here is to break up the yolks and whites completely so the pudding bakes evenly. Slowly add in the heavy cream and whisk again until smooth. Stir in the melted butter and a pinch of sea salt, which enhances the natural sweetness of the eggs and cream. If you’re allowing a touch of flavor, whisk in the vanilla extract.
Step 2: Strain for extra silkiness
For the silkiest pudding, pour the custard mixture through a fine-mesh sieve into another bowl. This step removes any chalazae (the stringy white parts of the eggs) and ensures the pudding has that creamy, custard-like texture.
Step 3: Prepare the baking dish
Preheat your oven to 325°F (160°C). Choose a medium-sized ceramic or glass baking dish and lightly grease it with butter. You can also divide the mixture into individual ramekins for single servings, which not only look elegant but also bake more evenly.
Step 4: Bake with a water bath
Place the baking dish (or ramekins) into a larger roasting pan. Pour hot water into the pan until it reaches halfway up the sides of your baking dish. This gentle water bath helps regulate the heat, preventing the pudding from curdling and ensuring an even, creamy texture.
Bake for 40–50 minutes, checking after 40 minutes. The pudding should be set around the edges but still slightly jiggly in the center. It will firm up more as it cools.
Step 5: Cool and serve
Remove the dish from the water bath carefully and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2–3 hours, or overnight for best results. This step deepens the flavor and allows the pudding to fully set.
Serve chilled, either plain or with a pat of butter melted over the top for extra richness.
Why This Recipe Works on Carnivore
The beauty of this pudding is that it fits perfectly into a carnivore framework while still giving you a sense of indulgence. Eggs provide the base, delivering high-quality protein and natural fats. Heavy cream adds body, richness, and a slightly sweet flavor without sugar. Butter ties it all together with its luxurious mouthfeel.
For strict carnivores, you can skip the vanilla extract entirely and still end up with a decadent pudding. Those who lean toward an “animal-based” approach can add vanilla or even a drizzle of raw honey for flavor variety. Either way, it’s a dish that feels like dessert but is built from nutrient-dense staples.
Variations to Try
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Salted Butter Pudding – Instead of adding vanilla, use salted butter to give the pudding a savory-sweet balance.
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Cheesy Egg Pudding – Stir in ½ cup of finely grated Parmesan or Gruyère before baking for a more savory custard.
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Extra Creamy Version – Swap half the cream for mascarpone or cream cheese for a denser, cheesecake-like pudding.
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Portable Bites – Bake the custard mixture in silicone muffin molds for individual, snack-sized puddings.
Serving Suggestions
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Enjoy it as a breakfast pudding alongside crispy bacon or sausage for a satisfying meal.
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Serve it as a dessert with whipped cream made from heavy cream (no sugar needed).
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For an elegant touch, garnish with shaved chocolate or a drizzle of caramel (if you allow small exceptions).
Storage
Carnivore egg pudding keeps well in the refrigerator for up to 4 days. Store it covered with plastic wrap or in an airtight container to prevent it from absorbing fridge odors. You can also freeze portions by wrapping them tightly in plastic wrap and placing them in a freezer bag—just thaw overnight in the fridge before enjoying.
Final Thoughts
Carnivore Egg Pudding is more than just a treat—it’s a versatile, nutrient-rich dish that makes sticking to a carnivore or animal-based lifestyle both enjoyable and sustainable. The recipe showcases the natural richness of eggs, cream, and butter while proving that comfort food doesn’t need sugar, flour, or plant-based thickeners to feel indulgent.
Whether you’re craving something creamy after a steak dinner, need a make-ahead breakfast, or just want a guilt-free dessert, this pudding delivers. It’s proof that simplicity is often the key to satisfaction, especially when you let quality animal foods shine in their purest form.
