Texture: silky custard, cheesecake-like when chilled
Flavor: rich, buttery, eggy (not sweet unless you choose to add sweetener)
Ingredients (100% Carnivore)
- 6 large eggs
- 1½ cups heavy cream
- 2 tbsp butter (or ghee), melted
- Pinch of salt
Optional (if you allow it):
- 1–2 tbsp powdered allulose or monk fruit (still zero-carb, not strict carnivore)
- ½ tsp beef gelatin (for firmer, cleaner slices)
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8 pan with parchment or grease generously with butter.
-
Blend the custard
In a blender (or whisk very thoroughly):- Eggs
- Heavy cream
- Melted butter
- Salt
- (Optional sweetener & gelatin)
-
Bake gently (water bath recommended)
Pour mixture into pan.
Place pan inside a larger baking dish and add hot water halfway up the sides. Bake 40–50 minutes, until just set in the center (slight jiggle is perfect). -
Cool & chill
- Cool at room temp for 30 minutes
- Refrigerate at least 4 hours, preferably overnight
-
Slice into squares
Lift out, slice, and serve chilled.
Texture Variations
- Ultra-creamy: Skip gelatin
- Clean squares: Add gelatin
- Richer: Use 50% heavy cream + 50% half-and-half
- More custardy: Add 1 extra egg yolk
Storage
- Keeps 4–5 days refrigerated
- Freezes well (thaw overnight for ice-cream-like texture)
