- Servings: 12 bites
- Total Time: 3 hours (includes chilling)
- Difficulty: Easy
- Calories per Serving: 95 kcal
- Macros: Protein: 4g / Carbs: 0g / Fat: 9g / Fiber: 0g
The Ultimate Zero-Carb Animal-Based Treat
If you are following a strict carnivore lifestyle, you know that the craving for a different texture can be the hardest part of the journey. These Carnivore Chilled Custard Bites are specifically designed to provide a velvety, melt-in-your-mouth experience without a single gram of sugar, fiber, or plant-based additives. They are the perfect way to hit your fat macros while enjoying something that feels like a true dessert.
By utilizing the natural emulsifying properties of egg yolks and the richness of heavy cream (or tallow for the hardcore purists), we’ve created a snack that is dense, nourishing, and completely zero-carb. These bites are excellent for those transitioning into ketosis or long-term carnivores looking for a high-fat energy boost during the day.
This recipe focuses on “clean” animal nutrition. There are no artificial sweeteners or “keto” fibers here—just pure, bioavailable fuel. It’s a specialized macro-friendly snack that proves you don’t need plants to create a satisfying, custard-like treat.
Look at the Recipe
- Sensory Appeal: A smooth, firm exterior with a silky, rich interior that mimics traditional panna cotta.
- Flavor Highlight: Deeply savory and buttery with a natural, subtle sweetness from the heavy cream.
- Key Carnivore Benefit: 100% animal-based; supports fat-adaptation and eliminates bloating from plant sugars.
Ingredients Needed
- 1 cup Heavy whipping cream (ensure it is additive-free/no carrageenan)
- 4 Large egg yolks (pasture-raised for a deeper golden color)
- 1 scoop Unflavored bovine collagen (optional, for extra structure)
- ½ tsp Sea salt (to enhance the natural creaminess)
- 1 tbsp Cold butter (optional, for added richness)
How to Make Our Chilled Custard Bites
Temper the Yolks: In a medium bowl, whisk the egg yolks and sea salt until smooth. Set aside.
Heat the Cream: Place the heavy cream in a small saucepan over medium-low heat. Bring it to a gentle simmer—do not let it reach a rolling boil. If you are using collagen, whisk it in now until fully dissolved.
The Emulsion: Slowly pour a small amount of the hot cream into the egg yolks while whisking constantly. This “tempers” the eggs so they don’t scramble. Gradually add the rest of the cream until the mixture is uniform.
Thicken the Custard: Pour the entire mixture back into the saucepan. Cook on low heat, stirring constantly with a spatula for 3–5 minutes. The custard is ready when it is thick enough to coat the back of a spoon.
Set the Bites: Pour the mixture into a silicone mini-muffin mold or a small parchment-lined dish. Place in the refrigerator for at least 2–3 hours until completely set and firm.
Storage & Serving Suggestions
- Storing: Keep these bites in the refrigerator in an airtight container for up to 5 days.
- Freezing: For a “fat bomb” style snack, freeze the bites. They take on a texture similar to frozen fudge and are incredibly refreshing.
- Serving Pairings: Enjoy these as a post-steak “palate cleanser” or as a high-fat breakfast supplement when you’re on the go.
Tips & FAQs
Can I make these dairy-free? For a “Level 2” carnivore version, you can replace the cream with a mixture of melted beef tallow and a small amount of bone broth, though the texture will be significantly firmer and more savory.
Why did my custard separate? This usually happens if the heat is too high. Always cook on low and stir constantly. If it does separate, a quick pulse in a blender can often save the emulsion.
Are these okay for a fat fast? Yes! Because they are almost entirely healthy animal fats and protein with zero carbs, they are an excellent tool for breaking a stall while staying within carnivore diet parameters
