Keto Recipes

Cottage Cloud Swirl Muffins

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Keto Cottage Cloud Swirl Muffins are ideal for breakfast or as a snack. These muffins are very fluffy, flavorful, and low-carb. These muffins have a beautiful swirl of cinnamon that adds warmth and some sweetness to this soufflé-like treat. These are made with egg whites and cheese, which adds the protein and fat content to make it keto-friendly. We make these muffins with almond flour as it adds structure and fluffiness without the additional carbs.
Go through the detailed recipe below to fulfill all your baked goods cravings without any guilt!

 

STATISTICAL OVERVIEW:

  • Size/serving: 1 muffin
  • Cooking time: Twenty-five mins
  • Cuisine: American
  • Working time(total): Forty minutes
  • Course: Breakfast, Snack
  • Calories: 90 kilocalories
  • Diet: Keto, Low-Carb, Gluten-Free
  • Servings: 8–10 muffins
  • Time for prep: Fifteen mins

TOOLS:

  • Knife
  • Bowl
  • Whisk
  • Spatula
  • Muffin tin
  • Small bowl
  • Rack

INGREDIENTS:

FOR THE MUFFIN BASE:

  • 4 large eggs, separated
  • ½ cup full-fat cottage cheese
  • ¼ tsp. cream of tartar
  • ¼ tsp. salt
  • 2 tbsp. almond flour
  • 1–2 tbsp. Erythritol or monk fruit
  • ½ tsp. vanilla extract

FOR CINNAMON SWIRL:

  • 2 tsp. cinnamon
  • 1 tbsp. Erythritol
  • ½ tbsp. Melted butter or coconut oil

INGREDIENTS NOTES:

EGGS:

  • We have to use the large eggs and the egg whites, and they offer structure and support, and we can beat the whites to make it light and airy.

COTTAGE CHEESE:

  • We have to use the rich cottage cheese in these muffins and blend it before adding the cheese to the batter, and it also provides nutrition and an acidic taste.

CREAM OF TARTAR:

  • We could utilize the cream of tartar to retain the volume or to make the fluffy muffins.

SALT:

  • Salt is added to the batter to balance the sweetness, and it also adds flavor.

ALMOND FLOUR:

  • Almond flour is used to give the structure and improve its ability to maintain the shape, and it is low in carbs and good for keto baking.

KETO SWEETENER:

  • We add keto sweeteners like Erythritol and Monk fruit as they add the sweetness without the additional carbs.

VANILLA EXTRACT:

  • Vanilla extract is added to remove the smell of the eggs and to make them rich and flavorful.

CINNAMON POWDER:

  • Cinnamon powder is added to provide the aroma, and it also complements the creamy cottage cheese.

BUTTER OR COCONUT OIL:

  • We can use butter or coconut oil to add richness and help spread the cinnamon flavor in the muffins.

 

INSTRUCTION:

  1. We can turn on the oven at 300 degrees F.
  2. Now we can place the silicon cups in the muffin tin.
  3. We can discrete the yolks from the whites & put the yolks in another dish.
  4. Now we can add cream of tartar and salt to the egg whites.
  5. Beat them till the egg whites form firm peaks.
  6. We can add the cottage cheese, almond flour, vanilla, Erythritol & egg yolks to the other dish
  7. Stir till it gets smooth.
  8. Then we have to gently incorporate the yolk mixture into the egg white mixture, and don’t overmix.
  9. We have to combine the liquid butter, cinnamon, and Erythritol in a small dish to make the cinnamon swirl.
  10. Now we can pour the muffin batter into the cups and fill them halfway.
  11. Then we can add the cinnamon swirl on top and gently mix to create the swirl.
  12. Put the muffin in the oven for twenty-five minutes.
  13. We can cool these muffins in the tin for 5 minutes.
  14. Then put these muffins on the rack and serve.

TIPS:

  • We can mix the cottage cheese for a smoother texture before the addition.
  • You can serve these muffins fresh or allow these muffins to deflate a little because they bubble up like soufflés.
  • We can add chopped nuts or a drizzle of cream cheese for an additional taste.

STORAGE INFORMATION:

FRIDGE:

  • We can put the remaining cottage cloud swirl muffins in an airtight container and store these muffins for 4 days.

FREEZER:

  • We can cover these cottage cloud swirl muffins in plastic wrap and store these muffins in the freezer for 2 months.

FAQs:

Can I make these cheese cloud swirl muffins with ricotta cheese?

  • We can make these cheese cloud bread muffins with ricotta cheese as a substitute for the cottage cheese, but the ricotta cheese is slightly high in carbs.

Are these cottage cloud swirl muffins sweet or savory?

  • These cottage cloud swirl muffins are slightly sweet with the cinnamon swirl.

 

NUTRITIONAL FACTS/SERVING:

Calories: 90 kcal
Total Carbs: 2.5 g
Net Carbs: Two grams
Fiber: 0.5 gram
Protein: Six grams
Fat: 6 g
Sodium: 160 milligrams

Keto Cowboy Cookies Recipe

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Keto Cowboy Cookies are a delicious twist on the classic cowboy cookie, adapted to fit a ketogenic diet. These cookies are packed with flavor and texture, combining the richness of dark chocolate, the nuttiness of almonds, and the sweetness of sugar-free alternatives. Plus, they’re low in carbs, making them a perfect treat for those following a keto lifestyle. Whether you’re a fan of traditional cowboy cookies or new to the concept, you’re in for a tasty and guilt-free delight. Let’s dive into the recipe for Keto Cowboy Cookies.

Recipe: Keto Cowboy Cookies

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup dark chocolate chips (use sugar-free for keto)
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar-free maple syrup or sugar-free honey substitute

Instructions:

Preparing the Dough:
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, unsweetened shredded coconut, chopped pecans or walnuts, dark chocolate chips, chia seeds, baking soda, and salt. Mix well to evenly distribute the ingredients.
  3. In another bowl, beat together the softened unsalted butter and granulated erythritol (or your chosen keto-friendly sweetener) until it becomes creamy.
  4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
  5. Gradually add the sugar-free maple syrup or sugar-free honey substitute while continuing to mix.
  6. Combine the wet and dry ingredients, stirring until a cookie dough forms. If the dough is too sticky, you can refrigerate it for about 15 minutes to make it easier to handle.
Baking:
  1. Using a spoon or your hands, form cookie dough balls (about 1-2 tablespoons each) and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
  2. Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
  3. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts:

(recipe makes about 18 servings):

  • Calories: 110
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Cholesterol: 16mg
  • Sodium: 91mg
  • Total Carbohydrates: 4g
  • Dietary Fiber: 2g
  • Sugars: 0g
  • Protein

Carnivore Sandwich Bread Recipe

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Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.

Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.)

for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.

Ingredients

  • 8 eggs
  • 1 lb raw ground pork (Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
  • 5 oz pork rinds (pre-ground)
  • 1/4 cup grass-fed ghee (or butter)
  • 1 tsp sea salt

Instructions

Start the oven.

  • Preheat the oven to 375 degrees.

Make the batter.

  • Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
  • With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
  • Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
  • With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
  • In a blender or food processor, crush the pork rinds to a fine powder.
  • Fold the pork rind powder and sea salt (ASHLEYRfor 15% off) into the batter.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!

Bake the loaf.

  • Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
  • Note: You’ll know it’s done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it’s not done.
  • Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.

Prepare and serve.

  • Slice the loaf into 1-inch thick slices, or whatever size you prefer.
  • Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.
  • Store in the fridge in an airtight container for up to 5 days. Enjoy!

Steak Bites Recipe

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These Garlic Butter Steak Bites are quick and easy to make – and they vanish fast! Serve them as finger food on appetizer night, as part of your game day spread or as part of a fun family dinner date.

Steak bites are especially fun for the kids. I know it’s a recipe mostly served as an appetizer (Super Bowl! or any Game Day party!) , but we don’t mind them as a regular meal at all.

They are quick and easy to whip up, and turn out so tender.

Ingredients

  • ▢ 2 pounds steak cut into bites
  • ▢ salt and ground black pepper to taste (season on the generous side)
  • ▢ 1 tablespoon oil
  • ▢ 4 tablespoons butter
  • ▢ 2 cloves garlic or more to taste
  • ▢ 2 tablespoons chopped parsleyoptional for serving

Instructions

  • Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)2 pounds steak, salt and ground black pepper
  • Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat. Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.1 tablespoon oil
  • Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.4 tablespoons butter, 2 cloves garlic
  • Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.2 tablespoons chopped parsley

Notes

Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.

Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?

Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.

I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.

Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.

For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.

Carnivore Sausage Gravy

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Ingredients:

  • 1 pound (450g) ground pork sausage (choose a fattier sausage for best flavor)

  • 4 ounces (½ block) cream cheese, cut into cubes

  • 1 cup heavy whipping cream

  • Salt and black pepper to taste (optional — sausage often has enough salt)

Instructions:

  1. Cook the sausage:

    • Heat a large skillet over medium heat.

    • Add the sausage and cook, breaking it apart with a spatula, until fully browned and cooked through (about 7-10 minutes).

    • Drain excess grease if desired, but leaving some fat will add flavor.

  2. Add cream cheese:

    • Reduce heat to low.

    • Add the cream cheese cubes directly into the skillet with the sausage.

    • Stir gently and continuously to soften and melt the cream cheese, combining it fully with the sausage.

  3. Add heavy cream:

    • Pour in 1 cup of heavy whipping cream.

    • Stir well to combine everything into a creamy mixture.

  4. Simmer and thicken:

    • Keep the heat low and cook, stirring occasionally, until the gravy thickens to your desired consistency (about 5-8 minutes).

    • If it gets too thick, you can add a little more cream or water to loosen it.

  5. Season:

    • Taste the gravy and add salt and pepper if needed (usually the sausage has enough salt).

  6. Serve:

    • Serve hot over cooked eggs, steak, or as a dipping sauce for carnivore bread or pork rinds.

Tips:

  • For extra flavor, you can use breakfast sausage with herbs and spices, or keep it plain for a pure carnivore experience.

  • Keep the heat low after adding cream cheese and cream to avoid curdling.

  • This gravy is great for meal prep and stores well in the fridge for 3-4 days.

Would you like me to suggest a full carnivore meal plan using this gravy? Or ideas on what to pair it with?

Deviled Egg Hamburgers Recipe (Carnivore-Friendly and Flavorful)

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These Deviled Egg Hamburgers are a fun, protein-packed twist on the classic burger. Combining the rich flavors of a juicy hamburger patty with the creamy goodness of deviled eggs, this recipe is perfect for carnivore enthusiasts looking to enjoy a flavorful, low-carb, high-fat meal. Whether you’re hosting a gathering or just craving something hearty and delicious, these deviled egg hamburgers will not disappoint.

Ingredients:

  • 4 large eggs (hard-boiled)
  • 1 lb ground beef (80/20 fat ratio, for juicy burgers)
  • 2 tbsp butter (grass-fed, for cooking)
  • 1/4 cup mayonnaise (preferably sugar-free and made with animal fats)
  • 1 tbsp Dijon mustard (optional, check ingredients for no carbs or sugar)
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp fresh chopped chives or parsley (optional, for garnish)
  • 4 small pieces of crispy bacon (optional, for topping)
  • 2 tbsp beef bone broth (optional, for extra flavor in patties)

Instructions:

  1. Prepare the Deviled Eggs: Boil the eggs by placing them in a pot of cold water. Bring to a boil, then reduce to a simmer for 10 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel the eggs, slice them in half, and carefully remove the yolks. Place the yolks in a bowl and mash them.
  2. Make the Deviled Egg Filling: To the mashed yolks, add the mayonnaise, Dijon mustard (if using), and a pinch of salt and pepper. Stir until smooth and creamy. Set aside.
  3. Form the Patties: In a bowl, season the ground beef with salt, pepper, and optional beef bone broth. Mix well and form 4 burger patties, about 1/2 inch thick.
  4. Cook the Patties: Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Cook the patties for about 3-4 minutes per side, or until they reach your desired doneness.
  5. Assemble the Deviled Egg Hamburgers: Place a cooked burger patty on a plate. Spoon a generous amount of the deviled egg filling on top. Optionally, add crispy bacon and garnish with fresh herbs like chives or parsley for extra flavor.
  6. Serve: Enjoy your deviled egg hamburgers hot! These are perfect as a carnivore-friendly burger option without the bun, packed with protein and rich flavor.

This unique and delicious recipe will be your new favorite way to enjoy a burger with a creamy, indulgent twist!

Oven-Baked Cabbage Burger

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The other night, I prepared these cabbage burgers, and they were a huge hit! Delicious, cheesy, oven-roasted delight that fits perfectly into a low-carb or keto lifestyle—without the buns or the guilt. This is how I went about it:

🛒 What You’ll Need:

  • 1 medium green cabbage (cut into thick slices,0ne inch)

  • 1 lb lean ground beef

  • ½ cup tomato sauce/sugar-free ketchup

  • ½ cup shredded cheese

  • ½ tsp salt & black pepper

  • ½ tsp red chili flakes (for a little kick)

  • ONE tsp grated garlic

  • ½ cup chopped green onions

  • ½ cup fresh chopped parsley

👨‍🍳 How to Make Them:

Step 1: Prep
Set your oven’s temperature to 400°F, or around 200°C, first. Arrange the pieces of cabbage on a baking sheet (if you like less cleanup, use parchment paper). Drizzle them with a little olive oil and season with salt and pepper. To slightly soften them, roast them in the oven for ten minutes. They cook more evenly with the meat later on thanks to this process.

Step 2: Beef Mixture
Take out a large mixing dish and start roasting your cabbage. Grated garlic, chopped green onion, parsley, chili flakes, salt, pepper, half of the shredded cheese, and ground meat should all be added. Combine the ingredients and form into four burger patties.

Step 3: Assemble
Remove from the oven the cabbage. Spread a dollop of tomato sauce over each slice. Place a beef burger directly on top of it after adding a little cheese. Add a final little grating of cheese on top of the meat.

Step 4: Bake
Place the tray back in the oven and continue baking for another 10 to 12 minutes, or until the cheese is brown and bubbling and the beef is cooked through. If you want that cheesy crust, you can broil it for the final one to two minutes.

Step 5: Serve
Remove them, garnish with more parsley if you want to be fancy, and serve hot. They taste fantastic by themselves or served with cauliflower mash or a side of salad.

Oven-Baked Cabbage Burger

💡 Bonus Tip:

Feel free to add hot sauce or jalapeños to the meat mixture if you prefer your burgers hotter. If you don’t like beef, you can also use ground chicken or turkey.

Keto Philly Cheesesteak Pasta

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Keto Philly Cheesesteak Pasta is classic and delicious pasta. It is made with a combination of steak shreds, bell pepper, sautéed onions, & mushrooms along with cheesy sauce with keto pasta made with almond flour. This pasta is prepared quickly in only thirty minutes, so this pasta is a great dish to make for busy days. This dish is easily customizable, so we can easily use alternate ingredients of choice to prepare this dish. It is not dairy-free, so we can consume dairy-free cheese and vegan cream cheese to prepare dairy-free cheese. We can serve this Keto Philly Cheesesteak Pasta with Cesar or arugula salad, or with roasted zucchini or cauliflower for a filling dinner or lunch.

 

STATS:

  • Overall Time: 30 mints.
  • Portion size: 1.5 cups
  • Time of Prep: 10 mints.
  • Portions: 4
  • Cuisine: American
  • Caloric content: 450 Kcal
  • Course: Dinner
  • Time of Cook: 20 mints.
  • Diet: Keto & Low-Carb

EQUIPMENT:

  • Large skillet
  • Saucepan
  • Mixing spoon
  • Cutting board
  • Knife
  • Colander

INGREDIENTS:

  • 12 oz. keto pasta
  • 1 lb. shaved beef steak
  • 1 tbsp. olive oil
  • 1 green bell pepper
  • 1 small onion
  • 1 cup mushrooms
  • 1 tsp. garlic powder
  • Salt & pepper
  • 4 oz. cream cheese
  • ½ cup beef broth
  • ½ cup provolone
  • ¼ cup Parmesan cheese

INGREDIENT NOTES:

KETO PASTA:

  • We have to sue keto pasta made with almond flour or use Shirataki noodles or zoodles to prepare this dish.

SHAVED BEEF:

  • We have to utilize rib-eye or sirloin steak, which works great for this purpose.

BELL PEPPER:

  • We use different color of bell pepper to prepare this pasta dish and it also adds crunch and classic flavor of Philly cheesesteak with less carbs.

ONIONS:

  • We have to use yellow or white onions to prepare this dish to include the natural aroma and sweet flavor.

MUSHROOMS:

  • They are added to the dish to include the umami flavor, and they also deepen the flavor of this dish.

CREAM CHEESE:

  • It is included to make the indulgent smooth base of sauce to prepare this pasta.

BEEF BROTH:

  • We have to use the beef broth to prepare the sauce, and it is also used to adjust the consistency of this sauce.

MOZZARELLA OR PROVLONE CHEESE:

  • We use provolone and mozzarella cheese to prepare this dish to add a smooth and melty texture to this pasta.

PARMESAN CHEESE:

  • It is used to add a sharp flavor, and it also helps to thicken the consistency of sauce.

GARLIC POWDER:

  • It is added to include the garlic flavor without the use of fresh garlic.

 

INSTRUCTIONS:

  1. We can boil the keto pasta as directed on the package than drain and put the pasta in corner.
  2. Then we can add oil in the skillet on a moderate setting.
  3. We can add bell pepper, mushrooms, and onions and saute them to make the veggies tender.
  4. Then we can add beef shreds along with black pepper, garlic seasoning, and salt and cook to brown the meat.
  5. We can set the flame on a low setting and add the cream cheese and beef broth to the pan and stir to form a
  6. smooth consistency of sauce.
  7. Then we can add parmesan & provolone cheese & mingle to smooth the cheese in sauce.
  8. Now we can add the pasta and stir to combine with the sauce, and simmer for around three minutes and serve warm.

SERVING SUGGESTIONS:

  • We can garnish this pasta with parsley or green onions.
  • Serve this cheesesteak pasta with a Caesar or arugula salad.
  • We can pair this pasta with roasted zucchini or cauliflower for dinner or lunch.
  • You can top this pasta with additional provolone and broil to prepare the golden crust.
  • Serve this pasta in a skillet for rustic presentation.
  • We can add some chili flakes as we like to make the spicy pasta.

TIPS:

  • We can freeze the shaved beef so it gets sliced easily.
  • You would use the different color bell pepper to add color.
  • We don’t have to overcook the noodles as they get mushy.
  • You can add cream cheese slowly so that clumps will not get created.
  • We can stir the cheese constantly to form the smooth sauce.

STORAGE INFORMATION:

FRIDGE:

  • We can palace pasta in container and preserve this dish for 3 days.

FREEZER:

  • We can make and store separate portions for one month.

FAQs:

Can I prepare this pasta with the ground beef?

  • We can easily prepare this pasta with ground beef, and it cooks quickly as well.

Will I make this pasta dairy-free?

  • We can make the dairy-free pasta and use dairy-free cheese and vegan cream cheese to prepare dairy-free pasta.

 

NUTRITIONAL INFORMATION:

Fiber: 2g
Net carbs: 7g
Protein: 35g
Total carbs: 9g
Fat: 32g
Sodium: 580mg
Caloric content: 450 kcal
Potassium: 550mg
Serving size: 1.5 cups

Carnivore Pizza Recipe

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Ingredients:

For the Crust:

  • 1 1/2 cups (180g) mozzarella cheese, shredded
  • 1/4 cup (60g) cream cheese
  • 1 large egg
  • 1 cup (100g) almond flour
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the Toppings:

  • 1/2 cup (120g) pizza sauce (optional, can omit for strict carnivore)
  • 1 1/2 cups (180g) shredded mozzarella cheese
  • 1/2 cup (75g) cooked ground beef
  • 1/2 cup (75g) cooked sausage, crumbled
  • 4 slices pepperoni or other carnivore-friendly deli meats
  • 2 slices cooked bacon, chopped
  • 1/2 cup (60g) cooked chicken breast, shredded
  • 1/4 cup (30g) Parmesan cheese (optional, for extra flavor)

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or use a pizza stone if you have one.
  2. Make the Crust:
    • In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 30-45 seconds until melted and easy to stir.
    • Stir in the egg, almond flour, garlic powder, salt, and baking powder. Mix until smooth and dough-like.
    • Transfer the dough to the prepared baking sheet and shape it into a pizza crust about 1/4-inch thick.
  3. Bake the Crust:
    • Bake the crust in the preheated oven for 10-12 minutes or until golden and firm.
  4. Assemble the Pizza:
    • Once the crust is done, spread a thin layer of pizza sauce (optional) over the crust. Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
    • Top with your carnivore toppings: ground beef, sausage, pepperoni, bacon, and chicken.
  5. Bake Again:
    • Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly. Optionally, sprinkle Parmesan on top for extra flavor.
  6. Serve:
    • Slice and enjoy your delicious, low-carb carnivore pizza!

Tip: Customize with any other meats or toppings that fit your carnivore diet!

Street Corn Chicken Rice

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The keto bowl of Street Corn Chicken Rice is a satisfying & healthy meal that is perfect for those on low-carb/strict-keto diets. We have crafted the recipe to smartly swap the corns & rice for their low-carb counterparts. These bowls feature cauliflower rice & corns(extremely keto), marinated cooked chicken slices, lime crema with keto mayo, sour cream, lime, etc., & all keto toppings like wedges of lime, avocado slices, crumbled cheese, chopped cilantro. This keto bowl of Street Corn Chicken Rice is perfectly seasoned, packed with healthy fats, proteins, and many essential nutrients.

 

NUMERICAL OVERVIEW:

  • Diet: Ketogenic
  • Course: Main course
  • Cuisine: Fusion/Tex-Mex
  • Time for prep: Fifteen mins
  • Twenty-five mins for cooking
  • Working time(in total): Forty minutes
  • Size/serving: A bowl/person
  • Yield in total: 4 bowls
  • Mode of cooking: Grill(grill pan) + stovetop
  • Level of difficulty: Easy to normal

TOOLS:

  • Board & knife for cutting & chopping
  • A grill pan/skillet
  • Rice grater/food processor(for making the rice from cauliflower)
  • Bowls for mixing
  • Tongs/spatula
  • Baking sheet/tray
  • Spoons & cups, to measure

INGREDIENTS:

FOR THE CHICKEN:

  • One tsp. of cumin
  • 2 tbsps. of oil(olive)
  • Chili powder, 1/2 tsp
  • 2 breasts of chicken, boneless & skinless
  • To taste of salt & pepper
  • 1 tsp. of paprika, smoked
  • Fresh juice of half a lime

STRICT KETO VERSION OF THE STREET CORN:

  • 1/4th tsp. of powdered garlic
  • Florets of cauliflower, 1.5 cups
  • 0.25 tsp. of paprika
  • To taste of salt
  • 1 tbsp. of oil(avocado)

CREMA:

  • Fresh juice of a lime
  • 0.5 cup of sour cream, full-fat
  • To taste of salt & pepper
  • 1/4th cup of mayonnaise(avocado-oil based)
  • To taste of salt & pepper
  • 1 clove of minced garlic
  • Chopped cilantro, one tbsp.

RICE BASE:

  • 1 tbsp. of coconut oil/butter
  • Rice of cauliflower, 2 cups
  • To taste of salt

TOPPINGS:

  • Wedges of lime
  • 1/2 sliced avocado
  • Cojita cheese(crumbled), two tbsps.
  • 1/4thc up of fresh cilantro, chopped

 

INSTRUCTIONS:

COOKING CHICKEN:

  1. Include & mix the paprika, juice of lime, cumin, pepper(black), oil of olives, salt, powdered chili, & garlic in a bowl.
  2. Add chicken to the above marinade you just made.
  3. Coat all the chicken properly & refrigerate while covered it for a minimum of fifteen mins.
  4. Place a skillet on the stove over a normal-fulll flame.
  5. Add the marinated chicken to that skillet.
  6. After ~seven mins, turn the side of the chicken.
  7. Fry for the same precise length of time on the other side.
  8. Check that the chicken must be tender from inside & golden & crisp from the outer side.
  9. If it’s done, dish it out, cool it, then slice/dice the chicken.

PREPARING THE STRICT KETO VERSION OF CORN:

  1. First, prepare the corn-sized bits of cauliflower florets.
  2. Then coat them properly with the mixture of salt, paprika, oil of avocado, & powdered garlic.
  3. Spread the seasoned corn-sized cauliflower bits on the baking sheet/tray.
  4. Shift that baking tray to the oven for roasting the cauliflower bits for ~twenty mins at 200 °C.
  5. After ~ten mins mix them to change their position for even roasting.
  6. Check them after twenty mins, and remove them from the oven if they are crisp & golden.

LIME CREMA:

  1. Mix juice of lime, sour cream, pepper, mayo, salt, minced garlic, & chopped cilantro in a bowl.
  2. Now, you can refrigerate your lime crema.

COOKING OF CAULIFLOWER RICE:

  1. Include oil/butter in a skillet over a normal flame.
  2. Include the cauliflower rice in that melted butter/hot oil.
  3. Sprinkle the salt, mix & cook them until tender(~five mins).

ASSEMBLING:

  1. Grab the four serving bowls.
  2. Add an equal amount of cauliflower rice in each bowl.
  3. Now, top the rice with chicken slices, cauliflower”corn”, avocado slices, drizzle of lime crema, cheese, & fresh cilantro one by one.
  4. Finally, press half a fresh lime’s juice into each bowl.
  5. Your strict keto bowls of Street Corn Chicken Rice are ready to serve!

TIPS:

  • Use an airfryer to have the extra crispy cauliflower corns
  • You may use the leftover/rotisserie chicken for the quick work.
  • You may use the chipotle/jalapenos for the spicy version.
  • Longer marination of chicken & longer refrigerating of crema will give you deep flavor.

HOW TO PRESERVE(LEFTOVERS):

NOTE: Never store an assembled rice bowl

CHILLING:

  • Save every component individually in the containers(sealed). Refrigerate them all for ~four days. Bring all components to the surrounding temperature while rewarming the rice & chicken. Then assemble them for quick serving.

FREEZING:

  • You may save the chicken & rice of cauliflower individually in the container with sealed lids. Freeze them for ~sixty days. Never freeze the crema & topping. Defrost & reheat the chicken, prepare the lime crema & toppings fresh. Assemble them all to serve.

FAQs:

What can I use in place of the dairy cheese?

  • You may use extra cream, paste of avocado, or almond-based crumbled cheese in place of dairy cheese. You can also skip the cheese if you want.

Will the frozen cauliflower rice work?

  • Absolutely! You need to defrost & drain extra water properly, then your cauliflowers are good to go.

 

NUTRITIONAL FACTS/SERVING:

Size/serve: 1 Bowl
Calories: ~395 kcal
Carbs in total: Nine grams
Fiber: 4 g
Net carbohydrates: Five grams
Fats: 27 grams
Sugar: Two grams
Proteins: 27 g
Sodium: 510 mg

Keto Creamy Custard Cake

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This Keto Creamy Custard Cake is a very delicious, decadent dessert, and it is also low in carbs. This dessert has a smooth and velvety custard base and a light, airy top. This dessert is ideal for anyone on a ketogenic or gluten-free diet because it features low-carb components like almond milk, coconut flour, and Erythritol. This cake has a special texture that makes this dessert different and appealing. As the batter bakes, it separates into different layers and forms a soft sponge top & creamy custard underneath. This cake has a subtle vanilla flavor and it is mildly sweet, & is filling without a strong taste. We can have this Keto Creamy Custard Cake without anything, or we can add some whipped cream and fresh berries to enhance the taste.

STATS:

  • Serving size: 1 slice
  • Cook time: Fifty mins
  • Cuisine: American
  • Total time: One hour, five mins
  • Calories: 210 kcal
  • Prep time: Fifteen mins
  • Course: Dessert
  • Diet: Keto, Gluten-Free
  • Serving: 8 servings

EQUIPMENT:

  • Baking pan
  • Parchment paper
  • Beater
  • Spatula
  • Whisk
  • Knife

INGREDIENTS:

  • 4 large eggs
  • 1/3 cup Erythritol powder
  • 2 tbsp. coconut flour
  • ¼ tsp. xanthan gum
  • ¼ tsp. salt
  • 1 & ½ cups almond milk
  • ½ cup heavy cream
  • 1 tbsp. vanilla extract
  • Butter

INGREDIENTS NOTES:

EGGS:

  • We utilize the eggs which should be at the ambient temperature for the best texture and volume.

ERYTHRITOL POWDER:

  • Erythritol powder is used to make this dessert and it dissolves easily and quickly.

COCONUT FLOUR:

  • Coconut flour is required in very small amounts as it absorbs moisture very effectively.

XANTHAN GUM:

  • Xanthan gum is added to thicken the consistency and stabilize the layers.

SALT:

  • Salt is added to balance the sweetness & improve the flavor overall.

ALMOND MILK:

  • Almond milk without sugar is used to make this custard cake and it is low in carbs and preserves the lightness of the custard.

HEAVY CREAM:

  • It is added in the dessert to prepare the rich & creamy dessert.

VANILLA EXTRACT:

  • It is added to the dessert to make this dish warm and rich.

BUTTER:

  • Butter is used to grease the dish as it helps the easy removal of the cake.

INSTRUCTION:

  1. We can preheat the oven to three-twenty-five degrees F.
  2. Then we can apply the butter in the pan to grease the dish.
  3. We can divide the eggs sprinkle salt and beat the eggs till we get the stiff peaks.
  4. Then add the Erythritol and yolks in another bowl till they get light and fluffy.
  5. We can add the xanthan gum and coconut flour and stir.
  6. Now we can add the heavy cream, vanilla, and warm almond milk to the dry ingredients by mixing continuously till it gets smooth.
  7. We can carefully fold the egg whites in three parts as the batter will be runny.
  8. Now we can add the batter in the pan and smooth the top layer with the spatula.
  9. We can put the cake to bake for 45 to 50 minutes, or until the center jiggles a little and the top is brown.
  10. When the cake gets cool down we can place the cake in the fridge to get set.
  11. We can slice the Keto Creamy Custard Cake with a knife and serve.

SERVING IDEAS:

  • We can top this custard cake with the keto whipped cream.
  • You can also dust the Erythritol powder on the cake.
  • We can also add fresh raspberries or strawberries to the cake.
  • You can also pour some keto-friendly chocolate sauce on the cake.
  • We can also garnish the mint on the cake.
  • You can also serve this cake with keto-friendly tea or coffee.

TIPS:

  • We should use the eggs at the ambient temperature.
  • You don’t have to mix the egg whites too much and fold them softly with the batter otherwise the egg whites will get deflated.
  • We can use a glass or metal pan for even baking.
  • You have to properly cool down the cake so we can make the clean slices.

STORAGE INFORMATION:

FRIDGE:

  • We can put the cake in a sealed box and preserve the cake for 5 days.

FREEZER:

  • We can cover the slice of the cake in plastic wrap and preserve the cake for one month.

FAQs:

Can we make this cake with the almond flour?

  • No, we can’t make this cake with the almond flour & we just have to use the coconut flour to make this cake as it absorbs moisture well; we have to reformulate the ingredients if we have to use the almond flour.

How to make a dairy-free cake?

  • We can use full-fat coconut cream in place of heavy cream to make this cake dairy-free.

NUTRITIONAL INFORMATION:

Fiber: 2g
Net Carbs: 4g
Protein: 6g
Fat: 18g
Sodium: 95mg
Calories: 210 kcal
Potassium: 120mg
Serving size: 1 slice
Total Carbs: 6g

Zero-Carb Carnivore Cheese Buns

by

Table of Contents

🧀 Zero-Carb Carnivore Cheese Buns (Makes ~6 small buns)

✅ Ingredients:

  • 2 cups shredded cheese (mozzarella or cheddar — full-fat, no fillers)

  • 4 tbsp cream cheese

  • 3 large eggs

  • 2 tbsp unflavored gelatin powder (key for chewy, bread-like texture)

  • 1 tsp baking powder (optional; omit for strict zero-carb, or sub with ¼ tsp baking soda + vinegar)

  • Pinch of salt

🥩 Optional additions:

  • 2 tbsp grated Parmesan for extra crispiness

  • 1 tbsp beef tallow or bacon grease for deeper flavor

🥣 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Melt cheeses

In a microwave-safe bowl, combine shredded cheese and cream cheese. Microwave in 30-second intervals, stirring each time, until fully melted and smooth (about 1½–2 minutes total). Or melt in a double boiler.

3. Mix eggs

In a separate bowl, whisk eggs until frothy. Add salt, baking powder (if using), and gelatin powder. Mix thoroughly.

4. Combine

Slowly stir the egg mixture into the melted cheese. Mix well with a spatula or hand mixer. Dough will be sticky but cohesive.

5. Shape the buns

Lightly oil your hands (with tallow or butter). Form dough into 6 small buns or rolls and place on the lined baking sheet.

6. Bake

Bake for 15–18 minutes until golden brown and slightly puffed. Tops should be firm but slightly springy.

🧊 Storage:

  • Keeps in the fridge for 5–6 days.

  • Reheat in toaster oven or pan for best texture.

  • Freezer-friendly!

📝 Texture Tips:

  • Gelatin adds chew and mimics gluten. Don’t skip it!

  • More cheese = denser buns, more egg = fluffier.

  • Use full-fat cheeses without starch or anti-caking agents for true zero-carb compliance.

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