If you think the carnivore diet is all about gnawing on steaks and chomping on bacon, think again! Prepare to have your mind—and taste buds—blown by the creamiest, dreamiest, and most satisfying dessert in the carnivore universe: Rich Carnivore Pudding!
This recipe is so easy that it practically makes itself. With just three simple ingredients—pastured eggs, unsalted grass-fed butter, and heavy cream—you’ll be indulging in a decadent treat that’s as easy to make as it is delicious. Seriously, if you can stir a spoon, you can master this pudding. It’s the perfect way to end a meaty meal or to treat yourself to a little luxury without breaking a sweat in the kitchen.
And for those of you who like to live on the wild side and can tolerate a bit of sweetness or extra flavor, stay tuned! I’ll be sharing some delightful sweetener and flavoring options later in the post to jazz up your pudding and make it truly your own. So grab your whisk, put on your chef’s hat, and let’s dive into one of the most satisfying desserts the carnivore world has ever seen!
FAQ: Rich Carnivore Pudding
So, you’ve got questions about my Rich Carnivore Pudding? Well, you’re in the right place! Whether you’re wondering if you can make this dessert in bulk or if you can name your pudding, I’ve got the answers. Dive into the FAQ section, where I tackle the serious, the silly, and everything in between—because no pudding-related query is too absurd!
Is this pudding really carnivore-friendly?
Absolutely! With just eggs, butter, and heavy cream, this pudding is a carnivore’s dream come true. No plants were harmed in the making of this dessert.
Can I use salted butter instead of unsalted?
You can, but your pudding might end up tasting like a salty sea breeze. Stick to unsalted butter for that perfect, naturally sweetish flavor.
How long does it take to make this pudding?
If you can whisk without getting distracted by memes and cat videos, you’ll have this pudding ready in about 15 minutes. Then, just chill it until it’s cold and ready to devour.
Can I add sweeteners or flavors?
So, someone has a sweet tooth! For those who can tolerate a bit of sweetness or want to jazz things up, feel free to add your favorite sweeteners or flavorings. I’ll cover some options later in the post in the Tips for Variations section.
What if I accidentally cook the eggs too fast and end up with scrambled eggs?
Congratulations, you’ve just invented creamy carnivore egg salad! But seriously, keep the heat low and whisk constantly to avoid this culinary catastrophe. As a very impatient person, I cooked my first batch over too high heat and ended up with a grainy pudding that reminded me of scrambled eggs. I’ll share my photos later in the post so you can learn from my mistakes!
Can I make this pudding in bulk and store it?
Sure thing! Just make sure to store it in an airtight container in the fridge. It should stay delicious for up to a week—if you can resist eating it all in one go.
What if I don’t have pastured eggs?
Any eggs will do, but pastured eggs give you that extra nutritious, golden goodness. Think of it as the difference between driving a sports car and a minivan.
Can I add bacon to this pudding?
While bacon makes almost everything better, I suggest keeping it out of this one. But hey, if you’re feeling daring, go for it and let me know how it turns out! After all, bacon amps up beautifully many desserts, check out my Low-Carb Bacon and Candied Pecan Dark Chocolate Bark, Bacon-Wrapped Strawberry Volcanoes, and Sugar-Free Maple Bacon Buttercream Frosting for example.
What if I spill some pudding on my shirt?
Consider it a badge of honor. But seriously, a quick rinse with warm water and some soap should do the trick. Or just embrace the pudding fashion statement!
Is it weird that I want to name my pudding?
Not at all! In fact, I encourage it. Just don’t get too attached—you’ll be eating it soon enough.
Can I use this pudding to prank my friends?
Only if your friends appreciate a delicious surprise! Just make sure they’re into the carnivore lifestyle, or you might end up with some confused pals. On the other hand, if you add some sweetener and flavorings, I bet nobody will notice the difference between this sugar-free pudding and a carb-bursting one.
Enjoy your culinary adventure with Rich Carnivore Pudding, and remember, the only limit is your imagination (and maybe your stomach capacity)!
Step-by-Step Instructions for Rich Carnivore Pudding
Combine 3 pastured eggs…
…4 oz (115 g) of unsalted grass-fed butter…
…and 1/2 cup (120 ml) of heavy cream in a saucepan. It’s a party for rich and famous ingredients!
Heat the saucepan over low heat. Now, whisk like your life depends on it! Keep going until the mixture thickens. Remember, patience is a virtue—don’t rush it unless you want scrambled eggs. (Warning photos will follow.)
Once your pudding is luscious and thick, remove it from the heat.
Pour the mixture into 4 small serving bowls or ramekins. Try not to lick the saucepan (or do; I won’t judge; just be sure not to burn your tongue in the hot pudding!).
Let the bowls cool at room temperature first.
Then, pop them in the fridge until they’re nice and cold. Resist the urge to dive in immediately.
Serve with joy—and your favorite toppings.
Finally, grab a spoon and enjoy your rich, satisfying carnivore dessert. Feel free to do a little happy dance—you’ve earned it!
How I Came Up with This Easy Carnivore Dessert
As someone who loves a good plant-free dessert after a meaty main course, I found myself fancying a carnivore pudding. My culinary journey for this recipe began with a trip down memory lane, back to some very old recipe experiments I had in 2012—the same year I started this blog. Among my dusty archives were two recipes: Low-Carb Lemon Curd and Simple Vanilla Pudding. The latter was simply the Low-Carb Lemon Curd without the lemon juice and with added vanilla powder.
The Low-Carb Lemon Curd recipe made it to the blog, but the Simple Vanilla Pudding never saw the light of day. Why? Because I had gone overboard with the sweetener, making it unpalatable. However, as I revisited these recipes, I realized that all the other ingredients in the Simple Vanilla Pudding were carnivore-approved and animal-based, making it a perfect candidate for my carnivore dessert cravings.
Interestingly, I haven’t craved sweeteners for a couple of weeks—quite a surprise considering my usual penchant for natural sweeteners. So, with a hopeful heart and a growling stomach, I decided to give the Simple Vanilla Pudding another chance, minus the sweetener and vanilla powder.
Equipped with my notes, I set out to recreate the pudding. Impatiently, I cranked up the stove to its highest heat. Unsurprisingly, I ended up with a grainy concoction that resembled scrambled eggs more than pudding:
The saucepan was left with a thick, dark layer of pudding residue that required some serious woman-power to clean!
Determined not to let my dessert dreams die, I gathered all my patience for a second attempt. This time, I used the lowest heat possible. The result? A perfectly silky smooth and unbelievably creamy pudding. It was simply divine in every way!
Here’s the recipe for you to enjoy:
Rich Carnivore Pudding
If you think the carnivore diet is all about gnawing on steaks and chomping on bacon, think again! Prepare to have your mind—and taste buds—blown by the creamiest, dreamiest, and most satisfying dessert in the carnivore universe: Rich Carnivore Pudding!
This recipe is so easy that it practically makes itself. With just three simple ingredients—pastured eggs, unsalted grass-fed butter, and heavy cream—you'll be indulging in a decadent treat that's as easy to make as it is delicious. Seriously, if you can stir a spoon, you can master this pudding. It's the perfect way to end a meaty meal or to treat yourself to a little luxury without breaking a sweat in the kitchen.
And for those of you who like to live on the wild side and can tolerate a bit of sweetness or extra flavor, stay tuned! I’ll be sharing some delightful sweetener and flavoring options later in the post to jazz up your pudding and make it truly your own. So grab your whisk, put on your chef’s hat, and let’s dive into one of the most satisfying desserts the carnivore world has ever seen!
Ingredients
- 3 pastured eggs
- 4 oz = 115 g unsalted grass-fed butter
- 1/2 cup = 120 ml heavy cream
Instructions
- Combine all ingredients in a saucepan.
- Heat over low heat, whisking all the time until the mixture thickens. This takes about 15 minutes. Be sure to use very low heat!
- Remove from the heat. Transfer into 4 serving bowls.
- Let cool first until room temperature and then refrigerate until cold.
- Enjoy as a satisfying carnivore dessert.
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Tips for Variations
For those who can tolerate a few plant ingredients and want to jazz up this dessert, here are some indulgent variations to try:
Sweetener Suggestions:
– Stevia: A few drops of liquid stevia or a tiny pinch of stevia powder can add just the right amount of sweetness without any carbs.
– Erythritol: Use powdered erythritol for a smooth blend. Start with 1—2 tablespoons and adjust to taste. (I used 1/3 cup = 80 ml of erythritol for my pudding in 2012, and that was faaaar too sweet!)
– Monk Fruit: This natural sweetener pairs well with creamy desserts. Add first a few drops to the mixture and increase if you need more sweetness. Feel free to experiment with flavored monk fruit drops. My favorites are pumpkin spice (of course!) and caramel.
– Allulose: Allulose is carb-free and behaves like sugar. It can be used in equal amounts—although it tends to be a little less sweet than sugar. It’s perfect for those who want a more traditional sweet taste.
Flavoring Suggestions:
– Vanilla Powder: Just a half teaspoon of vanilla powder will transform this pudding into a delightful vanilla treat. Do not use vanilla extracts as they often have some off-taste—go for the real deal!
– Ceylon Cinnamon: Mix in a teaspoon or two of ground Ceylon cinnamon for a warm, cozy flavor.
– Cocoa Powder: Add 1—2 tablespoons of unsweetened cocoa powder for a decadent chocolatey twist. Remember to add some sweetener, too, otherwise your pudding will taste just weird!
– Lemon Zest: Grate a bit of lemon zest from an organic lemon into the mixture for a refreshing citrus note. It balances out the creaminess and richness. To keep the pudding smooth, you can put the lemon zest in a steel mesh tea ball and cook it with the mixture. Remove the tea ball once your mixture is thick.
– Almond Extract: Just a few drops of natural almond extract can give your pudding a nutty, aromatic flavor.
– Pumpkin Pie Spice: You bet I would include my all-time favorite seasoning here! A teaspoon of homemade pumpkin pie spice will add a warm, spicy flavor that pairs well with the creamy texture.
– Instant Coffee: Stir in a teaspoon of instant coffee granules for a coffee-flavored delight. Feel free to add some cocoa powder, too, for an ultimate mocha pudding experience (or check this Quick Mocha Pudding recipe that is suitable for a ketovore lifestyle!).
– Orange Oil: Mix in 5 drops of pure orange oil for a fruity twist without a single added carb.
Indulgent Additions:
– Crushed Berries Layer: Add some crushed low-carb berries like raspberries or cranberries to the bottom of each serving bowl before (carefully!) pouring in the pudding mixture. This adds a delightful fruity and tangy surprise with every spoonful.
– Chocolate Chips: Sprinkle some sugar-free chocolate chips or grated extra dark chocolate into the mixture for a little bit of chocolatey goodness in every bite. Do not mix the hot mixture too much, otherwise the chocolate will melt (which, to be honest, doesn’t sound too bad to me!)
– Whipped Cream: Top your chilled pudding with a dollop of fresh whipped cream for an extra layer of indulgence. As you can see, I’ve used this carnivore-approved garnish in my photos.
– Chocolate Swirl: Melt some extra-dark chocolate and swirl it into each pudding serving while the pudding is still hot for a beautiful and rich chocolatey effect.
– Nut Butter Swirl: Add a swirl of unsweetened tahini, almond butter, or peanut butter into the pudding mixture for a rich, nutty flavor. Again, it’s best to add the swirl into each serving separately.
– Crushed Nuts: Sprinkle some crushed—and maybe toasted—low-carb nuts like pecans, walnuts, or macadamias on top of each serving for a crunchy contrast to the creamy pudding.
– Caramel Drizzle: Drizzle a bit of sugar-free caramel sauce over the top for a decadent finish.
Feel free to experiment with these variations to find your perfect version of this rich and satisfying dessert!
General Prattling
What a week it’s been! Once again, I had my hands full of work with my Finnish clean keto online store. It felt like I was juggling flaming torches while riding a unicycle—on a tightrope! But as the week wound down, the flood of orders turned into a trickle, giving me some much-needed breathing room.
With a bit more time on my hands, I dove into some recipe experiments and whipped up some delightful keto Valentine’s Day treats. Think heart-shaped chocolates and love-infused strawberry panna cottas. I also managed to churn out multiple batches of my ever-popular Meat Discs®. If you haven’t tried them yet, you’re missing out on a carnivore masterpiece!
On top of that, I spent a lot of time communicating with my private community members. It’s always a blast sharing tips, tricks, and a few laughs with like-minded folks. I even wrote a detailed post about trypsin inhibitors for my private community. Plants are so harmful in so many ways—who knew they could be such sneaky little troublemakers?
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