🍰 Carnivore 2-Ingredient Yogurt Cake
🥚 Ingredients:
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1 cup full-fat plain Greek yogurt (unsweetened, no additives — ideally just milk & cultures)
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4 large eggs
(Optional for flavor/structure: a pinch of salt, 1/4 tsp gelatin powder, or a dash of vanilla — but not necessary if you’re going strict carnivore.)
🔧 Instructions:
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Preheat Oven: 325°F (160°C)
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Prep Pan: Grease a 6-inch round cake pan or line with parchment paper.
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Mix: In a bowl, whisk eggs until frothy. Then gently whisk in the yogurt until smooth and fully combined.
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(Optional: Strain): For a super smooth texture, strain the mixture through a fine sieve.
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Bake: Pour into the pan and bake for 40–50 minutes, or until puffed, lightly golden, and set in the center.
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Cool: Let cool completely before slicing — it firms up more as it cools.
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Chill: For best texture, refrigerate 1–2 hours. Serve cold or at room temp.
🍽️ Texture & Taste:
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Light and custard-like — similar to a Japanese cheesecake or egg pudding.
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Mild tang from yogurt, no sweetness.
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Can be topped with whipped cream cheese or served alongside meat for a savory brunch.
Would you like a firmer or more cheesecake-style version using only carnivore ingredients?