Carnivore Birthday Cake (Custard-Style)
🥚 Ingredients:
Cake Base:
-
8 large eggs
-
8 oz cream cheese, softened
-
4 tbsp butter (room temp or melted)
-
1/2 cup grated Parmesan (for structure and a subtle sweetness)
-
Optional: 1/4 tsp vanilla extract or 1/2 tsp beef gelatin (omit vanilla for strict carnivore)
Frosting (Whipped Cream Cheese Topping):
-
4 oz cream cheese
-
1/4 cup heavy cream
-
Optional: pinch of salt or a few drops vanilla
🧑🍳 Instructions:
1. Preheat Oven:
-
325°F (160°C). Grease or line a 6- or 8-inch round cake pan.
2. Make the Cake Batter:
-
Blend eggs, cream cheese, butter, and Parmesan in a blender or with a hand mixer until smooth and airy.
-
(Optional: Add vanilla or gelatin for structure/flavor.)
3. Bake:
-
Pour into the pan and smooth the top.
-
Bake for 35–45 minutes, or until puffed and golden, and a knife comes out clean. It will deflate slightly as it cools — that’s normal.
4. Cool:
-
Let cool completely, then chill for 1–2 hours (for best slicing and texture).
5. Make Frosting:
-
Whip cream cheese and heavy cream together until smooth and fluffy. Chill before spreading.
6. Frost and Serve:
-
Spread frosting on cooled cake. Optional: decorate with cooked bacon crumbles, whipped cream rosettes, or shaved frozen liver for nutrient bling 😎.
🧊 Storage:
-
Keeps in the fridge up to 5 days.
-
Freezes well — slice and store with parchment between layers.
Would you like a layered version or one using a meat-based “crust” for extra richness?
(Custard-Style)
🥚 Ingredients:
Cake Base:
-
8 large eggs
-
8 oz cream cheese, softened
-
4 tbsp butter (room temp or melted)
-
1/2 cup grated Parmesan (for structure and a subtle sweetness)
-
Optional: 1/4 tsp vanilla extract or 1/2 tsp beef gelatin (omit vanilla for strict carnivore)
Frosting (Whipped Cream Cheese Topping):
-
4 oz cream cheese
-
1/4 cup heavy cream
-
Optional: pinch of salt or a few drops vanilla
🧑🍳 Instructions:
1. Preheat Oven:
-
325°F (160°C). Grease or line a 6- or 8-inch round cake pan.
2. Make the Cake Batter:
-
Blend eggs, cream cheese, butter, and Parmesan in a blender or with a hand mixer until smooth and airy.
-
(Optional: Add vanilla or gelatin for structure/flavor.)
3. Bake:
-
Pour into the pan and smooth the top.
-
Bake for 35–45 minutes, or until puffed and golden, and a knife comes out clean. It will deflate slightly as it cools — that’s normal.
4. Cool:
-
Let cool completely, then chill for 1–2 hours (for best slicing and texture).
5. Make Frosting:
-
Whip cream cheese and heavy cream together until smooth and fluffy. Chill before spreading.
6. Frost and Serve:
-
Spread frosting on cooled cake. Optional: decorate with cooked bacon crumbles, whipped cream rosettes, or shaved frozen liver for nutrient bling 😎.
🧊 Storage:
-
Keeps in the fridge up to 5 days.
-
Freezes well — slice and store with parchment between layers.
Would you like a layered version or one using a meat-based “crust” for extra richness?