Carnivore Flammkuchen

Who says carnivore dieters can’t enjoy delicious flatbreads? This Carnivore Flammkuchen is about to become your new favorite—a crispy, savory pizza-style delight perfect for breakfast, lunch, dinner, or that ambitious midnight snack.

Traditional Flammkuchen has its roots in European cuisine, and my carnivore version brings its own unique charm with a satisfying crust and zero plant ingredients. The beauty of this recipe lies in its simplicity—just a handful of animal-based ingredients transformed into a mouthwatering meal that hits all the right spots.

What makes this carnivore-friendly Flammkuchen special is how quickly it comes together while delivering maximum flavor. The egg-based crust with crushed pork rinds creates the perfect canvas for creamy toppings and crispy bacon crumbles. It’s a nutrient-dense dish that keeps you satisfied and energized throughout your day.

So fire up that oven and get ready to experience a savory treat so good, you might just start planning your day around it!

What in the World is Flammkuchen?

Imagine if a pizza and a flatbread had a delicious love child—that’s Flammkuchen for you! This crispy, thin-crusted wonder hails from the Alsace region along the French-German border, where it’s also known as “tarte flambée” or “flammekueche.”

Traditionally, it’s topped with crème fraîche, thinly sliced onions, and bacon or lardons—basically, the Europeans figured out that bacon makes everything better centuries before the rest of the world caught on. The name literally means “flame cake” because it was originally baked in the intense heat of bread ovens as they were cooling down, giving it that signature crispy-yet-chewy texture that makes you want to slap anyone who tries to steal the last slice.

While Italians might claim pizza superiority, this German-French creation deserves its moment in the culinary spotlight; it’s like pizza’s sophisticated cousin who skips the tomato sauce drama and goes straight for the smoky, creamy goodness that makes your taste buds swear allegiance to Alsace.

How This Carnivore Flammkuchen Outshines the Original

Let’s be real—traditional Flammkuchen, with its flour crust and onion toppings, is about as carnivore-friendly as a PETA convention. My version tosses the plant stuff and goes full fiber-free mode with a revolutionary pork rind and egg crust that’ll make our hunter-gatherer ancestors proud. Gone are the onions that leave you with dog breath and awkward social situations.

The original Flammkuchen might use crème fraîche, but I’ve amped up the creamy dairy goodness while ditching everything that once had roots. The traditional version has centuries of history backing it, but mine offers something better—it traces back thousands and thousands of years to when our cave-dwelling ancestors weren’t messing around with detrimental grains yet, so you can eat it without having your stomach wage war against you an hour later.

Sure, your European great-grandmother would faint at the audacity, but after one bite, even she’d have to admit: sometimes rebellion tastes damn good. Who needs flour when you’ve got protein-rich pork rinds and eggs creating that perfect savory base? Spoiler alert: absolutely nobody.

Step-by-Step Instructions on How to Make This Carnivore “Pizza”

Place 4 pastured eggs in a bowl.

Beat them until they confess to crimes they didn’t commit.

You want them fluffy and pale—like the foam on that overpriced cappuccino you secretly love.

Add 1/3 cup (80 ml) of finely crushed pork rinds.

Mix with a spatula until smoother than a tropical midnight.

Transfer this simple—yet magical—mixture onto a parchment paper-lined baking sheet.

Spread it into a 1/4-inch thick circle. Think of yourself as a plant-free food artist.

Bake this masterpiece at 350°F (175°C) for about 10 minutes…

…until firm. Not crispy, just firm—like your resolve to stay carnivore during donut day at the office.

Remove from the oven and let it take a nap on your countertop while you prepare the topping.

While that’s happening, cook 6—8 (or as many as you want) bacon slices on a skillet…

…until they’re crispy enough to shatter your expectations. Set aside and try not to eat them all before assembly.

Throw 4 oz (115 g) of cream cheese into a bowl.

Add 3 tablespoons of plain, full-fat Greek yogurt.

Let them dance around the bowl with your spoon as the conductor until they perform a smooth, creamy concerto. Add a pinch of unrefined sea salt if you’re feeling fancy.

Spread the creamy mixture all over your crust, leaving a 1/2-inch (1.4cm) border.

This the perfect canvas for your crispy bacon.

Crumble your bacon (whatever’s left after snacking) evenly across the top.

No judgment on quantity here.

Back into the oven for 5—10 minutes, or until things start looking irresistible and hot.

Remove from the oven.

Prepare to serve your carnivore creation.

Slice and devour hot (but not too hot!). Sharing optional.

Yum!

Here’s the recipe for you to enjoy:

Continue to Content

Carnivore Flammkuchen

Yield: 1—4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Who says carnivore dieters can’t enjoy delicious flatbreads? This Carnivore Flammkuchen is about to become your new favorite—a crispy, savory pizza-style delight perfect for breakfast, lunch, dinner, or that ambitious midnight snack.

Traditional Flammkuchen has its roots in European cuisine, and my carnivore version brings its own unique charm with a satisfying crust and zero plant ingredients. The beauty of this recipe lies in its simplicity—just a handful of animal-based ingredients transformed into a mouthwatering meal that hits all the right spots.

What makes this carnivore-friendly Flammkuchen special is how quickly it comes together while delivering maximum flavor. The egg-based crust with crushed pork rinds creates the perfect canvas for creamy toppings and crispy bacon crumbles. It’s a nutrient-dense dish that keeps you satisfied and energized throughout your day.

So fire up that oven and get ready to experience a savory treat so good, you might just start planning your day around it!

Print

Ingredients

• 4 pastured eggs
• 1/3 cup = 80 ml = 1 oz = 30 g finely crushed pork rinds
• 6—8 bacon slices
• 4 oz = 115 g plain full-fat cream cheese
• 3 tablespoons plain full-fat Greek yogurt
• (unrefined sea salt to taste)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Beat the eggs with an electric mixer until fluffy and pale.
4. Add the pork rinds to the fluffy eggs and mix with a spatula until well combined.
5. Spread the mixture on the prepared baking sheet into a 1/4-inch (0.6cm) thick circle.
6. Bake the crust for about 10 minutes, or until the crust is firm.
7. Remove from the oven and make the topping: Cook the bacon until crispy. Set aside.
8. Combine the cream cheese and the yogurt in a bowl. Add salt to taste.
9. Spread the cream cheese mixture on the crust, leaving a 1/2-inch (1.3 cm) border to the edges.
10. Crumble the bacon evenly on the cream cheese mixture.
11. Bake for about 5—10 minutes, or until the Flammkuchen is hot all over.
12. Remove from the oven and serve hot.
    

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Tips for Variations

Not that this Carnivore Flammkuchen needs improving (it doesn’t), but variety is the spice of life—even on a meat-based diet. Here are some ways to remix this recipe while staying true to your low-carb or carnivore principles. Think of these as permission slips to play with your food.

Traditional Flammkuchen with a Keto Twist

Want the authentic Alsatian experience without the carb coma? Keep the egg-pork rind crust, but top it with 1/3 cup (80 ml) thinly sliced red or yellow onions (caramelized in bacon fat, of course) and swap the cream cheese mixture for 1/3 cup (80 ml) full-fat crème fraîche with a sprinkle of freshly ground nutmeg. At around 4—6g net carbs per serving, you can enjoy this classic while keeping your carb count impressively low.

Carnivore Pizza Base Extraordinaire

Although my Easy Carnivore Pizza Crust recipe is delicious, let’s be honest—this version is what you make when you want pizza in your mouth ASAP. Top this speedy crust with shredded mozzarella, sliced pepperoni, and ground beef that’s been cooked with a pinch of salt. Carnivore pizza night just became a weeknight possibility!

Breakfast Carnivore Flammkuchen

Morning glory: Add crumbled breakfast sausage instead of bacon, and after baking, crack two eggs on top and return to the oven until the eggs are set to your liking. Morning meetings will never see you hangry again.

Decadent Seafood Keto Variation

Mix 2 tablespoons of cream cheese with 2 tablespoons of vegetable oil-free mayonnaise, spread on your baked crust, then top with smoked salmon, a few capers (about 1 tablespoon for the whole pizza), and a squeeze of organic lemon. Bake until just warmed through. Fancy brunch without the fancy price tag.

Spicy Ketovore Edition

Replace the bacon with spicy pork sausage (check for no carby fillers), and add a layer of thinly sliced jalapeños. Mix a pinch of cayenne into your cream cheese base for an extra kick that’ll wake up your taste buds.

Remember, the beauty of this recipe is its flexibility—as long as your toppings fit your dietary goals, you can’t really go wrong. Just keep the base the same, and let your creativity run wild with the toppings!

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