snack

Carnivore Bacon-Wrapped Scotch Eggs

June 7, 2026 By elviira Leave a Comment

Scotch eggs have been around since the 1700s, and honestly, they were pretty great to begin with — a boiled egg wrapped in sausage meat, breaded, and deep-fried. Simple, hearty, and delicious. Nobody was complaining. Well, except for the breadcrumbs. And shame on you if you cooked your Scotch eggs in toxic seed oils! There was clearly room for a little improvement.

You see, the traditional Scotch egg has been slowly weighed down over the centuries by well-meaning cooks who tried to “improve” it with things that simply don’t belong, like fancy herbs, exotic spices, gluten-free (still starchy) coatings, served with an artisanal mustard dipping sauce on a slate board at some trendy gastropub for $25 a pop. No thank you. If you are going to improve a classic, you don’t do it by adding plants and grains; you do it by adding more meat.

So, here’s my animal-based take on this classic: Carnivore Bacon-Wrapped Scotch Eggs. No grains, no starch, no slate boards. Definitely no seed oils. Just a perfectly cooked egg nestled inside salt-seasoned ground pork, lovingly wrapped in bacon for good measure. Three ingredients (plus salt), one magnificent result.

Yes, assembling these takes a little patience — wrapping a slippery peeled egg in meat is not quite as straightforward as it sounds — but the effort is absolutely worth it. These make a great snack, a satisfying meal, or a very respectable and pretty addition to any carnivore spread. Make a batch, and I guarantee they won’t be sitting around for long!
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Carnivore Cookie Dough Balls

May 24, 2026 By elviira 2 Comments

Cookie dough is one of those things that people pretend they don’t eat raw, but absolutely do. Don’t lie. We’ve all been there, spoon in hand, standing over the mixing bowl with zero shame and zero regret. It’s basically a universal human experience, right up there with eating ice cream straight from the freezer at midnight.

The problem is that traditional cookie dough is basically the unholy trinity — sugar, wheat flour, and some plant-based fat that has no business being in food — held together by misguided optimism. Not exactly carnivore-friendly. Not exactly human-friendly either, if we’re being completely honest about what margarine or plant oil actually is.

Now, if you’ve been searching for carnivore cookie dough recipes online, you’ve probably noticed something suspicious: most of them contain sweeteners, vanilla extract, and other plant-based ingredients that have quietly gate-crashed the carnivore party. They’re wearing a carnivore costume, but they’re not fooling anyone. These Carnivore Cookie Dough Balls, however, are the real deal — 100% animal-based, zero plant ingredients, no exceptions, no compromises, no sneaky vanilla extract hiding in the back.

But if you do want sweetener or flavoring options — no judgment here — I’ve got you covered with plenty of variations at the end of the post, as usual. And if sweet isn’t your thing at all, I’ve got savory variations too, because these little dough balls are nothing if not versatile.

However, even with the basic ingredients, the result is shockingly good. Buttery, rich, slightly chewy. No baking required. No flour, no sugar, no plant oils, and no explaining yourself to anyone who gives you a funny look for eating pork rind-coated butter balls for dessert. Their loss, frankly.

Just make them, chill them, and prepare yourself for the very real possibility that the whole batch disappears before anyone else gets a look in. You’ve been warned.
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Carnivore Deviled Eggs with Browned Butter & Cream Cheese

April 12, 2026 By elviira 2 Comments

Easter may be over for most of us — though if you’re Greek or Orthodox and celebrating today, Happy Easter! But that is absolutely no reason to stop making deviled eggs. In fact, I’d argue that deviled eggs are one of those things that deserve a permanent spot on your (keto or carnivore) table all year round, not just once a year when someone remembers to hard-boil a batch of eggs.

These are not your average deviled eggs, though. Forget the mayo, mustard, and the paprika sprinkled on top for looks. These are totally carnivore deviled eggs, made with browned butter and cream cheese. And they are something else entirely. The cream cheese gives the filling that creamy and tasty base you want, and the browned butter adds this subtle, nutty, almost caramel-like note that makes people stop mid-bite and ask what on earth you put in there. The answer is butter. Just butter. Well, but browned to perfection. And that makes the difference.

So, there you go: four ingredients. No plant ingredients. No complicated techniques. Just incredibly good deviled eggs that happen to be 100% animal-based.

And if you want to take things further, I’ve got tips for variations at the end of the post as usual — because sometimes you want to mix things up, and I’ve got you covered.
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Prosciutto Boats with Cream Cheese and Tallow Filling

January 4, 2026 By elviira Leave a Comment

Most recipes start with a plan. These prosciutto boats did not.

I was testing a completely different idea when I noticed that two slices of prosciutto, placed just right in a muffin pan, naturally formed a shallow, sturdy shape once baked. Not a cup, not a basket, but an irresistibly cute boat. Crispy, elegant, and surprisingly practical. So, I did what any reasonable person would do: I abandoned the original plan and followed the prosciutto path instead.

Once the boats were done, the question was what to fill them with. I wanted something carnivore-approved, rich, and smooth — a filling that wouldn’t steal attention from the prosciutto but would still feel indulgent. Cream cheese was the obvious base, but instead of reaching for butter, mascarpone, or other stuff, I used tallow. I make my own tallow and sell it in my online store, so it was only natural to see how it would behave in a whipped filling.

And honestly? It worked beautifully! The tallow made the cream cheese lighter, fluffier, and more luxurious than I expected, without overpowering the flavor. The result is a filling that feels rich and satisfying, yet clean and balanced — exactly what these prosciutto boats needed. The smooth and mellow filling complements the crispy and salty prosciutto in a perfect way.

Simple ingredients, minimal effort, and a result that looks far more complicated than it actually is. Below, you’ll find step-by-step instructions with photos, so you can see exactly how these prosciutto boats come together in your own kitchen.
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Carnivore Crackers

October 26, 2025 By elviira Leave a Comment

If you’ve ever found yourself staring longingly at a bag of chips, whispering, “Just one won’t hurt…” — this recipe is your crispy salvation. These Carnivore Crackers are here to prove that crunch and carbs (or even plants) are not a package deal. With just three ingredients — pork rinds, Parmesan, and a touch of glorious fat — you’ll whip up the most delightfully crunchy, golden-brown bites that even your non-carnivore friends will beg you to share.

They’re salty, cheesy, and satisfyingly crisp — basically everything you’ve ever wanted in a snack, minus the carbs, guilt, and mystery ingredients. The best part? They take less time to make than it takes to explain to someone why you’re baking with pork rinds (again).

Now, let’s get to the fun part: mixing, baking, and enjoying that irresistible crunch!
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Carnivore Fathead Dough

August 3, 2025 By elviira Leave a Comment

If you’ve been hanging around my blog, you know I’ve dabbled in all sorts of keto fathead dough—from nut-free versions to quick fixes. But lately, since I’m fully embracing the carnivore lifestyle, I felt it was high time to craft a true-blue Carnivore Fathead Dough, aka Carnivore Mozzarella Dough.

My first experiments started back in March 2024 with the usual suspects: shredded mozzarella, cream cheese, and egg. For flour, I tried egg white protein. Spoiler alert: the dough was sticky as a toddler with a candy stash. After adding more egg white protein to tame the mess, I baked pastries that rose like champs but tasted like cardboard. Not exactly a culinary win. Next, I threw in gelatin powder, hoping for a miracle. The dough was easier to handle, but the egg white protein formed nasty lumps—pastries still puffed beautifully, but the taste? Even worse cardboard vibes.

Fast forward a year and a half, and I finally had an epiphany: crushed pork rinds are the ultimate carnivore “flour”. I have sold dozens and dozens of pork rinds in my online store and used almost the same amount myself. I started experimenting with 2 oz (60 g), adding more in tiny increments until, boom, perfection. The dough held together like a dream, making a heavenly pizza crust worthy of the meatiest toppings. With a hot oven still going, I whipped up carnivore pigs in a blanket, too.

Now, I do have separate recipes for Easy Carnivore Pizza Crust and Carnivore Pigs in a Blanket, but honestly, this Carnivore Fathead Dough is so superb that I’m switching gears—it’s my go-to for those recipes and all kinds of carnivore baked goods from now on. Plus, my son’s raving about those pigs in a blanket, so I know this dough will be a repeat star in our kitchen.

Oh, and a quick tip: always make your fathead dough in a saucepan. Microwaves? Nope. You’ll burn your fingers and get a subpar result. Try the saucepan method once, and you’ll never go back.

Are you ready to meet your new favorite carnivore dough? Let’s dive in!
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Bacon-Wrapped Pork Rinds

June 22, 2025 By elviira Leave a Comment

Remember my pork-on-pork-on-pork recipe with a little beef from last week? Well, I found myself with some leftover pork rinds and bacon strips after making that multi-layered meaty masterpiece, and inspiration struck.

Instead of storing these precious ingredients for later and as my oven was still hot, I wondered: what would happen if I simply wrapped those pork rinds with bacon slices and baked them? Nothing fancy, just pure carnivore experimentation.

The result? Absolute magic. These two-ingredient wonders turned out incredibly crispy and perfectly salty—a heavenly snack that pairs beautifully with cold drinks or works brilliantly as an appetizer when friends drop by.

Sometimes, the simplest ideas lead to the most delicious outcomes. This ridiculously easy spin-off from my more complex recipe proves that carnivore cooking doesn’t need to be complicated to be mind-blowingly good.

It’s pork-on-pork perfection that takes just minutes to prepare and seconds to devour. Let’s dive into this gloriously simple carnivore creation!
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Browned Butter Bites

March 31, 2024 By elviira 6 Comments

Welcome to my kitchen lab, where I’m playing mad scientist with two of the most unlikely ingredients: unsalted grass-fed butter and gelatin powder. Today, we’re creating the ultimate snack concoction – Browned Butter Bites!

Now, I know what you’re thinking, “Browned butter? In a bite-sized snack? Tell me more!” Well, my friend, imagine the most delectable, nutty aroma wafting through your kitchen, transforming humble sticks of butter into a golden treasure that’s both rich in flavor and cheekily defying all those bland diet snacks out there.

As I stand here, saucepan in hand, I’m about to show you how a little patience and a lot of stirring can take us to the pinnacle of snack-time glory. And let’s not forget the gelatin – this powerhouse ingredient is here to bind our buttery masterpiece and add that satisfying chew, making each bite a perfect symphony of texture and taste.

Sure, you might think I’ve gone off the deep end, suggesting you fill your fridge with these buttery morsels. But trust me, once you’ve tasted these Browned Butter Bites, there’s no going back to the mundane munchies of yesteryear. So let’s get browning, mixing, and molding, because your new favorite snack is just a few steps away. And hey, if you end up wanting to stash a few in the freezer for a frosty treat, who am I to judge? Let’s do this!

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Carnivore Sushi

February 11, 2024 By elviira 6 Comments

Get ready to roll out the red carpet for the latest sensation in the sushi world that’s about to make waves in the ocean of culinary delights–Carnivore Sushi! Yes, you read that right. It’s sushi, but not as you know it. Gone are the days of wrestling with sticky and starchy rice and fumbling with seaweed; we’re stripping it back to the bare bones with a recipe that’s so simple that even your pet goldfish could make it. Just imagine: pristine pieces of sashimi-grade fish, lounging luxuriously atop a throne of… hard-boiled egg whites? Trust me, it’s no yolk!

This isn’t your average California roll; this is what happens when your keto friend gets creative in the kitchen after eating one year of carnivore. Who needs rice when you’ve got the magic of gelatin and the humble egg? So, grab your egg whites and your finest fish, and let’s get cracking (quite literally) on a sushi revolution that’s so wildly simple that it’s almost suspicious. Ready to dive into a sea of protein with a splash of comedy? Let’s roll!
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Carnivore Pigs in a Blanket

January 14, 2024 By elviira Leave a Comment

Get ready to give your taste buds a carnivorous high-five because we’re about to turn the snack game on its head with a recipe that’s so delightful that even your vegetarian friends might start questioning their life choices. Today, we’re ditching the carbs and going full-on caveman with Carnivore Pigs in a Blanket — a dish that’s exactly what it sounds like if you’re imagining a herd of tiny, tasty hot dogs getting a cozy hug from a blanket of salt-seasoned ground chicken.

Picture this: It’s game day, and while everyone else is fumbling with chips and dip, you’re strutting in with a platter of these protein-packed powerhouses. You’ll watch as eyes widen, mouths water, and the room goes silent, save for the sound of pure carnivorous delight. So, preheat your ovens, roll up your sleeves, and let’s get wrapping! These little piggies are not going to the market — they’re going straight into the oven and then into your belly. Let’s get cooking!

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