The Ultimate Carnivore Diet Guide (90+ Recipes and Meal Plan)
Welcome to the Carnivore Diet Lifestyle
The carnivore diet is more than just a trend; it is a transformative lifestyle rooted in simplicity, primal
instincts, and the pursuit of optimal health. As you embark on this journey, you’re joining a growing
community of individuals who have discovered the profound benefits of embracing an all-meat way of
eating. Whether you’re here to lose weight, improve your energy levels, enhance mental clarity, or
simply explore a sustainable dietary practice, this lifestyle offers something unique for everyone.
The carnivore diet is based on a straightforward premise: consume only animal-based foods. This
approach eliminates processed foods, carbohydrates, and plant-based items, focusing instead on
nutrient-dense proteins and fats. It challenges conventional wisdom about nutrition, inviting you to
question long-held beliefs about dietary balance. By returning to the basics of human sustenance, the
carnivore diet provides a powerful opportunity to reset your body and rediscover a state of natural
well-being.
One of the most compelling aspects of the carnivore diet is its simplicity. In a world overloaded with
dietary fads, calorie counting, and complex meal plans, the carnivore diet strips away the noise. No
more worrying about macronutrient ratios, intricate recipes, or ingredient sourcing. With the
carnivore lifestyle, you focus on high-quality meats, seafood, and animal-derived products, consuming
them to satiety. This simplicity not only makes the diet easy to follow but also allows you to reclaim
time and mental energy previously spent navigating food choices.
Moreover, the carnivore diet often delivers rapid and noticeable benefits. Many individuals report
significant weight loss, reduced inflammation, stabilized blood sugar levels, and improved digestion.
Beyond the physical changes, this lifestyle can bring emotional and mental clarity, offering a sense of
empowerment and control over your health. These outcomes are deeply rewarding and serve as
motivation to stay committed to the journey.
That said, adopting the carnivore lifestyle does require a mindset shift. It means letting go of
traditional dietary norms and embracing a way of eating that may initially feel unconventional. You’ll
face questions from others, moments of doubt, and perhaps a learning curve as your body adjusts.
However, armed with the right knowledge and tools, you’ll find that this path is not only sustainable
but also deeply rewarding.
This book is designed to guide you through every aspect of the carnivore diet, from understanding its
principles to mastering the art of quick, delicious, and nutrient-rich meals. By the time you finish,
you’ll have the confidence and resources needed to thrive in this lifestyle and enjoy its many benefits.9
Why a 20-Minute Cookbook?
Time is one of our most precious commodities. In today’s fast-paced world, the demands of work,
family, and personal commitments often leave little room for elaborate meal preparation. Many
people shy away from cooking because they perceive it as time-consuming or overwhelming,
especially when adopting a new dietary approach. That’s where this book comes in: it is a practical
solution for those who want to embrace the carnivore diet without spending hours in the kitchen.
The idea behind a 20-minute cookbook is simple but powerful. By focusing on quick, efficient, and
straightforward recipes, this book eliminates one of the most common barriers to healthy eating—lack
of time. Each recipe is thoughtfully crafted to ensure that you can prepare a complete, satisfying meal
in 20 minutes or less, from start to finish. This isn’t about cutting corners on quality or flavor; it’s about
maximizing efficiency while still enjoying the best that the carnivore diet has to offer.
But why 20 minutes specifically? The choice of 20 minutes strikes the perfect balance between
practicality and creativity. It’s short enough to fit into the busiest of schedules, yet long enough to
allow for a wide variety of cooking techniques, flavors, and textures. Unlike 10-minute or 15-minute
meals, which often rely on pre-prepared ingredients or limited options, 20-minute recipes provide the
flexibility to create diverse and satisfying dishes from scratch. Whether you’re searing a ribeye steak,
whipping up a creamy egg scramble, or grilling shrimp skewers, 20 minutes gives you just the right
amount of time to deliver a delicious meal without feeling rushed.
A 20-minute cookbook also aligns perfectly with the principles of the carnivore diet. This lifestyle is
inherently simple, focusing on a limited range of high-quality ingredients. With fewer components to
manage, meal preparation becomes naturally streamlined. There’s no need to juggle long lists of
ingredients, complex seasoning blends, or intricate cooking methods. Instead, you can focus on
enhancing the natural flavors of meat, fish, and eggs—letting the ingredients shine.
Another benefit of quick recipes is their accessibility. For many people, the carnivore diet is a new and
unfamiliar concept. The idea of eliminating carbohydrates and plant-based foods can feel daunting,
especially for beginners. By starting with easy, time-efficient recipes, you can ease into the lifestyle
without feeling overwhelmed. These meals serve as a foundation, helping you build confidence in the
kitchen while discovering the versatility of carnivore-friendly ingredients.
Moreover, 20-minute recipes are ideal for maintaining consistency. One of the keys to long-term
success with any diet is adherence, and the easier it is to stick to your meal plan, the more likely you
are to achieve your goals. By minimizing the time and effort required to prepare meals, this cookbook
removes many of the obstacles that lead to dietary lapses. You’ll find it easier to resist the temptation
of takeout or processed foods when you know you can create something equally satisfying in less time
than it takes to order delivery.
The concept of 20-minute meals also aligns with the broader goal of enhancing your overall lifestyle.
Cooking at home is a powerful way to take control of your health, and it doesn’t have to be a chore. By10
streamlining the process, this cookbook allows you to enjoy the benefits of home-cooked meals
without sacrificing your other priorities. Whether you’re a busy professional, a parent juggling
multiple responsibilities, or someone simply looking to simplify their routine, these recipes are
designed to fit seamlessly into your life.
Finally, a 20-minute cookbook reflects the values of sustainability and resourcefulness. By focusing on
quick and efficient cooking methods, you’ll use less energy and minimize food waste. These recipes
encourage you to make the most of every ingredient, turning simple cuts of meat into culinary
delights. This approach not only saves time but also supports a more mindful and intentional way of
eating.
In conclusion, this cookbook is more than just a collection of recipes—it’s a tool for empowerment. It
proves that eating well doesn’t have to be complicated or time-consuming. With the right strategies
and a little creativity, you can enjoy all the benefits of the carnivore diet while keeping pace with your
busy life. Whether you’re preparing a hearty breakfast, a quick lunch, or a satisfying dinner, these 20-
minute recipes will become your go-to solution for delicious, nutrient-packed meals that fit into your
schedule. Welcome to a new way of cooking, eating, and living. Let’s get started!
Who This Book Is For: Beginners, Busy Individuals, and Everyone in Between
Cooking can feel like a daunting task, especially when adopting a new dietary lifestyle. Whether you’re
a seasoned chef or someone who usually relies on takeout, transitioning to the carnivore diet might
seem intimidating at first. This book is crafted with you in mind, regardless of where you fall on the
spectrum of culinary expertise or how packed your schedule is. Its mission is to make the carnivore
diet approachable, practical, and enjoyable for everyone.
Beginners: Taking the First Step into the Carnivore Diet
If you’re new to the carnivore diet, you might be overwhelmed by the thought of completely changing
how you eat. Eliminating carbohydrates, sugars, and plant-based foods requires a shift in mindset that
can feel drastic, especially if you’re coming from a standard diet rich in processed foods. This book is
your guide to easing into the carnivore lifestyle without overcomplicating the process. The recipes are
designed to be straightforward, with minimal steps and clear instructions, ensuring that even the most
inexperienced cooks can succeed.
For beginners, the simplicity of 20-minute meals is key. Short preparation times reduce the
intimidation factor and make it easier to stay committed. With only a few ingredients per recipe, you’ll
quickly learn to appreciate the flavors of high-quality meats, eggs, and seafood. These recipes serve as
a foundation, giving you confidence in the kitchen and helping you build a routine that works for your
lifestyle.
This book also answers common questions beginners have, such as:
• How do I source quality meats?11
• How do I prepare organ meats or cuts of meat I’ve never tried before?
• How do I ensure I’m getting enough nutrients on the carnivore diet?
By providing practical tips and troubleshooting advice, this book equips you to navigate the challenges
of the carnivore diet with ease.
Busy Individuals: Finding Balance in a Hectic World
Time is a precious commodity, and for many people, the idea of cooking three meals a day can feel
impossible. Between work, family, and personal commitments, finding even 20 minutes to prepare a
meal can be challenging. This book is tailored for those with packed schedules, offering quick, efficient
recipes that fit seamlessly into your day.
The beauty of 20-minute meals lies in their practicality. Imagine coming home after a long day and
knowing you can whip up a satisfying steak or a rich omelet faster than it takes to scroll through a food
delivery app. This book eliminates the need for time-consuming planning and preparation,
empowering you to make delicious meals without sacrificing your busy lifestyle.
For busy individuals, efficiency is everything. That’s why this book includes tips on meal prep and time
management. Learn how to batch-cook proteins, store prepped ingredients, and maximize your
kitchen tools to streamline the cooking process. By incorporating these strategies, you’ll save time and
reduce stress, making the carnivore diet not only sustainable but enjoyable.
Everyone in Between: A Flexible Approach
This book is also for those who fall somewhere in the middle—people who are curious about the
carnivore diet but not necessarily ready to dive in headfirst. Maybe you’re exploring the diet for its
health benefits, or perhaps you’re looking for ways to simplify your meals. Whatever your motivation,
this book meets you where you are.
The carnivore diet isn’t a one-size-fits-all approach, and neither is this cookbook. It offers a range of
recipes that cater to various preferences and skill levels. From quick breakfasts to more elaborate
dinners, you’ll find options that suit your needs, whether you’re experimenting with the diet or fully
committed to the lifestyle.
The Importance of Quality Ingredients and Time Management
When it comes to the carnivore diet, quality is everything. With such a focused range of ingredients—
primarily meat, eggs, and seafood—the quality of what you choose to cook has a significant impact on
both flavor and nutritional value. This isn’t just about buying the most expensive cuts of meat; it’s
about understanding what makes an ingredient high-quality and how to source it effectively.
Why Quality Ingredients Matter12
The carnivore diet is built around nutrient density. By consuming animal-based foods, you’re fueling
your body with essential vitamins, minerals, and amino acids that are critical for health. However, not
all meats are created equal. The nutritional profile of a grass-fed steak, for example, is vastly different
from that of a factory-farmed counterpart.
Grass-fed and pasture-raised meats tend to be richer in omega-3 fatty acids, conjugated linoleic acid
(CLA), and antioxidants like vitamin E. Similarly, wild-caught fish offer higher levels of healthy fats and
fewer contaminants compared to farm-raised options. Eggs from free-range chickens provide more
vitamin D and carotenoids than those from caged hens. By prioritizing quality, you’re maximizing the
health benefits of the carnivore diet.
In addition to nutrition, quality ingredients also enhance the taste and texture of your meals. High-
quality meats have a natural richness and depth of flavor that require minimal seasoning or
preparation. A perfectly seared grass-fed ribeye or a buttery piece of wild salmon can shine on its own,
without the need for heavy sauces or marinades. This simplicity aligns with the ethos of the carnivore
diet, letting the ingredients speak for themselves.

How to Source Quality Ingredients
One of the keys to success on the carnivore diet is knowing where to find the best ingredients. Here
are some tips for sourcing high-quality meats and seafood:
• Local Butchers: Build a relationship with your local butcher, who can guide you toward the
freshest cuts and specialty items like organ meats or bone marrow.
• Farmers’ Markets: Look for vendors offering grass-fed, pasture-raised, and ethically sourced
products.
• Online Meat Delivery Services: Many companies specialize in delivering high-quality meats
directly to your door, offering options like grass-fed beef and wild-caught fish.
• Grocery Stores: If local options are limited, look for labels like “organic,” “grass-fed,” “wild-
caught,” and “pasture-raised” at your supermarket.
The Role of Time Management
Time management is another critical component of the carnivore lifestyle, especially for those juggling
busy schedules. While this cookbook focuses on 20-minute meals, effective time management can
make the cooking process even smoother.
One of the most efficient ways to save time is through meal prep. By dedicating a few hours each
week to preparing ingredients, you’ll reduce the daily workload and make it easier to stick to the diet.
For example:
• Cook large batches of ground beef, shredded chicken, or pork belly, and store them in portion-
sized containers.
• Pre-cook hard-boiled eggs for quick snacks or breakfast additions.13
• Freeze portions of broth or sauce made from animal fats for easy reheating.
Another time-saving strategy is to organize your kitchen for efficiency. Keep your essential tools—like
sharp knives, cutting boards, and cast-iron pans—within easy reach. Invest in high-quality cookware
that heats evenly and reduces cooking time. And don’t underestimate the power of a slow cooker or
air fryer for hands-free meal preparation.
Finally, plan your meals in advance. Having a clear idea of what you’ll cook each day minimizes
decision fatigue and ensures you have the necessary ingredients on hand. Use the meal plan in this
book as a starting point, customizing it to fit your preferences and schedule.
Balancing Speed and Quality
One of the challenges of quick cooking is maintaining the balance between speed and quality. It’s
tempting to cut corners when time is short, but this can lead to meals that are less satisfying or
nutritionally complete. The recipes in this book are designed to avoid that pitfall, emphasizing
techniques that enhance flavor and texture without adding unnecessary steps.
For example, high-heat searing is a quick method that locks in the juices of a steak or chop while
creating a flavorful crust. Similarly, using butter or animal fats as a cooking medium not only speeds up
the process but also adds richness and depth to your dishes. By focusing on methods that
complement the natural qualities of your ingredients, you can create meals that are both fast and
delicious.
In conclusion, this book is for everyone—whether you’re new to the carnivore diet, balancing a busy
schedule, or simply seeking to elevate your cooking game. By prioritizing quality ingredients and
mastering time management, you’ll unlock the full potential of this lifestyle, enjoying meals that are as
nourishing as they are convenient. With these principles as your foundation, the carnivore diet
becomes not just a way of eating, but a celebration of simplicity, flavor, and health.14
Chapter 1: Understanding the Carnivore Diet
What Is the Carnivore Diet?
The carnivore diet is a dietary approach that centers entirely around animal-based foods while
eliminating all plant-based ingredients. At its core, it is a simple yet profound concept: eat meat,
seafood, eggs, and other animal products while excluding fruits, vegetables, grains, legumes, and
processed foods. By focusing exclusively on nutrient-dense animal-based products, the carnivore diet
seeks to optimize health, simplify eating habits, and align with the way humans are believed to have
eaten for much of their evolutionary history.
Unlike other popular diets that emphasize moderation or balance across food groups, the carnivore
diet takes a more radical approach. It eliminates foods traditionally considered staples in most diets,
including leafy greens, starchy vegetables, and even healthy fats from sources like avocados or olive
oil. Instead, it relies entirely on the nutrition found in animal proteins and fats. This can include:
• Red Meat: Beef, pork, lamb, and game meats like venison.
• Poultry: Chicken, turkey, duck, and other fowl.
• Fish and Seafood: Salmon, mackerel, shrimp, and scallops.
• Eggs: A versatile and nutrient-rich staple.
• Dairy (optional): Butter, cheese, and heavy cream, depending on individual tolerance.
The simplicity of the carnivore diet is one of its strongest appeals. It removes the guesswork from
meal planning, making it easier for adherents to focus on quality and satisfaction rather than
obsessing over calorie counting or macronutrient ratios. For many, this approach feels liberating, as it
eliminates the complexity often associated with modern eating habits.
The diet also challenges long-held nutritional norms. For decades, conventional dietary guidelines
have promoted the inclusion of fruits, vegetables, and whole grains as essential components of a
healthy diet. The carnivore diet flips this notion on its head, arguing that these foods are not only
unnecessary but may contribute to certain health issues. Advocates of the diet point to the long
history of human evolution, during which our ancestors primarily consumed animal-based foods for
sustenance, particularly in colder climates where plants were scarce.
But the carnivore diet isn’t just about going back to basics—it’s also about achieving measurable
health outcomes. It has gained popularity as a means of addressing modern health concerns such as
obesity, inflammation, and autoimmune disorders. By cutting out foods that can trigger inflammation,
sensitivities, or blood sugar fluctuations, the carnivore diet offers a clean slate for the body to heal and
thrive.

Health Benefits Backed by Science
One of the reasons the carnivore diet has garnered such attention is the growing body of anecdotal
evidence and scientific research supporting its potential health benefits. While still a relatively new
area of study, early findings and testimonials suggest that a meat-centric diet may lead to significant
improvements in physical and mental well-being. Let’s explore these benefits in detail.
1. Weight Loss and Improved Metabolic Health
The carnivore diet is inherently low in carbohydrates, which helps regulate insulin levels and stabilize
blood sugar. Without the frequent blood sugar spikes caused by carbohydrate-rich meals, the body
shifts into a fat-burning state known as ketosis. This metabolic shift can lead to sustained weight loss,
especially for individuals with insulin resistance or metabolic syndrome.
Additionally, the high-protein nature of the diet promotes satiety, meaning you’re less likely to
overeat. Protein is the most filling macronutrient, and when paired with healthy fats, it provides long-
lasting energy that reduces cravings and the temptation to snack between meals.
2. Reduction in Inflammation
Chronic inflammation is a root cause of many modern diseases, including arthritis, heart disease, and
certain autoimmune disorders. The carnivore diet eliminates common inflammatory triggers, such as
refined sugars, processed foods, and vegetable oils, which are prevalent in the standard Western diet.
Moreover, the absence of plant-based foods means individuals on the carnivore diet avoid anti-
nutrients like lectins, oxalates, and phytates, which are compounds found in plants that can irritate the
gut lining and interfere with nutrient absorption. By removing these potential irritants, the carnivore
diet creates an environment in which inflammation is minimized and the body can focus on repair and
recovery.
3. Enhanced Digestive Health
For many, the carnivore diet leads to noticeable improvements in digestion. While this may seem
counterintuitive given the absence of dietary fiber, proponents argue that fiber is not essential for
healthy digestion. In fact, some individuals find that fiber exacerbates conditions like irritable bowel
syndrome (IBS), bloating, or constipation.
By consuming easily digestible animal proteins and fats, the digestive system operates more efficiently.
Many report relief from gastrointestinal issues, including acid reflux, Crohn’s disease, and ulcerative
colitis, after transitioning to a carnivore diet. This improvement is likely due to the reduction of gut
irritants and the simplicity of digesting animal-based foods.
4. Improved Mental Clarity and Mood
The brain thrives on fat, and the carnivore diet provides ample amounts of healthy fats, particularly
omega-3s and saturated fats, which are crucial for cognitive function. By stabilizing blood sugar levels16
and reducing inflammatory processes, the carnivore diet may enhance mental clarity, focus, and
mood.
Some individuals also report relief from anxiety and depression symptoms while following a carnivore
diet. This could be attributed to the diet’s impact on neurotransmitters, particularly serotonin and
dopamine, which are influenced by diet and gut health. Emerging research suggests that a high-fat,
low-carb diet may positively affect the gut-brain axis, further supporting mental health improvements.
5. Increased Energy Levels
Without the energy crashes associated with high-carb meals, the carnivore diet promotes consistent
energy throughout the day. The combination of steady blood sugar and fat-based fuel helps
individuals feel more energetic and less reliant on caffeine or sugary snacks for quick pick-me-ups.
Additionally, the nutrient density of animal-based foods ensures that the body receives a concentrated
source of vitamins and minerals needed for optimal performance. For example:
• Beef liver is a powerhouse of vitamin A, B12, iron, and folate.
• Fatty fish like salmon provide omega-3 fatty acids, which are essential for heart and brain
health.
• Eggs are rich in choline, an important nutrient for energy production and brain function.
6. Potential Autoimmune Relief
Autoimmune disorders occur when the immune system mistakenly attacks the body’s own tissues. The
carnivore diet’s exclusion of plant-based foods eliminates potential triggers that may exacerbate
autoimmune conditions. For individuals with conditions like rheumatoid arthritis, lupus, or
Hashimoto’s thyroiditis, the carnivore diet can serve as an elimination diet, helping to identify food
sensitivities and reduce symptoms.
7. Simplified Eating and Reduced Decision Fatigue
In a world filled with endless food choices, the carnivore diet offers a refreshing sense of simplicity. By
focusing on a small but highly nutritious range of foods, you eliminate the need for constant decision-
making about what to eat. This simplicity not only saves time but also reduces stress, making it easier
to stick to the diet long-term.
8. Muscle Growth and Recovery
The high-protein content of the carnivore diet supports muscle growth and repair, making it
particularly appealing to athletes and fitness enthusiasts. Protein is the building block of muscles, and
the bioavailability of animal protein is unmatched by plant-based sources. Additionally, the diet’s
emphasis on nutrient-dense foods ensures that muscles receive the vitamins and minerals needed for
optimal performance.
9. Cardiovascular Health17
Contrary to popular belief, saturated fats and cholesterol—key components of the carnivore diet—are
not inherently harmful. In fact, they play vital roles in hormone production, cell membrane integrity,
and overall health. Emerging research suggests that dietary cholesterol has little impact on blood
cholesterol levels for most individuals. Moreover, the elimination of processed foods and sugar
reduces risk factors associated with heart disease, such as inflammation and insulin resistance.
The carnivore diet is more than a diet—it’s a lifestyle designed to help individuals thrive. From weight
loss and improved digestion to enhanced mental clarity and reduced inflammation, the benefits of this
approach are far-reaching. As you delve deeper into the carnivore diet, it’s important to listen to your
body and tailor the lifestyle to your unique needs. With the tools and knowledge provided in this
book, you’ll be equipped to reap the rewards of this transformative way of eating.
Potential Challenges and How to Overcome Them
Adopting the carnivore diet can be a transformative experience, but like any significant lifestyle
change, it comes with its own set of challenges. Understanding these potential hurdles—and having
strategies to address them—will set you up for long-term success. Here, we explore the most common
challenges people face when transitioning to the carnivore diet and offer practical solutions to help
you overcome them.
1. The Transition Period: Adapting to a New Way of Eating
For many, the initial phase of the carnivore diet can be the most difficult. As your body shifts from
using carbohydrates as its primary fuel source to relying on fats and ketones, you may experience
symptoms commonly referred to as the “keto flu.” These symptoms, including fatigue, headaches, and
irritability, are a natural part of the adjustment process.
How to Overcome It:
• Stay Hydrated: A low-carb diet can lead to increased water loss, so drink plenty of water and
consider adding electrolytes like sodium, potassium, and magnesium to prevent dehydration.
• Ease Into It: If the transition feels overwhelming, try reducing carbohydrate intake gradually
instead of cutting them out entirely on day one.
• Be Patient: Symptoms usually subside within a week or two as your body adapts. Focus on the
long-term benefits and remind yourself that this is temporary.
2. Social Challenges and Dining Out
Social situations can be tricky when following a restrictive diet. Whether it’s a family gathering, a
dinner party, or dining out at a restaurant, the carnivore diet’s simplicity may clash with traditional
menus and cultural norms.
How to Overcome It:18
• Plan Ahead: Look up restaurant menus in advance to find carnivore-friendly options, such as
grilled meats or seafood.
• Communicate Your Needs: Don’t hesitate to request substitutions or modifications when
dining out—many restaurants are happy to accommodate dietary restrictions.
• Bring Your Own Food: For events like potlucks or family gatherings, prepare a carnivore dish to
share. This ensures you’ll have something to eat while introducing others to the lifestyle.
3. Budget Considerations
Eating high-quality animal products can be more expensive than a diet based on processed or plant-
based foods. Grass-fed beef, wild-caught fish, and pasture-raised eggs often come with a premium
price tag.
How to Overcome It:
• Buy in Bulk: Purchasing larger quantities of meat from wholesalers or local farmers can save
money in the long run.
• Choose Affordable Cuts: Cuts like ground beef, chicken thighs, and pork shoulder are often
more economical and just as nutritious as premium steaks or fillets.
• Utilize the Entire Animal: Incorporating organ meats, bones for broth, and other less popular
cuts can stretch your budget while adding variety and nutrients to your diet.
4. Digestive Changes
Switching to an all-meat diet can lead to noticeable changes in digestion. Some people experience
diarrhea, constipation, or bloating during the adjustment phase.
How to Overcome It:
• Ease into Fats: If you’re not accustomed to eating high-fat meals, introduce them gradually to
give your digestive system time to adapt.
• Incorporate Bone Broth: This soothing, nutrient-rich liquid can support gut health and alleviate
digestive discomfort.
• Listen to Your Body: Everyone’s digestive system responds differently, so experiment with
different cuts of meat, cooking methods, and fat ratios to find what works for you.
5. Food Monotony
A diet focused entirely on animal-based foods can feel repetitive over time, especially if you’re used to
a variety of flavors and textures from a mixed diet.
How to Overcome It:19
• Experiment with Cooking Methods: Try grilling, roasting, slow-cooking, or pan-searing to keep
meals interesting.
• Add Simple Seasonings: While the carnivore diet typically minimizes spices, small amounts of
salt, garlic powder, or herb-infused butter can elevate your dishes.
• Rotate Proteins: Incorporate a variety of meats, seafood, and organ meats to add diversity to
your meals.
Myths and Misconceptions About the Carnivore Diet
As with any unconventional dietary approach, the carnivore diet has its fair share of myths and
misconceptions. Many of these stem from outdated nutritional science, misunderstandings, or
skepticism toward a diet that challenges traditional food guidelines. Let’s debunk some of the most
common myths.
1. “You’ll Get Scurvy Without Fruits and Vegetables”
One of the most pervasive myths about the carnivore diet is that eliminating fruits and vegetables
leads to vitamin C deficiency and, ultimately, scurvy. This concern is based on the assumption that
vitamin C is only available through plant-based sources.
The Truth:
• Animal-based foods, particularly organ meats like liver, contain small but bioavailable amounts
of vitamin C.
• On a low-carb diet, the body’s need for vitamin C decreases because glucose competes with
vitamin C for absorption. This means the small amounts found in animal foods are often
sufficient.
2. “It’s Unsustainable Long-Term”
Critics often argue that the carnivore diet is unsustainable, either because it’s too restrictive or
because people will inevitably crave carbohydrates.
The Truth:
• While the diet is restrictive, many adherents find its simplicity liberating. With fewer food
choices, decision fatigue decreases, and meal preparation becomes easier.
• Cravings for carbohydrates typically diminish over time as the body adapts to fat as its primary
fuel source.
3. “It’s Dangerous for Heart Health”20
The fear that eating high amounts of saturated fat and cholesterol will lead to heart disease persists,
despite mounting evidence to the contrary.
The Truth:
• Recent studies have shown that dietary cholesterol has minimal impact on blood cholesterol
levels for most people.
• The carnivore diet eliminates processed foods, sugar, and refined carbohydrates, which are
more significant contributors to heart disease than dietary fat.
4. “You Won’t Get Enough Fiber”
Fiber has long been considered essential for digestive health, and critics of the carnivore diet often
claim that eliminating fiber will lead to constipation or other issues.
The Truth:
• Many carnivore dieters report improved digestion despite consuming no fiber. This may be
because fiber can irritate the gut lining or exacerbate conditions like IBS in some individuals.
• The carnivore diet’s emphasis on easily digestible proteins and fats may reduce the digestive
burden on the gut.
5. “It’s a Fad Diet”
Some dismiss the carnivore diet as a passing trend, comparing it to other diets that gained popularity
only to fade away.
The Truth:
• The carnivore diet is rooted in human history and evolution. For much of our existence,
humans relied on animal-based foods, particularly in regions where plant foods were scarce.
• While modern interest in the diet has surged, its principles are far from new, and many find it
to be a sustainable long-term solution.
Is It Right for You? Adapting to Different Lifestyles
The carnivore diet isn’t a one-size-fits-all solution. Its success depends on individual goals, health
conditions, and lifestyle factors. Let’s explore how it can be adapted to different needs.
1. For Weight Loss
The carnivore diet is highly effective for those looking to lose weight. Its low-carb, high-protein
approach promotes satiety, reduces cravings, and encourages the body to burn fat for energy.
How to Adapt It:21
• Focus on leaner cuts of meat if weight loss is a primary goal, but don’t shy away from healthy
fats, which are crucial for satiety and hormone balance.
• Monitor portion sizes if you find yourself overeating out of habit rather than hunger.
2. For Athletic Performance
Athletes and active individuals can thrive on the carnivore diet by using it to build muscle, improve
recovery, and sustain energy levels.
How to Adapt It:
• Prioritize nutrient-dense proteins like steak, eggs, and organ meats to support muscle repair.
• Include fatty cuts of meat for long-lasting energy and recovery.
• Stay hydrated and consider supplementing electrolytes to maintain performance.
3. For Autoimmune Conditions
The carnivore diet’s elimination of plant-based foods makes it an excellent choice for those with
autoimmune disorders or food sensitivities.
How to Adapt It:
• Start with an elimination phase focusing on simple, easily digestible meats like beef and lamb.
• Gradually reintroduce foods to identify triggers and tailor the diet to your needs.
4. For Busy Professionals
For those with demanding schedules, the carnivore diet’s simplicity is a significant advantage. With
fewer ingredients to manage, meal prep becomes straightforward.
How to Adapt It:
• Batch-cook proteins like ground beef, chicken thighs, and pork belly for easy reheating.
• Invest in tools like an air fryer or slow cooker to save time without sacrificing flavor.
5. For Families
While it may seem challenging to follow the carnivore diet in a household with mixed dietary
preferences, it’s entirely possible to make it work.
How to Adapt It:
• Cook carnivore-friendly proteins as the base of the meal and allow family members to add
their preferred sides, like vegetables or grains.
• Encourage family members to try carnivore recipes—they may discover new favorites.22
The carnivore diet is a versatile and adaptable approach that can fit a wide range of lifestyles and
goals. By understanding its challenges, dispelling myths, and tailoring it to your unique needs, you can
unlock its full potential and experience the transformative benefits it offers. Whether you’re seeking
weight loss, improved health, or simply a simpler way to eat, the carnivore diet can be a powerful tool
for achieving your goals.23
Chapter 2: The Secret to 20-Minute Meal Preparation
Essential Kitchen Tools for Quick and Efficient Cooking
When it comes to preparing meals in 20 minutes or less, the right tools can make all the difference. A well-
equipped kitchen not only speeds up the cooking process but also ensures that your dishes are consistently
delicious. For the carnivore diet, which emphasizes simple, high-quality ingredients, investing in efficient tools is
a game-changer. Below, we’ll explore the essential kitchen tools that every carnivore chef should have and why
they’re crucial for quick and effective meal preparation.
1. A High-Quality Chef’s Knife
No tool in your kitchen is more important than a reliable chef’s knife. Whether you’re trimming fat from a steak,
slicing chicken breasts, or dicing bacon, a sharp, durable knife is essential for efficiency and precision. Look for a
knife with a well-balanced handle and a blade made of high-carbon stainless steel to ensure longevity and ease
of use.
Pro Tip: Keep your knife sharp by using a honing rod regularly and investing in a professional sharpening service
when needed. A dull knife not only slows you down but also increases the risk of accidents.
2. Cutting Board
Pair your chef’s knife with a sturdy cutting board that’s large enough to handle big cuts of meat. Wooden or
bamboo boards are ideal for preserving your knife’s edge, but a high-quality plastic board works well for easy
sanitization. Look for one with non-slip grips to ensure safety while cutting.
Pro Tip: Dedicate one cutting board to raw meats and another for cooked foods or other tasks to prevent cross-
contamination.
3. Cast-Iron Skillet
The versatility of a cast-iron skillet makes it indispensable for carnivore cooking. It retains heat exceptionally
well, creating a perfect sear on steaks, burgers, and chops. Its non-stick surface, when properly seasoned,
allows for easy cooking and cleaning. Plus, it can seamlessly transition from stovetop to oven, saving you time
and effort.
Pro Tip: To maintain your cast-iron skillet, clean it with warm water and a stiff brush—avoid soap—and re-
season it periodically with a thin layer of oil.
4. Instant-Read Meat Thermometer
Precision is key when cooking meat, and an instant-read thermometer takes the guesswork out of achieving the
perfect doneness. Whether you prefer your steak medium-rare or your chicken fully cooked, this tool ensures
your protein is cooked to perfection every time.
Pro Tip: Memorize key temperatures: 125°F for rare, 135°F for medium-rare, and 165°F for poultry. This
eliminates the need to constantly check charts or packaging.
5. Non-Stick Frying Pan24
A non-stick frying pan is invaluable for quick breakfasts like eggs or delicate seafood like salmon fillets. It
minimizes cleanup time and reduces the amount of added fat required for cooking, making it both efficient and
practical.
Pro Tip: Avoid using metal utensils on non-stick surfaces to prevent scratching. Opt for silicone or wooden tools
instead.
6. Slow Cooker or Instant Pot
While these tools are traditionally associated with longer cooking times, they can be preloaded with ingredients
to create time-saving bases for your 20-minute meals. For example, slow-cook a batch of shredded beef or
chicken overnight, and use it in quick recipes throughout the week.
Pro Tip: Use a programmable slow cooker or Instant Pot with a timer to ensure your meals are ready exactly
when you need them.
7. Food Processor
A food processor might seem unnecessary for the carnivore diet, but it’s perfect for tasks like grinding your own
meat, blending liver into ground beef for added nutrients, or creating whipped butter. It speeds up prep work
and adds variety to your meals.
Pro Tip: Choose a model with multiple attachments for maximum versatility, such as shredding or slicing discs.
8. Sharp Kitchen Shears
Kitchen shears are a lifesaver for cutting through poultry bones, trimming fat, or slicing bacon. They’re faster
and safer than knives for certain tasks, making them ideal for quick meal prep.
Pro Tip: Look for shears with detachable blades for easy cleaning and sharpening.
9. Air Fryer
An air fryer is a fantastic tool for crisping bacon, cooking chicken wings, or roasting smaller cuts of meat quickly.
Its rapid cooking technology reduces overall cooking time without sacrificing flavor or texture.
Pro Tip: Preheat the air fryer for even cooking and experiment with different settings for various proteins.
10. Heavy-Duty Tongs
Tongs provide better control than spatulas when flipping steaks, chicken, or fish. Look for a pair with heat-
resistant silicone tips and a comfortable grip to make handling hot food safer and more efficient.
Pro Tip: Use two sets of tongs—one for raw meat and one for cooked—to prevent cross-contamination.
By equipping your kitchen with these essential tools, you’ll not only streamline your cooking process but also
elevate the quality of your meals. A well-organized and well-equipped kitchen is the foundation of quick and
successful carnivore meal preparation.25
Ingredient Prep Tips: Save Time Without Sacrificing Flavor
Efficient ingredient preparation is the backbone of 20-minute meals. The carnivore diet may focus on
simplicity, but that doesn’t mean preparation should be overlooked. With a few strategic practices,
you can drastically cut down on prep time while ensuring that every dish you make is flavorful and
satisfying.
1. Batch Prep Proteins
Proteins are the star of every carnivore meal, and having them prepped in advance can save you
significant time during the week.
Strategies for Batch Prep:
• Ground Meat: Cook large batches of ground beef, turkey, or pork, and store them in individual
portions. These can be reheated quickly and used in various dishes like meat bowls or patties.
• Roasted or Shredded Meats: Roast a whole chicken or pork shoulder and shred the meat for
use in quick recipes like stir-fries or salads.
• Pre-Cooked Bacon: Cook bacon in bulk and store it in the refrigerator for easy additions to
breakfasts or snacks.
Storage Tips:
• Use airtight containers to keep prepped proteins fresh.
• Label and date each container to ensure nothing goes to waste.
• Freeze portions you won’t use within three days.
2. Portion in Advance
Portioning your ingredients ahead of time can cut down on decision-making and prep work. For
example:
• Divide steaks, chops, or fish fillets into single-serving portions.
• Pre-weigh ground meat into burger patties or meatballs for easy cooking.
• Store individual servings of butter or ghee for quick cooking additions.
Pro Tip: Vacuum-seal portions for longer freshness, especially if you’re buying in bulk.
3. Utilize Marinades and Rubs
Marinades and dry rubs are excellent for enhancing flavor with minimal effort. Preparing these in
advance allows the flavors to infuse your proteins while saving you time when cooking.
Ideas:26
• Marinate steaks in garlic butter or rosemary-infused oil overnight.
• Use a simple dry rub of salt, pepper, and smoked paprika for pork or chicken.
• Coat fish fillets with lemon zest and dill for a bright, fresh flavor.
Pro Tip: Use resealable plastic bags or glass containers for marinating to minimize cleanup.
4. Pre-Cut or Pre-Trimmable Cuts
Buying meats that are already trimmed or pre-cut can save valuable time. Opt for cuts like boneless
chicken thighs, ground meat, or pre-sliced steaks.
Pro Tip: If you prefer to trim meats yourself, do it in bulk when you bring them home from the store,
and freeze portions for future use.
5. Prep Fat Sources
Fats are an essential part of the carnivore diet, and having them ready to use makes cooking faster
and easier.
• Pre-slice butter into tablespoon-sized portions.
• Render animal fats like tallow or lard in advance and store them in jars for easy scooping.
• Whip heavy cream or mix butter with herbs for quick finishing touches on steaks or seafood.
6. Keep a Stock of Flavor Boosters
While the carnivore diet focuses on natural flavors, a few prepped additions can enhance your meals
in seconds.
• Make a batch of compound butter (e.g., garlic butter or blue cheese butter) and freeze it in
discs.
• Prepare bone broth and freeze it in ice cube trays for quick sauces or soups.
• Pre-cook and crumble bacon to sprinkle over dishes for extra crunch and flavor.
7. Use Time-Saving Containers
Invest in stackable, clear containers for storing prepped ingredients. This helps you quickly identify
what you have and keeps your fridge organized.
Pro Tip: Store prepped items at eye level in the fridge to make them easy to grab and reduce the
temptation to order takeout when you’re in a hurry.
8. Invest in Quality Meat
High-quality meat often requires less preparation and seasoning. Grass-fed steaks, pasture-raised
chicken, and wild-caught fish naturally deliver rich, satisfying flavors, so you can spend less time
enhancing them with marinades or sauces.27
With the right tools and a strategic approach to ingredient prep, you can turn meal preparation into a
streamlined process that delivers maximum flavor with minimal effort. By implementing these tips,
you’ll not only save time but also create a more enjoyable cooking experience, ensuring that the
carnivore diet becomes a sustainable part of your lifestyle.
How to Batch Cook and Store Ingredients
Batch cooking is a game-changer for anyone striving to maintain the carnivore diet while juggling a
busy lifestyle. By preparing ingredients in bulk, you save time, reduce daily cooking stress, and ensure
you always have nutrient-rich, carnivore-friendly meals at your fingertips. The key to successful batch
cooking lies in organization, proper storage, and knowing which ingredients lend themselves best to
advance preparation.
1. The Benefits of Batch Cooking
Batch cooking offers numerous advantages, especially for carnivore dieters:
• Time Efficiency: Spend a few hours prepping once a week to save time every day.
• Cost Savings: Buying in bulk often reduces the cost per pound for high-quality meats and
seafood.
• Consistency: Always have prepared proteins ready to assemble quick meals.
• Reduced Food Waste: Proper storage ensures your ingredients stay fresh longer.
2. Choosing the Best Proteins for Batch Cooking
Not all proteins lend themselves equally well to batch cooking. Focus on versatile, reheatable options
that maintain their texture and flavor:
• Ground Meats: Ground beef, pork, or lamb are incredibly versatile and reheat well for quick
meatballs, patties, or bowls.
• Roasts: Beef chuck roast, pork shoulder, and whole chicken can be slow-cooked or roasted in
bulk, then shredded or sliced.
• Bacon: Cooked bacon stores beautifully and adds instant flavor to any dish.
• Bone Broth: A slow-cooked bone broth can be frozen in portions and used as a base for soups
or sauces.
• Organ Meats: Liver pâté or blended organ meats can be batch-prepared and frozen for
convenience.
3. Tips for Efficient Batch Cooking28
• Plan Ahead: Decide on your weekly menu and identify proteins that can serve multiple
purposes. For example, a slow-cooked pork shoulder can be shredded for breakfast scrambles,
lunch bowls, and dinner tacos (carnivore style).
• Use the Right Equipment: Tools like a slow cooker, pressure cooker, or oven help you prepare
large quantities of food with minimal effort.
• Season Lightly: Batch-cooked ingredients should be lightly seasoned to keep them versatile for
different dishes. Add specific spices or sauces when reheating.
4. Storing Batch-Cooked Ingredients
Proper storage is essential to preserve freshness and prevent waste:
• Refrigeration: Most cooked proteins will last 3–4 days in an airtight container in the
refrigerator.
• Freezing: For longer storage, freeze proteins in portion-sized containers or vacuum-sealed
bags. Remove as much air as possible to prevent freezer burn.
• Labeling: Always label containers with the date of preparation to keep track of freshness.
• Reheating Tips: Reheat gently to avoid drying out your proteins. Use a stovetop skillet with a
bit of added fat for best results.
5. Utilizing Batch-Cooked Ingredients
Batch-cooked proteins are the building blocks of 20-minute meals. Reimagine them throughout the
week:
• Shredded Chicken: Toss into eggs for a quick scramble or sear in a skillet for crispy bites.
• Ground Beef: Use for burgers, meatballs, or add to bone broth for a hearty soup.
• Cooked Bacon: Crumble over eggs, steaks, or as a snack.
By dedicating one afternoon a week to batch cooking, you can ensure your kitchen is always stocked
with carnivore-friendly staples, making meal preparation seamless and stress-free.
Quick Cooking Methods for Meat, Fish, and Eggs
The carnivore diet celebrates simplicity, and nowhere is this more evident than in the cooking
techniques used to prepare its core ingredients: meat, fish, and eggs. Quick cooking methods allow
you to retain the natural flavors and nutrients of your food while fitting meal preparation into a busy
schedule. Here are the most effective methods for creating delicious carnivore meals in 20 minutes or
less.29
1. High-Heat Searing
Searing is one of the fastest ways to cook meats while developing deep, caramelized flavors. This
method works particularly well for steaks, chops, and ground meat patties.
• Technique: Heat a cast-iron skillet or stainless-steel pan until it’s smoking hot. Add a small
amount of animal fat (e.g., tallow or butter) and sear the meat on each side until a crust forms.
Finish cooking to your desired doneness.
• Best For: Ribeye steak, pork chops, ground beef patties.
• Pro Tip: Let your meat rest for 5 minutes after cooking to allow juices to redistribute.
2. Pan-Frying
Pan-frying is perfect for smaller cuts of meat, seafood, or organ meats that cook quickly.
• Technique: Use a non-stick or cast-iron skillet over medium-high heat. Add a fat source, such as
ghee or duck fat, and cook your protein until golden brown on both sides.
• Best For: Fish fillets, chicken tenders, liver slices.
• Pro Tip: Deglaze the pan with a splash of bone broth to create a quick sauce.
3. Grilling
Grilling adds a smoky, charred flavor to your proteins and is excellent for larger cuts of meat or
seafood skewers.
• Technique: Preheat your grill to medium-high heat. Brush the grates with oil or fat to prevent
sticking, and grill your protein, flipping once for even cooking.
• Best For: Lamb chops, shrimp skewers, beef kebabs.
• Pro Tip: Use a meat thermometer to avoid overcooking. Grilled meat continues to cook slightly
after being removed from the heat.
4. Broiling
Broiling is an efficient way to cook proteins quickly using high, direct heat from the oven’s top
element.
• Technique: Place your protein on a broiler-safe pan, season lightly, and position it a few inches
below the broiler. Cook for 5–10 minutes, depending on thickness.
• Best For: Salmon steaks, chicken thighs, tenderloin medallions.
• Pro Tip: Keep a close eye on your food to prevent burning, as broiling can be unpredictable.
5. Poaching
Poaching is a gentle cooking method that preserves the tenderness of delicate proteins.30
• Technique: Bring a pot of seasoned water or broth to a simmer. Submerge your protein and
cook until just done.
• Best For: Eggs (for poaching), fish fillets, organ meats.
• Pro Tip: For perfectly poached eggs, add a splash of vinegar to the water to help the whites
set.
6. Sous Vide (Optional for Advanced Cooks)
While sous vide cooking requires more time, it can be paired with quick searing to create perfectly
cooked proteins in advance.
• Technique: Vacuum-seal your protein with minimal seasoning and cook it in a water bath at a
precise temperature. Sear before serving for added texture.
• Best For: Steaks, chicken breasts, pork chops.
• Pro Tip: Pre-cook sous vide proteins and refrigerate them for quick reheating during the week.
The Art of Simplifying Without Losing Nutritional Value
Simplification is at the heart of the carnivore diet. By focusing on nutrient-dense ingredients and
efficient preparation methods, you can create meals that are both satisfying and health-promoting.
The challenge lies in simplifying without compromising the nutritional integrity of your food. Here’s
how to master the art of simplicity while ensuring your meals are packed with essential nutrients.
1. Prioritize Nutrient-Dense Foods
On the carnivore diet, every bite counts. Choose ingredients that offer maximum nutrition per calorie:
• Beef Liver: A powerhouse of vitamins A, B12, and iron.
• Egg Yolks: Rich in choline, essential fatty acids, and vitamin D.
• Fatty Fish: Provides omega-3 fatty acids and selenium.
2. Limit Ingredient Lists
Simplicity doesn’t mean sacrificing flavor. A few high-quality ingredients are all you need to create
outstanding dishes:
• Salt and Pepper: Elevate the natural taste of meats.
• Animal Fats: Enhance richness and mouthfeel.
• Bone Broth: Adds depth and nutrients to any dish.
3. Optimize Cooking Techniques31
Quick methods like searing, grilling, and broiling preserve the nutritional value of your proteins by
minimizing overcooking. Avoid techniques that require prolonged heat exposure, which can deplete
certain vitamins.
4. Use Minimal Additives
Many processed seasonings and marinades contain hidden sugars and preservatives. Stick to natural
seasonings and avoid additives that may interfere with the carnivore diet’s principles.
5. Incorporate Organ Meats
Organ meats are nutrient powerhouses that can easily be added to ground meats or blended into
patties and sauces. This practice boosts the nutritional profile of your meals without adding
complexity.
6. Cook with Intentionality
By embracing the natural flavors of your proteins, you reduce the need for heavy sauces or seasoning
blends. Let the quality of your ingredients shine by cooking them with care and attention to detail.
Through batch cooking, quick methods, and a commitment to simplicity, you can create a seamless
and enjoyable experience in the kitchen. These strategies not only save time but also ensure that
every meal aligns with the core principles of the carnivore diet: nutrient density, simplicity, and
satisfaction. With these tools in hand, you’re ready to make the most of your 20-minute carnivore
meals, one perfectly cooked bite at a time.32
Chapter 3: 20-Minute Breakfast Recipes
1. Classic Steak and Eggs
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 ribeye steaks (approximately 1-inch thick)
• 4 large eggs
• 2 tablespoons unsalted butter
• Salt to taste
Instructions:
1. Prepare the Steaks:
o Remove the steaks from the refrigerator and let them sit at room temperature for
about 10 minutes.
o Season both sides generously with salt.
2. Cook the Steaks:
o Heat a large skillet over medium-high heat.
o Add 1 tablespoon of unsalted butter to the skillet.
o Once the butter has melted and is sizzling, place the steaks in the skillet.
o Cook for 3-4 minutes on each side for medium-rare, or adjust the time according to
your preferred level of doneness.
o Once cooked, transfer the steaks to a plate and let them rest.
3. Prepare the Eggs:
o In the same skillet, reduce the heat to medium-low.
o Add the remaining 1 tablespoon of butter.
o Crack the eggs into the skillet, being careful not to break the yolks.
o Season with a pinch of salt.33
o Cook until the whites are set but the yolks remain runny, about 2-3 minutes.
4. Serve:
o Place each steak on a plate.
o Top each steak with two eggs.
o Garnish with fresh thyme leaves if desired.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 650
• Protein: 55g
• Fat: 45g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
2. Creamy Bone Marrow Scrambled Eggs
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 beef marrow bones (split lengthwise)
• 4 large eggs
• Salt to taste
Instructions:
1. Roast the Bone Marrow:
o Preheat the oven to 450°F (230°C).
o Place the marrow bones on a baking sheet, cut side up.
o Roast for 15 minutes, or until the marrow is soft and begins to separate from the bone.
o Remove from the oven and let cool slightly.34
2. Extract the Marrow:
o Using a small spoon, scoop the marrow out of the bones into a bowl.
o Mash the marrow with a fork until smooth.
3. Prepare the Scrambled Eggs:
o In a separate bowl, whisk the eggs until well combined.
o Season with a pinch of salt.
o Heat a non-stick skillet over medium-low heat.
o Add the mashed bone marrow to the skillet, allowing it to melt and coat the pan.
o Pour the beaten eggs into the skillet.
o Cook, stirring gently and continuously, until the eggs are softly scrambled and creamy.
4. Serve:
o Divide the scrambled eggs between two plates.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 400
• Protein: 20g
• Fat: 35g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
3. Bacon and Egg Roll-Ups
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 6 slices of bacon
• 4 large eggs35
• Salt to taste
Instructions:
1. Cook the Bacon:
o In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes.
o Transfer the bacon to a paper towel-lined plate to drain excess fat.
2. Prepare the Eggs:
o In a bowl, whisk the eggs until well beaten.
o Season with a pinch of salt.
o Heat a non-stick skillet over medium-low heat.
o Pour the beaten eggs into the skillet, swirling to create a thin, even layer.
o Cook until the eggs are set, about 2-3 minutes.
o Carefully slide the egg “crepe” onto a cutting board.
3. Assemble the Roll-Ups:
o Place the cooked bacon slices evenly across the egg “crepe.”
o Starting from one end, roll the egg tightly around the bacon to form a log.
o Slice the roll into bite-sized pieces.
4. Serve:
o Arrange the roll-up slices on a plate.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 350
• Protein: 25g
• Fat: 28g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g36
4. Carnivore Pancakes (Egg and Pork Rind)
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 large eggs
• 1 cup pork rinds, finely ground
• 2 tablespoons heavy cream
• 1 teaspoon baking powder
• Pinch of salt
• Butter or ghee, for cooking
Instructions:
1. Prepare the Batter:
o In a blender, combine the eggs, ground pork rinds, heavy cream, baking powder, and
salt.
o Blend until smooth and let the batter rest for a few minutes to thicken.
2. Cook the Pancakes:
o Heat a non-stick skillet over medium heat and add a small amount of butter or ghee.
o Pour small portions of the batter onto the skillet to form pancakes.
o Cook until bubbles form on the surface, about 2-3 minutes.
o Flip and cook for an additional 1-2 minutes until golden brown.
3. Serve:
o Stack the pancakes on a plate.
o Serve warm, optionally with additional butter on top.
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 35g37
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
5. Smoked Salmon and Cream Cheese Omelet
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 large eggs
• 4 ounces smoked salmon, thinly sliced
• 2 tablespoons cream cheese, softened
• 1 tablespoon butter
• Salt to taste
Instructions:
1. Whisk the Eggs:
o In a medium bowl, crack the eggs and add a pinch of salt. Whisk vigorously until the
eggs are frothy and well combined. This introduces air and makes the omelet fluffier.
2. Prepare the Omelet:
o Heat the butter in a non-stick skillet over medium heat until melted and foamy.
o Pour the whisked eggs into the skillet, tilting the pan to ensure the eggs evenly coat the
bottom.
o Cook without stirring for about 1-2 minutes until the edges begin to lift from the pan.
3. Add Fillings:
o Dot the cream cheese across one half of the omelet while it’s still slightly runny on top.
o Arrange the smoked salmon over the same half.
4. Fold and Serve:
o Once the bottom of the omelet is golden and the top is set but still creamy, carefully
fold the omelet in half over the filling using a spatula.38
o Let it cook for another minute to ensure the cream cheese melts slightly.
o Slide the omelet onto a plate and serve immediately.
Nutritional Information (per serving):
• Calories: 320
• Protein: 25g
• Fat: 23g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
6. Carnivore Breakfast Hash
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 1/2 pound ground beef
• 4 slices of bacon, chopped
• 1/2 cup diced chicken liver (optional for added nutrients)
• 4 large eggs
• Salt to taste
• 1 tablespoon butter or animal fat for cooking
Instructions:
1. Cook the Meats:
o In a large skillet over medium heat, render the chopped bacon until crispy, about 5
minutes.
o Add ground beef and chicken liver to the skillet, breaking the meat up with a spatula.
Cook until well-browned and fully cooked, about 10 minutes. Season with salt.
2. Prepare the Eggs:39
o Push the meat to one side of the skillet. Reduce the heat to low and add butter or
animal fat to the empty side of the skillet.
o Crack the eggs into the skillet, allowing them to fry gently, sunny-side up or scrambled,
depending on your preference.
3. Serve:
o Stir the eggs gently into the meat mixture for a scrambled version or leave sunny-side
up.
o Serve hot
Nutritional Information (per serving):
• Calories: 600
• Protein: 45g
• Fat: 45g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
7. Lamb Kidney and Egg Scramble
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 lamb kidneys, trimmed and chopped
• 4 large eggs, beaten
• 2 tablespoons butter
• Salt to taste
Instructions:
1. Prepare the Kidneys:
o Rinse the lamb kidneys and pat dry. Remove any fat and chop into small pieces.
2. Cook the Kidneys:40
o Melt one tablespoon of butter in a skillet over medium heat. Add the chopped kidneys
and sauté until browned, about 5 minutes. Season with salt.
3. Add the Eggs:
o Add the remaining butter to the skillet and pour in the beaten eggs. Stir gently to
combine with the kidneys.
o Cook until the eggs are set, about 5 minutes, stirring occasionally.
4. Serve:
o Spoon the scramble onto plates, and serve warm.
Nutritional Information (per serving):
• Calories: 310
• Protein: 28g
• Fat: 20g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
8. Crispy Pork Belly with Fried Eggs
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 1 pound pork belly, sliced into 1/2-inch pieces
• 4 large eggs
• Salt to taste
• 1 tablespoon lard
Instructions:
1. Cook the Pork Belly:
o Heat lard in a large skillet over medium-high heat.41
o Add the pork belly slices and cook until crispy and golden on both sides, about 7-8
minutes per side.
o Season with salt during the last few minutes of cooking.
2. Fry the Eggs:
o In the same skillet, reduce the heat to medium. Crack the eggs into the skillet and cook
to desired doneness.
3. Serve:
o Serve the crispy pork belly topped with fried eggs.
Nutritional Information (per serving):
• Calories: 800
• Protein: 25g
• Fat: 75g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
9. Duck Egg Omelet with Butter
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 duck eggs
• 2 tablespoons butter
• Salt to taste
Instructions:
1. Prepare the Omelet:
o Beat the duck eggs in a bowl with salt.
o Heat butter in a non-stick skillet over medium heat until melted.42
o Pour the eggs into the skillet, swirling to spread evenly. Cook for 2-3 minutes until the
edges start to lift.
2. Finish the Omelet:
o As the top surface of the eggs begins to set, use a spatula to fold the omelet in half.
o Cook for another 2-3 minutes until fully set but still tender.
3. Serve:
o Slide the omelet onto a plate, and serve immediately.
Nutritional Information (per serving):
• Calories: 320
• Protein: 28g
• Fat: 23g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
10. Cheese-Crusted Omelet
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 large eggs
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• Salt to taste
Instructions:
1. Prepare the Eggs:
o In a bowl, whisk the eggs until well combined. Season with a pinch of salt.
2. Create the Cheese Crust:43
o Heat a non-stick skillet over medium heat.
o Sprinkle half of the shredded cheddar cheese evenly over the bottom of the skillet.
o Allow the cheese to melt and cook until it becomes crispy and golden brown, about 2-3
minutes.
3. Add the Eggs:
o Pour the beaten eggs over the crispy cheese layer.
o Cook until the eggs are set, about 2-3 minutes.
4. Fold and Serve:
o Carefully fold the omelet in half using a spatula.
o Slide the omelet onto a plate.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 350
• Protein: 25g
• Fat: 28g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
11. Carnivore Chaffles (Cheese and Egg Waffles)
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 2
Ingredients:
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon baking powder (optional, for fluffiness)
Instructions:44
1. Prepare the Batter:
o In a bowl, whisk the eggs until well beaten.
o Add the shredded mozzarella cheese and baking powder (if using) to the eggs. Mix until
well combined.
2. Cook the Chaffles:
o Preheat a waffle iron according to the manufacturer’s instructions.
o Pour half of the batter into the waffle iron, spreading it evenly.
o Close the waffle iron and cook until the chaffle is golden brown and crispy, about 3-4
minutes.
o Repeat with the remaining batter.
3. Serve:
o Remove the chaffles from the waffle iron and let them cool slightly.
o Serve warm. These can be enjoyed plain or used as a base for various toppings.
Nutritional Information (per serving):
• Calories: 300
• Protein: 20g
• Fat: 24g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
12. Ground Beef and Egg Breakfast Bowl
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 1/2 pound ground beef
• 4 large eggs45
• 1 tablespoon unsalted butter
• Salt to taste
Instructions:
1. Cook the Ground Beef:
o In a skillet over medium heat, cook the ground beef until browned and fully cooked,
about 5-7 minutes.
o Season with salt to taste.
o Divide the cooked ground beef between two bowls.
2. Prepare the Eggs:
o In the same skillet, melt the butter over medium heat.
o Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-
easy, etc.).
o Season with a pinch of salt.
3. Assemble the Bowls:
o Place two cooked eggs on top of the ground beef in each bowl.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 400
• Protein: 30g
• Fat: 30g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
13. Pork Sausage Breakfast Patties
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 446
Ingredients:
• 1 pound ground pork
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon lard, for cooking
Instructions:
1. Prepare the Sausage Mixture:
o In a large bowl, combine the ground pork with salt, and crushed red pepper flakes (if
using).
o Mix until all ingredients are well incorporated.
2. Form the Patties:
o Divide the mixture into eight equal portions.
o Shape each portion into a patty about 1/2-inch thick.
3. Cook the Patties:
o Heat the lard in a skillet over medium heat.
o Add the patties to the skillet, being careful not to overcrowd.
o Cook for 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C)
and the patties are browned and cooked through.
4. Serve:
o Transfer the cooked patties to a plate lined with paper towels to drain any excess fat.
o Serve warm. These patties pair well with eggs or can be enjoyed on their own.
Nutritional Information (per serving):
• Calories: 250
• Protein: 20g
• Fat: 20g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g47
14. Carnivore Cloud Eggs
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
Instructions:
1. Preheat the Oven:
o Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Separate the Eggs:
o Carefully separate the egg whites from the yolks, ensuring the yolks remain intact.
Place the yolks in individual small bowls and the whites in a large mixing bowl.
3. Whip the Egg Whites:
o Using an electric mixer, beat the egg whites until stiff peaks form. This will take about 3-
4 minutes.
4. Fold in the Cheese and Seasonings:
o Gently fold the grated Parmesan cheese and salt into the whipped egg whites, being
careful not to deflate them.
5. Form the Clouds:
o Spoon the egg white mixture onto the prepared baking sheet, creating four mounds.
Use the back of the spoon to make a small well in the center of each mound.
6. Bake the Whites:
o Place the baking sheet in the preheated oven and bake for 3 minutes.
7. Add the Yolks:
o Remove the baking sheet from the oven and carefully slide a yolk into each well.
8. Finish Baking:48
o Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the
yolks are set to your liking.
9. Serve:
o Transfer the cloud eggs to plates, and serve immediately.
Nutritional Information (per serving):
• Calories: 200
• Protein: 16g
• Fat: 14g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
15. Carnivore Egg Drop Soup
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 cups chicken bone broth
• 3 large eggs
• 1/2 teaspoon salt
Instructions:
1. Heat the Broth:
o In a medium saucepan, bring the chicken bone broth to a gentle boil over medium
heat.
2. Season the Broth:
o Add the salt to the broth, and stir to combine.
3. Prepare the Eggs:
o In a small bowl, beat the eggs until well combined.49
4. Create the Egg Ribbons:
o Reduce the heat to low, ensuring the broth is at a gentle simmer.
o Slowly pour the beaten eggs into the broth in a thin, steady stream, stirring the broth
gently in a circular motion with a fork or chopsticks. This will create thin ribbons of
cooked egg.
5. Serve:
o Once all the egg has been added and cooked, remove the saucepan from the heat.
o Ladle the soup into bowls, and serve immediately.
Nutritional Information (per serving):
• Calories: 150
• Protein: 12g
• Fat: 10g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g50
Chapter 4: 20-Minute Lunch Recipes
Disclaimer for Recipes Containing Honey
Please note: Honey is not strictly compliant with a traditional carnivore diet, which focuses exclusively on
animal-derived products. It is included in this recipe for those following a more flexible or modified version of
the carnivore diet. If you prefer to adhere to a strict carnivore approach, you can omit the honey or substitute it
with an animal-based glaze, such as rendered pork fat or tallow, for a similar effect.
1. Grilled Chicken Thighs with Butter
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 4 boneless, skinless chicken thighs
• 2 tablespoons lard
• Salt to taste
• 2 tablespoons unsalted butter, softened
Instructions:
1. Season the Chicken:
o Pat the chicken thighs dry with paper towels.
o Brush the lard and season both sides with salt.
2. Grill the Chicken:
o Preheat a grill or grill pan over medium-high heat.
o Place the chicken thighs on the grill and cook for 6-7 minutes per side, or until the
internal temperature reaches 165°F (74°C) and the juices run clear.
3. Serve:
o Transfer the grilled chicken to a serving platter.
o Top each thigh with a dollop of the butter, allowing it to melt over the hot chicken, and
serve51
Nutritional Information (per serving):
• Calories: 350
• Protein: 28g
• Fat: 25g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
2. Quick Beef Stir-Fry
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 8 ounces beef sirloin, thinly sliced against the grain
• 2 tablespoons lard
• 2 tablespoons oyster sauce
• Salt to taste
Instructions:
1. Stir-Fry the Beef:
o Heat 1 tablespoon of lard in a wok or large skillet over high heat.
o Add the beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the
wok.
2. Combine and Serve:
o Add the oyster sauce and 1 tablespoon of lard, stirring to combine and heat through.
o Season with salt to taste.
o Transfer to a serving dish, and serve immediately.
Nutritional Information (per serving):
• Calories: 40052
• Protein: 30g
• Fat: 25g
• Carbohydrates: 6g
• Fiber: 2g
• Net Carbs: 4g
3. Pork Chops
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 bone-in pork chops, about 1-inch thick
• Salt to taste
• 2 tablespoons lard
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter
Instructions:
1. Season the Pork Chops:
o Pat the pork chops dry with paper towels.
o Season both sides generously with salt.
2. Sear the Pork Chops:
o Heat the lard in a large skillet over medium-high heat.
o Add the pork chops and sear for 4-5 minutes per side, or until they reach an internal
temperature of 145°F (63°C).
o Remove the pork chops from the skillet and set aside.
3. Prepare the Garlic Sauce:
o In the same skillet, reduce the heat to medium.53
o Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
o Let the sauce simmer for 2-3 minutes until slightly reduced.
o Stir in the butter until melted and the sauce is smooth.
4. Serve:
o Return the pork chops to the skillet.
o Let them heat through for a minute.
o Transfer to a serving plate, and serve immediately.
Nutritional Information (per serving):
• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
4. Pan-Seared Salmon with Butter
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 2 salmon fillets (approximately 6 ounces each)
• Salt to taste
• 1 tablespoon lard
• 2 tablespoons unsalted butter, softened
Instructions:
1. Season the Salmon:
o Pat the salmon fillets dry with paper towels.
o Season both sides with salt and.54
2. Sear the Salmon:
o Heat the lard in a non-stick skillet over medium-high heat.
o Place the salmon fillets skin-side down in the skillet.
o Cook for 4-5 minutes until the skin is crispy.
o Carefully flip the fillets and cook for an additional 2-3 minutes, or until the salmon is
cooked to your desired doneness.
3. Serve:
o Transfer the salmon fillets to a serving plate.
o Top each fillet with a dollop of the butter, allowing it to melt over the hot salmon, and
serve
Nutritional Information (per serving):
• Calories: 400
• Protein: 34g
• Fat: 28g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
5. Shrimp and Bacon Skewers
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 12 large shrimp, peeled and deveined
• 6 slices of bacon, cut in half
• 1 tablespoon lard
• Salt to taste
Instructions:
1. Prepare the Bacon:55
o Preheat the oven to 400°F (200°C).
o Place the bacon slices on a baking sheet lined with parchment paper.
o Bake for 5-6 minutes until partially cooked but still pliable. Remove from the oven and
let cool slightly.
2. Wrap the Shrimp:
o Wrap each shrimp with a half slice of the partially cooked bacon.
o Thread three bacon-wrapped shrimp onto each skewer.
3. Grill the Skewers:
o Preheat a grill or grill pan over medium-high heat.
o Brush the skewers with lard and season with salt.
o Grill the skewers for 2-3 minutes per side, or until the shrimp are opaque and the bacon
is crispy.
4. Serve:
o Transfer the skewers to a serving plate.
Nutritional Information (per serving):
• Calories: 300
• Protein: 25g
• Fat: 20g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
6. Carnivore Caesar Salad (Eggs and Meat)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 2 large eggs56
• 4 slices of bacon, chopped
• 1 cup cooked chicken breast, diced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Hollandaise sauce
• Salt to taste
Instructions:
1. Cook the Bacon:
o In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
o Remove the bacon with a slotted spoon and drain on paper towels.
2. Boil the Eggs:
o Place the eggs in a saucepan and cover with water.
o Bring to a boil, then reduce heat and simmer for 9 minutes.
o Transfer the eggs to an ice bath to cool, then peel and chop.
3. Prepare the Dressing:
o In a small bowl, whisk together the Hollandaise sauce and salt.
4. Assemble the Salad:
o In a large bowl, combine the chopped eggs, cooked bacon, diced chicken, and grated
Parmesan cheese.
o Pour the dressing over the mixture and toss to combine.
5. Serve:
o Divide the salad between two plates and serve immediately.
Nutritional Information (per serving):
• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g57
7. Turkey Burgers with Cheese
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 1/2 pound ground turkey
• 1/4 cup grated cheddar cheese
• Salt to taste
• 1 tablespoon lard
Instructions:
1. Prepare the Burger Patties:
o In a bowl, combine the ground turkey, grated cheddar cheese, and salt.
o Mix until just combined, being careful not to overwork the meat.
o Divide the mixture into two equal portions and shape into patties.
2. Cook the Burgers:
o Heat the lard in a skillet over medium-high heat.
o Add the burger patties and cook for 5-6 minutes per side, or until the internal
temperature reaches 165°F (74°C).
3. Serve:
o Place each burger on a slices.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 350
• Protein: 30g
• Fat: 25g
• Carbohydrates: 1g
• Fiber: 0g58
• Net Carbs: 1g
8. Duck Breast with Crispy Skin
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 2 duck breasts, skin-on
• Salt to taste
Instructions:
1. Prepare the Duck Breasts:
o Pat the duck breasts dry with paper towels.
o Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into
the meat.
o Season both sides generously with salt.
2. Sear the Duck Breasts:
o Place the duck breasts skin-side down in a cold, dry skillet.
o Turn the heat to medium and cook for 5-6 minutes, allowing the fat to render and the
skin to become crispy and golden brown.
3. Finish Cooking:
o Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare, or until
the desired doneness is reached.
4. Rest and Serve:
o Remove the duck breasts from the skillet and let them rest for 2-3 minutes.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 400
• Protein: 30g
• Fat: 28g59
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
9. Ground Lamb Kebabs
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 pound ground lamb
• Salt to taste
• 1 tablespoon lard
Instructions:
1. Form the Kebabs:
o In a large bowl, combine the ground lamb, and salt.
o Divide the mixture into eight equal portions.
o Shape each portion into a sausage-like form around a skewer.
2. Cook the Kebabs:
o Heat the lard in a grill pan or skillet over medium-high heat.
o Cook the kebabs for 4-5 minutes per side, or until fully cooked and browned.
3. Serve:
o Transfer the kebabs to a serving plate and serve immediately.
Nutritional Information (per serving):
• Calories: 250
• Protein: 20g
• Fat: 18g
• Carbohydrates: 0g60
• Fiber: 0g
• Net Carbs: 0g
10. Beef Heart Steaks
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 2 beef heart steaks, about 1/2-inch thick
• Salt to taste
• 2 tablespoons lard
Instructions:
1. Prepare the Steaks:
o Pat the beef heart steaks dry with paper towels.
o Season both sides generously with salt.
2. Sear the Steaks:
o Heat the lard in a skillet over medium-high heat.
o Add the beef heart steaks to the skillet and cook for 3-4 minutes per side, or until the
desired doneness is reached.
3. Rest and Serve:
o Remove the steaks from the skillet and let them rest for 5 minutes.
o Slice thinly against the grain and serve immediately.
Nutritional Information (per serving):
• Calories: 200
• Protein: 30g
• Fat: 8g
• Carbohydrates: 0g
• Fiber: 0g61
• Net Carbs: 0g
11. Air Fryer Crispy Chicken Wings
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 2 pounds (900g) chicken wings, separated into drumettes and flats
• 2 tablespoons lard
• 1 teaspoon salt
Instructions:
1. Prepare the Wings:
o In a large bowl, combine the chicken wings with lard, and salt. Toss until the wings are
evenly coated with the seasoning mixture.
2. Air Fry the Wings:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Place the seasoned wings in a single layer in the air fryer basket, ensuring they are not
touching.
o Cook at 400°F (200°C) for 10 minutes.
o Open the basket, flip the wings, and cook for an additional 5 minutes, or until the wings
are golden brown and crispy.
3. Serve:
o Remove the wings from the air fryer and let them rest for a few minutes.
o Transfer to a serving platter, and serve.
Nutritional Information (per serving):
• Calories: 290
• Protein: 22g
• Fat: 21g
• Carbohydrates: 0g62
• Fiber: 0g
• Net Carbs: 0g
12. Air Fryer Pork Belly Bites
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 1 pound (450g) pork belly, skin removed, cut into 1-inch cubes
• 1 tablespoon honey
• 1/2 teaspoon salt
Instructions:
1. Marinate the Pork Belly:
o In a bowl, honey, and salt.
o Add the pork belly cubes and toss to coat. Let marinate for at least 5 minutes to allow
the flavors to infuse.
2. Air Fry the Pork Belly:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Place the marinated pork belly cubes in a single layer in the air fryer basket, ensuring
they are not touching.
o Cook at 400°F (200°C) for 10 minutes.
o Open the basket, shake or stir the pork belly pieces, and cook for an additional 5
minutes, or until the pieces are browned and crispy.
3. Serve:
o Transfer the pork belly bites to a serving dish, and serve immediately as an appetizer.
Nutritional Information (per serving):
• Calories: 350
• Protein: 15g
• Fat: 30g63
• Carbohydrates: 3g
• Fiber: 0g
• Net Carbs: 3g
13. Grilled Sausages
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 8 pork sausages (such as bratwurst or Italian sausage)
• 1 tablespoon lard
• 1 teaspoon honey
Instructions:
1. Preheat the Grill:
o Preheat your grill to medium heat. If using a grill pan, heat it over medium heat and
lightly brush with lard to prevent sticking.
2. Grill the Sausages:
o Place the sausages on the grill and cook for 10-12 minutes, turning occasionally, until
they are evenly browned and cooked through. Ensure the internal temperature reaches
160°F (71°C) for pork sausages.
3. Serve:
o Transfer the grilled sausages to a serving platter. Drizzle the honey over the sausages or
serve it on the side for dipping.
Nutritional Information (per serving):
• Calories: 300
• Protein: 18g
• Fat: 25g
• Carbohydrates: 2g
• Fiber: 0g64
• Net Carbs: 2g
14. Creamy Liver and Bacon Stir-Fry
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 8 ounces (225g) lamb or calf liver, thinly sliced
• 4 slices bacon, chopped
• 1/2 cup (120ml) heavy cream
• 1 tablespoon lard
• Salt to taste
Instructions:
1. Prepare the Liver:
o Rinse the liver slices under cold water and pat dry with paper towels.
o Season both sides with salt.
2. Cook the Bacon:
o In a large skillet over medium heat, cook the chopped bacon until crispy, about 5
minutes.
o Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the
skillet.
3. Cook the Liver:
o Increase the heat to medium-high and add the lard.
o Add the liver slices in a single layer and cook for 1-2 minutes per side until browned but
still slightly pink in the center. Be careful not to overcook, as liver can become tough.
4. Combine and Add Cream:
o Reduce the heat to medium.
o Pour in the heavy cream and add the cooked bacon back into the skillet.
o Stir to combine and let simmer for 2-3 minutes until the sauce thickens slightly.65
o Season with additional salt to taste.
5. Serve:
o Transfer the creamy liver and bacon mixture to a serving dish.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 35g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g
Note: To expedite the cooking process, ensure all ingredients are prepped and ready before starting.
Using thinly sliced liver and pre-cooked bacon can further reduce cooking time.
15. Pan-Fried Scallops in Duck Fat
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 2
Ingredients:
• 8 large sea scallops, patted dry
• 2 tablespoons duck fat
• Salt to taste
Instructions:
1. Prepare the Scallops:
o Ensure the scallops are thoroughly patted dry with paper towels to achieve a good sear.
o Season both sides with salt.
2. Heat the Duck Fat:
o In a large skillet, heat the duck fat over medium-high heat until shimmering.66
3. Sear the Scallops:
o Carefully place the scallops in the skillet, ensuring they are not touching.
o Sear for 1.5 to 2 minutes on the first side without moving them, allowing a golden crust
to form.
o Flip the scallops and sear for an additional 1.5 to 2 minutes on the other side until
opaque and cooked through.
4. Serve:
o Transfer the scallops to a serving plate.
Nutritional Information (per serving):
• Calories: 250
• Protein: 20g
• Fat: 18g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g67
Chapter 5: 20-Minute Dinner Recipes
Disclaimer for Recipes Containing Honey
Please note: Honey is not strictly compliant with a traditional carnivore diet, which focuses exclusively on
animal-derived products. It is included in this recipe for those following a more flexible or modified version of
the carnivore diet. If you prefer to adhere to a strict carnivore approach, you can omit the honey or substitute it
with an animal-based glaze, such as rendered pork fat or tallow, for a similar effect.
1. Ribeye Steak with Butter
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 ribeye steaks, each about 1 inch thick
• Salt to taste
• 2 tablespoons lard
• 4 tablespoons unsalted butter
Instructions:
1. Prepare the Steaks:
o Remove the ribeye steaks from the refrigerator and let them sit at room temperature
for about 30 minutes.
o Pat the steaks dry with paper towels to remove excess moisture.
o Season both sides generously with salt.
2. Sear the Steaks:
o Heat a large cast-iron skillet over medium-high heat until very hot.
o Add the lard to the skillet.
o Place the steaks in the skillet and sear for 3-4 minutes on each side for medium-rare, or
until they reach your desired level of doneness.
3. Add Garlic Butter:
o Reduce the heat to medium.68
o Add the unsalted butter to the skillet.
o Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for
about 1 minute.
4. Rest and Serve:
o Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices
to redistribute.
o Slice the steaks against the grain and serve with the butter drizzled over the top.
Nutritional Information (per serving):
• Calories: 700
• Protein: 50g
• Fat: 55g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
2. Lamb Chops with Sauce
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 lamb chops, about 1 inch thick
• Salt to taste
• 1 tablespoon lard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
Instructions:
1. Prepare the Sauce:
o In a small bowl, combine the red wine vinegar, and honey.69
o Whisk together until well combined.
o Season with salt to taste.
o Set aside to allow the flavors to meld.
2. Season the Lamb Chops:
o Pat the lamb chops dry with paper towels.
o Season both sides generously with salt.
3. Cook the Lamb Chops:
o Heat the lard in a large skillet over medium-high heat.
o Add the lamb chops to the skillet and cook for 3-4 minutes per side for medium-rare, or
until they reach your desired level of doneness.
4. Rest and Serve:
o Transfer the lamb chops to a plate and let them rest for 5 minutes.
o Serve the lamb chops.
Nutritional Information (per serving):
• Calories: 450
• Protein: 35g
• Fat: 35g
• Carbohydrates: 3g
• Fiber: 0g
• Net Carbs: 3g
3. Pan-Seared Scallops with Bacon
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:70
• 8 large sea scallops
• Salt to taste
• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
Instructions:
1. Prepare the Scallops:
o Pat the scallops dry with paper towels to remove excess moisture.
o Season both sides with salt.
2. Cook the Bacon:
o In a large skillet over medium heat, cook the chopped bacon until crispy, about 5
minutes.
o Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in
the skillet.
3. Sear the Scallops:
o Increase the heat to medium-high.
o Add the unsalted butter to the skillet with the bacon fat.
o Once the butter is melted and the skillet is hot, add the scallops in a single layer,
ensuring they are not touching.
o Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust
and are opaque in the center.
4. Add Bacon:
o During the last minute of cooking, add the cooked bacon back into the skillet and toss
to combine with the scallops.
5. Serve:
o Transfer the scallops and bacon to a serving plate.
Nutritional Information (per serving):
• Calories: 350
• Protein: 25g
• Fat: 25g71
• Carbohydrates
4. Butter-Braised Chicken Drumsticks
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 8 chicken drumsticks
• Salt to taste
• 2 tablespoons lard
• 4 tablespoons unsalted butter
• 1 cup chicken broth
Instructions:
1. Season the Chicken:
o Pat the chicken drumsticks dry with paper towels.
o Season all sides generously with salt.
2. Sear the Chicken:
o In a large skillet over medium-high heat, add the lard.
o Once hot, add the drumsticks and sear for 2-3 minutes per side until golden brown.
o Remove the drumsticks from the skillet and set aside.
3. Braise the Chicken:
o Reduce the heat to medium.
o Add the unsalted butter to the skillet.
o Return the seared drumsticks to the skillet.
o Pour in the chicken broth.
o Bring the mixture to a simmer, then reduce the heat to low.72
o Cover the skillet and let the chicken cook for 10 minutes, or until fully cooked and
tender.
4. Serve:
o Transfer the drumsticks to a serving platter.
o Spoon the pan sauce over the top.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 350
• Protein: 25g
• Fat: 25g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
Note: To expedite the cooking process, ensure all ingredients are prepped and ready before starting.
Using thinly sliced liver and pre-cooked bacon can further reduce cooking time.
5. Veal Cutlets with Butter
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• 4 veal cutlets, about 1/4 inch thick
• Salt to taste
• 2 tablespoons lard
• 4 tablespoons unsalted butter
Instructions:
1. Prepare the Veal:
o Pat the veal cutlets dry with paper towels.73
o Season both sides with salt.
2. Sear the Veal:
o In a large skillet over medium-high heat, add the lard.
o Once hot, add the veal cutlets and cook for 2-3 minutes per side until golden brown
and cooked through.
o Remove the cutlets from the skillet and set aside.
3. Prepare the Lemon Butter Sauce:
o Reduce the heat to medium.
o Add the unsalted butter to the skillet.
o Once melted, sauté for 30 seconds until fragrant.
4. Serve:
o Return the veal cutlets to the skillet, spooning the butter sauce over them.
o Allow them to warm through for about 1 minute.
o Transfer the cutlets to a serving plate, pour the remaining sauce over the top.
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 30g
• Carbohydrates: 10g
• Fiber: 0g
• Net Carbs: 10g
6. Grilled Ribeye with Tallow Drizzle
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 ribeye steaks, each about 1 inch thick74
• Salt to taste
• 2 tablespoons beef tallow
Instructions:
1. Prepare the Steaks:
o Remove the ribeye steaks from the refrigerator and let them sit at room temperature
for about 30 minutes.
o Pat the steaks dry with paper towels to remove excess moisture.
o Season both sides generously with salt.
2. Grill the Steaks:
o Preheat your grill to high heat.
o Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until
they reach your desired level of doneness.
o Remove the steaks from the grill and let them rest for 5 minutes.
3. Prepare the Tallow Drizzle:
o In a small saucepan over low heat, melt the beef tallow.
o Sauté for 1-2 minutes until fragrant.
o Remove from heat.
4. Serve:
o Slice the rested ribeye steaks against the grain.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 700
• Protein: 50g
• Fat: 55g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g75
7. Ground Beef and Liver Patties
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1/2 pound ground beef
• 1/2 pound beef liver, finely chopped or ground
• 1 egg
• Salt to taste
• 2 tablespoons lard
Instructions:
1. Prepare the Mixture:
o In a large bowl, combine the ground beef, chopped beef liver, and egg.
o Season with salt.
o Mix until all ingredients are well incorporated.
2. Form Patties:
o Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch
thick.
3. Cook the Patties:
o Heat the lard in a large skillet over medium heat.
o Add the patties to the skillet, cooking in batches if necessary to avoid overcrowding.
o Cook for 4-5 minutes per side until browned and cooked through.
4. Serve:
o Transfer the patties to a serving plate and serve hot.
Nutritional Information (per serving):
• Calories: 30076
• Protein: 25g
• Fat: 20g
• Carbohydrates: 2g
• Fiber: 1g
• Net Carbs: 1g
8. Air Fryer Pork Tenderloin
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 1½ pounds (680g) pork tenderloin
• Salt to taste
• 2 tablespoons lard
• 1 tablespoon unsalted butter
Instructions:
1. Prepare the Pork:
o Pat the pork tenderloin dry with paper towels.
o Season all sides generously with salt.
2. Air Fry the Pork:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Brush the pork tenderloin with 1 tablespoon of lard.
o Place the tenderloin in the air fryer basket.
o Cook at 400°F (200°C) for 10-12 minutes, turning halfway through, until the internal
temperature reaches 145°F (63°C).
o Remove from the air fryer, cover with foil, and let it rest for 5 minutes before slicing.
3. Prepare the Reduction:
o While the pork rests, heat the remaining 1 tablespoon of lard in a small saucepan over77
o Remove from heat and stir in the unsalted butter until melted and the sauce is glossy.
4. Serve:
o Slice the rested pork tenderloin into medallions.
o Drizzle the reduction over the slices and serve immediately.
Nutritional Information (per serving):
• Calories: 280
• Protein: 25g
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 0g
• Net Carbs: 10g
Note: Using an air fryer significantly reduces cooking time while ensuring the pork remains juicy and
tender. The rosemary reduction adds a flavorful finish to the dish.
9. Butter Shrimp Scampi
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 pound (450g) large shrimp, peeled and deveined
• Salt to taste
• 2 tablespoons lard
• 4 tablespoons unsalted butter
• ½ cup (120ml) dry white wine or chicken broth
Instructions:
1. Prepare the Shrimp:
o Pat the shrimp dry with paper towels.78
o Season with salt.
2. Cook the Shrimp:
o In a large skillet over medium-high heat, heat the lard and 2 tablespoons of the
unsalted butter.
o Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and
opaque.
o Remove the shrimp from the skillet and set aside.
3. Prepare the Sauce:
o In the same skillet, add the remaining 2 tablespoons of butter.
o Once melted, sauté for 30 seconds until fragrant.
o Pour in the white wine or chicken broth; bring to a simmer and cook for 2-3 minutes
until the sauce reduces slightly.
4. Combine and Serve:
o Return the cooked shrimp to the skillet and toss to coat in the sauce.
o Remove from heat and serve immediately.
Nutritional Information (per serving):
• Calories: 250
• Protein: 20g
• Fat: 15g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
10. Air Fryer Duck Breast with Crispy Skin
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 duck breasts, skin-on79
• Salt to taste
• 1 tablespoon unsalted butter
Instructions:
1. Prepare the Duck Breasts:
o Pat the duck breasts dry with paper towels.
o Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into
the meat.
o Season both sides with salt.
2. Air Fry the Duck Breasts:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Place the duck breasts skin-side up in the air fryer basket.
o Cook at 400°F (200°C) for 10 minutes.
o Reduce the temperature to 350°F (175°C) and cook for an additional 5 minutes, or until
the internal temperature reaches 135°F (57°C) for medium-rare.
3. Rest and Serve:
o Remove the duck breasts from the air fryer and let them rest for 5 minutes.
o In a small saucepan over medium heat, melt the unsalted butter, allowing the flavors to
infuse for 2 minutes.
o Slice the duck breasts thinly against the grain.
o Drizzle the infused butter over the slices and serve immediately.
Nutritional Information (per serving):
• Calories: 400
• Protein: 30g
• Fat: 30g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
Note: Cooking times may vary based on the thickness of the duck breasts and the specific model of
your air fryer. Always use a meat thermometer to ensure the desired level of doneness.80
11. Bison Burgers with Cheddar
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 pound ground bison
• 1/2 cup shredded sharp cheddar cheese
• 1 teaspoon salt
• 4 hamburger buns
Instructions:
1. Prepare the Burger Mixture:
o In a large bowl, combine the ground bison, shredded cheddar cheese, and salt.
o Mix gently until all ingredients are just combined, being careful not to overwork the
meat.
2. Form the Patties:
o Divide the mixture into four equal portions and shape each into a patty about 3/4 inch
thick.
3. Cook the Burgers:
o Preheat a grill or skillet over medium-high heat.
o Cook the patties for 4-5 minutes per side, or until they reach an internal temperature of
160°F (71°C).
4. Assemble the Burgers:
o Toast the hamburger buns if desired.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 25g81
• Carbohydrates: 2g
• Fiber: 1g
• Net Carbs: 2g
12. Grilled Lamb Chops with Butter
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 8 lamb chops, about 1 inch thick
• Salt to taste
• 2 tablespoons lard
• 4 tablespoons unsalted butter, softened
Instructions:
1. Season the Lamb Chops:
o Pat the lamb chops dry with paper towels.
o Season both sides generously with salt.
o Brush each chop with lard.
2. Grill the Lamb Chops:
o Preheat a grill to medium-high heat.
o Place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or
until they reach your desired level of doneness.
o Remove from the grill and let rest for 5 minutes.
3. Serve:
o Top each lamb chop with a slice of the butter.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 50082
• Protein: 35g
• Fat: 40g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
13. Seared Tuna Steaks with Butter
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 2
Ingredients:
• For the Tuna:
o 2 fresh tuna steaks (approximately 6 ounces each)
o 2 tablespoons lard
o Salt to taste
o 2 tablespoons unsalted butter, softened
Instructions:
1. Season the Tuna Steaks:
o Pat the tuna steaks dry with paper towels.
o Brush both sides with lard.
o Season with salt.
2. Sear the Tuna Steaks:
o Heat a non-stick skillet or grill pan over high heat until very hot.
o Place the tuna steaks in the pan and sear for about 1-2 minutes per side for rare to
medium-rare doneness. Adjust cooking time based on thickness and desired doneness.
o Remove from the pan and let rest for a minute.
3. Serve:
o Top each tuna steak with a dollop of the butter.83
o Serve immediately, allowing the butter to melt over the warm tuna.
Nutritional Information (per serving):
• Calories: 300
• Protein: 35g
• Fat: 18g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
14. Air Fryer Filet Mignon with Butter
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 2
Ingredients:
• 2 filet mignon steaks (approximately 6 ounces each)
• Salt to taste
• 1 tablespoon lard
• 2 tablespoons unsalted butter, softened
Instructions:
1. Prepare the Steaks:
o Pat the filet mignon steaks dry with paper towels.
o Brush all sides with lard.
o Season generously with salt.
2. Air Fry the Steaks:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Place the steaks in the air fryer basket, ensuring they are not touching.
o Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until the internal
temperature reaches 130°F (54°C) for medium-rare.84
o Adjust cooking time based on desired doneness.
3. Rest and Serve:
o Remove the steaks from the air fryer and let them rest for 5 minutes to allow juices to
redistribute.
o Top each steak with a dollop of butter before serving.
Nutritional Information (per serving):
• Calories: 450
• Protein: 40g
• Fat: 32g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
Note: Cooking times may vary based on steak thickness and air fryer model. Always use a meat
thermometer to ensure desired doneness.
15. Air Fryer Chicken Skewers with Butter
Preparation and Cooking Time: 20 minutes
Servings: 4
Ingredients:
For the Chicken Skewers:
• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• Wooden or metal skewers
• 4 tablespoons unsalted butter
Instructions:
1. Marinate the Chicken:
o In a large bowl, combine lard, and salt.85
o Add the chicken cubes and toss to coat evenly.
2. Prepare the Skewers:
o If using wooden skewers, soak them in water for at least 5 minutes to prevent burning.
o Thread the chicken pieces onto the skewers, leaving a small gap between each piece for
even cooking.
3. Cook the Chicken:
o Preheat the air fryer to 400°F (200°C) for 3 minutes.
o Place the chicken skewers in the air fryer basket in a single layer, ensuring they do not
overlap.
o Cook at 400°F (200°C) for 10-12 minutes, turning halfway through, until the chicken is
fully cooked and has a slight char.
4. Prepare the Butter Sauce:
o While the chicken is cooking, melt the unsalted butter in a small saucepan over
medium heat.
o Remove from heat and season with salt to taste.
5. Serve:
o Once the chicken skewers are done, transfer them to a serving platter.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 320
• Protein: 28g
• Fat: 22g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
Note: Cooking times may vary based on the size of the chicken pieces and the specific model of your
air fryer. Always ensure the chicken reaches an internal temperature of 165°F (74°C) for safe
consumption.86
Chapter 6: 20-Minute Snack Recipes
Disclaimer for Recipes Containing Honey
Please note: Honey is not strictly compliant with a traditional carnivore diet, which focuses exclusively on
animal-derived products. It is included in this recipe for those following a more flexible or modified version of
the carnivore diet. If you prefer to adhere to a strict carnivore approach, you can omit the honey or substitute it
with an animal-based glaze, such as rendered pork fat or tallow, for a similar effect.
1. Air Fryer Bacon-Wrapped Shrimp
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 16 large shrimp, peeled and deveined, tails intact
• 8 slices thin-cut bacon, halved crosswise
• 1 tablespoon lard
• Salt to taste
Instructions:
1. Preheat the Air Fryer:
o Set the air fryer to 400°F (200°C) and allow it to preheat for about 3 minutes.
2. Prepare the Shrimp:
o In a bowl, combine lard, and salt.
o Add the shrimp and toss to coat evenly.
3. Wrap the Shrimp:
o Wrap each shrimp with a half slice of bacon, securing with a toothpick if necessary.
4. Air Fry:
o Arrange the bacon-wrapped shrimp in a single layer in the air fryer basket, ensuring
they do not overlap.87
o Cook at 400°F (200°C) for 8-10 minutes, turning halfway through, until the bacon is
crispy and the shrimp are cooked through.
5. Serve:
o Transfer to a serving platter and serve.
Nutritional Information (per serving):
• Calories: 220
• Protein: 18g
• Fat: 15g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
Note: Using an air fryer reduces cooking time and yields crispy bacon without the need for additional
oil. Ensure shrimp are arranged in a single layer for even cooking.
2. Air Fryer Pork Belly Cracklings
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 pound (450g) pork belly, skin-on
• 1 tablespoon sea salt
Instructions:
1. Prepare the Pork Belly:
o Pat the pork belly dry with paper towels.
o Score the skin with a sharp knife in a crosshatch pattern, being careful not to cut into
the meat.
o Rub the sea salt, into the skin and meat.
2. Preheat the Air Fryer:
o Preheat the air fryer to 400°F (200°C).88
3. Cook the Pork Belly:
o Place the pork belly in the air fryer basket, skin side up.
o Cook at 400°F (200°C) for 10 minutes or until the skin is crispy and puffed.
4. Rest and Serve:
o Remove the pork belly from the air fryer and let it rest for a few minutes.
o Cut into bite-sized pieces and serve warm.
Nutritional Information (per serving):
• Calories: 350
• Protein: 15g
• Fat: 30g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
3. Air Fryer Carnivore Eggs
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 6 large eggs
• 2 tablespoons Hollandaise sauce
• Salt and freshly ground black pepper, to taste
• Chopped crispy bacon bits, for garnish (optional)
Instructions:
1. Cook the Eggs:
o Preheat the air fryer to 270°F (132°C).
o Place the eggs in the air fryer basket and cook for 17 minutes.89
o Immediately transfer the eggs to an ice water bath to cool for about 5 minutes before
peeling.
2. Prepare the Filling:
o Peel the eggs and slice them in half lengthwise.
o Remove the yolks and place them in a bowl.
o Mash the yolks with Hollandaise sauce, and salt.
3. Fill the Egg Whites:
o Spoon or pipe the yolk mixture back into the egg white halves.
4. Garnish and Serve:
o Sprinkle with crispy bacon bits, if desired.
o Serve chilled.
Nutritional Information (per serving):
• Calories: 150
• Protein: 6g
• Fat: 13g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
4. Air Fryer Beef Jerky Bites
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 6
Ingredients:
• 1 pound (450g) lean beef (such as eye of round or top round), thinly sliced
Instructions:
1. Prepare the Beef:90
o If not already done, slice the beef into thin strips, approximately 1/4 inch thick. The
beef should be partially frozen to facilitate easier, cleaner slicing.
2. Preheat the Air Fryer:
o Preheat the air fryer to 160°F (70°C).
3. Cook the Beef:
o Place the beef strips in a single layer in the air fryer basket. If your air fryer is small, you
may need to work in batches.
o Cook for 10 minutes, or until the beef reaches the desired level of dryness and
chewiness. Flip the strips halfway through the cooking time to ensure even drying.
4. Rest and Serve:
o Remove the beef jerky from the air fryer and let it cool for a few minutes.
o Once cooled, the jerky can be stored in an airtight container and kept at room
temperature for up to a week or refrigerated for longer shelf life.
Nutritional Information (per serving):
• Calories: 150
• Protein: 25g
• Fat: 3g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
This recipe speeds up the traditional jerky-making process by using an air fryer, which dramatically
reduces the drying time while still infusing the meat with all the flavorful marinade ingredients. This
method is perfect for making a quick, protein-packed snack
5. Smoked Salmon Roll-Ups
Preparation Time: 15 minutes
Servings: 4
Ingredients:
• 8 ounces (225g) smoked salmon slices91
• 4 ounces (115g) cream cheese, softened
Instructions:
1. Assemble the Roll-Ups:
o Lay a slice of smoked salmon flat on a clean surface.
o Spread a thin layer of the cream cheese mixture evenly over the salmon slice.
o Carefully roll the salmon slice to form a tight roll.
o Repeat with the remaining ingredients.
2. Serve:
o Slice each roll into bite-sized pieces, if desired.
o Arrange on a serving platter
o Serve immediately or refrigerate until ready to serve.
Nutritional Information (per serving):
• Calories: 200
• Protein: 15g
• Fat: 15g
• Carbohydrates: 3g
• Fiber: 1g
• Net Carbs: 2g
6. Cheese Crisps
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 cup (100g) finely shredded Parmesan cheese
• 1 cup (100g) finely shredded cheddar cheese92
Instructions:
1. Preheat the Oven:
o Set the oven to 375°F (190°C).
o Line a baking sheet with parchment paper.
2. Combine Ingredients:
o In a mixing bowl, combine the shredded Parmesan and cheddar cheeses.
3. Form the Crisps:
o Spoon tablespoon-sized mounds of the cheese mixture onto the prepared baking sheet,
spacing them about 2 inches apart.
o Gently flatten each mound with the back of the spoon to form thin circles.
4. Bake:
o Place the baking sheet in the preheated oven.
o Bake for 5-7 minutes, or until the edges of the crisps are golden brown and the centers
are bubbly.
5. Cool and Serve:
o Remove the baking sheet from the oven and allow the crisps to cool on the sheet for a
few minutes.
o Transfer the cooled crisps to a wire rack to cool completely.
o Serve as a snack on their own or as a crunchy accompaniment.
Nutritional Information (per serving):
• Calories: 150
• Protein: 10g
• Fat: 12g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
7. Air Fryer Liver Pâté Bites93
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: None
Servings: 6
Ingredients:
• 8 ounces (225g) chicken livers, trimmed
• 4 tablespoons unsalted butter, divided
• 2 tablespoons brandy or cognac (optional)
• Salt to taste
Instructions:
1. Prep the Livers:
o Clean and trim the chicken livers. Pat them dry with paper towels.
2. Sauté Aromatics and Livers:
o Set the air fryer to 370°F (190°C) to preheat.
o In a small microwave-safe bowl, melt 2 tablespoons of butter, then microwave for
about 1 minute.
o Add the chicken livers to the bowl, tossing them in the butter mixture to coat and
season with salt.
3. Cook in the Air Fryer:
o Transfer the liver mixture to an air fryer-safe pan or foil container.
o Cook at 370°F for about 8 minutes. If using, carefully add the brandy or cognac halfway
through cooking, and continue until the livers are fully cooked but still tender.
4. Make the Pâté:
o Place the cooked liver and any juices into a blender or food processor. Add the
remaining 2 tablespoons of butter, and blend until smooth.
5. Serve:
o Spoon the pâté mixture into a serving bowl.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 18094
• Protein: 10g
• Fat: 14g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
8. Hard-Boiled Eggs with Bacon Crumbles
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 8 large eggs
• 4 slices of bacon
• Salt to taste
Instructions:
1. Cook the Bacon:
o In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes.
o Transfer to a paper towel-lined plate to drain and cool.
o Once cooled, crumble the bacon into small pieces.
2. Boil the Eggs:
o Place the eggs in a saucepan and cover with cold water.
o Bring to a boil over medium-high heat.
o Once boiling, cover the saucepan, remove from heat, and let sit for 10-12 minutes.
o Transfer the eggs to an ice bath to cool for 5 minutes.
3. Peel and Serve:
o Peel the cooled eggs and slice them in half lengthwise.
o Arrange on a serving platter, sprinkle with salt and top with bacon crumbles.
Nutritional Information (per serving):95
• Calories: 150
• Protein: 12g
• Fat: 11g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
9. Pork Rind
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 1 (3.25-ounce) bag of plain pork rinds
• 1 pound ground beef
• 2 cups shredded cheddar cheese
Instructions:
1. Prepare the Ground Beef:
o In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
o Drain excess fat.
2. Assemble the Nachos:
o Preheat the oven to 375°F (190°C).
o On a baking sheet lined with parchment paper, arrange the pork rinds in a single layer.
o Evenly distribute the seasoned ground beef over the pork rinds.
o Sprinkle shredded cheddar cheese on top.
3. Bake:
o Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the
cheese is melted and bubbly.
4. Add Toppings and Serve:96
o Remove from the oven
o Serve immediately with sour cream
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 35g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g
10. Air Fryer Cheese-Stuffed Sausages
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:
• 8 high-quality pork sausages
• 3.5 oz (100g) cheddar cheese, cut into sticks
• 8 thin slices of bacon (optional)
• Salt to taste
Instructions:
1. Prepare the Sausages:
o Make a lengthwise slit in each sausage to create a pocket, ensuring not to cut all the
way through.
o Insert a cheddar cheese stick into each pocket.
o If desired, wrap each sausage with a slice of bacon for added flavor and crispiness.
o Secure with toothpicks if necessary.
2. Preheat the Air Fryer:
o Set the air fryer to 360°F (182°C) and let it preheat for about 5 minutes.97
3. Cooking:
o Place the sausages in a single layer in the air fryer basket, ensuring they are not
overlapping.
o Cook at 360°F (182°C) for 12-15 minutes, turning them halfway through to ensure even
browning.
o Ensure the sausages are thoroughly cooked and the cheese is melted.
4. Serve:
o Remove the sausages from the air fryer and let them rest for a couple of minutes.
o Serve hot.
Nutritional Information (per serving):
• Calories: 350
• Protein: 20g
• Fat: 30g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
11. Air Fryer Duck Fat Roasted Chicken Drumsticks
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 8 chicken drumsticks, skin-on
• 4 tablespoons duck fat, melted
• 1 teaspoon kosher salt
Instructions:
1. Marinate the Drumsticks:
o In a large bowl, whisk together melted duck fat, and salt.98
o Add the chicken drumsticks and tossing to coat thoroughly.
2. Preheat the Air Fryer:
o Preheat the air fryer to 400°F (200°C).
3. Cook the Drumsticks and Potatoes:
o Arrange the drumsticks and potatoes in the air fryer basket. Make sure they are not
overcrowded to allow even cooking. You may need to cook in batches depending on the
size of your air fryer.
o Cook for 10 minutes, flip the drumsticks, then cook for an additional 10 minutes or until
the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
4. Serve:
o Let the chicken rest for a few minutes after cooking.
o Serve hot.
Nutritional Information (per serving):
• Calories: 450
• Protein: 30g
• Fat: 32g
• Carbohydrates: 8g
• Fiber: 2g
• Net Carbs: 6g
12. Pan-Fried Halloumi Bites
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: 4
Ingredients:
• 8 oz (225g) halloumi cheese
• 2 tablespoons lard
• 1 tablespoon honey
Instructions:99
1. Prepare the Halloumi:
o Slice the halloumi into bite-sized cubes or strips, approximately 1-inch in size.
2. Pan-Fry the Halloumi:
o Heat the lard in a non-stick skillet over medium heat.
o Add the halloumi pieces to the skillet, ensuring they are in a single layer without
overcrowding.
o Fry for about 1-2 minutes on each side, or until they develop a golden-brown crust.
3. Add Honey and Seasonings:
o Drizzle the honey over the fried halloumi while still in the skillet.
o Gently toss to coat the halloumi evenly.
4. Serve:
o Transfer the halloumi bites to a serving platter.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 200
• Protein: 12g
• Fat: 16g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
13. Bacon-Wrapped Mozzarella Sticks
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 8 mozzarella string cheese sticks
• 8 slices of bacon100
Instructions:
1. Prepare the Mozzarella Sticks:
o Unwrap the mozzarella sticks and cut each in half to create 16 pieces.
2. Wrap with Bacon:
o Take one slice of bacon and wrap it tightly around each mozzarella piece, ensuring the
cheese is fully covered to prevent leakage during cooking.
o Secure the ends with toothpicks if necessary.
3. Cook the Bacon-Wrapped Mozzarella:
o Pan-Frying Method:
▪ Heat a non-stick skillet over medium heat.
▪ Place the bacon-wrapped mozzarella sticks in the skillet, seam side down.
▪ Cook for about 2-3 minutes on each side, or until the bacon is crispy and the
cheese is just starting to melt.
o Air Fryer Method:
▪ Preheat the air fryer to 400°F (200°C).
▪ Place the bacon-wrapped mozzarella sticks in the air fryer basket in a single
layer.
▪ Cook for 5-6 minutes, or until the bacon is crispy.
4. Serve:
o Remove the toothpicks, if used.
o Serve immediately.
Nutritional Information (per serving):
• Calories: 250
• Protein: 18g
• Fat: 20g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g101
Note: For a spicier variation, consider using pepper jack cheese sticks or adding a sprinkle of red
pepper flakes before wrapping with bacon.
14. Smoked Salmon Crisps
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 4
Ingredients:
• 4 ounces (115g) smoked salmon, thinly sliced
• 1/2 cup (120g) crème fraîche
Instructions:
1. Assemble the Crisps:
o Spread a small amount of crème fraîche on each piece of smoked salmon.
2. Serve:
o Serve immediately.
Nutritional Information (per serving):
• Calories: 180
• Protein: 6g
• Fat: 14g
• Carbohydrates: 8g
• Fiber: 1g
• Net Carbs: 7g
15. Grilled Beef Sausage Bites102
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
• 12 ounces (340g) beef sausages
• 1 tablespoon honey
• Toothpicks, for serving
Instructions:
1. Preheat the Grill:
o Heat the grill to medium-high heat.
2. Prepare the Sausages:
o Slice the beef sausages into bite-sized pieces, approximately 1-inch thick.
3. Grill the Sausages:
o Place the sausage pieces on the grill and cook for about 2-3 minutes per side, until they
are heated through and have grill marks.
4. Prepare the Sauce:
o In a small saucepan over medium heat, stir and cook the honey until it is heated
through and slightly thickened, about 2 minutes
5. Toss and Serve:
o In a bowl, toss the grilled sausage bites with the honey until evenly coated.
o Transfer to a serving platter, and insert toothpicks into each piece for easy serving.
Nutritional Information (per serving):
• Calories: 250
• Protein: 12g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 0g
• Net Carbs: 10g103
Chapter 7: Slow-Cooked and Gourmet Recipes (More
Than 20 Minutes)
1. Braised Short Ribs
Preparation Time: 20 minutes
Cooking Time: 2 hours 40 minutes
Servings: 4
Ingredients:
• 3 tablespoons lard
• 8 beef short ribs
• Salt to taste
• 1 cup dry red wine
• 2 1/2 cups low-sodium beef broth
Instructions:
1. Preheat Oven: Set oven to 350°F (175°C).
2. Sear Short Ribs:
o Season ribs with salt.
o In a large oven-safe pot, heat lard over medium-high heat.
o Sear ribs on all sides until browned. Remove and set aside.
3. Deglaze and Combine:
o Pour in red wine, scraping up browned bits from the pot.
o Boil for 2 minutes to reduce slightly.
o Add beef broth, stir to combine.
o Return short ribs to the pot.
4. Braise:
o Cover the pot with a lid and transfer to the preheated oven.
o Cook for 2 1/2 hours until ribs are tender and meat is falling off the bone.
5. Serve:
o Remove ribs from the pot; skim excess fat from the sauce.104
o Serve ribs.
Nutritional Information (per serving):
• Calories: 480
• Protein: 35g
• Fat: 34g
• Carbohydrates: 7g
• Fiber: 1g
• Net Carbs: 6g
2. Slow-Cooked Beef Stew
Preparation Time: 15 minutes
Cooking Time: 8 hours 35 minutes
Servings: 8
Ingredients:
• 2 tablespoons lard
• 2 pounds stew meat, cut into 1-inch cubes
• Salt to taste
• 3 cups beef broth
Instructions:
1. Sear Beef:
o In a large skillet, heat lard over medium-high heat.
o Season beef with salt; add to skillet.
o Sear until browned on all sides. Transfer to slow cooker.
2. Combine Ingredients:
o Pour the broth over beef.
3. Cook:
o Cover and cook on low for 7-8 hours or on high for 3-4 hours, until beef is tender.
4. Serve:
o Ladle stew into bowls.105
Nutritional Information (per serving):
• Calories: 320
• Protein: 30g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 3g
• Net Carbs: 17g
3. Lamb Shanks with Butter
Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Servings: 4
Ingredients:
• 4 lamb shanks
• Salt to taste
• 2 tablespoons lard
• 1 cup red wine
• 2 cups beef broth
• 4 tablespoons unsalted butter, softened
Instructions:
1. Preheat the Oven:
o Set the oven to 325°F (165°C).
2. Season and Sear the Lamb Shanks:
o Pat the lamb shanks dry with paper towels.
o Season all sides generously with salt.
o In a large oven-safe pot or Dutch oven, heat the lard over medium-high heat.
o Sear the lamb shanks on all sides until browned, about 4-5 minutes per side.
o Remove the shanks and set aside.106
3. Deglaze and Add Liquids:
o In the same pot pour in the red wine, scraping up any browned bits from the bottom of
the pot.
o Let the wine simmer for 2-3 minutes to reduce slightly.
o Add the beef broth.
o Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
4. Braise:
o Cover the pot with a lid and transfer it to the preheated oven.
o Braise for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
5. Serve:
o Remove the lamb shanks from the oven.
o Place each shank on a serving plate and spoon some of the braising liquid over the top.
o Top each shank with a dollop of the butter, allowing it to melt over the meat.
o Serve.
Nutritional Information (per serving):
• Calories: 650
• Protein: 45g
• Fat: 45g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g
4. BBQ Chicken Drumsticks
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients:107
• 8 chicken drumsticks
• Salt to taste
• 1 tablespoon lard
Instructions:
1. Preheat the Oven:
o Set the oven to 400°F (200°C).
2. Prepare the Drumsticks:
o Pat the chicken drumsticks dry with paper towels.
o Rub the salt over the drumsticks.
3. Sear the Drumsticks:
o In a large oven-safe skillet, heat the lard over medium-high heat.
o Add the drumsticks and sear for 2-3 minutes per side until browned.
4. Bake:
o Transfer the skillet to the preheated oven.
o Bake for 35 minutes to the oven, or until the internal temperature reaches 165°F (75°C)
5. Serve:
o Let the drumsticks rest for 5 minutes before serving.
o Serve.
Nutritional Information (per serving):
• Calories: 280
• Protein: 25g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 0g
• Net Carbs: 10g
5. Braised Pork Belly with Crackling108
Preparation Time: 15 minutes
Cooking Time: 3 hours 30 minutes
Servings: 4
Ingredients:
• 2 pounds (900g) pork belly, skin-on
• 1 tablespoon sea salt
• 2 tablespoons lard
• 2 cups (480ml) chicken broth
• 1 cup (240ml) dry white wine
Instructions:
1. Prepare the Pork Belly:
o Pat the pork belly dry with paper towels.
o Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into
the meat.
o Rub the sea salt all over the skin and meat.
2. Sear the Pork Belly:
o Preheat the oven to 325°F (165°C).
o In a large oven-safe pot or Dutch oven, heat the lard over medium-high heat.
o Place the pork belly skin-side down and sear for 5-7 minutes until the skin is golden and
crispy.
o Flip the pork belly and sear the other side for an additional 5 minutes.
o Remove the pork belly from the pot and set aside.
3. Deglaze and Braise:
o Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the
bottom.
o Add the chicken broth.
o Return the pork belly to the pot, skin-side up, ensuring the liquid does not cover the
skin.
o Bring the liquid to a simmer, then cover the pot with a lid.109
o Transfer the pot to the preheated oven and braise for 2 hours.
4. Crisp the Crackling:
o After 2 hours, increase the oven temperature to 425°F (220°C).
o Remove the lid from the pot and continue cooking for an additional 30 minutes, or until
the skin is crispy and crackling.
5. Rest and Serve:
o Carefully remove the pork belly from the pot and let it rest on a cutting board for 10
minutes.
o Slice the pork belly into portions and serve with the cooking liquid.
Nutritional Information (per serving):
• Calories: 650
• Protein: 25g
• Fat: 55g
• Carbohydrates: 5g
• Fiber: 1g
• Net Carbs: 4g
6. Smoked Brisket
Preparation Time: 30 minutes
Cooking Time: 10-12 hours
Servings: 8
Ingredients:
• 1 whole packer beef brisket (10-12 pounds)
• ¼ cup kosher salt
• Wood chips or chunks for smoking (oak or hickory recommended)
Instructions:
1. Prepare the Brisket:
o Trim the brisket, leaving about ¼-inch of fat on the fat cap to keep the meat moist
during smoking.110
o Generously apply kosher salt all over the brisket, pressing it into the meat.
2. Preheat the Smoker:
o Preheat your smoker to 225°F (107°C), using oak or hickory wood for a traditional
Texas-style flavor.
3. Smoke the Brisket:
o Place the brisket fat-side up on the smoker grates.
o Insert a meat thermometer into the thickest part of the brisket to monitor internal
temperature.
o Smoke the brisket at 225°F (107°C) until it reaches an internal temperature of 165°F
(74°C). This typically takes about 6-8 hours.
4. Wrap the Brisket:
o Once the brisket reaches 165°F (74°C), remove it from the smoker.
o Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture and
continue cooking.
5. Continue Smoking:
o Return the wrapped brisket to the smoker.
o Continue smoking until the internal temperature reaches 203°F (95°C), which usually
takes an additional 4-6 hours.
6. Rest the Brisket:
o Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm
oven for at least 1 hour. This allows the juices to redistribute, resulting in a more tender
and flavorful brisket.
7. Slice and Serve:
o Unwrap the brisket and place it on a cutting board.
o Slice against the grain into ¼-inch thick slices.
o Serve.
Nutritional Information (per serving):
• Calories: 500
• Protein: 45g
• Fat: 35g111
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
7. Carnivore Chili with Bone Broth
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients:
• 2 pounds (900g) ground beef
• 1 pound (450g) ground pork
• 1 cup (240ml) beef bone broth
• 2 tablespoons beef tallow or lard
• 2 teaspoons sea salt
Instructions:
1. Heat the Fat:
o In a large pot or Dutch oven, melt the beef tallow or lard over medium-high heat.
2. Brown the Meat:
o Add the ground beef and ground pork to the pot.
o Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-
10 minutes.
3. Season the Meat:
o Stir in the sea salt.
o Mix well to evenly distribute.
4. Add Bone Broth:
o Pour in the beef bone broth, stirring to combine.
o Bring the mixture to a gentle simmer.112
5. Simmer the Chili:
o Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, allowing
the flavors to meld.
6. Adjust Consistency (Optional):
o If a thicker chili is desired, remove the lid and simmer for an additional 5-10 minutes to
reduce the liquid.
7. Serve:
o Ladle the carnivore chili into bowls.
o Optionally, top with additional sea salt or a dollop of beef tallow for extra richness.
Nutritional Information (per serving):
• Calories: 600
• Protein: 45g
• Fat: 45g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
8. Oxtail Stew
Preparation Time: 30 minutes
Cooking Time: 3 hours 30 minutes
Servings: 6
Ingredients:
• 3 pounds (1.4 kg) oxtails, cut into sections
• Salt and freshly ground black pepper, to taste
• 2 tablespoons lard
• 1 cup (240 ml) red wine
• 4 cups (960 ml) beef broth
Instructions:113
1. Season and Brown the Oxtails:
o Pat the oxtail pieces dry with paper towels.
o Season generously with salt.
o In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat.
o Add the oxtails in batches, browning them on all sides.
2. Add Broth and Seasonings:
o Pour in the beef broth, ensuring the meat is mostly submerged.
o Bring the mixture to a gentle boil.
3. Simmer the Stew:
o Reduce the heat to low, cover the pot, and let it simmer for 3 hours.
o Stir occasionally, ensuring the oxtails remain submerged and cook evenly.
4. Add Peas and Final Seasoning:
o After 3 hours, check the tenderness of the oxtails; the meat should be falling off the
bone.
o Stir in the frozen peas and cook for an additional 10 minutes.
o Taste and adjust seasoning with salt.
5. Serve:
o Ladle the stew into bowls, ensuring each serving has a generous portion of meat.
o Serve hot.
Nutritional Information (per serving):
• Calories: 550
• Protein: 35g
• Fat: 40g
• Carbohydrates: 10g
• Fiber: 2g
• Net Carbs: 8g
Note: Oxtail stew is a hearty and flavorful dish, perfect for cooler days. The slow cooking process
ensures tender meat and a rich broth. For enhanced flavor, consider preparing the stew a day in
advance; the flavors meld beautifully overnight.114
9. Prime Rib Roast
Preparation Time: 15 minutes
Cooking Time: Approximately 2 hours (varies with roast size and desired doneness)
Resting Time: 30 minutes
Servings: 6-8
Ingredients:
• 1 standing rib roast (also known as prime rib), approximately 6-7 pounds (2.7-3.2 kg)
• 2 tablespoons kosher salt
• 1/4 cup lard
Instructions:
1. Preparation:
o Remove the rib roast from the refrigerator at least 2 hours before cooking to allow it to
reach room temperature.
o Preheat your oven to 500°F (260°C).
2. Seasoning:
o In a small bowl, combine kosher salt, and lard to form a paste.
o Pat the roast dry with paper towels.
o Rub the seasoning paste evenly over the entire surface of the roast.
3. Roasting:
o Place the roast, bone-side down, on a rack set inside a roasting pan.
o Insert a meat thermometer into the thickest part of the roast, avoiding bone and fat.
o Roast in the preheated oven at 500°F (260°C) for 15 minutes to develop a flavorful
crust.
o Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal
temperature reaches your desired level of doneness:
▪ Rare: 120°F (49°C)
▪ Medium Rare: 130°F (54°C)115
▪ Medium: 140°F (60°C)
o Cooking times will vary based on the size of the roast and your oven; typically, estimate
about 15 minutes per pound after the initial high-temperature sear.
4. Resting:
o Once the roast reaches the desired internal temperature, remove it from the oven and
tent it loosely with aluminum foil.
o Allow the roast to rest for 30 minutes. This resting period lets the juices redistribute
throughout the meat, resulting in a juicier roast.
5. Carving and Serving:
o After resting, transfer the roast to a cutting board.
o Using a sharp carving knife, slice the roast against the grain into desired thickness.
o Serve.
Nutritional Information (per serving):
• Calories: 750
• Protein: 50g
• Fat: 60g
• Carbohydrates: 0g
• Fiber: 0g
• Net Carbs: 0g
10. Carnivore Shepherd’s Pie
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Servings: 4
Ingredients:
• For the Meat Filling:
o 1.5 pounds (680g) ground beef or lamb
o 1 teaspoon salt116
o ½ cup (120ml) water
• For the Topping:
o 4 large eggs, separated
o 1 cup (240ml) heavy cream
o 1 cup (100g) shredded hard cheese (e.g., Parmesan or cheddar)
Instructions:
1. Prepare the Meat Filling:
o In a large oven-safe skillet or cast-iron pan, brown the ground meat over medium heat
until fully cooked.
o Drain any excess fat.
o Add salt, and water to the meat. Stir to combine.
o Let the mixture simmer over low heat for about 1 hour, stirring occasionally. If the
mixture becomes too dry, add an additional ½ cup (120ml) of water.
2. Preheat the Oven:
o Preheat your oven to 350°F (175°C).
3. Prepare the Topping:
o In a medium bowl, whisk the egg yolks until smooth.
o In a separate bowl, beat the egg whites until stiff peaks form.
o Gently fold the beaten egg whites into the egg yolks, being careful not to deflate the
mixture.
4. Assemble the Pie:
o Once the meat filling has finished simmering, remove it from the heat.
o Slowly whisk a small amount of the meat mixture into the egg yolk mixture to temper
the eggs, then stir the tempered yolks back into the meat mixture.
o Spread the egg mixture evenly over the top of the meat filling.
o Pour the heavy cream over the egg topping, allowing it to seep into the mixture.
o Sprinkle the shredded cheese evenly over the top.
5. Bake:
o Place the skillet in the preheated oven and bake for 8 minutes.117
o After baking, switch the oven to the broil setting and broil for an additional 3-5
minutes, or until the top is golden brown and bubbly.
6. Serve:
o Remove the pie from the oven and let it rest for a few minutes before serving.
o Slice into portions and serve warm.
Nutritional Information (per serving):
• Calories: 600
• Protein: 40g
• Fat: 48g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
11. Braised Beef Short Ribs
Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Servings: 4
Ingredients:
• 4 pounds (1.8 kg) beef short ribs, bone-in
• 2 teaspoons kosher salt
• 2 tablespoons lard
• 2 cups (480 ml) dry red wine
• 2 cups (480 ml) beef broth
Instructions:
1. Preheat the Oven:
o Set the oven to 350°F (175°C).
2. Season and Sear the Ribs:118
o Pat the short ribs dry with paper towels.
o Season all sides with kosher salt.
o In a large Dutch oven or oven-safe pot, heat lard over medium-high heat.
o Sear the ribs in batches, about 2-3 minutes per side, until browned.
o Transfer the seared ribs to a plate and set aside.
3. Deglaze and Build the Braising Liquid:
o Pour in the red wine, scraping up any browned bits from the bottom of the pot.
o Bring to a boil and let it reduce by half, about 5 minutes.
o Add the beef broth.
o Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
4. Braise in the Oven:
o Cover the pot with a lid and transfer it to the preheated oven.
o Braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the
bone.
5. Finish and Serve:
o Remove the pot.
o Skim off any excess fat from the surface of the sauce.
o Serve the short ribs, spooning the rich sauce over the top.
Nutritional Information (per serving):
• Calories: 850
• Protein: 60g
• Fat: 60g
• Carbohydrates: 10g
• Fiber: 2g
• Net Carbs: 8g
12. Slow-Roasted Duck with Crispy Skin119
Preparation Time: 15 minutes
Cooking Time: 3 hours 15 minutes
Servings: 4
Ingredients:
• 1 whole duck (approximately 5-6 pounds or 2.3-2.7 kg)
• 1 tablespoon kosher salt
• 2 tablespoons lard
Instructions:
1. Preheat the Oven:
o Set the oven to 300°F (150°C).
2. Prepare the Duck:
o Remove any giblets from the duck’s cavity and pat the duck dry with paper towels.
o Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into
the meat. This helps render the fat during cooking.
o Season the duck generously with kosher salt, both inside and out.
3. Truss the Duck:
o Tie the legs together with kitchen twine to ensure even cooking.
4. Roast the Duck:
o Place the duck breast-side up on a rack in a roasting pan.
o Brush the skin with lard to promote browning.
o Roast in the preheated oven for 3 hours, basting occasionally with the rendered fat.
5. Crisp the Skin:
o After 3 hours, increase the oven temperature to 425°F (220°C).
o Continue roasting for an additional 15 minutes, or until the skin is golden brown and
crispy.
6. Rest and Serve:
o Remove the duck from the oven and let it rest for 15 minutes before carving.
o Serve.120
Nutritional Information (per serving):
• Calories: 650
• Protein: 45g
• Fat: 50g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
13. Veal Osso Buco
Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Servings: 4
Ingredients:
• 4 veal shanks, each about 1.5 inches thick
• 1 teaspoon kosher salt
• 3 tablespoons lard
• 1 cup dry white wine
• 1 cup beef broth
Instructions:
1. Prepare the Veal Shanks:
o Pat the veal shanks dry with paper towels.
o Season both sides with kosher salt.
2. Sear the Shanks:
o In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat.
o Add the veal shanks and sear for about 4 minutes per side, until browned.
o Remove the shanks and set aside.
3. Deglaze the Pot:121
o Pour in the dry white wine, scraping up any browned bits from the bottom of the pot.
o Let it simmer for 2-3 minutes to reduce slightly.
4. Add Remaining Ingredients:
o Stir in the beef broth.
o Return the veal shanks to the pot, nestling them into the sauce.
5. Braise:
o Bring the mixture to a gentle simmer.
o Cover the pot and reduce the heat to low.
o Let it braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the
bone.
6. Serve:
o Remove the veal shanks from the pot and place on serving plates.
o Spoon the sauce over the top.
o Serve.
Nutritional Information (per serving):
• Calories: 620
• Protein: 50g
• Fat: 32g
• Carbohydrates: 14g
• Fiber: 4g
• Net Carbs: 11g
14. Baked Salmon with Butter
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients:122
• 4 salmon fillets (approximately 6 ounces each)
• 4 tablespoons unsalted butter, softened
• Salt to taste
Instructions:
1. Preheat the Oven:
o Set the oven to 400°F (200°C).
2. Prepare the Herb Butter:
o In a small bowl, combine the softened butter, and salt.
o Mix until all ingredients are well incorporated.
3. Prepare the Salmon:
o Pat the salmon fillets dry with paper towels to ensure the butter adheres properly.
o Place the fillets skin-side down on a baking sheet lined with parchment paper or lightly
greased aluminum foil.
4. Apply the Herb Butter:
o Evenly spread the butter mixture over the top of each salmon fillet, ensuring a
generous coating.
5. Bake:
o Place the baking sheet in the preheated oven.
o Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Cooking time may vary depending on the thickness of the fillets.
6. Serve:
o Remove the salmon from the oven and let it rest for a couple of minutes.
o Transfer to serving.
Nutritional Information (per serving):
• Calories: 350
• Protein: 34g
• Fat: 22g
• Carbohydrates: 1g
• Fiber: 0g123
• Net Carbs: 1g
15. Pork Shoulder Roast
Preparation Time: 15 minutes
Cooking Time: 6 hours
Servings: 8
Ingredients:
• 1 bone-in pork shoulder (approximately 6-8 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons lard
• 1 cup low-sodium chicken broth
Instructions:
1. Preheat the Oven:
o Set the oven to 300°F (150°C).
2. Season the Pork Shoulder:
o Pat the pork shoulder dry with paper towels to ensure the spice rub adheres properly.
o Rub the lard over the entire surface of the pork shoulder.
o Generously apply the kosher salt, massaging it into all sides of the meat.
3. Prepare the Roasting Pan:
o Pour the chicken broth into the pan.
o Position a roasting rack, ensuring the pork will sit above the liquid.
4. Roast the Pork Shoulder:
o Place the seasoned pork shoulder on the roasting rack, fat side up.
o Cover the roasting pan tightly with aluminum foil to trap moisture.
o Roast in the preheated oven for 4.5 to 5 hours, or until the meat is tender and easily
pulls apart with a fork.
5. Crisp the Exterior:124
o Increase the oven temperature to 425°F (220°C).
o Remove the aluminum foil from the roasting pan.
o Continue roasting the pork shoulder for an additional 20-30 minutes, or until the
exterior is crispy and golden brown.
6. Rest and Serve:
o Remove the pork shoulder from the oven and let it rest for 15-20 minutes to allow the
juices to redistribute.
o Transfer to a serving platter and shred or slice the meat as desired.
o Serve.
Nutritional Information (per serving):
• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g125
Chapter 8: Gourmet Desserts for the Carnivore Diet
Please be aware that some dessert recipes in this collection include minor ingredient variations from the
traditional carnivore diet. These adaptations are designed to enhance flavor and texture, while still aligning
closely with carnivore principles. We encourage you to review each recipe and adjust the ingredients according
to your personal dietary preferences and adherence level.
1. Carnivore Cheesecake
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Servings: 6
Ingredients:
• 1 pound (450 g) plain full-fat cream cheese, softened
• 2 large eggs, at room temperature
• 4 ounces (115 g) full-fat sour cream, at room temperature
• Butter, for greasing
Instructions:
1. Preheat the Oven:
o Set the oven to 300°F (150°C).
2. Prepare the Pan:
o Generously grease an 8-inch (20 cm) springform pan with softened butter.
3. Mix the Batter:
o In a mixing bowl, beat the softened cream cheese with an electric mixer until fluffy, about 5
minutes.
o Add the eggs one at a time, beating well after each addition.
o Mix in the sour cream until the batter is smooth. Avoid overmixing.
4. Fill the Pan:
o Pour the batter into the prepared springform pan, smoothing the top with a spatula.
5. Bake:126
o Place the pan in the preheated oven and bake for 1 hour and 45 minutes, or until the edges are
set and the center is slightly jiggly.
6. Cool and Chill:
o Remove the cheesecake from the oven and let it cool to room temperature.
o Once cooled, refrigerate for at least 6 hours, preferably overnight, to allow it to set properly.
7. Serve:
o Before serving, run a knife around the edge of the pan to loosen the cheesecake.
o Release the springform and transfer the cheesecake to a serving plate.
o Slice and enjoy.
Nutritional Information (per serving):
• Calories: 350
• Protein: 7g
• Fat: 34g
• Carbohydrates: 3g
• Fiber: 0g
• Net Carbs: 3g
2. Whipped Butter Mousse
Preparation Time: 10 minutes
Chilling Time: 1 hour
Servings: 4
Ingredients:
• 1 cup (227 g) unsalted butter, softened
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Optional: a pinch of salt to enhance flavor
Instructions:
1. Prepare the Butter:127
o Ensure the unsalted butter is at room temperature for easy whipping.
2. Whip the Butter:
o In a mixing bowl, use an electric mixer to beat the softened butter on medium speed
until it becomes light and fluffy, approximately 5 minutes.
3. Incorporate Cream and Vanilla:
o Gradually add the heavy cream and vanilla extract to the whipped butter.
o Continue beating on medium speed until the mixture is smooth and airy, about 2
additional minutes.
4. Adjust Flavor (Optional):
o Taste the mousse and, if desired, add a pinch of salt to enhance the flavor.
o Mix briefly to combine.
5. Chill the Mousse:
o Transfer the whipped butter mousse into individual serving dishes or a single container.
o Cover and refrigerate for at least 1 hour to allow the mousse to firm up slightly.
6. Serve:
o Once chilled, serve the mousse as a rich, carnivore-friendly dessert.
o Optionally, garnish with a sprinkle of sea salt or a dollop of unsweetened whipped
cream.
Nutritional Information (per serving):
• Calories: 460
• Protein: 0.5g
• Fat: 50g
• Carbohydrates: 0.5g
• Fiber: 0g
• Net Carbs: 0.5g
3. Bone Marrow Custard
Preparation Time: 20 minutes128
Cooking Time: 45 minutes
Servings: 4
Ingredients:
• 2 pounds (900 g) beef marrow bones, cut into 1-inch (2.5 cm) pieces
• 4 large eggs
• 1 cup (240 ml) heavy cream
• 1 teaspoon sea salt
• Butter, for greasing
Instructions:
1. Preheat the Oven:
o Set the oven to 425°F (220°C).
2. Roast the Marrow Bones:
o Arrange the marrow bones in a single layer on a baking sheet.
o Roast in the preheated oven for 15 minutes, or until the marrow is soft and begins to
separate from the bone.
o Remove from the oven and allow to cool slightly.
3. Extract the Marrow:
o Using a small spoon or knife, carefully scoop the marrow out of the bones into a bowl.
o Discard the bones or reserve them for making broth.
4. Prepare the Custard Mixture:
o Reduce the oven temperature to 325°F (165°C).
o In a blender or food processor, combine the extracted marrow, eggs, heavy cream, and
sea salt.
o Blend until the mixture is smooth and well combined.
5. Prepare the Ramekins:
o Grease four 6-ounce (180 ml) ramekins with butter.
o Evenly distribute the custard mixture among the prepared ramekins.
6. Bake the Custards:129
o Place the filled ramekins in a baking dish.
o Pour hot water into the baking dish until it reaches halfway up the sides of the
ramekins, creating a water bath.
o Carefully transfer the baking dish to the oven.
o Bake for 45 minutes, or until the custards are set but still slightly wobbly in the center.
7. Cool and Serve:
o Remove the ramekins from the water bath and let them cool to room temperature.
o Serve warm or chilled, garnished with additional chopped parsley if desired.
Nutritional Information (per serving):
• Calories: 320
• Protein: 10g
• Fat: 30g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
4. Salted Caramel Fat Bombs
Preparation Time: 15 minutes
Chilling Time: 1 hour
Servings: 12 fat bombs
Ingredients:
• 1/2 cup (115 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons erythritol or preferred low-carb sweetener
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt, plus extra for sprinkling130
• 1/2 cup (120 g) cream cheese, softened
• 2 tablespoons coconut oil, melted
Instructions:
1. Prepare the Caramel Base:
o In a saucepan over medium heat, melt the unsalted butter until it turns a golden brown
color, releasing a nutty aroma.
o Carefully add the heavy cream and erythritol, stirring continuously.
o Allow the mixture to simmer gently for 2-3 minutes until it thickens slightly.
o Remove from heat and stir in the vanilla extract and 1/4 teaspoon of sea salt.
o Let the caramel cool to room temperature.
2. Combine with Cream Cheese:
o In a mixing bowl, beat the softened cream cheese until smooth.
o Gradually add the cooled caramel mixture to the cream cheese, mixing until fully
incorporated.
3. Incorporate Coconut Oil:
o Stir in the melted coconut oil until the mixture is smooth and creamy.
4. Portion into Molds:
o Spoon the mixture into silicone molds or mini muffin tins lined with paper cups, filling
each cavity evenly.
5. Chill:
o Place the molds in the refrigerator for at least 1 hour, or until the fat bombs are firm.
6. Serve:
o Once set, remove the fat bombs from the molds.
o Lightly sprinkle the tops with additional sea salt before serving.
o Store any leftovers in an airtight container in the refrigerator.
Nutritional Information (per serving):
• Calories: 120
• Protein: 1g
• Fat: 13g131
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
5. Carnivore Chocolate Fudge
Preparation Time: 10 minutes
Chilling Time: 1 hour
Servings: 12 pieces
Ingredients:
• 1 cup (227 g) unsalted butter, softened
• 1/2 cup (120 ml) heavy cream
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Optional: a pinch of sea salt
Instructions:
1. Prepare the Butter:
o Ensure the unsalted butter is at room temperature for easy mixing.
2. Mix the Ingredients:
o In a mixing bowl, combine the softened butter, heavy cream, unsweetened cocoa
powder, and vanilla extract.
o Use an electric mixer to blend the ingredients until the mixture is smooth and creamy.
o Taste the mixture and, if desired, add a pinch of sea salt to enhance the flavor.
3. Shape the Fudge:
o Line a small baking dish or container with parchment paper for easy removal.
o Pour the fudge mixture into the prepared dish, spreading it evenly with a spatula.
4. Chill the Fudge:
o Place the dish in the refrigerator and allow the fudge to set for at least 1 hour, or until
firm.132
5. Serve:
o Once set, remove the fudge from the dish using the parchment paper.
o Cut into 12 equal pieces.
o Store any leftovers in an airtight container in the refrigerator.
Nutritional Information (per piece):
• Calories: 200
• Protein: 1g
• Fat: 22g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
6. Butter and Coconut Oil Chocolate Bars
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Servings: 12 pieces
Ingredients:
• 1/2 cup (120 ml) coconut oil, melted
• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (100 g) unsweetened cocoa powder
• 1/4 cup (60 ml) honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of sea salt
Instructions:
1. Combine Ingredients:133
o In a mixing bowl, whisk together the melted coconut oil and melted butter until well
combined.
o Add the unsweetened cocoa powder, honey or maple syrup, vanilla extract, and a pinch
of sea salt.
o Stir until the mixture is smooth and all ingredients are fully incorporated.
2. Pour into Mold:
o Line a small baking dish or loaf pan with parchment paper for easy removal.
o Pour the chocolate mixture into the prepared dish, spreading it evenly with a spatula.
3. Chill:
o Place the dish in the refrigerator and allow the chocolate to set for at least 30 minutes,
or until firm.
4. Serve:
o Once set, remove the chocolate from the dish using the parchment paper.
o Cut into 12 equal pieces.
o Store any leftovers in an airtight container in the refrigerator.
Nutritional Information (per piece):
• Calories: 150
• Protein: 1g
• Fat: 15g
• Carbohydrates: 3g
• Fiber: 1g
• Net Carbs: 2g
7. Egg Custard with Cream
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Servings: 4
Ingredients:134
• 2 cups (480 ml) heavy cream
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1/2 cup (100 g) granulated sugar
Instructions:
1. Preheat the Oven:
o Set the oven to 325°F (165°C).
2. Heat the Cream:
o In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.
o Remove from heat and stir in the vanilla extract.
3. Prepare the Egg Mixture:
o In a mixing bowl, whisk together the eggs and granulated sugar until well combined.
4. Combine Cream and Eggs:
o Slowly pour the warm cream into the egg mixture, whisking continuously to prevent
the eggs from curdling.
5. Strain the Mixture:
o Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a
smooth texture.
6. Fill the Ramekins:
o Place four 6-ounce (180 ml) ramekins in a baking dish.
o Evenly distribute the custard mixture among the ramekins.
7. Create a Water Bath:
o Pour hot water into the baking dish until it reaches halfway up the sides of the
ramekins.
8. Bake:
o Carefully transfer the baking dish to the preheated oven.
o Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the
center.
9. Cool and Serve:135
o Remove the ramekins from the water bath and let them cool to room temperature.
o Refrigerate for at least 2 hours before serving.
Nutritional Information (per serving):
• Calories: 350
• Protein: 6g
• Fat: 30g
• Carbohydrates: 18g
• Fiber: 0g
• Net Carbs: 18g
8. Bacon and Maple Fat Bombs
Preparation Time: 15 minutes
Chilling Time: 1 hour
Servings: 16 fat bombs
Ingredients:
• 8 slices of bacon
• 8 oz (225 g) cream cheese, softened
• 1/4 cup (60 g) unsalted butter, softened
• 2 tablespoons sugar-free maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
Instructions:
1. Cook the Bacon:
o In a skillet over medium heat, cook the bacon until crispy.
o Transfer to a paper towel-lined plate to drain excess grease.136
o Once cooled, chop the bacon into small pieces.
2. Prepare the Cream Cheese Mixture:
o In a mixing bowl, combine the softened cream cheese and unsalted butter.
o Beat until smooth and creamy.
o Add the sugar-free maple syrup, vanilla extract, and a pinch of salt.
o Mix until well combined.
3. Incorporate the Bacon:
o Fold in the chopped bacon pieces, reserving a small amount for topping if desired.
4. Form the Fat Bombs:
o Line a mini muffin tin with paper liners.
o Spoon the mixture into the liners, filling each one almost to the top.
o If reserved, sprinkle the remaining bacon pieces on top.
5. Chill:
o Place the muffin tin in the refrigerator and chill for at least 1 hour, or until the fat
bombs are firm.
6. Serve:
o Once firm, remove the fat bombs from the muffin tin.
o Store them in an airtight container in the refrigerator.
Nutritional Information (per serving):
• Calories: 150
• Protein: 3g
• Fat: 14g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g
9. Carnivore Ice Cream (Eggs and Heavy Cream)137
Preparation Time: 15 minutes
Chilling Time: 4 hours
Servings: 4
Ingredients:
• 2 large eggs
• 1 1/2 cups (360 ml) heavy whipping cream
• 1 teaspoon pure vanilla extract (optional)
• 2 tablespoons allulose or xylitol (optional, for sweetness)
Instructions:
1. Prepare the Egg Mixture:
o Separate the egg yolks from the whites.
o In a mixing bowl, whisk the egg yolks until they become smooth and slightly pale.
2. Heat the Cream:
o In a saucepan over medium heat, combine the heavy whipping cream and sweetener (if
using).
o Heat until the mixture is warm but not boiling, stirring occasionally to dissolve the
sweetener.
3. Temper the Egg Yolks:
o Slowly pour a small amount of the warm cream into the whisked egg yolks, stirring
continuously to prevent curdling.
o Gradually add the rest of the cream, continuing to stir until fully combined.
4. Cook the Custard:
o Pour the mixture back into the saucepan and cook over low heat, stirring constantly,
until it thickens slightly and coats the back of a spoon.
o Do not let it boil to avoid scrambling the eggs.
5. Cool the Mixture:
o Remove from heat and stir in the vanilla extract (if using).
o Allow the mixture to cool to room temperature.
6. Beat the Egg Whites:138
o In a separate bowl, beat the egg whites until they form stiff peaks.
7. Combine and Chill:
o Gently fold the beaten egg whites into the cooled custard mixture until well
incorporated.
o Pour the mixture into a freezer-safe container.
o Cover and freeze for at least 4 hours, stirring every hour to ensure a smooth texture.
8. Serve:
o Before serving, let the ice cream sit at room temperature for a few minutes to soften.
o Scoop into bowls and enjoy.
Nutritional Information (per serving):
• Calories: 300
• Protein: 5g
• Fat: 28g
• Carbohydrates: 2g
• Fiber: 0g
• Net Carbs: 2g
10. Bone Marrow Pudding
Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 4
Ingredients:
• 2-4 beef marrow bones (yielding approximately 1/4 cup or 2-3 oz of bone marrow)
• 1 cup raw milk (for a richer custard, substitute half the milk with raw cream)
• 2-3 tablespoons honey or maple syrup
• 6 egg yolks139
• 2 teaspoons vanilla extract
• Pinch of sea salt
Instructions:
1. Roast the Marrow Bones:
o Preheat the oven to 425°F (220°C).
o Line a baking sheet with parchment paper and place the marrow bones on it.
o Roast for 30-35 minutes until the marrow is soft.
o Remove from the oven and allow to cool until you can handle them comfortably.
o Scoop out the marrow and place it into a fine mesh strainer to drain excess fat.
2. Prepare the Custard Mixture:
o Reduce the oven temperature to 325°F (165°C).
o Place 3-4 ramekins in a rimmed baking dish.
o In a high-speed blender, combine the drained marrow, raw milk, honey or maple syrup,
egg yolks, vanilla extract, and sea salt.
o Blend until the mixture is smooth and well combined.
3. Assemble the Puddings:
o Pour the custard mixture into the prepared ramekins.
o Pour hot water into the baking dish until it reaches halfway up the sides of the
ramekins, creating a water bath.
4. Bake:
o Carefully transfer the baking dish to the preheated oven.
o Bake for 45-55 minutes, or until the custards are set and the tops have formed a crust.
5. Cool and Serve:
o Remove the ramekins from the water bath and allow them to cool to room
temperature.
o Transfer to the refrigerator to cool completely before serving.
Nutritional Information (per serving):
• Calories: 250
• Protein: 6g140
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 0g
• Net Carbs: 12g