Carnivore egg pudding

Indulge in our simple, savory Carnivore Egg Pudding recipe. This high-protein, zero-carb breakfast is baked to perfection, offering a creamy, custard-like texture that’s both nutritious and deeply satisfying. Ready in under 40 minutes!

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Rest Time: 5 minutes
Total Time: 40-45 minutes
Course: Breakfast, Main Course
Cuisine: Carnivore, Keto, Low-Carb, Gluten-Free
Servings: 2
Cooking Intensity: Easy

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What is Carnivore Egg Pudding?

For those following a carnivore or ketogenic diet, breakfast can sometimes feel repetitive. Enter Carnivore Egg Pudding: a game-changer. This isn’t your sweet, traditional pudding. This is a savory, protein-packed powerhouse with a surprisingly creamy, custard-like consistency. It’s incredibly simple to make, requiring only four staple ingredients, and delivers a rich, buttery flavor that will keep you full and energized for hours. Think of it as a crustless quiche or a frittata, but with a uniquely smooth and velvety texture.

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Ingredients

• 4 large eggs

• 1/4 cup heavy whipping cream (or bone broth for a dairy-free option)

• 2 tbsp unsalted butter, melted (plus extra for greasing)

• 1/4 tsp sea salt (or to taste)

• Optional Add-Ins: 1/4 cup shredded cheddar cheese, 2 oz diced cooked bacon or breakfast sausage, 1 tbsp nutritional yeast for a “cheesy” flavor.

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Required Equipment

• Medium mixing bowl

• Whisk

• Ramekins or small oven-safe dishes (2 x 8-10 oz size) OR one small baking dish (like a 5×7 inch)

• Measuring cups and spoons

• Baking sheet (if using ramekins)

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Step-By-Step Instructions

Step 1: Prepare the Oven and Ramekins

Preheat your oven to 350°F (175°C). Generously grease the inside of two 8-10 oz ramekins or one small baking dish with butter. This ensures your pudding will release easily after baking and adds extra flavor.

Step 2: Combine the Wet Ingredients

In a medium bowl, crack the 4 eggs. Add the 1/4 cup of heavy whipping cream and the 2 tablespoons of melted butter. Whisk vigorously for 1-2 minutes until the mixture is completely smooth, uniform, and slightly frothy. This step is key to achieving the perfect pudding texture—no streaks of egg white should remain.

Step 3: Season and Customize

Whisk in the 1/4 teaspoon of sea salt. This is the time to add any optional ingredients. Fold in shredded cheese, cooked bacon, or sausage if desired.

Step 4: Pour and Bake

Evenly divide the egg mixture between the two prepared ramekins. Place the ramekins on a baking sheet (this makes them easier to handle and catches any potential drips). Carefully place the baking sheet in the preheated oven.

Bake for 25-35 minutes. The pudding is done when the edges are set and slightly pulling away from the dish, and the center is just set with a slight jiggle. A toothpick inserted near the center should come out clean.

Step 5: Rest and Serve

Remove the puddings from the oven and let them rest for 5 minutes on a cooling rack. They will continue to set during this time. This rest period is crucial for the final texture. Serve warm directly from the ramekin.

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Chef’s Notes & Tips for Success

• Don’t Overbake: The key to a creamy “pudding” texture is slightly underbaking rather than overbaking. If the center is fully firm in the oven, it may be overdone and become rubbery as it cools.

• Water Bath Method: For an even more custard-like and delicate texture, you can bake these in a water bath. Place the filled ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake as directed.

• Double the Batch: This recipe is easy to double or triple to meal prep for the week. Simply reheat in the microwave for 60-90 seconds.

• Flavor Variations: The base is a blank canvas. Try different cheeses like gouda or pepper jack, add a pinch of black pepper (if you include spices on carnivore), or mix in leftover diced rotisserie chicken.

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Nutrition Information (Approximate)

Please note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes used.

Serving Size: 1 pudding (½ of recipe without optional add-ins)

With 1/4 cup cheddar cheese and 2 oz bacon added (per serving): approx. 495 kcal | 26g Protein | 42g Fat | 2g Carbs.

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Storage and Reheating

• Refrigerator: Allow the pudding to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for up to 3 days.

• Reheating: The best way to reheat is in the microwave. Heat on high for 60-90 seconds, or until warmed through. You can also reheat it in a 300°F (150°C) oven for 10-15 minutes, though this may slightly change the texture.

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Conclusion

This Carnivore Egg Pudding is proof that restrictive diets don’t have to be boring. It’s a luxurious, simple, and incredibly satisfying meal that perfectly aligns with a meat-based lifestyle. Whether you need a quick breakfast, a light lunch, or a protein-rich snack, this recipe delivers on both flavor and function. Creamy, rich, and packed with high-quality fats and protein, it’s the ultimate comfort food for the carnivore enthusiast.