Carnivore Cream cheese pound cake

• Prep Time: 20 minutes

• Cook Time: 60-70 minutes

• Cooling Time: 2+ hours (essential)

• Total Time: 3 hours 30 minutes (including cooling)

• Course: Dessert, Snack

• Cuisine: Carnivore

• Dietary: Gluten-Free, Grain-Free, Sugar-Free, Low-Carb, Ketogenic

• Yield: 1 Loaf (8-10 slices)

• Intensity: Medium (Requires attention to detail with ingredient temperatures and mixing technique)

---

Equipment You’ll Need

• 1 Loaf Pan (8.5 x 4.5 inches or 9 x 5 inches)

• Parchment Paper

• Stand Mixer or Electric Hand Mixer

• Large Mixing Bowl

• Medium Mixing Bowl

• Spatula

• Whisk

---

Ingredients

• 8 oz (226 g) Full-Fat Cream Cheese, softened to room temperature

• 1 cup (2 sticks or 226 g) Unsalted Butter, softened to room temperature

• 6 Large Eggs, at room temperature

• 1 tsp Baking Powder (optional, for a slight lift)

• 1/4 tsp Salt (optional, enhances flavor)

Ingredient Notes:

• Room Temperature is Non-Negotiable: This is the most crucial step. Cold ingredients will not emulsify properly, leading to a curdled, greasy batter and a dense final product. To quickly soften butter and cream cheese, cut them into chunks and let them sit on the counter for 30-45 minutes.

• Eggs at Room Temperature: Place cold eggs in a bowl of warm (not hot) water for 10-15 minutes before using.

• Baking Powder: While not a “pure” carnivore ingredient for some, it is derived from mineral salts and helps provide a lighter texture. It can be omitted for a denser, more traditional texture.

---

Instructions

Step 1: Preparation is Key

1. Preheat your oven to 325°F (163°C). This lower temperature is essential for cooking the center without over-browning the top.

2. Line your loaf pan with parchment paper, leaving an overhang on the two long sides. This creates a “sling” that makes removing the delicate cake effortless. Do not grease the pan without parchment, as the cake may stick.

3. Double-check that your butter, cream cheese, and eggs are all at a genuine room temperature (around 70°F / 21°C).

Step 2: Creaming the Butter and Cream Cheese

1. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and cream cheese.

2. Beat on medium-high speed for 3-4 minutes, until the mixture is perfectly smooth, pale, and fluffy. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated. This aeration step is vital for the cake’s structure.

Step 3: Incorporating the Eggs

1. With the mixer running on low speed, begin adding the room-temperature eggs one at a time.

2. Allow each egg to fully incorporate into the batter before adding the next. This slow process is critical for proper emulsification. The batter should remain thick and creamy.

3. If you are using the optional baking powder and salt, whisk them together in a small bowl and then sprinkle them into the batter with the final egg. Mix just until combined.

4. Troubleshooting: If your batter looks slightly curdled or greasy at this stage, don’t panic. It means your ingredients were likely still a bit too cold. Simply continue to the next step; the final batter will often come together.

Step 4: Finishing the Batter

1. Once all eggs are added, increase the mixer speed to medium and beat for another 30-60 seconds until the batter is mostly smooth. It will be thicker than a conventional cake batter but should be spreadable.

2. Use a spatula to give a final fold, scraping the bottom and sides to make sure everything is homogenous.

Step 5: Baking to Perfection

1. Pour the batter into your prepared parchment-lined loaf pan. Smooth the top with your spatula.

2. Place the pan in the center of your preheated oven.

3. Bake for 60-70 minutes. The cake is done when the top is a deep golden brown, the edges are pulling slightly away from the pan, and the most important test: a toothpick inserted into the very center of the cake comes out clean or with a few moist crumbs (not wet batter).

4. Do not open the oven door before the 50-minute mark, as this can cause the cake to fall.

Step 6: The Crucial Cooling Process

1. Once baked, remove the cake from the oven and place the loaf pan on a wire cooling rack. Let it cool in the pan for at least 30 minutes.

2. After 30 minutes, carefully use the parchment paper sling to lift the cake out of the pan and place it directly onto the wire rack.

3. Allow the cake to cool completely for a minimum of 2 hours before slicing. This is not a suggestion—it’s a requirement. The structure of this flourless cake needs time to set. Slicing into it while warm will result in a gummy, crumbly texture.

---

Serving & Storage

• Serving: Slice with a sharp serrated knife for clean cuts. Enjoy plain, or for a special treat, top with a dollop of whipped heavy cream (sweetened with a carnivore-approved sweetener if desired) or a pat of extra butter.

• Storage: Store the cooled cake, tightly wrapped in plastic wrap or in an airtight container, in the refrigerator for up to 5 days. The flavors often improve after a day.

• Freezing: This cake freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

---

Nutrition Information (Approximate, per slice based on 10 slices)

Disclaimer: Nutritional information is an estimate provided by an online calculator and will vary based on the specific brands of ingredients you use.

---

A Final Note from the Kitchen

This Carnivore Cream Cheese Pound Cake is more than just a recipe; it’s a celebration of simplicity and quality ingredients. It proves that with a little patience and attention to detail, you can create something truly special within the confines of a carnivore diet. The rich, savory-sweet flavor and comforting texture will make it a staple in your kitchen. So, take your time, trust the process, and enjoy every satisfying bite of this pure, animal-based indulgence.