Yogurt Chia Seed Pudding *****

 

• 1 cup plain yogurt
• ½ cup milk
• 1/4 cup chia seeds
• 1/2 tsp vanilla
• 1/4 tsp 100% Monk Fruit Drops
• Pinch Real Salt
• Frozen Wild Blueberries

To a wide-mouth quart mason jar, add yogurt, milk, vanilla, monk fruit and salt.  Stir in chia seeds until well mixed.  Refrigerate.  Five or ten minutes later, stir again.

Refrigerate for several hours or overnight.  

Thaw the blueberries and serve with the pudding.

Ground Pork Recipes to Try

Carnivore Pork and Beef Casserole

This dish combines ground beef and pork into a hearty, satisfying meal. 

Ingredients: 

1 lb ground pork

1 lb ground beef

6 eggs

1/2 cup heavy cream

2 tbsp cream cheese

Salt and black pepper (optional)

Instructions: 

Preheat the oven to 350°F (175°C).

1. In a skillet, cook the ground beef and pork until browned, about 10 minutes.
2. Remove the skillet from the heat.
3. In a separate bowl, whisk the eggs with the heavy cream and cream cheese. Season with salt and pepper.
4. Combine the egg mixture with the cooked meat and stir well.
5. Pour the mixture into a casserole dish and bake for 30 minutes, or until the casserole is set and bubbly. 

Carnivore Meatloaf

This recipe uses crushed pork rinds as a binder instead of traditional breadcrumbs for a carnivore-friendly alternative. 

Ingredients: 

1 lb ground pork

2 lbs ground beef

2 eggs, whisked

1/2 cup crushed pork rinds (pork panko)

Salt and pepper to taste

Instructions: 

Preheat the oven to 350°F (175°C).

Mix all ingredients together in a large bowl.

Shape the mixture into a loaf on a sheet pan.

Bake for about 50 minutes, or until the internal temperature reaches 165°F (74°C). 

Simple Carnivore Meatballs

These meatballs can be cooked in the oven or air fryer for a crispy exterior. 

Ingredients: 

1 lb ground pork (or a mix of beef and pork)

1-2 eggs (optional, as a binder)

2 tbsp butter or beef tallow

Salt to taste

Shredded hard cheese or crushed pork rinds (optional, for texture) 

Instructions: 

Preheat the oven to 375°F (190°C).

Combine the ground pork, egg, salt, and optional cheese or crushed pork rinds in a bowl.

Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.

Bake for 15–20 minutes, until browned and cooked through. Alternatively, air-fry at 375°F for 10–12 minutes. 

Carnivore Breakfast Scramble

For a quick meal, cook ground pork with eggs and cheese in a skillet. 

Ingredients: 

1 lb ground pork

6-7 eggs

1/4 cup heavy whipping cream (optional)

2 cups shredded cheese (optional)

Salt to taste 

Instructions:

Brown the ground pork in a skillet over medium heat and season with salt.

In a separate bowl, whisk the eggs with the heavy cream (if using).

Pour the egg mixture over the cooked pork in the skillet.

Scramble until the eggs are set.

Stir in the shredded cheese until melted before serving. 

Frozen Instant Pot Chuck Roast *****

 

• 2-lb pound frozen chuck roast
• 2.5 cups water
• 1 teaspoon Real Salt

1. Place the metal trivet in the bottom of the Instant Pot, and place the frozen roast on top of the trivet.
2. Pour the water over the roast.
3. Sprinkle the roast with Real Salt.
4. Cook on Manual on High for 85 minutes.
5. Once the roast finishes cooking, allow it to naturally release for 30 minutes.
6. Carefully remove the lid and allow the roast to cool to the point that it’s safe to handle. Remove the roast to a large bowl and use two forks to easily shred it.

https://keytomylime.com/instant-pot-frozen-roast/#mv-creation-135-jtr

Creamy Ricotta Dessert *****

 Very good.  Made it in the mini food processor.  

• 1 cup whole milk ricotta 
• ▢3/4 tsp 100% monk fruit powder
• Dash Real Salt
• ▢1 tsp vanilla extract

Combine all ingredients in a small food processor.  Process for 2 minutes.  

Refrigerate for at least 1 hour, or overnight.

https://healthyrecipesblogs.com/ricotta-dessert/#recipe

Low Carb Coffee Ricotta Mousse - to try

 

Sugar Free Low Carb Coffee Ricotta Mousse

 Prep Time15minutes minutes

 Total Time15minutes minutes

 Servings10 @ 3 ounces

 Calories171kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 2.5 teaspoons gelatin
• 1/2 cup strong coffee hot brewed or see swaps above
• 2 cups Ricotta cheese or see swaps above
• 1 teaspoon instant espresso
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see swaps above
• pinch salt
• 1 cup heavy cream
• optional: shaved sugar free chocolate bars to garnish

Instructions

• Pour the gelatin into the hot coffee and stir until the gelatin dissolves and there are no lumps. Set aside to cool slightly.
• Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer or large bowl using an electric mixer. You could also use a food processor if you prefer. 
• Blend until combined well.
• Pour the cooled coffee gelatin mixture into the stand mixing bowl and blend until smooth.
• Pour in heavy whipping cream and blend on high until thickened and whipped with stiff peaks.
• Spoon into serving dishes and garnish with shaved chocolate if desired.
• Place in refrigerator covered with plastic wrap or in an airtight container for 2 hours to thicken, then enjoy!

Notes

This recipe was first published in August 2015 and updated with video in 2018.

Nutrition

Serving: 0.33cup | Calories: 171kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 44mg | Potassium: 62mg | Sugar: 0.2g | Vitamin A: 221IU | Calcium: 104mg | Iron: 0.2mg

https://www.sugarfreemom.com/recipes/sugar-free-low-carb-coffee-ricotta-mousse/#recipe

Dr. Kiltz's Carnivore Healing Bowl ****

 This tasted as expected, but I didn't enjoy it because I was developing ground beef aversion.

Dr. Kiltz's Carnivore Healing Bowl

Ingredients:

• 4 oz ground beef (80/20 or fattier)

• 1–2 pasture-raised egg yolks

• 1 tbsp beef tallow or butter

• Sea salt to taste

Instructions:

• Brown the ground beef in tallow or butter over medium heat.

• Remove from heat and stir in the egg yolks while still warm.

• Salt generously and enjoy.

Try this recipe at least once this week. One meal that calms the gut and supports healing from the inside out.

For more recipes that will help keep your Keto-Carnivore journey on track, check out Kiltz's Keto is Carnivore.

Blueberry Chia Pudding

 

½ cup fresh blueberries (plus extra for topping)

½ cup plain Greek yogurt

1 tablespoon chia seeds

½ teaspoon vanilla extract

1 teaspoon honey (or to taste — skip for no added sugar)

1 teaspoon cacao nibs or crushed dark chocolate

Instructions:

Mash the ½ cup blueberries with a spoon.

Add Greek yogurt, chia seeds, vanilla, and honey.

Stir until fully combined.

Top with a few whole blueberries and sprinkle with cacao nibs.

Cover and refrigerate for at least 2 hours (or overnight).

https://www.instagram.com/p/DMXthb8s5_1/

Lemon Egg Loaf *****

 

8 eggs, room temp

8 ounces cream cheese, softened

1 stick butter, softened

2 tsp lemon extract

Monk fruit to taste (I used 144 drops)

Blend together eggs, cream cheese, butter, lemon extract, and monk fruit until smooth and well combined.

Pour the mixture into a 2-quart rectangular baking dish, lined with parchment paper.

Bake at 350 for approximately 25 minutes.  

Cool and refrigerate

High Protein Zucchini Bread

1 small zucchini
1/2 cup cottage cheese
2 large eggs


1. Blend your zucchini and squeeze out the moisture.
2. Then mix with the rest of your ingredients and blend again until smooth.
3. Shape the mixture into circles on a greased, parchment-lined baking sheet.
4. Bake at 350°F for 25-30 minutes until golden, let sit for a few minutes and enjoy!

Ketosnax on Instagram

Egg Salad

 

Egg Salad

Makes 2 servings

6 eggs, cooked the night before and chilled overnight

4 heaping Tbsp homemade mayo 

2 stalks celery, finely chopped

Customize your protein: 1 egg = 6 grams protein

Change Your Diet, Change Your Mind

Roast Chicken

 

1 whole chicken (4 lb)

Salt, to taste

½ cup bone broth

Serves 4 + Leftovers

 Preheat oven to 375°F.

2. Place the chicken, breast side down, in a baking tray. Season generously with salt.

3. Cover the tray with parchment paper or aluminum foil and roast for about 30 minutes, then remove the paper and reduce the temperature to 350°F.

4. Gently tilt the baking tray and drain the rendered chicken fat into a glass jar. Flip the chicken over and pour the bone broth around the chicken. Season again and cook for another 40 minutes.

5. Turn off the oven, open the door, and let the chicken rest for 10 minutes while covered with parchment paper or aluminum foil. The legs should move about freely and if you slice between the leg and the breast, the juices should run clear.

6. Carefully remove the two thighs (leave the skin on) and save for lunch on day 4. Carve the chicken breasts, remove the wings, and debone the rest of the meat (with the skin).

7. Serve a 4 oz-piece of chicken breast alongside one of the wings. Carve them into slices and serve in the broth with the rendered chicken fat.

Nutrition facts per one serving: 56g fat, 52g protein, 0g total carbs, 0g fiber, 710 calories, 70% fat, 30% protein, 0% carbs

Change Your Diet, Change Your Mind

Chicken Thighs

 

Chicken Thighs (carnivore)

Makes 1 serving

4 boneless chicken thighs (about 3oz each)

1 Tbsp duck fat

½ cup low-histamine chicken broth

Salt, to taste

DIRECTIONS:

1. Preheat oven to 350°F.

2. You’ll need a pot with a lid that you can transfer from the stove top to the oven. Brown the chicken thighs, skin side down, in the duck fat over medium-high heat.

3. Add the broth and bring to a simmer before transferring to the oven, lid on, for 40 minutes

Ribeye

 

Ribeye

Makes 1 serving

1 ribeye steak, 1" thick (about 10 oz)

2 tbsp tallow

1–2 tsp salt

DIRECTIONS:

1. Bring the meat to room temperature—this will make all the difference!

2. Pat dry and rub the steak generously with 1 tablespoon tallow—this will form the amazing crust that we’re looking for. You can also marinate the steak overnight. Season with salt.

3. Add the rest of the tallow to your skillet (a deep frying pan) and make sure it is smoking hot before putting in the steak. Stand back to avoid any splatter.

 For a medium-rare steak, sear the meat for about 12 minutes, turning about 1 minute before the halfway point. You can use a meat thermometer (see details below) to cook the steak to your preference. Pierce it into the side of the steak and monitor the temperature.

5. Take the steak off the stove before it reaches your desired internal temperature as it will continue to rise as it rests.

6. Rest your steak for 5 minutes before serving, covering lightly with parchment paper. This ensures the juices are reabsorbed back into the meat. This step is a “must” for any protein you cook hard and fast.

Nutrition facts per one serving: 75g fat, 50g protein, 0g total carbs, 0g fiber, 875 calories, 77% fat, 23% protein, 0% carbs

Doneness

Remove from heat at

After resting

Rare

118°F

120°F

Medium rare

125°F

130°F

Medium

136°F

140°F

Change Your Diet, Change Your Mind