Alright, so I’ve been on this carnivore journey for a good while now, and mostly, it’s fantastic. Feel great, loads of energy, all that good stuff. But, you know, every now and then, especially after a hearty steak, you kinda get that little itch for something… different. Not necessarily sweet like a candy bar, but just a little something to round off the meal. Finding carnivore-friendly “desserts” that are actually easy and don’t involve a ton of weird, expensive ingredients? That was my mission for a bit.
I poked around online, saw some complicated concoctions. Some folks were making things with, like, ten different steps. Nah, that’s not me. I need simple. If it takes more than 15 minutes to prep, I’m probably not gonna do it regularly. My early attempts were a bit hit or miss. Tried to just eat a spoonful of cold butter once. Don’t recommend it as a dessert, not even for the hardcore among us.
My Go-To Simple Fixes
Then I started thinking real basic. What do I always have? Eggs. Butter. Sometimes heavy cream. And that’s where I landed on a couple of dead-simple things that actually hit the spot.
Here’s what I usually end up doing for a quick treat:
- A couple of good quality eggs
- A decent pat of butter, or if I’m feeling fancy, some heavy whipping cream
- A tiny pinch of salt (trust me on this)
- Sometimes, if I’m not being super strict, a drop of vanilla extract
My main method is what I call “Sweetish Scrambled Eggs” or a “Quick Custard Bite.”
First, I get my small non-stick pan out. Super important for cleanup. I crack two, maybe three eggs into a bowl. I don’t go crazy whisking them, just enough to break the yolks and mix them up a bit. If I’m using heavy cream, I’ll splash a bit in now and whisk it through. Adds a nice richness.
Then, I melt a good knob of butter in the pan over pretty low heat. You don’t want it browning, just nicely melted. I pour the egg mixture in. Here’s the crucial part: I keep the heat low and stir it gently and almost constantly. I’m not making a fluffy omelet; I want it soft, almost creamy. Like a very, very soft scramble or a quick stovetop custard.
Right before it’s fully set, when it’s still a bit glossy and moist, I take it off the heat. This is when I’ll add that tiny pinch of salt. Sounds weird for something dessert-like, but it just enhances the natural richness of the eggs and fat. If I’m using vanilla, one tiny drop goes in at this stage too.
I just scoop it into a small bowl and eat it warm. It’s not a cake, it’s not ice cream, but it’s comforting, slightly rich, and feels like a proper end to a meal. Takes all of five minutes.
Another super quick thing I do:
If I have good quality heavy whipping cream, I’ll just pour a bit into a bowl and whip it up. Sometimes by hand with a whisk if I want a quick arm workout, or with a little hand mixer. No sugar, nothing. Just whipped cream. If it’s really good cream, it has a natural subtle sweetness. Again, a drop of vanilla can go in if you’re using it. It’s surprisingly satisfying.
So yeah, these are my practical, zero-fuss ways to get a little something “dessert-ish” on the carnivore diet. Nothing groundbreaking, just simple stuff that works for me and keeps things enjoyable without going off track. Give ’em a try if you’re looking for something easy!
