Alright, so folks often ask me about desserts on the carnivore diet. Honestly, when I first started this way of eating, I kinda just wrote off desserts. Seemed impossible, right? Everything sweet I knew was out the window. And I wasn’t about to start grinding pork rinds into flour for some complicated fake cake. That just ain’t me.
I poked around online, saw what others were doing. Some of it looked like a science experiment, man. Trying to recreate stuff from the old days. For me, the whole point of going carnivore was to simplify, not to spend hours making a “carnivore cheesecake” that still probably wouldn’t hit the spot. I tried a couple of those more involved ideas early on, and it just felt like too much work for too little reward. Plus, ingredients sometimes got weird and expensive.
My Shift in Thinking
Then it kinda clicked. Why was I trying so hard to copy things? A “dessert” doesn’t have to be a sugary bomb. On carnivore, my taste buds changed anyway. Rich, fatty things started tasting almost sweet in their own way, or at least super satisfying. So, I started thinking, what’s truly easy and fits the bill? What feels like a little treat after a good meal, without any fuss?
Here’s what I landed on, and it’s almost laughably simple, but hey, it works for me:
- Good ol’ Bacon: Seriously. Sometimes I’ll just cook a few extra strips of bacon with dinner, let them get super crispy, and save them. Eating a cold, crispy piece of bacon later? Man, that salty, fatty crunch is a real treat. No effort.
- Whipped Cream (if you do dairy): I keep some heavy cream in the fridge. A splash in a bowl, whip it up for a minute or two with a hand mixer, or even just a whisk if I’m feeling energetic. Sometimes I add nothing, sometimes a tiny pinch of salt. It’s rich, creamy, and feels indulgent. Takes no time.
- Chilled Fatty Bits: Okay, this might sound odd to some, but hear me out. If I’ve cooked a really nice fatty roast, sometimes those rendered fat bits, once cooled, are just delicious. A small spoonful. Sounds rough, but if you’re deep into carnivore, you get it. It’s pure, rich energy.
- Simple Egg Custard Thingy: Once in a blue moon, if I really want something more traditionally “dessert-like,” I’ll just whisk an egg or two with a bit of water or cream, maybe a pinch of salt. Pour it into a ramekin and bake it real slow in a water bath until it’s just set. It’s basic, but it’s warm and custardy. Still, this is more effort than my usual go-tos.
So yeah, that’s my “practice” with easy carnivore desserts. It’s less about recipes and more about shifting my mindset. Keep it simple, keep it animal-based, and don’t try to recreate a past life. For me, it’s about enjoying the richness of the foods we can eat, rather than mourning what we don’t. Works for me, anyway. Hope that gives someone a few ideas if they’re stuck!
