Carnivore Shortbread Egg Custard Cakes
These individual carnivore desserts pair a buttery shortbread base with a smooth, gently set egg custard that feels comforting and familiar. The contrast between the firm, crumbly base and the soft, creamy top makes each bite feel intentional and complete. Simple, nourishing, and quietly indulgent, these are best enjoyed chilled and unhurried.
Ingredients
Shortbread Base
Egg Custard Layer
Instructions
STEP 1: Make the Shortbread Base
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Preheat oven to 325°F (165°C).
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In a bowl, cream the softened butter until smooth.
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Add milk powder, egg white protein powder, and salt. Mix until a soft dough forms that holds together when pressed.
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Divide the dough evenly between 4 lightly greased 4-inch springform pans.
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Press firmly and evenly into the base of each pan, about ½ inch thick.
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Bake for 18–22 minutes, until the edges are just lightly golden.
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Remove from oven and allow to cool completely.
STEP 2: Prepare the Egg Custard
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In a small bowl, bloom the gelatin in the warm water and stir until fully dissolved. Set aside.
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Add the hard-boiled eggs, salt, tallow or lard, and heavy cream to a high-speed blender.
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Blend until completely smooth and creamy, scraping down the sides as needed.
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With the blender running on low, slowly pour in the dissolved gelatin.
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Add the optional honey, vanilla and cinnamon if using, and blend briefly to combine.The mixture should be silky and pourable, similar to a thick cream.
Step 3: Assemble
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Pour the custard evenly over the cooled shortbread bases.
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Gently tap the pans on the counter to release any air bubbles.
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Refrigerate uncovered for 30 minutes, then lightly cover and chill for at least 4–6 hours, preferably overnight.
STEP 4: Serve
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Remove the springform ring carefully.
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Serve chilled for the best texture.
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Let sit at room temperature for 5–10 minutes before serving if desired.
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To elevate this cake for special occasions, consider garnishing it with genuine edible gold flakes. This subtle touch adds a luxurious shimmer and transforms the cake into a celebration centerpiece. You have two beautiful options:
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Apply gold flakes directly to the surface of the custard layer for a minimalist, elegant finish.
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Top the custard with whipped cream, then gently sprinkle the gold flakes over the cream for added height, softness, and visual contrast.
Be sure to use 23–24 karat edible gold, as lower-quality versions may contain fillers not suitable for consumption. A little goes a long way and the effect is truly stunning.
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Watch the full video here
Equipment
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1056kcal
- % Daily Value *
- Total Fat 96g148%
- Saturated Fat 57g285%
- Cholesterol 630mg210%
- Sodium 416mg18%
- Potassium 573mg17%
- Total Carbohydrate 23g8%
- Dietary Fiber 0g
- Sugars 22g
- Protein 30g60%
- Vitamin A 3493 IU
- Vitamin C 3 mg
- Calcium 370 mg
- Iron 2 mg
- Vitamin D 7 IU
- Vitamin B12 2 mcg
- Magnesium 43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
- Refrigerator: 3–4 days for best quality
- Freezer: Freeze fully set cakes (well wrapped) for up to 1 month
- Thaw slowly in the refrigerator.
Notes
- Increasing the cream and slightly reducing the water creates a more dessert-like custard rather than a savory pudding.
- Gelatin amount is balanced to hold clean slices without feeling rubbery.
- These also work beautifully as a make-ahead dessert.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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