Carnivore Shortbread Egg Custard Cakes

Preheat oven to 325°F (165°C).

In a bowl, cream the softened butter until smooth.

Add milk powder, egg white protein powder, and salt. Mix until a soft dough forms that holds together when pressed.

Divide the dough evenly between 4 lightly greased 4-inch springform pans.

Press firmly and evenly into the base of each pan, about ½ inch thick.

Bake for 18–22 minutes, until the edges are just lightly golden.

Remove from oven and allow to cool completely.

In a small bowl, bloom the gelatin in the warm water and stir until fully dissolved. Set aside.

Add the hard-boiled eggs, salt, tallow or lard, and heavy cream to a high-speed blender.

Blend until completely smooth and creamy, scraping down the sides as needed.

With the blender running on low, slowly pour in the dissolved gelatin.

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.

Pour the custard evenly over the cooled shortbread bases.

Gently tap the pans on the counter to release any air bubbles.

Refrigerate uncovered for 30 minutes, then lightly cover and chill for at least 4–6 hours, preferably overnight.

Remove the springform ring carefully.

Serve chilled for the best texture.

Let sit at room temperature for 5–10 minutes before serving if desired.

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:

1. Apply gold flakes directly to the surface of the custard layer for a minimalist, elegant finish.

2. 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.