Carnivore Chilled Custard Bites
High-Protein, Creamy, Low-Carb / Zero-Carb Option
I couldn’t directly access the Little Healthy Life page because the site blocked the request, but a matching published version of this recipe lists a simple custard made with eggs, heavy cream, butter, salt, and optional sweetener.
🥚 Ingredients
4 large eggs
1 cup (240 ml) heavy cream
2 tablespoons butter, melted
Pinch of salt
Optional: carnivore- or keto-compatible sweetener, to taste
For a higher-protein version
You can add:
2–4 extra egg whites
This increases protein while keeping carbohydrates extremely low.
👩🍳 Detailed Instructions
- Prepare the oven and pan
Preheat your oven to:
325°F (165°C)
Lightly grease a small baking dish, loaf pan, or silicone muffin molds with butter.
Silicone molds are especially convenient because you can pop out individual custard bites after chilling.
- Make the custard mixture
Crack the 4 eggs into a mixing bowl.
Add:
Heavy cream
Melted butter
Pinch of salt
Optional sweetener
Whisk gently until completely combined and smooth.
Important:
Try not to whisk aggressively. Too much air can create bubbles and give the custard a less smooth texture.
For an ultra-silky result, pour the mixture through a fine sieve before baking.
- Use a water bath
Place your custard dish or molds inside a larger baking pan.
Carefully pour hot water into the larger pan until it reaches approximately halfway up the sides of the custard dish.
This gentle baking method helps the eggs cook slowly and creates a smooth, creamy texture. The matching recipe version recommends baking the custard in a water bath until just set.
- Bake
Bake for approximately:
30–40 minutes
The exact time depends on the size and depth of your dish.
How to know it’s ready:
The edges should be set.
The center should still have a slight jiggle.
It should not look liquid.
Avoid overbaking, as this can make egg custard rubbery or cause it to separate.
- Cool completely
Remove the custard from the oven and carefully take it out of the hot water bath.
Allow it to cool at room temperature for approximately 30–45 minutes.
- Chill
Cover and refrigerate for at least:
3 hours
For the firmest, easiest-to-cut custard bites, chill overnight.
The custard will become firmer as it cools.
- Cut into bites
If baked in a small dish:
Run a knife around the edges.
Cut into small squares or cubes.
Serve chilled.
If using silicone molds, simply pop out the individual custard bites.
🥩 Strict Carnivore / Zero-Carb Option
For the simplest version, use only:
Eggs
Heavy cream
Butter
Salt
Skip the sweetener entirely. The recipe source specifically notes that omitting sweetener creates a stricter carnivore version.
Note: Whether the finished recipe is literally “zero carb” depends on the brands and nutrition labels of your dairy products. Heavy cream can contain small amounts of naturally occurring carbohydrates.
💪 High-Protein Version
Ingredients
4 whole eggs
4 egg whites
¾ cup heavy cream
2 tablespoons melted butter
Pinch of salt
Optional zero-carb sweetener
This version is less rich but provides more protein per serving.
Extra creamy high-protein option
For a richer texture, use:
4 whole eggs
2 egg whites
¾ cup heavy cream
2 tablespoons butter
This gives a better balance between protein and creamy texture.
🧊 Storage
Store the custard bites in an airtight container in the refrigerator for approximately 3–4 days.
Serve them cold straight from the fridge for a firm, creamy, cheesecake-like texture.
Quick summary
Prep: 10 minutes
Bake: 30–40 minutes
Chill: 3+ hours
Best texture: Overnight chilling
Diet: Carnivore / Keto / Low-carb
Main ingredients: Eggs + cream + butter
