Carnivore Custard: The Silky-Smooth Treat You Never Knew You Needed

Ever craved something sweet and satisfying that still fits your carnivore lifestyle? Yeah, me too. That’s why I’m pumped to share this ridiculously simple Carnivore Custard recipe that’ll knock your socks off without knocking you out of ketosis. This custard is pure magic – just eggs, water, and a touch of sweetener if you’re feeling fancy. The result? A jiggly, silky delight that’s perfect for breakfast or dessert.

JUMP TO RECIPE

Quick Stats

• Prep Time: 5 minutes
• Cook Time: 8 minutes (plus 4 minutes keep warm and natural release)
• Total Time: 25 minutes (including cooling)
• Servings: 1
• Calories: Approximately 150
• Macros: 10g Fat, 12g Protein, 1g Carbs
• Difficulty: Super Easy

What You’ll Need

Don’t you hate when recipes require seventeen specialized gadgets? Not this one! Here’s your simple equipment list:

• 3-quart Instant Pot (regular size works too, but mini is perfect for single servings)
• Heat-resistant glass bowl (about 4-cup capacity)
• Trivet for the Instant Pot
• Aluminum foil
• Measuring cups
• Whisk or fork

Ingredients

Who needs a shopping list a mile long? Not us carnivore folks! This custard keeps it simple:

Main Ingredients:

• 7/8 cup whole eggs (about 4 large eggs)
• 7/8 cup filtered water

Optional Extras:

• 6 drops monk fruit sweetener (adjust to taste)
• Tiny pinch of salt (I use Redmond Real Salt)
• Pat of butter to serve (for extra fat and flavor)

Let’s Make Some Custard!

Ready to create that jiggly goodness? Let’s do this thing!

1. Crack and Whisk: Add your eggs to a bowl and give them a good scramble. Nothing fancy here—just break those yolks and get everything mixed.
2. Add Flavor Boosters: Drop in your monk fruit sweetener (if using) and that tiny pinch of salt. The salt might seem weird, but trust me—it balances the sweetness perfectly.
3. Add Water: Pour in your filtered water (equal to the volume of eggs) and whisk until well combined. The mixture will look pretty watery—that’s exactly what we want!
4. Prep the Instant Pot: Add about a cup of water to the bottom of your Instant Pot and place the trivet inside.
5. Pot-in-Pot Setup: Place your glass bowl on the trivet and carefully pour in your egg mixture.
6. Cover with Foil: Loosely cover the bowl with aluminum foil. Pro tip: I reuse my foil pieces until they’re falling apart. Waste not, want not, right?
7. Pressure Cook Time: Close the Instant Pot lid, set the valve to “sealing,” and cook on LOW pressure for 8 minutes. Make sure the “Keep Warm” function is ON.
8. Let It Set: After cooking completes, leave it on “Keep Warm” for about 4 minutes, then allow for natural pressure release (about 10 minutes).
9. Cool Slightly: Once you can open the lid, carefully remove the bowl (it’s HOT!) and let the custard cool for 5-6 minutes before diving in.
10. Final Touch: For extra richness, add a pat of butter on top while the custard is still warm. Watch that beautiful butter melt into jiggly perfection. Drooling yet?

Serving Your Custard Creation

This silky delight is versatile AF. Here’s how to make it even better:

Morning Fuel: For breakfast, I eat it straight up with that pat of butter melting on top. It’s like protein-packed comfort in a bowl.

Dessert Mode: For a sweeter treat, add an extra drop or two of monk fruit and maybe even a sprinkle of cinnamon (if you’re doing carnivore-ish).

Make It Fancy: Want to impress someone? Serve it in a cute ramekin with a side of Carnivore Chocolate Pudding for an epic dessert duo.

This custard pairs beautifully with Carnivore Muffins or Carnivore Cinnamon Rolls for a complete carnivore-friendly breakfast that feels downright indulgent.

Save It For Later

Made too much? (Is that even possible with something this good?) Here’s how to store your creamy creation:

Refrigeration: Store in an airtight container for up to 3 days. The custard might release a little liquid when stored—that’s normal! Just give it a gentle stir before eating.

Reheating: Warm it up in the microwave for 20-30 seconds, or enjoy cold straight from the fridge. Both ways are delicious!

Freezing: While you can freeze this custard, the texture changes slightly upon thawing. If you’re texture-sensitive like me, stick to fresh batches.

Why This Custard Rocks Your Carnivore World

Let’s be real—eating only animal products can get boring if you don’t mix things up. This custard is a game-changer for several reasons:

• Protein Powerhouse: Eggs provide complete protein with all essential amino acids.
• Satiety Factor: The fat and protein combo keeps you full for hours.
• Versatility: Works as breakfast, dessert, or post-workout refuel.
• Simplicity: Just a few ingredients and minimal active cooking time.
• Customizable: Adjust sweetness to your liking or go completely unsweetened.

The silky texture is also a welcome contrast to the chewy meats that dominate the carnivore diet. Sometimes you just need something soft and comforting, ya know?

Mistakes That’ll Ruin Your Custard (Don’t Do These!)

Even a simple recipe has pitfalls. Avoid these common mistakes:

• Using HIGH pressure: This will overcook your eggs and give you rubber instead of silk. LOW pressure is key!
• Skipping the foil cover: Without it, you’ll get condensation dripping onto your custard. Soggy custard = sad times.
• Rushing the cooling: Patience, grasshopper. Let it cool slightly before digging in, or you’ll burn your mouth (speaking from painful experience 🔥).
• Forgetting the “Keep Warm” time: Those extra minutes help the custard set properly.
• Using cold eggs: Room temperature eggs blend better with water, creating a smoother final texture.

Mix It Up: Variations To Try

While the basic recipe is fantastic, here are some carnivore-friendly twists:

Vanilla Version: Add a tiny splash of alcohol-free vanilla extract if your version of carnivore allows it.

Higher Fat Option: Replace half the water with heavy cream for an ultra-rich treat. Perfect if you need to up your fat intake!

Savory Custard: Skip the sweetener and add a pinch more salt plus some herbs. This makes an amazing side dish with Carnivore Steak Sauce.

Budget-Friendly: If eggs are pricey in your area, you can scale down to a smaller portion using just 2 eggs and the equivalent amount of water.

Your Burning Questions, Answered

Q: Can I make this without an Instant Pot?

A: Absolutely! Use a water bath method in the oven at 325°F for about 30-35 minutes, or until the center is just slightly jiggly.

Q: Is this strict carnivore?

A: Yes, if you omit the monk fruit sweetener. Eggs and water are 100% carnivore-approved!

Q: My custard came out lumpy. What happened?

A: You likely cooked it at too high a pressure or for too long. Remember: LOW pressure for 8 minutes is the sweet spot.

Q: Can I double this recipe?

A: You bet! Just use a larger bowl and keep the same cooking time.

Final Thoughts

This Carnivore Custard has seriously been a sanity-saver on my carnivore journey. When everyone else is diving into sugary desserts, I’m perfectly content with my jiggly, protein-rich treat that doesn’t leave me with brain fog or energy crashes.

The beauty of this recipe lies in its simplicity. Just eggs, water, and a few minutes in the Instant Pot deliver a dessert that feels indulgent but keeps you solidly in your carnivore lane. What’s not to love about that?

Next time you’re craving something sweet but don’t want to derail your progress, whip up this custard. Your taste buds and your body will thank you! 😋

Next Recipes To Try

If you enjoyed this Carnivore Custard, you might also love these carnivore-friendly treats:

• Carnivore Ice Cream – Another creamy treat for your sweet tooth
• Carnivore Cheesecake – The ultimate carnivore indulgence
• Carnivore Fresh Cream Layer Cake – Perfect for special occasions
• Carnivore Egg Pudding – A close cousin to this custard recipe

carnivore custard

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 15 minutes

Total Time: 25 minutes

Silky-smooth indulgence! Easy, protein-rich Carnivore Custard. Just eggs & water for a simple keto/carnivore breakfast/dessert treat. Crave this guilt-free bite!

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Ingredients

• 7/8 cup whole eggs (about 4 large eggs)
• 7/8 cup filtered water
• 6 drops monk fruit sweetener (optional)
• Tiny pinch of salt
• Pat of butter for serving (optional)

Instructions

1. Prep the eggs: Crack eggs into a bowl and whisk until well scrambled.
2. Add flavorings: Add optional monk fruit sweetener and a tiny pinch of salt.
3. Add water: Pour in filtered water equal to the volume of eggs and mix well.
4. Prepare Instant Pot: Add 1 cup water to Instant Pot and insert trivet.
5. Setup pot-in-pot: Place heat-resistant bowl on trivet and pour in egg mixture.
6. Cover: Loosely cover bowl with aluminum foil.
7. Cook: Close lid, set valve to 'sealing', and cook on LOW pressure for 8 minutes with Keep Warm ON.
8. Rest: Allow to stay on Keep Warm for 4 minutes, then natural release for about 10 minutes.
9. Cool: Remove carefully and let cool for 5-6 minutes before serving.
10. Serve: Optional - top with a pat of butter for extra richness and fat.

Notes

For a richer version, replace half the water with heavy cream. Make sure to use LOW pressure, not high, to avoid rubbery texture.

Nutrition Information

Yield 1 Serving Size 1 custard
Amount Per Serving Calories 150Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 370mgSodium 120mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 1gProtein 12g