🍰 Carnivore Cream Cheese Pound Cake
Servings: 8–10 slices
Prep Time: 10 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour
🧈 Ingredients
Main Batter:
8 oz (225g) cream cheese, softened
½ cup (1 stick / 113g) butter, softened
4 large eggs (room temperature)
¼ cup heavy cream
1 scoop (about 20g) unflavored collagen or whey isolate (optional — for structure)
1 tsp baking powder (optional, helps rise slightly)
Pinch of sea salt
Optional Sweet/Flavor Additions:
1–2 tbsp powdered monk fruit or allulose (optional)
1 tsp vanilla extract (optional — omit for strict carnivore)
½ tsp cinnamon (optional — for dessert-style flavor)
🔥 Instructions
1. Preheat Oven
Set oven to 325°F (160°C).
Grease a loaf pan or small cake tin generously with butter or tallow.
2. Beat the Cream Cheese & Butter
In a large bowl, beat cream cheese and butter together until smooth, creamy, and lump-free (about 1–2 minutes with a hand mixer).
3. Add Eggs One at a Time
Beat in one egg at a time, mixing thoroughly after each addition to keep the batter smooth and thick.
4. Add Remaining Ingredients
Add heavy cream, collagen/whey (if using), baking powder, and salt.
Mix well until the batter is thick but pourable.
💡 Tip: Don’t overmix — just until combined and silky.
5. Bake
Pour batter into prepared pan.
Bake for 40–45 minutes, or until the top is golden and a toothpick (or knife) inserted in the center comes out clean.
If the top browns too fast, cover loosely with foil for the last 10 minutes.
6. Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Cool completely before slicing — it firms up as it cools.
🍮 Serving Ideas
Slice thick and serve with whipped heavy cream
Toast a slice in butter or tallow for a crispy edge
Spread with cream cheese frosting (cream cheese + butter + a touch of sweetener)
🧊 Storage
Fridge: up to 5 days in airtight container
Freezer: up to 1 month (slice before freezing)
Warm slices in air fryer or oven for 3–4 minutes before serving