Carnivore Cream Cheese Pound Cake

🍰 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