Here’s a Special Carnivore Cake Balls recipe that matches the texture and look in your image 👇
🥩 Special Carnivore Cake Balls (No Plants)
Texture
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Soft, crumbly
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Slightly cheesecake-like
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Not sweet like regular cake — rich, fatty, satisfying
Ingredients
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1 cup cream cheese (softened)
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½ cup butter (softened)
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1 cup finely grated Parmesan (or powdered hard cheese)
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2 large eggs
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½ cup pork panko (finely crushed pork rinds)
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¼ cup collagen powder or egg white powder (key for structure)
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½ tsp salt
(That’s it. No sweeteners, no flours, no spices.)
Instructions
1. Mix the Base
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Beat cream cheese + butter until smooth.
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Add eggs and mix well.
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Stir in Parmesan, pork panko, collagen, and salt.
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Dough should be thick but scoopable.
2. Shape
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Scoop into 1½–2 tbsp balls
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Roll smooth with hands
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Place on parchment-lined baking sheet
3. Bake
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Preheat oven to 325°F (165°C)
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Bake 20–25 minutes
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Balls should be:
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Firm on the outside
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Soft and dense inside (like your photo)
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4. Cool (Important!)
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Let cool fully — they firm up as they rest
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Texture improves after chilling
Optional Variations (Still Carnivore)
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Higher fat: replace half the cream cheese with mascarpone
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More “cakey”: add 1 extra egg yolk
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Savory version: mix in crumbled bacon or beef powder
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Extra firm: add +1 tbsp collagen
Storage
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Fridge: 5–7 days
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Freezer: up to 2 months
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Best eaten cold or room temp
If you want, I can also give you:
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Sweet-style carnivore cake balls (using lactose only)
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Dairy-free carnivore balls
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Air fryer version
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Or a macro breakdown
Just tell me how strict you’re going 🥩🔥