Carnivore Cream Cheese Pound Cake

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Carnivore Cream Cheese Pound Cake

Ingredients

  • 8 oz (225 g) full-fat cream cheese, softened

  • 4 large eggs, room temperature

  • ½ cup (1 stick / 113 g) unsalted butter, melted and cooled slightly

  • 1–2 tbsp powdered erythritol or allulose (optional, only if you allow sweetener)

  • ½ tsp vanilla extract (optional, not strict carnivore)

  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease a small loaf pan or line with parchment.

  2. In a bowl, beat the cream cheese until completely smooth (no lumps).

  3. Add eggs one at a time, mixing well after each.

  4. Slowly pour in the melted butter while mixing.

  5. Add sweetener, vanilla (if using), and salt. Mix until silky.

  6. Pour batter into the pan and smooth the top.

  7. Bake for 45–55 minutes, until set in the center and lightly golden.

  8. Cool completely before slicing (it firms up a lot as it cools).

Tips

  • For strict carnivore, skip sweetener and vanilla—it’ll be more savory, similar to a cheesecake bread.

  • For a lighter texture, blend the batter instead of hand mixing.

  • Store in the fridge up to 5 days.

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