Carnivore Cookie Dough Recipe

By Muhammad Faizan

🥣 Carnivore Cookie Dough Recipe

Ingredients (makes 2 servings)

  • 4 oz beef tallow or softened butter (for a creamier base)

  • 3 oz cooked bacon or crispy beef bits, finely chopped

  • 2 scoops unflavored or vanilla whey isolate (optional, for texture & protein)

  • 1 egg yolk (optional — adds richness, skip if avoiding raw eggs)

  • 1 tbsp collagen powder (for chewiness)

  • Pinch of salt (enhances flavor)

  • Optional sweetener: ½–1 tsp allulose, stevia, or monk fruit (if you prefer sweet notes)

  • Optional mix-ins:

    • Mini dark chocolate chips (if you’re not strictly carnivore)

    • Crumbled jerky or crispy pork belly bits for a pure carnivore twist

🔪 Instructions

  1. Render or soften fat:

    • If using tallow, melt slightly until it’s soft but not liquid.

    • Butter should be room temperature.

  2. Mix the base:

    • In a bowl, combine tallow (or butter), protein powder, collagen, and salt.

    • Stir with a fork or hand mixer until thick and dough-like.

  3. Add flavor and texture:

    • Fold in the chopped bacon or beef bits.

    • If using, add chocolate chips or jerky pieces.

  4. Taste and adjust:

    • Add sweetener if desired.

    • For softer dough, mix in a few drops of warm water or melted fat.

  5. Chill (optional):

    • Refrigerate for 15–20 minutes for a firmer, scoopable texture.

  6. Serve:

    • Enjoy cold or at room temperature.

    • Store leftovers in the fridge for up to 3 days.

🍴 Macros (approximate per serving)

(varies depending on ingredients)

  • Calories: ~400–500

  • Protein: ~30g

  • Fat: ~40g

  • Carbs: 0–2g

Would you like me to make a “sweet dessert-style” version (using keto-safe sweeteners and vanilla) or a “savory meat-forward” version (with jerky, bacon, and saltiness) next?

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