🧁 Guilt-Free Carnivore Cupcakes with Creamy Frosting
✅ 100% animal-based | No carbs | High-protein | Sugar-free
🥩 Ingredients
For the Cupcakes
-
4 large eggs
-
2 tbsp beef tallow or butter, melted
-
2 oz cream cheese (softened)
-
1 scoop unflavored or vanilla whey isolate (optional for texture)
-
1 tbsp collagen powder (adds chewiness)
-
½ tsp baking powder (optional, helps fluff – omit for strict carnivore)
-
Pinch of salt
-
Optional (for flavor):
-
½ tsp vanilla extract (omit for strict carnivore)
-
1–2 tsp allulose, stevia, or monk fruit (for sweetness)
-
1 tbsp beef liver powder (for a nutritional boost and deep flavor)
-
For the Frosting
-
4 oz cream cheese, softened
-
3 tbsp butter or tallow, softened
-
1 tbsp collagen powder (for thickness)
-
Pinch of salt
-
Optional:
-
1 tsp vanilla extract
-
1 tsp sweetener of choice
-
1 tbsp heavy cream (for extra smoothness)
-
🔪 Instructions
1️⃣ Preheat & Prep
-
Preheat your oven to 350°F (175°C).
-
Line a muffin tin with parchment or silicone liners (makes 6 cupcakes).
2️⃣ Mix the Batter
-
In a blender or bowl, combine eggs, tallow, cream cheese, and salt.
-
Add collagen, whey isolate, and baking powder (if using).
-
Blend or whisk until smooth and slightly fluffy.
3️⃣ Bake
-
Pour the batter evenly into cupcake liners (about ¾ full).
-
Bake for 15–18 minutes, or until tops are firm and slightly golden.
-
Let cool completely before frosting.
4️⃣ Make the Frosting
-
In a small bowl, mix cream cheese, butter (or tallow), collagen, and salt.
-
Add optional vanilla or sweetener if desired.
-
Whip until creamy and smooth (use a hand mixer for a fluffy texture).
5️⃣ Frost & Finish
-
Pipe or spoon frosting onto cooled cupcakes.
-
Optional: sprinkle with crisp bacon bits for a salty crunch.
🧾 Storage
-
Refrigerate up to 5 days or freeze (unfrosted) for up to 2 weeks.
-
Frost right before serving for best texture.
💪 Macros (per cupcake, approx)
(with cream cheese + butter, no sweetener)
-
Calories: ~220
-
Protein: ~15g
-
Fat: ~18g
-
Carbs: ~0g