Carnivore, Ancestral, and GAPS Dieters Rejoice! Today I bring you a simple, dairy free carnivore russian custard with just two common but surprising ingredients. Based on a traditional recipe, this classic dessert calls for raw egg yolks and honey. That’s it.
And…you can easily make it keto/low carb with a secret carnivore sweetener made of compounds naturally found in meat!
From everyday craving crusher to July 4th surprise, this creamy, cholesterol-laden russian custard recipe is the perfect dessert for carnivore and/or GAPS daily use and special occasion alike.
Table of Contents
Why It's Awesome
With just two simple, animal based ingredients, this carnivore russian custard is basically a health food, straight up medicine-disguised-as-dessert.
Ancient textbooks cite it as a prescription for health, vitality, and laryngitis (seriously, like, The Bible). Plus, it’s easy as pie. Easier, in fact.
- Dairy-Free: Many carnivore dieters arrive at this way of eating seeking healing from long term health concerns, and dairy products can prevent the body from reaping the benefits of a carnivore diet. Miraculously smooth n’ dreamy, with a smooth creamy custard texture but without the downsides of dairy, this tasty lil’ powerhouse is truly a godsend to those of us who are looking for a dairy-free option for when it comes to carnivore desserts.
- Keto & Low Carb: Looking for a carnivore keto dessert? You’re in the right place. We show you the best way to make this custard keto diet appropros –without the corn-based, highly processed sweeteners called for in a typical keto custard recipe. So if blood sugar stability is a high priority, we’ve got your blood glucose levels covered.
- Strict Carnivore : On a strict carnivore diet? Not into supplements or sugar alcohols and don’t mind a pinch of added carb? Strict carnivores can use raw honey for a sweet little treat made of 100% animal foods.
- Plant-Free: Other dairy free icustard recipes use some devious plant food or other (such as coconut cream or xanthan gum) as a cream replacement or emulsifier. Not here, not now. This recipe delivers all the delicious flavor custard lovers crave without the dairy OR the plant toxins.
- Super Simple: With just two common ingredients found in all grocery stores, this easy animal-based dessert recipe is as is as simple as it is accessible.
Why This Carnivore Custard's Special
This custard is a little different than those standard carnivore or keto custard recipes floatin’ round the interwebs.
There are many types of custards, but most custards, carnivore or no, call for heavy cream and are baked in the oven in a warm water bath (known as a bain marie for those interested in culinary technicalities).
This recipe is a curd of a different color. Based on an old fashioned dessert called russian custard, it’s different than other custard recipes because it’s oh-so comparatively easy. No baking. No bathing. No fussing.
And, it has only two simple ingredients. (Neither of which are any form of dairy. Yay.)
Stress free, whip up and go. You can even freeze it for a super easy carnivore frozen custard/ice cream experience.
Fun Fact: This recipe was originally known as kogel mogel and is though to have originated amongst the Jews of Eastern Europe. According to Wikipedia, “it may have its roots in the Jewish code of law called the Shulchan Arukh where one is allowed to consume sweet syrup and/or raw egg on Shabbat to make one’s voice more pleasant.”
Ingredients & Notes
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There are only two basic ingredients in this deceptively simple yet surprisingly delicious carnivore russian custard recipe. Egg yolks. Sweetener. That’s it.
Note: For full ingredient list with quantities, see Carnivore Russian Custard recipe card below.
Eggs
First, get yerself some raw eggs. Super pastured local, soy-free, organic eggs, if possible. If you don’t have severe health challenges, normalish eggs can be just fine. Maybe.
But for the highly sensitive or those concerned with challenged gut health, it’s a good idea to seek out cleaner sources.
Even local eggs often come from chickens fed commercial feeds containing GMO corn and soy. Not so bueno. Not so ancestral. Not so carnivore…
(So maybe you’re traipsing along, thinking you’re the cutest most badass carnivore on the face of God’s green earth…
But lurking in your hand-woven farmer’s market basket may be a secret, secret enemy: GMO soy-protein residue hidden in the sunny-faced yolks of your so seemingly innocent local farmer’s market eggs.
So ask, ask, and ask again. Is your feed soy free? Is it corn free? Is it GMO? Is it pesticide free?
For more information on why it may be a good thing for some of us to seek out corn- and soy-free eggs, check out Grassfed Girl’s treatise on the subject here.)
Sweetener Options
Raw Honey
If you’re not on a strict ketogenic diet (or even if you are), some local raw honey may be in order. Find the good stuff at your local farmer’s market. If it’s crystallized, you know it’s the real deal.
I’m kind of obsessed with Really Raw Honey, if you’re having trouble finding some locally or just want to buy online.
It tastes legit like a bouquet of flowers had a baby with butter cream frosting. Don’t believe me? Try it, I double dog dare you. Just don’t blame me when you die of gastronomic bliss.
Glycine & Inositol
Got a sweet tooth but can’t handle the carbs? We’ve got you covered.
But wait, you might say. Then I’ll have to use erythritol, or some other highly-processed, nasty, untested, un-carnivore sugar alcohol or funky monk fruit sweetener!
No! sez I.
Do not despair.
A third option is there!
(Yes, I like to make my recipe posts rhyme whenever possible). But what is this third option of which I speak?
Well, they’re two magical substances called glycine and inositol.
Glycine
What’s glycine? An amino acid. Where do you find amino acids like glycine? In meat! What does it taste like? Well…kinda like sugar.
Not quite as sweet, but heck. When you eat steaks all day, glycine tastes like straight up high fructose corn syrup.
Yes my carnivore compatriots, I have solved the carnivorous sweetening conundrum of all time. Now you too can truly have your carnivore cake and eat it too.
I use and love this bulk Glycine from Microingredients.
P.S. If you really actually want some carnivore cake to go with your ice cream, make yourself some of the BEST Carnivore Birthday Cake ever.
Inositol
If you’re a flexible kind of meat eater, you might consider combining inositol with glycine to create what I consider to be the ultimate zero net carb carnivore sweetener.
Inositol is a compound naturally found in high concentrations in the mammalian nervous system.
It acts as a soothing neurotransmitter, supports adequate liver and detox functions. It’s also used in supplement form to improve symptoms of generalized anxiety disorder, PCOS, panic disorder, and OCD.
I’ve used this supplement myself to lessen histamine reactions and and improve my sleep.
And…the combo of inositol and glycine has a clean, sweet taste that is even more similar to real sugar than glycine alone. And, with no carbs or funny aftertaste.
The Catch
The only thing–the catch, as it were, is that in most cases inositol is manufactured from corn (although you can get it from companies that use GMO corn).
So the purist or very sensitive carnivores among us will probably want to steer clear.
Also inositol is kinda expensive. But it’s my humble opinion that as an occasional treat inositol may have a place in a long-term carnivore diet. You can find the bulk, non-GMO inositol I use from a company I trust here.
Directions & Tips
One: Separate Yolks From Whites
Let whole eggs come to room temperature. Carefully separate the yolks from the egg whites. Place yolks in a large bowl.
PRO TIPS:
- Crack eggs on a flat surface to lessen the probability of puncturing the yolk on a sharp edge.
- When separating the yolks from the whites, you can either use the two halves of the shell, gently moving the yolk from one half of the shell to the next as the egg white drops away into the sink. What I’ve found to be quicker and more efficient is to crack the yolk into one palm and let the white slip through my very slightly spread fingers.
- Those with a sensitivity to egg white can rinse the yolk under running water to eliminate as much of the egg white as possible.
Two: Sweeten and Whisk
Add your sweetener of choice (or a mix of any or all of them) to the egg yolks.
If adding raw honey, make sure the honey is fully incorporated and not stuck to the side of the bowl.
Whisk in a prolonged and vigorous manner with either a rotary beater or a stand mixer. Continuing mixing until the yolks begin to emulsify and become stiff, fluffy, and almost white in color.
You’ll know you’re done when the whisk leaves little peaks in the yolks when removed.
PRO TIP:
- Not sure if it’s done whisking? It’s probably not. This custard can take a while (up to seven to ten minutes) to fully emuslify. You’ll know it’s done when it’s turned white in color and is stiff, like whipped cream.
- The lipid profile and water content of the yolk varies depending on the chicken’s diet. This can result in yolks that, no matter how long you whisk them, don’t puff but stay dense and low-volume. If you run into this issue with your yolks, simply add a few drops of water to the yolk mixture, continue to whisk, and the yolks should increase in volume and become fluffy.
Three: Adorn. Freeze? Enjoy.
Congratulations, my friends. You’ve got yourself the ultimate dairy free carnivore custard of all time.
Place your custard in a comely serving vessel and eat. (I use a four ounce pretty glass mason jar for an individual serving).
PRO TIPS:
- Full disclosure: this custard doesn’t store well beyond about one or two hours after whisking (it de-fluffs) so it’s best if consumed same day.
Fun Variations and Add-Ons
Yearning for more than egg yolks and honey? Want to give this carnivore russian custard an extra special flare?
The possibilities are endless but here are a few of them to get you started:
- Vanilla: Add a splash of vanilla extract while whisking for some extra flavor.
- Salted Toffee: If you’d like a salted, toasted toffee kinda flavor, add about half a teaspoon to one teaspoon of ghee (preferably homemade, from grass-fed butter) plus a bit of salt. Allow ghee to come to room temperature before incorporating.
- Lemon Custard: Toss in a sprinkle of lemon zest.
- Chocolate: Add a dash of cocoa powder if you’re feelin’ really crazy.
- Frozen Custard: Freeze if you want an AMAZING dairy free carnivore frozen custard. My favorite way to eat it. It takes about fifteen to twenty minutes to attain a lovely, frozen-creamy texture indistinguishable from a well-aerated, very light ice-cream. Garnish with a handful of low carb berries if you’re carnivore plus.
Other Recipes to Savor
- Serve this carnivore ice cream beside our uber delectable and one of a kind BEST Carnivore Birthday Cake (w/ Tallow Frosting)
- Check out our super yummy Carnivore Creme Brulee
Carnivore Custard
Equipment
- 1 whisk, hand blender, or stand mixer
Ingredients
- 4 eggs
- 2 tsp honey
Keto Sweeteners
- 1/2 tsp powdered glycine best if powdered but okay if it's not
- 1 /2 tsp inositol
Instructions
- Separate the egg whites from the yolks
- Add sweetener of choice
- Whisk with a hand blender or stand mixer until the mixture is stiff and almost white in color
- Serve as is or freeze for a delicious frozen custard experience
Notes
Nutrition
Made this carnivore russian custard recipe and loved it? Leave a review! Any comments or suggestions for improvement? Leave a comment below! Your feedback is most welcome and deeply appreciated.
4 Responses
What about adding protein powder to this recipe?
You could do that but it would probably keep the yolks from fully emulsifying and getting airy and light. You could try whisking the yolks and adding protein powder afterwards but again it may cause then to “deflate”. Might be worth a shot though.
I hsve truly enjoyed the reading of your carnivore custard recipe. I went of dairy “ages ago” (11 Jan this year) and I am on carnivore woe 9 months. I miss the dairy something awful. As the days (without the dairy) go by I noticed I keep forgetting to dream about it. I now miss textures. Custard was always one of my comfort foods. The above recipe sounds delicious because as a child I had the kogel mogel you mentioned, very often. Also my mum used to bake this fluffy sponge cake which required to beat egg yolks with sugar over pan with boiling water and I would get to lick the bowl after. This is it. Thank you for opening gates to my sweet childhood memories.
Thank you for sharing this!
You’re so welcome, I’m thrilled you not only enjoyed reading the recipe but also found in it reconnection to nourishing childhood moments. Nourishment is about so much more than just food; more and more I find that what is just as important is whether the thoughts, memories, and feelings I feed myself are wholesome and nourishing as well.
Thanks for visiting, and thanks again for your sweet comment.
If there’s ever any way I can be of further service to you, please let me know.