Mac & cheese, lasagna, pot pie — all keto. Warm Up →
Carnivore eating is as simple as it gets: meat, eggs, and animal fats. No seed oils, no fillers, no complicated ingredient lists. I keep coming back to these recipes because they prove you don't need 20 ingredients to make incredible food. Most of these are under 2g net carbs, and many are zero.
Beef is the backbone of carnivore eating. These are my favorite ways to cook it, from a 6-hour smoke to a 5-minute air fryer.
Six hours on the Traeger with nothing but salt, beef broth, and a spritz of apple cider vinegar. The bark on these ribs is incredible and the meat slides off the bone. My family requests them every single weekend we fire up the smoker.
Sear, braise in chicken broth, and walk away. These short ribs come out fall-apart tender after a couple hours in the oven, and the house smells amazing the entire time. My go-to hands-off Sunday dinner.
Once you try steak sous vide, you will never go back to guessing doneness. I cook it low and slow in the water bath, then finish with a cast iron sear for that crust. Three finishing methods in one recipe: grill, pan, or torch.
The mustard herb marinade does all the work here. Parsley, cilantro, red wine vinegar, garlic, and 10 minutes on a hot grill. I slice it thin against the grain and it's tender every time.
This is the steak I pull out when I want to make a statement. A 42-ounce dry-aged tomahawk with nothing but salt and pepper, grilled over direct heat and finished low. The bone handle makes you feel like a caveman. Worth every dollar.
Garlic butter sirloin bites, air fried in 5 minutes flat. I toss the cubes in melted butter and minced garlic, pop them in the air fryer, and dinner is on the table before the oven would have finished preheating.
Chicken on carnivore doesn't have to be boring. Crispy skin, bold seasoning, and the right cooking method make all the difference.
The secret is the pork rind coating and a spice blend that rivals KFC. Smoked paprika, ground ginger, thyme, and ground mustard give each piece real depth. I deep fry skin-on thighs and the crunch is unreal.
A hot cast iron skillet and a bold Cajun spice blend pressed into thin-sliced chicken breast. The char happens fast, and you finish it in the oven. Eighteen minutes, start to plate.
Chili powder and garlic powder rubbed into party wings, then air fried until the skin crackles. No breading, no sauce needed. I cook these at least twice a month and the air fryer basket is always too small.
Low and slow on the smoker with mesquite wood for two hours. The smoke flavor penetrates all the way through and the skin gets beautifully crispy. I can never make enough of these for a crowd.
The garlic Dijon marinade is what sets these apart. Dijon, shallot, butter, and garlic rubbed under the skin, then air fried until crispy. My kids eat the drumsticks right off the bone.
Baking powder in the dry rub is the trick for extra crispy skin. I bake them first, then toss in a buttery garlic parmesan sauce and bake again. The double bake makes the coating stick.
Pork is underrated in carnivore cooking. From bacon-wrapped chops to homemade pork rinds, these recipes earn a regular spot on my table.
Two slices of thin-cut bacon wrapped around each chop, sealed with a sweet and spicy chili powder rub. Bake, then broil at the end to crisp the bacon. The bacon keeps the pork incredibly moist inside.
A 3-pound pork loin roast with a simple garlic, paprika, and ground mustard dry rub. Season it, roast it, slice it. Feeds six and takes almost no active effort. I make this when I need a big protein with minimal fuss.
Three ingredients: pork ribs, salt, and apple cider vinegar. Set the slow cooker and walk away for six hours. The vinegar tenderizes the meat until it literally falls off the bone. Zero effort, maximum payoff.
Making your own chicharrones is a project, but the crunch is worth it. Boil the pork skin, dry it in the oven, then fry it in lard until it puffs up. Light, airy, and so much better than anything from a bag.
Apple cider vinegar is the only seasoning this ham needs. Pour it over a 10-pound smoked shank, cover with foil, and bake for three hours. The meat falls off the bone and feeds a crowd. My holiday ham every year.
Ground sausage, cream cheese, cheddar, and pork panko mixed into little balls. I bake a double batch and freeze half. They work for breakfast or game day, and they vanish in minutes either way.
Fish and shrimp cook fast and pair perfectly with butter and bacon. These are my favorite carnivore-friendly seafood recipes.
Mild cod wrapped in thick-cut bacon and baked until crispy. Brush the fish with melted butter first, and the bacon bastes it as it cooks. Even people who say they don't like fish eat this without hesitating.
Five cloves of garlic, four tablespoons of butter, and a pound of shrimp. That's the entire recipe. Saute the garlic in butter, toss in the shrimp, and dinner is done in 10 minutes. I make this at least once a week.
Lemon, olive oil, Italian seasoning, and 10 minutes in the air fryer. The skin comes out perfectly crispy while the flesh stays flaky and moist. This is my default salmon method.
Garlic, olive oil, lemon, and 8 minutes on a hot grill. The simplest salmon recipe I know, and it works every single time. I make this all summer when I want something light and fast.
Jumbo shrimp wrapped in par-cooked bacon and grilled until crispy. The sriracha mayo dip takes 30 seconds to make and adds real heat. I serve these as the main course, not just an appetizer.
Eggs are the other pillar of carnivore eating. I eat some version of these almost every morning.
Ham lining a muffin tin, a sprinkle of cheddar, and an egg cracked on top. Bake for 10 minutes and you have 16 egg cups ready for the week. I prep these every Sunday and my kids grab them before school.
Scrambled eggs folded into a crispy tortilla with cheese and bacon. Three minutes from pan to plate. I make this when I want something warm and filling but have no time to cook.
Just egg whites and protein powder cooked in a skillet like a crepe. Zero carbs, flexible enough to wrap around anything. I use these in place of tortillas for lunch wraps almost daily.
Egg, ground pork rinds, and mozzarella in a waffle iron. Six minutes and you have a crispy, chewy carnivore waffle. This is the recipe that started the whole paffle trend and it still holds up.
Eggs, heavy cream, bacon, and parmesan baked in a muffin tin. I change up the fillings every week: spinach one week, sausage the next. Twelve mini frittatas, ready in 15 minutes, portable all week.
Smoked salmon sauteed in butter with scrambled eggs and a pinch of dill. Done in under 4 minutes. Rich, savory, and it keeps me full until lunch. My favorite way to start a weekend morning.
Three ingredients in the Instant Pot: chicken thighs, broth, and salt. Pressure cook, shred with forks, done. I make a batch every Sunday and use it in wraps, salads, and bowls all week.
23 more recipes from the collection.
