Carnivore Cream Cheese Pound Cake

If you're following a carnivore or animal-based lifestyle and craving something rich, and slightly sweet, this carnivore cream cheese pound cake is about to become your new favorite treat. It's dense, creamy, perfectly moist, and packed with protein.

Made with simple, animal-based ingredients like eggs, cream cheese, cottage cheese, and collagen powder, this carnivore pound cake delivers loads of flavor while staying aligned with your goals.

Whether you enjoy it as a breakfast slice, post-workout snack, or dessert with a cup of coffee, this recipe is incredibly easy to make and stores beautifully.

And don't forget to visit our collection of Carnivore Recipes and our Carnivore Desserts that are sure to silence your cravings!

Why You'll Love This Carnivore Pound Cake Recipe

Cream cheese and cottage cheese blend together to create a smooth, creamy batter that bakes into a loaf that comes close to a traditional pound cake using only animal based ingredients. 

• Naturally low in carbs and free of traditional sweeteners
• Packed with quality protein 
• Perfect for carnivore and animal-based lifestyles
• Made with simple, wholesome ingredients  
  

Ingredients Needed

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The following are all the ingredients needed to make this carnivore cake. Note the full printable recipe card is at the bottom of the page.

• Full-fat cream cheese: Adds creaminess, moisture, and that classic dense pound cake texture.  
• Eggs: Provide structure, richness, and help the cake rise and set
• Cottage cheese: Boosts protein while creating a smooth, tender crumb and extra moisture.  
• Glycine powder or allulose Adds sweetness; glycine offers a mild sweetness while allulose provides a more traditional sugar-like taste and browning.  
• Collegen peptides protein powder
• Sea salt: A pinch of salt balances the flavors and brings out the natural sweetness of the dairy.
• Vanilla extract (optional): If you are not strictly carnivore, this enhances the flavor.

How to Make This Carnivore Cake

Allow your eggs and cream cheese to come to room temperature before starting to ensure a smooth batter.

Preheat your oven to 350°F and grease and line a 10 x 5-inch loaf pan with parchment paper.

In a large bowl, using an electric mixer or stand mixer, beat the room-temperature cream cheese and cottage cheese together until smooth and well combined, scraping down the sides of the bowl several times to ensure everything is evenly blended.

Add the eggs one at a time, mixing well after each addition and continuing to scrape down the sides as needed. Add the vanilla extract at this time if adding.

Slowly add the glycine powder or allulose, collagen powder, baking powder, and sea salt to the wet ingredients, mixing on low speed just until fully incorporated and smooth.

Pour the batter into the prepared loaf pan and bake for 40 to 60 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.

Allow the cake to cool before slicing. Store any leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.

Storage

Store leftovers in the refrigerator for up to five days. For longer storage, you can freeze for up to three weeks without it affecting the flavor or texture.

Tips for Best Results

• Use room temperature ingredients. Cold cream cheese can create lumps and prevent a smooth batter. Let your eggs and dairy sit out before mixing.
• Blend the dairy thoroughly. Make sure the cream cheese and cottage cheese are completely smooth before adding the eggs. This ensures a creamy, uniform texture.
• Add eggs one at a time. This helps the batter emulsify properly and prevents curdling.
• Scrape the bowl often. Cream cheese mixtures tend to cling to the sides, so scraping ensures everything is evenly incorporated.
• Don't over-mix after adding dry ingredients. Mix just until combined to avoid a dense or rubbery texture.
• Watch the baking time. Ovens vary, so start checking at 40 minutes. The top should be lightly golden and a toothpick should come out clean or with a few moist crumbs.
• Tent with foil if using allulose as it browns quickly.  Loosely cover with foil during the last 10-15 minutes.
• Let it cool completely before slicing.The cake will continue to set as it cools, making it easier to slice and improving the texture.
• Chill for best texture.This cake tastes even better after a few hours in the refrigerator, as it firms up into a classic dense pound cake consistency.
• Toast for next-level flavor. After the cake has been chilled and fully set, slice it and toast in a skillet over medium-low heat (or in a toaster oven) until the edges are golden and slightly crisp. This enhances the buttery flavor, creates a lightly caramelized exterior, and keeps the inside soft and creamy. It's especially delicious topped with a pat of butter or a dollop of whipped cream.
  

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If you've been following our blog for a while, you know our keto cream cheese pound cake is one of our most loved recipes. I'm excited to now share a carnivore version of this classic favorite!

I sure hope you will give this carnivore recipe a try and will help us share it. If you try it, remember to tag us on Instagram, Facebook, and Pinterest. 

It's what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Whether you're curious about the carnivore diet or already enjoying this stricter version of keto, I invite you to check out our carnivore guide to help you navigate this way of eating.

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In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It's my prayer that these keto cookbooks will help make keto a delicious breeze for you.

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