Carnivore Cake Balls (No Sugar, No Plants)

Ingredients:

• 6 oz (170g) cooked beef or chicken (ground or shredded works best)

• 4 oz (113g) cream  cheese, softened

• 2 tbsp butter or tallow, softened

• 1 egg (optional, for moisture—can be raw or cooked)

• 1–2 tbsp beef gelatin (for structure and “cake” texture)

• 1/4 tsp salt

• Optional: 1–2 tsp vanilla extract (technically not 100% carnivore, but often allowed in keto-carnivore)

 Instructions:

1. Blend base: In a food processor, combine cooked  meat, cream cheese, and butter/tallow. Blend until very smooth—like a thick paste or dough.

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2. Add egg and gelatin: Pulse in the egg (if using) and sprinkle in the gelatin evenly. Let sit 2–3 minutes for the gelatin to hydrate slightly.

3. Chill dough: Refrigerate the dough for 30 minutes to firm it up.

4. Form balls: Roll into 1-inch balls using your hands or a  cookie scoop.

5. Optional coating ideas:

   • Roll in powdered pork rinds for a crumbly coating.

   • Dip in whipped beef tallow or butter “frosting.”

   • Chill or freeze and dip in melted beef fat for a “chocolate shell” texture.

6. Chill to set: Refrigerate 1 hour or freeze 15 minutes before serving.

 Storage:

• Store in an airtight container in the fridge up to 5 days.

• Freeze for up to 1 month.

 Variations:

• Use liver (e.g., chicken liver) for a nutrient-dense version.

• Add shredded hard cheese (like Parmesan) for a salty, cheesecake-style texture.

• Whip with egg yolks for a mousse-like filling.