Carnivore lemon cloud bars (or muffins) Dairy free

 



Carnivore Lemon Cloud Bars (or Muffins)



These Carnivore Lemon Cloud Bars (or Muffins) are light, fluffy, and cake-like—the closest thing to a true muffin or sponge cake I’ve ever made on carnivore. They don’t require sweetener at all, thanks to the tang of lemon, but you can add some if you prefer a sweeter bite.


Best part? They’re naturally gluten-free and can be made dairy-free by swapping the butter with beef tallow or coconut oil.





Ingredients



  • 1 stick (½ cup) unsalted butter, melted
    • Dairy-free option: substitute with ½ cup beef tallow or coconut oil

  • 7 large eggs
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • ½ tablespoon true lemon powder (or about 8 packets)
  • ¼ cup collagen powder
  • ¼ tsp salt






Optional Sweetened Version



  • Add 1–2 tbsp carnivore-friendly sweetener (allulose, monk fruit, stevia, or erythritol) to taste






Instructions



  1. Melt the butter (or fat of choice) and let it cool slightly.
  2. Blend the batter: In a blender, combine the melted butter/tallow/coconut oil, eggs, lemon extract, vanilla extract, true lemon powder, collagen powder, salt, and optional sweetener. Blend until very smooth and frothy.
  3. Choose your pan:
    • For Bars: Grease or line an 8x8 baking dish with parchment paper.
    • For Muffins: Use a silicone muffin pan (no greasing required).

  5. Bake at 350°F (175°C):
    • Bars: 20–25 minutes, until the top forms a golden crust and the center is set.
    • Muffins: 18–22 minutes, until tops are golden and spring back when touched.

  7. Cool before removing from the pan and enjoy warm or chilled.






Flavor Variations



  • Vanilla Cloud – Replace lemon extract and powder with 2 tsp vanilla extract.
  • Almond Cloud – Use 1 tsp almond extract instead of lemon.
  • Cinnamon Spice – Add 1 tsp cinnamon (sweetener optional).
  • Chocolate Cloud – Add 1 tbsp cocoa powder and sweetener for a brownie-like version.






Notes



  • Collagen is key for the fluffy, cake-like texture.
  • Store in the fridge up to 3 days. Reheat gently in the oven or air fryer to bring back softness.
  • Works equally well as muffins or bars—just adjust bake time slightly.
  • Tallow gives a more “neutral” rich flavor, while coconut oil adds a very slight sweetness.





✨ Whether you enjoy them as bite-sized muffins or sliceable bars, these lemon clouds are a game-changer for carnivore baking.


Comments

Post a Comment

Popular posts from this blog

WELCOME.

Hi, I’m Aaliyah! 👋 After years of struggling to find a lifestyle that truly worked for me—physically, mentally, and emotionally—I discovered the power of the carnivore way of eating. This blog is my corner of the internet where I share my journey: the wins, the challenges, and the real-life results of a simple, meat-based lifestyle. Here, you’ll find: My personal experiences – honest updates on what’s working, what’s not, and how I’m adapting. Tips, recipes, and hacks – because carnivore doesn’t have to be boring. Health, fitness, and mindset insights – connecting the dots between food, energy, and overall well-being. Community and conversation – a space for fellow carnivores, curious newcomers, and anyone interested in a back-to-basics approach to eating. This isn’t about perfection—it’s about feeling strong, vibrant, and in control of my health. I’m excited to have you here as I document my carnivore journey, one meal at a time. Let’s dig in! 🥩🔥
Read more

Carnivore cheesecake with crust.

Image
  Carnivore Cheesecake Recipe: The Ultimate Zero-Carb Indulgence If you’re following the carnivore diet but miss the rich, creamy taste of cheesecake, this recipe is about to become your new favorite treat. It’s low-carb, high-fat, and absolutely decadent—perfect for satisfying your sweet tooth without breaking your diet. Ingredients For the Crust: 1/4 stick butter 1 cup pork panko 1/4 cup brown sugar substitute (like Swerve) – optional for keto-friendly version For the Cheesecake Filling: 3 (8 oz) blocks cream cheese, softened 1/4 cup heavy cream 2–3 large eggs 1 tsp vanilla extract Pinch of salt Sweetener of choice – optional For the Topping: 1 1/2 cups heavy cream 1 tsp vanilla extract Sweetener of choice – optional Reserved crust mixture for sprinkling Instructions 1. Make the Crust Preheat your oven to 300°F. In a saucepan, melt 1/4 stick of butter. Stir in 1 cup of pork panko. If you’re making a keto-friendly version...
Read more