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Salmon Mousse Carnivore Cheese Crisps

This high-protein, carnivore-friendly appetizer combines crispy baked cheese with a rich, creamy salmon mousse. It’s perfect for entertaining, snacking, or as a nutrient-dense bite on a low-carb, high-fat diet.

Ingredients

For the Cheese Crisps:

  • 4 oz cheese (sliced into small, even squares — cheddar, provolone, or mozzarella work great)

For the Salmon Mousse:

  • 2 cans of salmon (drained)
  • 1/2 cup full-fat Greek yogurt
  • 4 green onions, chopped and divided
  • 8 oz cream cheese, softened
  • 1 tsp lemon juice
  • 1/2 tsp salt

Instructions

1. Make the Cheese Crisps

  1. Preheat oven to 350°F (175°C).
  2. Place the cheese slices on a parchment-lined baking sheet, leaving space between each slice as they will spread.
  3. Bake for 15–20 minutes, or until the cheese turns crispy and golden brown.
  4. Remove from the oven and allow to cool completely — they will continue to firm up as they cool.

2. Make the Salmon Mousse

  1. In a food processor, combine:
    • 2 cans of salmon,
    • Greek yogurt,
    • 8 oz cream cheese,
    • 1 tsp lemon juice,
    • 1/2 tsp salt,
    • Half of the chopped green onions.
  2. Blend until smooth and creamy. Scrape down the sides as needed to ensure an even texture.

3. Assemble

  1. Once the cheese crisps are cooled, top each with a dollop of the salmon mousse using a spoon or piping bag.
  2. Sprinkle the remaining green onions over the top for a fresh, flavorful finish.

Serving Tips

  • Serve chilled or at room temperature.
  • Great as a party platter, post-workout snack, or quick lunch bite.
  • Store extra mousse in the fridge for up to 3 days and crisps in an airtight container to maintain crispness.

Enjoy your Salmon Mousse Carnivore Cheese Crisps — crunchy, creamy, and packed with protein!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Salted Caramel Butter Protein Collagen Bars

Ingredients:

Instructions:

  1. Brown the Butter:
    • In a saucepan over medium heat, melt the stick of butter.
    • Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and develops a nutty aroma. This usually takes about 5-7 minutes.
    • Remove from heat and let the browned butter cool slightly.
  2. Combine Ingredients:
    • In a mixing bowl, combine the slightly cooled browned butter with 2 scoops of Equip Prime Protein and 2 scoops of Equip Unflavored Collagen.
    • Stir well until the mixture is smooth and fully combined.
  3. Form the Bars:
    • Pour the mixture into silicone rectangular bar molds, smoothing the tops with a spatula if necessary.
  4. Freeze:
    • Place the molds in the freezer for at least 2 hours or until the bars are fully set.
  5. Enjoy:
    • Once set, remove the bars from the molds and enjoy your delicious Salted Caramel Butter Protein Collagen Bars!

Notes:

  • These bars should be stored in the freezer or refrigerator to maintain their shape and texture.
  • For extra flavor, you can sprinkle a pinch of sea salt on top of the bars before freezing.

This recipe is great for a high-protein, collagen-rich snack that fits perfectly into a carnivore or animal-based diet.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Corned Beef Brisket

This Corned Beef Brisket is cured in a flavorful brine for five days, then slow-roasted for maximum tenderness and finished with a crispy, caramelized crust. Perfect for slicing and enjoying on its own or as part of a hearty meal!

Ingredients

For the Brine:

  • Up to 5 lb brisket
  • 1 gallon water
  • 1 cup kosher salt
  • 1/3 cup pickling spice
  • 2 tsp pink curing salt
  • 2 tsp garlic powder

For Cooking:

  • Tallow (for binder, just the fat cap)
  • Black pepper (to taste)
  • Garlic powder (to taste)

Instructions

1. Brining the Brisket (5 Days)

  1. Prepare the Brine:
    • In a large pot, combine water, kosher salt, pickling spice, pink curing salt, and garlic powder. Stir until the salt is fully dissolved.
  2. Brine the Brisket:
    • Place the brisket in a large brine bag or a non-reactive container.
    • Pour the brine over the brisket, making sure it is fully submerged.
    • Seal the bag/container and place in the refrigerator for 5 days.
  3. Flip Daily:
    • Flip the brisket once per day to ensure even curing.

2. Prepping for Cooking

  1. Remove the brisket from the brine and rinse thoroughly under cold water.
  2. Soak the brisket in fresh water for 1 hour to remove excess salt.

3. Cooking the Brisket

  1. Preheat the oven to 350°F (175°C).
  2. Apply the Tallow Binder:
    • Pat the brisket dry with paper towels.
    • Rub tallow onto the fat cap only to help the seasoning stick.
  3. Season the Brisket:
    • Sprinkle generously with black pepper and garlic powder.
  4. Wrap & Bake:
    • Place the brisket fat cap up in a roasting pan.
    • Wrap tightly in foil to retain moisture.
    • Bake for 1 hour per pound (e.g., a 4 lb brisket = 4 hours).

4. Crisping the Exterior

  1. Remove the brisket from the oven and carefully unwrap the foil, saving the juices.
  2. Broil on High:
    • Place the brisket under the broiler and rotate frequently until all sides are crispy (about 5-10 minutes total).

5. Rest & Serve

  1. Let the brisket rest for at least 15 minutes to allow the juices to redistribute.
  2. Slice against the grain and enjoy!
The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Butcher’s Scimitar Knife - 10 inch – VG10 Damascus Steel Slicing Knife

Butcher’s Scimitar Knife – 10 inch – VG10 Damascus Steel Slicing Knife

Original price was: $99.99.Current price is: $84.99.

Precision-forged VG-10 Damascus steel, razor-sharp at 9-12° per side, and built for breaking, sectioning, and portioning meat with ease. Featuring a luxury black shell handle, full-tang durability, and an award-winning design, this powerhouse knife delivers elite performance, superior edge retention, and ultimate control. Crafted for serious butchers and chefs who demand the best.

1 in stock (can be backordered)

SKU: KK001
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Proteinized Carnivore Crack

This Proteinized Carnivore Crack is a high-fat, high-protein snack that combines the richness of browned butter, crispy bacon, and Equip protein for a satisfying, energy-packed treat. Perfect for a quick bite or as a fat bomb for those following a carnivore or keto lifestyle.

Ingredients

  • 1 cup butter
  • 4 strips bacon (cooked and crumbled)
  • 2 scoops Equip Protein (unflavored, or any flavor desired) Shop Now!
  • 1 cup heavy whipping cream

Instructions

  1. Brown the Butter
    • In a saucepan over medium heat, melt the butter and continue cooking until it turns a golden brown with a nutty aroma (about 5-7 minutes).
    • Stir occasionally to prevent burning.
    • Remove from heat and let it cool slightly.
  2. Cook the Bacon
    • While the butter is browning, cook the bacon until crispy.
    • Once done, crumble into small pieces and set aside.
  3. Whisk the Cream & Protein
    • In a bowl, whisk together the heavy whipping cream and Equip protein powder until fully dissolved and smooth.
    • This helps create a creamy, protein-rich texture.
  4. Combine & Spread
    • Slowly whisk the protein-cream mixture into the browned butter, ensuring a smooth consistency.
    • Pour the mixture onto a parchment-lined baking sheet and spread evenly.
    • Sprinkle the crumbled bacon on top.
  5. Freeze
    • Place the baking sheet in the freezer and let it set for at least 1-2 hours or until firm.
  6. Break & Store
    • Once frozen, break into pieces and store in an airtight container in the freezer for long-term storage or the fridge for a softer texture.

Serving Suggestions & Notes

  • Enjoy straight from the freezer for a crisp texture, or let it sit at room temperature for a softer, melt-in-your-mouth experience.
  • Experiment with flavors: Add a pinch of salt or cinnamon (if desired) for an extra kick.
  • Shelf Life: Keep frozen for up to 3 months or refrigerated for 1-2 weeks.

This Proteinized Carnivore Crack is the ultimate high-fat, high-protein snack—simple, satisfying, and perfect for fueling your day!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,
Posted on by — 1 Comment

Carnivore Italian Meatballs

These Carnivore Italian Meatballs are packed with flavor and maintain a juicy texture, thanks to pork panko and parmesan. Whether air-fried or baked in the oven, they make a perfect protein-packed meal or snack.

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1/2 cup pork panko (crushed pork rinds)
  • 1/4 cup parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Tallow spray (or preferred cooking spray)

Instructions

1. Prepare the Meatballs

  1. In a mixing bowl, combine the ground beef, egg, pork panko, Parmesan cheese, Italian seasoning, salt, garlic powder, and pepper.
  2. Mix well until everything is evenly incorporated.
  3. Roll the mixture into 1- to 1.5-inch meatballs, forming about 12-15 meatballs.

2. Cooking Methods

Air Fryer Instructions:

  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly spray the meatballs with tallow to help them crisp up.
  3. Place the meatballs in the air fryer basket in a single layer, ensuring they are not overcrowded.
  4. Cook for 10-15 minutes, shaking the basket halfway through.
  5. Meatballs are done when they are golden brown and have an internal temperature of 160°F (71°C).

Oven Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper and place the meatballs on it.
  3. Spray lightly with tallow for extra crispiness.
  4. Bake for 20-25 minutes, flipping halfway through for even browning.
  5. Meatballs are done when they reach an internal temperature of 160°F (71°C).

3. Serve & Enjoy

  • Enjoy these meatballs on their own, with a side of melted cheese, or dipped in your favorite Carnivore Sauce
  • Store leftovers in the fridge for up to 5 days or freeze for later use.

Enjoy these Carnivore Italian Meatballs, a perfect high-protein, low-carb dish that’s both crispy on the outside and juicy on the inside. A recipe even your KIDS will be sure to enjoy!

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The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

Category:
Tags: , , , , , ,