This past weekend was my husband’s birthday. That means it’s an anniversary of the stuff that turned the world upside down, 5 years ago. I have a lot of memories about that weekend and the ensuing months/years, as I’m sure we all do. More on that later.

This year, for a treat dessert that fits the carnivore lifestyle that I want my husband to follow to help with some of his medical issues, I made a carnivore birthday cake. What makes a carnivore cake? Technically, you could just take a slab of a steak and call it a “carnivore cake.” But I wanted to make a cake that looks pretty like a sugar-laden birthday cake but is zero carb or low carb. This one does, especially when you have a gorgeous platter like the one in the photo above.

A strict carnivore cake means it just involves animal products, which is what a carnivore eats. This recipe fits the bill. It involves eggs, cream cheese, and whipping cream. If you want to tweak it a little to make it taste better and are OK with adding a teensy bit of a few plant products, add vanilla and a little stevia to the mix.

My husband loved it, in fact, he said it was really, really good! I loved it too because it tastes light, yet filling, and slightly sweet, since I added stevia to the cream (not in the original recipe). When I was done eating, I felt that I had just been nourished with a yummy treat instead of having a blood sugar rush and then crash. It’s basically a custard with whipped cream. It tastes super light, even though it’s made with mostly fat and some protein.

I got the recipe from Kelly Hogan of myzerolowcarblife.com, over here. She calls it “Oopsie Cake.”

Mine, below, looks a bit pathetic compared to hers in the image above.

Read below for why mine doesn’t look as good.

For each layer of the cake, you need the following ingredients (so if making two layers, be sure you get two blocks of cream cheese and 16 eggs. I didn’t read the recipe carefully enough prior to shopping and got only one block, but I still really wanted two layers, so I divided the mixture meant for one pan into two round pans and the resulting layers shown above are rather short. I’m excited to make it again and make it right so it will be as tall as a regular round two-layer cake):

-8 eggs

-One 8 oz. block of cream cheese

-32 oz. whipping cream

-Optional: vanilla, dash of salt

Directions:

Separate the eggs. Whip up the egg whites until stiff peaks form. Kelly’s recipe calls for 1/4 tsp. cream of tartar to add to the egg whites. I didn’t use any (after a futile search to find some in my cupboards) and they still formed stiff peaks.

Mix the egg yolks with the cream cheese. Add 1 T vanilla if you’d like and a pinch of salt.

Gently fold the yolk/cream cheese into the egg white froth. Pour cake mixture into a well-greased or parchment paper-lined pan, either a 9×13 or a round layer pan. Lining with parchment is super helpful, as when it’s baked you can just lift the cake out of the pan with the edges of the paper, turn it upside down on the serving platter/cake stand, and easily peel the parchment off.

Bake at 300 degrees for 25 minutes, until the top is golden brown.

While it is baking, whip up the cream. Add stevia and or vanilla to taste if you are OK with not being a strict carnivore and willing to eat plants. Whip it up to desired stiffness, for me that’s soft peaks.

Let cool.

If you used the round pans, assemble the cake by frosting with whipping cream in between and around the layers and on top. Get real fancy if you want with a dessert decorator. If you used the 9×13 pan, frost the top of the cake with whipping cream. Serve and enjoy!

Below is how the two-layer cake is supposed to look, courtesy of Bella, the Steak and Butter Gal. Doesn’t it look divine? I can’t wait to make this again, which I think I’ll do for Easter, and make the top super fancy. Maybe even indulge with some sugar-free jelly beans or Lily’s chocolate chips, sweetened with stevia. Or maybe some sugar-free colorful sprinkles.

I also want to make it for Father’s Day and turn it into a strawberry shortcake, with a few locally grown, in-season strawberries sliced thinly and delicately placed on top. The possibilities are endless!

Here’s Bella’s video below with her making it, as a birthday cake for her baby brother turning 16. Interestingly enough, Bella also adds a honey-sweetened drizzle topping.

Want more about carnivore? Go here.