Zero Carb Brown Butter Bacon Bites

These savoury brown butter bacon bites are perfect for anyone following a high-fat carnivore diet and combine two delicious carnivore treats – brown butter and bacon bits!

The recipe is simple and uses only two ingredients – bacon bits and butter, but the one extra thing you need for this recipe is patience. It takes a while to cook down the bacon bits to release its fat and crisp up the little pieces.

You then need even more patience to stand and stir the melted butter until it browns. But the results are worth it, and the brown butter bacon bites can be frozen in a zip-lock bag and taken out individually when you need one or two to go with your meal.

For the recipe, you will need the following:

About 300g of bacon bits
1 x 250g block of butter (salted or unsalted)
2 tablespoons of bacon grease reserved from cooking the bacon

You will also need some old fairy cake tins or something similar to form your bites. I used a couple of silicone moulds that I brought out of retirement from the back of a kitchen cupboard.

To make your brown butter bacon bites, fry the bacon pieces in a frying pan until they are cooked to your liking. I cooked mine until they were just turning crispy and brown to give the bites a little more intense bacon flavour.

I cooked them for another ten minutes or so from taking this photo, and the bacon bits gave off a lot more bacon grease – yum! Once the bacon bits are cooked to your liking, remove the pan from the heat and carefully scoop out a few at a time with a slotted spoon. Fill your moulds evenly with the bacon bits and then carefully pour the remaining bacon grease from the pan into a pyrex jug and set aside.

Put the frying pan back on the stove on medium-low heat and melt the block of butter. I sliced the block up to help it melt quicker. Stir the butter with a wooden or heat-proof spatula until the butter turns to a rich golden amber colour and the white milk solids in the bottom of the pan turn to a dark brown colour.

Once your butter has browned, turn off the heat and add about two tablespoons of the reserved bacon grease left over from cooking your bacon bits. Stir well and then carefully pour the brown butter mixture into a pyrex jug or a heat-proof bowl and leave to cool for a few minutes.

Stir the cooled brown butter well and use a tablespoon to add spoonfuls of butter to the moulds containing the bacon bits. Make sure you stir and scoop up plenty of the brown bits from the bottom of the jug as they tend to settle at the bottom.

Once you have filled your moulds, leave the butter bites to cool to room temperature before moving them to the fridge to set them properly. You can also place the moulds into the freezer to speed things up.

Once the brown butter bacon bites have set solid, you can gently pop them out and put them into a zip-lock bag. Keep them in the freezer, and remember to let them thaw before eating.

I would have to say that these brown butter bites are much more substantial, with a chewy texture that sets them apart from regular brown butter bites. If you like brown butter bites, don’t expect them to taste the same. I find them a more interesting way to get in plenty of healthy fat on the carnivore diet.

Cream of Duck Soup

Cream of Duck Soup

This is a simple yet tasty winter soup that is ideal for a chilly day!

I made good use of a duck crown that was on special offer and thought I would try something different by making a soup rather than roasting it as I would normally do.

I slow-cooked the duck crown overnight on low in my slow cooker. Simply add water until the crown is almost covered. Add some sea salt.

My slow-cooked duck crown and stock

Take out the crown and let it stand until it is cool enough to handle. Strip the meat from the bones and set the meat aside.

This is where you can choose to do one of two things depending on how fat adapted you are and how much fat you can tolerate. Duck is very fatty, so if you are fine with fat, then keep the duck stock as it is.

If you cannot tolerate too much fat, leave the stock to cool completely. Put it in the fridge to chill and then remove the layer of fat that will solidify on the surface of the stock. You can reserve the fat to use for cooking. Duck fat is delicious for cooking!

Collagen boosted stock

You can give the duck stock an extra collagen boost if you like. I usually enrich my soups with Wild Isles Beef Bone Broth, but as this is a duck soup I used Dr Gus’ collagen powder instead as it is made from chicken rather than beef.

The next step is to either chop or shred the cooked duck meat and add it back to the whole or skimmed duck stock. If you want a smooth duck soup, use a stick blender to whizz the soup to a consistency you like.

Reheat the soup when you are ready to eat.

Add some double cream and stir through. This is where you can add or adjust the seasoning according to your taste. Add more salt or add pepper or any dry spices you like and can tolerate.

I got about four bowls of soup from one duck crown.

The finished cream of duck soup

Easy Chicken Liver Pate

Chicken Liver Pate made in minutes with minimal ingredients and fuss.

600g chicken livers
Salt and pepper
Pinch of nutmeg
Pinch of mace
150g melted butter

Put the chicken livers onto a baking tray, add spices and season liberally. Cook at 210-220 degrees centigrade for 5-6 minutes.

Put them into a food processor with the melted butter blitz until smooth, spoon into ramekins. Top with a little clarified butter. Chill in the fridge.

Roasted Pork Bites with Cream and Butter Sauce

Quick, simple and delicious, this tasty recipe uses an economical cut of pork loin and is dressed up with a sauce made from bone broth, butter, cream and black pepper.


Pork loin steaks ( pre-cut or cut yourself from a pork loin joint)

50g butter

1 tsp Wild Isles concentrated bone broth

A little water added to the hot pan to melt the bone broth and butter together

2 tablespoons of double cream

Black pepper to taste


Slice the pork loin steaks into bite sized pieces and grill/bake until cooked through. Meanwhile, heat a frying pan on a medium-high heat and add a bit of water to cover the base of the pan.

Add the bone broth concentrate and butter to the pan and keep stirring everything together until melted and well incorporated. Add the double cream and stir well. Add some ground black pepper to taste.

Keep stirring the sauce in the pan over a medium high heat until it starts to reduce and thicken a little. Do not leave the pan as the butter can burn. Taste the sauce and add more seasoning if you wish.

Once the pork bites are done, place them in a bowl and pour over the sauce.


Creamy Blue Cheese and Egg Salad

Creamy blue-cheese and egg salad

When eating Zero Carb you may eventually be happy with just one type of meat on your plate, such as a juicy rib-eye steak or a huge pile of bacon (me), but if you are also catering for non-ZC family members or friends who come round for lunch or dinner, then you don’t necessarily have to go out of your way to make them something that you cannot eat.

This is just such a recipe and as long as you can handle dairy OK without it giving you any issues, then this Creamy Blue Cheese and Egg Salad can be used in place of regular egg mayonnaise and also commercially made blue-cheese dressing that both contain non-ZC ingredients.

Creamy blue-cheese and egg salad

This recipe is simplicity itself and you can tweak the amount of ingredients you use to suit your taste and needs. Here is my basic recipe:

6 hard-boiled eggs, chopped
1 tub (300ml) soured cream
1 tub (200g) full-fat cream cheese
150g Danish Blue or Stilton cheese, crumbled

Mix everything together in a large mixing bowl. Chill in the fridge until needed. Serve with your meat and enjoy!

If you want something that more resembles an egg mayonnaise salad, then leave the eggs quite chunky and use less soured cream. You can buy smaller tubs of soured cream (150ml) to use and this will give you a thicker result.

If you would like to use the mix more like a dipping sauce, then put the chopped hard-boiled eggs and crumbled blue cheese into the mixing bowl first and mash with a fork until smooth.

Add the cream cheese to the egg and blue cheese mixture and blend together. Use a larger tub (300ml) of soured cream and gradually add the cream a bit at a time, blending it into the mixture as you go. This will give you a thick yet smoother blue-cheese dipping sauce which is great for serving with chicken goujons (coated with crushed pork scratchings) or for dipping crispy bacon rashes into etc.

I hope you enjoy this recipe!

Minced Beef, Bacon and Cheese Bake

This is a recipe for a meaty, cheesy kind of bake. I sort of stole this from the Sunday Brunch TV show and adapted it for ZC.
Trying to encourage my son to try something different ­čÖé

500g minced beef
250g bacon (chopped)
1 tbsp dried mixed herbs (if you can tolerate them)
Salt to taste
300ml double cream
Gruyere cheese (about 100g, but to taste)
125g mozzarella cheese (sliced)
50g grated Parmigiano or parmesan cheese

In a large mixing bowl, combine the minced beef, chopped bacon, salt, dried herbs. Add the double cream and stir well until combined.
Pour mixture into a baking dish and flatten down. Sprinkle the grated Parm over the top. Place a layer of sliced mozzarella over the top.
Top with thin slices of Gruyere cheese.

Bake at 200C for about 30 mins or until meat is cooked through and the cheese topping is brown and bubbly.
Leave to stand for 10 minutes before serving. Can be frozen, thawed and re-heated. Enjoy!

The One With all the Beef Mince: Zero Carb Minced Beef Recipes

OK, so I made the fatal mistake of asking the gang on Zero Carb UK Facebook group to hit me with their favourite ways to prepare and eat minced beef.  Oh boy, did they respond and then some!

So, here is a bit of a messy throw-together of tips, recipes and cooking methods for the wonderful staple of minced beef. The type of mince used here is down to personal preference. I tend to favour the fattier end of the market and use 80/20 mince (20% fat) but others may prefer leaner mince. Mince is considered lean if it has 7% or less fat. The percentage is clearly shown on packaging labels. You can ask your butcher about the fat content when buying it loose by weight. Continue reading “The One With all the Beef Mince: Zero Carb Minced Beef Recipes”

Zero Carb Beef Heart and Bacon Stew

As the weather starts to turn chilly once again, my thoughts have been going back towards making stews and casseroles in my collection of  trusty slow cookers.

I love my slow cookers and have far too many for the average single woman. My excuse is that I also have a hungry teenage boy to feed, but in truth he hardly eats anything that comes out of my slow cookers, instead preferring to eat meat plain without any sauces, gravy or juices. This is why he was so willing to learn how to use the halogen oven earlier this year so he could fend for himself a bit more and cook up sausages for a secret midnight feast!

It was quite a timely coincidence that after thinking so much more about cooking with my slow cookers once again that I managed to snag a bargain. I got 8 packs of reduced price beef hearts from the supermarket after going in to buy something completely different. Fate? Quite possibly…..
Continue reading “Zero Carb Beef Heart and Bacon Stew”

Zero Carb Chicken Doner a la Rachel

I never have to wait long before some talented member of the Zero Carb UK group comes up with another fabulous recipe!

This time it is a lovely recipe for zero carb chicken doner kebab meat from the very talented Rachel. Here is her recipe – doesn’t it look good!

Continue reading “Zero Carb Chicken Doner a la Rachel”

Salmon and Tarragon Tarts

I am in deep mourning right now….. My beloved halogen oven motor has developed a very unhealthy noise from deep within its guts. This has meant me having to go behind it’s back and go online to order a new and younger halogen lid.
Continue reading “Salmon and Tarragon Tarts”

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