Roasted Bone Marrow with Carnivore Baguette and Honey Butter

Prep time: 25 mins      Cook time: 1 hr 15 mins      Rest time: 10 mins     Total time: 2 hrs 40 mins

Servings: 2 12-15-inch baguettes, 60-90 grams bone marrow, 1 cup honey butter

Make it AIP or Dairy-Free: use animal fat other than ghee or butter

Make it Sugar-Free, Carnivore, or Zero Carb: serve with ghee instead of Honey Butter

The roasted and creamy bone marrow paired with lightly sweetened butter on top of a carnivore, pork-based baguette is a tasty and fulfilling snack packed with nutrients.

What you need to make Roasted Bone Marrow with Carnivore Baguette and Honey Butter

Ingredients:

For Roasted Bone Marrow:

  • Bone marrow bones
  • Sea salt (ASHLEYR for 15% off)

For Carnivore Baguettes:

For Honey Butter:

Equipment:

How to make Roasted Bone Marrow with Carnivore Baguette and Honey Butter

To start – make the Honey Butter.

Scoop out 1 tbsp of ghee and place in a bowl. To make sure you don’t waste any ghee, place your spoon near the flame or hot surface on your stovetop to heat your spoon before scooping out the ghee.

Add 1 tbsp of raw honey (ASHLEYR for 10% off) to the bowl. Mix and top with sea salt. Transfer the mixture to Tupperware or a storage container.

Store in the fridge and allow to harden. If you prefer, you can pour the mixture into butter stick molds. Once hardened, serve as you would a stick of butter.

Once the Honey Butter is hardening in the fridge, make the Carnivore Baguettes.

Crack 8 eggs into a mixing bowl. Separate the egg whites from the egg yolks.

With a hand mixer, beat the whites on high until the mixture is very frothy. It should be light like foam with lots of air bubbles. The texture reminds me of a bubble bath.

In a blender, mix the ground pork and egg yolks until a paste forms.

With a hand mixer, blend the frothy egg whites and the pork-egg yolk mixture until smooth like batter. Add the ghee to the batter and blend.

In a blender or food processor, crush the pork rinds to a fine powder. Fold the pork rind powder and pink Himalayan sea salt into the batter.

Place the batter in the fridge for 10 minutes to rest and harden into dough.

Once it’s ready, the dough should hold together and easily form into logs. Form the dough into 12-15 inch long baguettes and place in the baguette baking pan.

Form the ends of the baguettes into points, and make 4-5 diagonal slashes on the top of each baguette.

Place in the oven for 50 minutes at 375 degrees. The baguettes should rise and the tops should be crispy and golden brown. The inside should be cooked through and have an egg-bread-like texture. Once done, remove from the oven to rest.

While the baguettes are resting, make the Roasted Bone Marrow.

Take the defrosted bones (about 3 lbs worth, including the bones), and place them on a non-stick baking sheet. Salt the bone marrow tops with sea salt to taste.

Roast at 450 degrees for 20 minutes.

Allow the bones to rest for about 5 minutes out of the oven.

Scoop out all of the bone marrow and place it in a small serving bowl.

Now, finish it off!

Slice the Carnivore Baguettes into 1-inch thick slices.

Top with Honey Butter, Roasted Bone Marrow, extra salt if you prefer, and parsley (optional).

Enjoy!

Tips to make the best Roasted Bone Marrow with Carnivore Baguette and Honey Butter

  • If you prefer a softer texture, you can serve the Honey Butter fresh after mixing at room temperature. If you prefer a texture that is firm and hard like butter, store the mixture in the fridge and allow the mixture to harden before serving. If you prefer the shape of butter sticks, pour the mixture into these butter stick molds before placing the mixture in the fridge.
  • For the Carnivore Baguettes, do not skip any of the steps. I say this mainly to people who are like me. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.) for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.

A word about macronutrients

Considering the weight of the bones is factored into the total weight of the bone marrow bones, it was a challenge to calculate macronutrients precisely. Each long bone yields about 10-15 grams of finished bone marrow. 3 total lbs = 6 bones in this recipe, so about 60-90 grams of bone marrow. Rough at best, but bone marrow is very fatty, so you shouldn’t have to worry about meeting a 2:1 fat:protein ratio with this meal. If you would like to be precise, you can weigh out the exact amount of bone marrow your bones yield and calculate macronutrients.

A few of my other favorite recipes with a hearty & buttery feel:

Perfect Instant Pot Oxtails

Simple Oxtail Soup

Roasted Bone Marrow with Carnivore Baguette and Honey Butter

Roasted Bone Marrow with Carnivore Baguette and Honey Butter

Prep Time25 mins
Cook Time1 hr 10 mins
Resting Time30 mins
Total Time2 hrs 5 mins
Food Type: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Diet Preference: Gluten-Free, Keto, Nut-Free, Paleo
Servings: 4
Author: Ashley Rothstein

Equipment

  • Baguette pan
  • Blender or food processor
  • Hand mixer
  • Butter stick molds (optional)

Ingredients

For Roasted Bone Marrow:

  • 3 lbs bone marrow bones (weight includes bones)
  • sea salt (to taste)

For Carnivore Baguettes:

  • 8 eggs
  • 1 lb ground pork
  • 5 oz pork
  • 1 tbsp grass-fed ghee (or butter)
  • 1.5 tsp sea salt

For Honey Butter:

  • 1 cup grass-fed ghee (or butter)
  • 1 tbsp raw honey
  • sea salt (to taste)

Instructions

Make the Honey Butter.

  • Scoop out 1 tbsp of ghee and place in a bowl. So you don't waste any ghee, place your spoon near the flame or hot surface on your stovetop to heat your spoon before scooping out the ghee.
  • Add 1 tbsp of raw honey (ASHLEYR for 10% off) to the bowl.
  • Mix and top with sea salt.
  • Transfer to Tupperware or storage container.
  • Store in the fridge and allow the mixture to harden. If you prefer, you can pour the mixture into butter stick molds. Once hardened, serve as you would a stick of butter.

Make the Carnivore Baguettes.

  • Crack 8 eggs into a mixing bowl. Separate the egg whites from the egg yolks.
  • With a hand mixer, beat the whites on high until the mixture is very frothy. It should be light like foam.
  • In a blender, mix the ground pork and egg yolks until a paste forms.
  • With a hand mixer, blend the frothy egg whites and the pork-egg yolk mixture until smooth like batter.
  • Add the ghee to the batter and blend.
  • In a blender or food processor, crush the pork rinds to a fine powder.
  • Fold the pork rind powder and sea salt into the batter.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Place the batter in the fridge for 10 minutes to rest and harden into dough.
  • Once ready, form the dough into 12-15 inch long baguettes and place in the baguette baking pan.
  • Form the ends of the baguettes into points, and make 4-5 diagonal slashes on the top of each baguette.
  • Place in the oven for 50 minutes at 375 degrees.

While the baguettes are resting, make the Roasted Bone Marrow.

  • Take the defrosted bones (about 3 lbs worth, including the bones), and place them on a non-stick baking sheet.
  • Salt the bone marrow tops with sea salt to taste.
  • Roast at 450 degrees for 20 minutes.
  • Allow the bones to rest for about 5 minutes out of the oven.
  • Scoop out all of the bone marrow and place it in a small serving bowl.

Finish it off.

  • Slice the Carnivore Baguettes into 1-inch thick slices.
  • Top with Honey Butter, Roasted Bone Marrow, extra salt if you prefer, and parsley (optional).
  • Enjoy!

What I used for this recipe:

   

Looking for some more hearty meals? Try one of these recipes:

Perfect Instant Pot Oxtails

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

Follow:
Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

Share:

Leave a Reply

Your email address will not be published.

Recipe Rating