top of page

Regime Type:

Without Eggs, Strict PKD (No Allowances)

Christmas Snowman

Introduction & Inspiration

When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends!

This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense.

X Nic

Recipe Overview

Preparation Time

15 minutes

Cooking Time

25 minutes

Serving Size

1 x Very Cute Snowman

Main Ingredients:

150g Minced Meat

50g Veal or Beef Liver (chopped into small pieces)

15ml Bone Broth

70g Oven Roasted Bone Marrow (scooped out of the bones)

6g Honey - (Optional)

1 tsp Tallow or Lard for cooking

5g Cooked Parma Ham (Decoration - Optional)

3g Raspberry Jelly (Decoration - Optional)

1 x Blueberry (Decoration - Optional)

Recipe Instructions

Pre heat the oven to 180c.

Chop the liver into small pieces.

On a low heat, cook the liver in a little tallow or lard. Allow to cool.

Divide the minced meat into 1 ball of 100g and another ball of 50g

Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat.

Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes.

Once the balls have finished cooking, remove the baking tray from the oven and allow to cool.

Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge.

Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often.

Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug.



The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls.

Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden.

Repeat this process, until both meatballs have a good layer of bone marrow on the outside.

Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate.

You can now get creative with the Parma Ham to make a hat and hands for your snowman.

You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes.

If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow.


Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this.

Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.

You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section.

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


Not Available Yet....

bottom of page