This recipe uses only animal-based ingredients and contains essentially zero digestible carbohydrates.
Makes
- 1 loaf (8–10 thick slices)
Preparation Time
- 15 minutes
Baking Time
- 35–45 minutes
Ingredients
Main Ingredients
- 8 large eggs, room temperature
- 120 g (about 4 oz) plain pork rinds (unflavored)
- 120 g (½ cup) cream cheese, softened
- 60 g (4 tbsp) unsalted butter, melted
Optional (for flavor)
- ½ tsp sea salt
- ¼ tsp garlic powder (not strictly carnivore and adds trace carbs)
Equipment
- Food processor or blender
- Large mixing bowl
- Hand mixer or stand mixer
- 8×4-inch loaf pan
- Parchment paper
Step 1: Prepare the Oven
- Preheat oven to 175°C (350°F).
- Line a loaf pan with parchment paper.
- Lightly grease the parchment with butter.
Step 2: Make Pork Rind Flour
- Place pork rinds in a food processor.
- Blend until they become a very fine powder.
- Sift if necessary to remove larger pieces.
You should end up with a flour-like texture.
Step 3: Separate the Eggs
- Separate all 8 eggs.
- Place whites in one bowl.
- Place yolks in another bowl.
This creates a lighter, bread-like texture.
Step 4: Make the Yolk Mixture
To the egg yolks add:
- Softened cream cheese
- Melted butter
- Salt (if using)
Mix until completely smooth and creamy.
No lumps should remain.
Step 5: Whip the Egg Whites
Using a mixer:
- Beat egg whites on medium-high speed.
- Continue until stiff peaks form.
The whites should stand up firmly when the beaters are lifted.
This step provides the bread’s rise.
Step 6: Combine the Mixtures
- Add the pork rind flour to the yolk mixture.
- Stir until evenly combined.
The mixture will become thick.
Step 7: Fold in Egg Whites
- Add one-third of the whipped whites.
- Stir gently to loosen the batter.
- Add remaining whites in two additions.
- Fold carefully with a spatula.
Do not overmix.
You want to keep as much air in the batter as possible.
Step 8: Fill the Loaf Pan
- Pour batter into prepared pan.
- Smooth the top gently.
- Tap the pan once or twice to remove large air pockets.
Step 9: Bake
Bake for 35–45 minutes.
The bread is done when:
- Top is golden brown.
- Center springs back when touched.
- A toothpick comes out clean.
Internal temperature should be around 93–96°C (200–205°F).
Step 10: Cool Properly
- Remove from oven.
- Let cool in the pan for 10 minutes.
- Transfer to a wire rack.
- Cool completely before slicing.
Cutting while hot may cause the loaf to collapse.
Texture & Taste
This bread is:
- Light and airy
- Similar to cloud bread
- Slightly savory
- Excellent toasted
- Strong enough for sandwiches and burgers
Storage
Refrigerator
- Store in an airtight container.
- Keeps 5–7 days.
Freezer
- Slice first.
- Separate slices with parchment paper.
- Freeze up to 3 months.
Best Ways to Use It
- Toast with butter
- Burger buns
- Sandwiches
- Carnivore French toast
- Egg-and-bacon breakfast sandwiches
- Grilled cheese using carnivore-friendly cheese
Nutrition (Approximate per slice, 10 slices)
- Calories: 110–130
- Protein: 7–9 g
- Fat: 8–10 g
- Total carbs: ~0 g
- Net carbs: ~0 g
