Zero-Carb Carnivore Bread (Traditional Carnivore Version)

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

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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)

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Equipment

• Food processor or blender
• Large mixing bowl
• Hand mixer or stand mixer
• 8×4-inch loaf pan
• Parchment paper

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Step 1: Prepare the Oven

1. Preheat oven to 175°C (350°F).
2. Line a loaf pan with parchment paper.
3. Lightly grease the parchment with butter.

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Step 2: Make Pork Rind Flour

1. Place pork rinds in a food processor.
2. Blend until they become a very fine powder.
3. Sift if necessary to remove larger pieces.

You should end up with a flour-like texture.

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Step 3: Separate the Eggs

1. Separate all 8 eggs.
2. Place whites in one bowl.
3. Place yolks in another bowl.

This creates a lighter, bread-like texture.

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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.

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Step 5: Whip the Egg Whites

Using a mixer:

1. Beat egg whites on medium-high speed.
2. Continue until stiff peaks form.

The whites should stand up firmly when the beaters are lifted.

This step provides the bread’s rise.

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Step 6: Combine the Mixtures

1. Add the pork rind flour to the yolk mixture.
2. Stir until evenly combined.

The mixture will become thick.

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Step 7: Fold in Egg Whites

1. Add one-third of the whipped whites.
2. Stir gently to loosen the batter.
3. Add remaining whites in two additions.
4. Fold carefully with a spatula.

Do not overmix.

You want to keep as much air in the batter as possible.

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Step 8: Fill the Loaf Pan

1. Pour batter into prepared pan.
2. Smooth the top gently.
3. Tap the pan once or twice to remove large air pockets.

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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).

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Step 10: Cool Properly

1. Remove from oven.
2. Let cool in the pan for 10 minutes.
3. Transfer to a wire rack.
4. Cool completely before slicing.

Cutting while hot may cause the loaf to collapse.

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Texture & Taste

This bread is:

• Light and airy
• Similar to cloud bread
• Slightly savory
• Excellent toasted
• Strong enough for sandwiches and burgers

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Storage

Refrigerator

• Store in an airtight container.
• Keeps 5–7 days.

Freezer

• Slice first.
• Separate slices with parchment paper.
• Freeze up to 3 months.

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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

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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