You won’t believe this bread is carnivore friendly! After months of trying different recipes, I finally created a bread that not only fits perfectly into the carnivore diet but also has the texture and taste of regular bread.
Finding good substitutes for regular bread can be challenging when you’re on the carnivore diet. Most alternatives either fall apart easily or taste nothing like the real thing.
But this recipe solves both problems – it holds together well and has a texture that’s perfect for sandwiches, toast, or just enjoying with some butter.
What makes this bread special is the combination of whey protein powder and beef gelatin. These ingredients work together to create the perfect bread-like texture while keeping it completely carnivore friendly.
The cream cheese and heavy cream add richness, while the eggs help bind everything together and give the bread its structure.
It toasts well, doesn’t crumble when you slice it, and keeps well in the fridge for several days. Plus, it’s high in protein and will keep you satisfied for hours. Let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many other carnivore bread recipes that turn out dense or eggy, this bread has an amazing texture that’s really similar to regular bread. It’s soft inside but still holds together when you slice it.
Freezer Friendly: You can slice this bread and freeze it for up to three months! Just put some parchment paper between the slices before freezing, and you can take out exactly what you need.
Budget Friendly: While some carnivore recipes require expensive ingredients, this bread uses basic carnivore staples that most people following the diet already have in their kitchen.
Protein Packed: Each slice contains a good amount of protein from the whey protein powder, eggs, and other ingredients. This makes it more filling than regular bread.
✨ Recipe Ingredients
Free Cookbook
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Step 2
In a food processor – combine cream cheese, eggs, melted butter, and heavy whipping cream. Blend on high for about a minute until the mixture is smooth. Scrape down the sides too.
Step 3
Add unflavored whey protein isolate, beef gelatin powder, baking soda and salt to the mixture. Blend again until everything is fully combined, scraping down the sides if needed.
Step 4
Pour the batter into your prepared loaf pan. Smooth the top.
Step 5
Bake in the preheated oven for 35 to 40 minutes, or until the bread has risen and is golden brown. Remove from the oven and let it cool completely before slicing and serving.
💡Tips
1. Room Temperature Ingredients
Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before starting.
Cold ingredients won’t blend smoothly and can leave lumps in your batter, affecting the final texture.
Take your ingredients out of the fridge at least 30 minutes before baking. If you’re in a hurry, put the eggs in warm water for 5 minutes, and cut the cream cheese into small cubes to help it warm up faster.
2. Don’t Swap The Protein Powder
Stick with unflavored whey protein isolate for this recipe. Other types of protein powder (like casein, egg white, or beef protein) will give you different results.
The whey protein isolate has specific properties that help create the bread-like texture. Make sure it’s unflavored – vanilla or other flavored proteins will obviously change the taste.
You’ll Love These Recipes Too
Check out these amazing recipes too:
FAQ
Can I use a different protein powder?
You really need to stick with unflavored whey protein isolate for this recipe. Other types of protein powder (like casein, collagen, or beef protein) will give you completely different results. Whey protein isolate has unique properties that help create the bread like texture.
Why did my bread collapse after baking?
The most common cause is opening the oven door while the bread is baking – this sudden temperature change can make it sink in the middle.
Another reason might be too much liquid in your batter. Make sure you’re measuring your heavy cream and eggs precisely. Also, check that your baking soda is fresh – old baking soda won’t help the bread rise properly.
How do I know when the bread is done baking?
The bread should be golden brown on top and feel firm when you gently press the center. If your finger leaves an indent that doesn’t spring back, it needs more time.
You can also insert a toothpick or skewer into the center – it should come out clean or with just a few crumbs, not wet batter.
Carnivore Sandwich Bread
Print RecipeIngredients
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a food processor – combine cream cheese, eggs, melted butter, and heavy whipping cream. Blend on high for about a minute until the mixture is smooth. Scrape down the sides too.
- Add unflavored whey protein isolate, beef gelatin powder, baking soda and salt to the mixture. Blend again until everything is fully combined, scraping down the sides if needed.
- Pour the bater into your prepared loaf pan. Smooth the top.
- Bake in the preheated oven for 35 to 40 minutes, or until the bread has risen and is golden brown. Remove from the oven and let it cool completely before slicing and serving.
What is the amount of “malted” butter? 1/2 cup? 1/2 stick? 1/2 Tablespoon?
It’s 1/2 cup. I added it to the recipe. Thank you for noticing and letting me know.
Judy, Judy Judy , This is the best bread I’ve had in 5 years of searching ! One problem. No unflavored Whey protein isolate at Walnuts. Used Vanilla. Dannnnnnng 😬 Toasted it and was fantastic. Gratzie Tesoro.
Well mine cooked well and then fell when cooling. It was a little heavy but that could be because it fell. I enjoyed the flavour but my next one I am going to separate the egg whites and whip them first. Then I will fold them in and see if it makes it lighter
How on earth do you get your loaf to stay so high? Mine rose like a champion and when cooked I left the door ajar so as not to shock it but it dropped dramatically. Ingredients exactly as listed, time 38 mins with door ajar for 30 minutes. Would love to know the secret to keep the loaf high as it weighs a tonne and dense as all get up when it sinks. Taste and texture still quite pleasant.
When I have made egg white based breads in the past, I treat them like angel food cake. I don’t grease the pan and turn them upside down to cool. Once cool falling isn’t such an issue.
Thanks for the advice, Jeani
I made sure all the ingredients were at room temperature, were mixed until smooth, the pan was greased and the oven temperature was at 350*. The bread rose well and turned a beautiful golden brown in about 15 minutes but I left it in until two minutes before the time was up because I was concerned that it would burn. When I took it out of the oven the top didn’t fall but the sides caved in?!? If I could add photos I’d show you how beautiful it looked at first. When I sliced it I noticed the sides and bottom were very dense but the rest was fluffy. The flavor is the best carnivore bread we’ve eaten so far and very filling! Toast, French toast, sandwiches, bread and butter, and a dessert with monk fruit and cinnamon are definitely on our menu!