Bread on the carnivore diet? Yes! You’re not dreaming. Today, I’m going to show you how to make a delicious and satisfying carnivore bread that fits perfectly into your diet.
When people first start the carnivore diet, one of the things they often miss most is bread. It’s not just the taste, but also the texture and versatility of bread that makes it hard to give up.
Let’s face it, finding tasty and filling recipes that stick to the carnivore diet can be a challenge.
That’s why I’m excited to share this carnivore bread recipe with you. It’s simple to make, uses just a few ingredients, and will leave you feeling satisfied and energized.
Plus, it’s a great way to add some variety to your meals and keep things interesting on the carnivore diet. Let’s get started!
👍 Why You’ll Love This Recipe
High in Protein: This bread is packed with protein. Since it’s made mostly from ground pork and eggs, you’re getting a hefty dose of protein in each slice. This means it’ll keep you feeling full and satisfied for longer.
Zero Carb Option: Unlike regular bread that’s full of carbs, this carnivore bread has virtually no carbs. This makes it an excellent choice for those following a strict zero-carb diet or for anyone looking to keep their carb intake as low as possible.
Satisfies Bread Cravings: If you’ve been missing bread since starting the carnivore diet, this recipe is for you. It has a texture similar to regular bread and can help satisfy those bread cravings without breaking your diet.
Freezer-Friendly: You can make a big batch of this bread and freeze it for later. This is super handy for meal prep or for those busy weeks when you don’t have time to cook.
✨ Recipe Ingredients
To make the carnivore bread you will need the following ingredients:
- 1 pound (450g) Ground Pork
- 8 Eggs
- 1/4 cup Butter
- 5oz Pork Rinds Crumbs (I recommend using these pork rinds– Amazon link)
- 3/4 teaspoon Salt
You will also need: a mixing bowl, a 9×5 bread pan (or similar sized), a food processor, and a hand mixer.
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👨🍳 How To Make
Easily make this carnivore diet bread recipe by following these steps:
Step 1
Start by preheating the oven to 380F (190C).
Step 2
Crack the eggs into your mixing bowl and separate the whites from the yolks (which you will place in the blender for now).
Step 3
Beat the egg whites using a hand mixer (on high). The mixture should become frothy and foamy.
Step 4
Melt the butter on your stovetop and then, in a blender- mix it with the ground pork and egg yolks. Since the raw meat is fairly hard to blend, stop 2-3 times, stir the mixture, and continue blending. A smooth paste will form.
Step 5
Use a hand mixer the blend the egg whites and the pork, butter, and egg yolk mixture.
Step 6
Fold the pork rind crumbs along with salt into the bread batter.
Step 7
Pour the batter into the bread pan. Bake in the oven for 50-60 minutes. After removing the loaf from the oven- let it cool for 20 minutes before slicing and serving.
💡Tips
1. Beat those egg whites well
When you’re beating the egg whites, don’t rush it. You want them to become really frothy and foamy. This step is important because it helps give your bread some lift and a lighter texture.
If you don’t beat the whites enough, your bread might end up dense and heavy. Use an electric mixer if you have one.
2. Blend The Meat Mixture Thoroughly
When you’re blending the ground pork with the egg yolks and melted butter, make sure to blend it really well.
Stop the blender a few times to scrape down the sides and stir the mixture. This helps ensure everything is evenly mixed.
You’re aiming for a smooth paste-like consistency. If there are still chunks of meat, keep blending.
3. Let It Rest Before Slicing
After you take the bread out of the oven, don’t cut into it right away. Letting it rest for about 20 minutes is important. During this time, the bread continues to set and firm up. If you cut it too soon, it might be too soft and fall apart.
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FAQ
1. Can I toast this bread?
Yes, you can toast this carnivore bread! In fact, toasting can improve the texture and make it more crispy. You can use a regular toaster, but keep an eye on it as it might toast faster than regular bread.
2. What can I use if I don’t have pork rinds?
Pork rinds are important in this recipe because they help give the bread structure and a more bread-like texture.
- 9x5 Bread pan
- Hand mixer
- Food Proccessor
Ingredients
- 1 pound Ground Pork (450g)
- 8 Eggs
- 1/4 cup Butter
- 5 oz Pork Rinds (I recommend using these pork rinds– Amazon link)
- 3/4 teaspoon Salt
Instructions
- Start by preheating the oven to 380F (190C).
- Crack the eggs into your mixing bowl and separate the whites from the yolks (which you will place in the blender for now).
- Beat the egg whites using a hand mixer (on high). The mixture should become frothy and foamy.
- Melt the butter on your stovetop and then, in a blender- mix it with the ground pork and egg yolks. Since the raw meat is fairly hard to blend, stop 2-3 times, stir the mixture, and continue blending. A smooth paste will form.
- Use a hand mixer the blend the egg whites and the pork, butter, and egg yolk mixture.
- Fold the pork rind crumbs along with salt into the bread batter.
- Pour the batter into the bread pan. Bake in the oven for 50-60 minutes. After removing the loaf from the oven- let it cool for 20 minutes before slicing and serving.
I liked this bread a lot!
I tried it with cooked chicken you say raw does it make a difference
Thank you for all your creative, carnivore and keto recipes! I am the worst cook ever and your recipes work, and my son loves them. You truly take the boredom out of carnivore eating. Do you have a carnivore Bread recipe that would not have meat?
Coming soon 🙂
Vielen Dank für diese tollen Rezepte.
Endlich bekommen wir Abwechselung in die Fleischfresser Diät.
this was amazing! A pleasant surprise as I was very skeptical. Delicious with my
morning coffee.
Just finished eating my first 2 slices of this bread! It’s delicious and certainly a wonderful alternative to have around as a carnivore. I will definitely make it again; it was already easy but I can see it getting easier with repeated baking, and I love the idea of freezing it for busy weeks! Thank you SO much!