Carnivore bread with zero carbs and bread texture you will love.

For this recipe you’re going to need. 

 9 oz of Pork Panko.  

1 TBS of Butter to grease your loaf pan or a sheet of parchment paper.  

1 tsp of Salt. 1/2 tsp of Baking Powder.  

12 Large Eggs separated. You’re going to use 10 egg yolks and 12 egg whites. You also can use liquid egg whites for the two additional egg whites.  

2 Small Bowls to separate Egg Yolks.  

A egg yolk separator (Optional).  

A 9 x 5 Loaf Pan (1 1/2 LB).  

2 Medium Mixing Bowls.  

A Hand Mixer or Stand Mixer.  

A Spoon.  

A Mixing Spatula to fold and scrape the bowl.  

A Whisk.  

A Bread Knife or very shark large knife.  

Let’s make some Carnivore Bread! 

Add 9 ounces of pork Panko, 1 teaspoon of salt and half a teaspoon of baking powder to a medium mixing bowl. Mix well with a spoon.  

Take 10 large eggs and separate the yolks from the whites. The two remaining eggs, separate the yolks from the whites, but discard the yolks. You’re only going to use the whites. You can also just use 10 large eggs by separating the yolks and whites, and then add two egg whites from a carton of liquid egg whites, which is 1/3 of a Cup of liquid egg whites. Add all of your egg whites to a mixing bowl.  

With a hand mixer or stand mixer you want to beat the egg whites until they form stiff peaks. If you’ve never made a meringue topping for a pie, you may want to watch our YouTube video on this page to make this recipe and to know when your egg whites have stiff peaks. You want the peaks so stiff that if you turn your bow upside down, they will not fall out. Don’t over mix them.  

Now let’s get our loaf pan ready. You can grease well with butter the whole inside of the loaf pan. But what we like to do that seems to work even better is to use a piece of parchment paper and cut the edges, making it fit the loaf pan. This method makes it easy to pull out the bread by pulling on the parchment paper and guarantee nothing sticks. Cutting and folding the parchment paper to fit the loaf pan is demonstrated in the YouTube video on this page.  

Add 1/2 of the pork panko mixture to the 12 egg whites and fold in gently with a mixing spatula. Do not stir them in, fold them in gently. Add the other half of the pork panko and fold them in gently till they’re all folded in well, but still very fluffy. Remember, do not stir. You’re trying to keep the fluffy egg whites, but mix in the pork panko throughout. 

Preheat oven to 350°  

Whisk the 10 egg yolks in a separate bowl till well whisked. Pour in your egg yolks into your egg, white and pork Panko mixture and gently fold as before. The egg whites may deflate a little bit during this process, because the fat in the yolk makes the egg whites start to deflate.  

After well folded scoop the mixture into your loaf pan and smooth out the top. With a spatula pull mixture away from the edges and form a small peak down the middle of the pan. This will give you that bread like shape loaf.  

Place the loaf pan in the center of your oven and bake for 40 minutes. All ovens cook a little differently so at 40 minutes check to see if the middle is still soft and squishy. If you can push down on the middle with your finger and it’s squishy, it’s not ready. Bake for another 10 minutes.  

Check to see if the top middle is firm and remove the loaf. Place it on hot pads of cooling rack to cool still in the pan. If you use butter instead of parchment paper, let it sit until it’s totally cool before trying to remove it from the pan. Use a butter knife and go around the edges to loosen the loaf from the pan if it seems to be sticking to the loaf pan. If you use parchment paper, let it set for about five minutes then you can remove it from the pan to cool the rest of the way by pulling on the edges of the paper to lift out of the pan. Then peel the edges away from the loaf. One thing we love about the parchment paper is since the pork rinds release grease when baking, the parchment paper soaks up some of that grease making your bread not as wet.  

When the bread is cooled, you can slice it with a bread knife and enjoy this delicious carnivore bread just like you would any other bread. It will keep in the refrigerator for four days in an airtight container. You can even freeze it in an airtight container for up to three months. We like to keep our bread frozen in slices divided by small pieces of parchment paper to keep them from sticking until they’re frozen. Then just pull out a couple of slices and throw in the toaster oven for an extra side with your meal. Buttered and so yummy! It just gives an extra dimension and texture to any meal.  

You can use this for any type of sandwich that you would normally use regular bread for. We’d love making roast beef sandwiches and Bacon and Cheese sandwiches with this bread. You can do an Egg in a Hole, where you put a hole in the middle of the bread and you fry an egg in that hole, that makes a delicious breakfast. We hope you have enjoyed this recipe and check out some of our other bread recipes that are gluten-free and so delicious.