carnivore sandwich bread

Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Cooling Time: 30 minutes (essential for slicing)

• Total Time: 1 hour 5 minutes

• Course: Bread, Side Dish

• Cuisine: Carnivore, Keto, Low-Carb, Grain-Free

• Diet: Gluten-Free, Sugar-Free, Nut-Free

• Yield: 1 loaf (about 10 slices)

• Cooking Intensity: Easy

Equipment Needed

• 8×4 inch loaf pan (a 9×5 will work but the loaf will be shorter)

• Parchment paper

• Mixing bowls (2 medium)

• Electric hand mixer or stand mixer (highly recommended for proper aeration)

• Spatula

• Cooling rack

Ingredients

• 6 large eggs, separated

• 4 oz (1 stick) unsalted butter, melted and slightly cooled (or substitute with 1/4 cup tallow or lard for a pure carnivore version)

• 1 cup (100g) finely grated Parmesan cheese (or any hard, dry cheese like Pecorino Romano)

• 1 tsp baking powder (aluminum-free) [Note: For a strict carnivore diet, omit this. The bread will be denser but still delicious.]

• (Optional) 1/4 tsp fine sea salt, especially if using unsalted butter

Step-by-Step Instructions

Step 1: Prepare and Preheat

Preheat your oven to 350°F (175°C). This is a quick-bake bread, so a properly heated oven is key. Line your 8×4 inch loaf pan with parchment paper, leaving some overhang on the two long sides. This creates a “sling” that makes removing the baked bread incredibly easy.

Intensity: Low
This is a simple preparation step to ensure a smooth process later.

Step 2: Separate the Eggs

Carefully separate the egg whites from the yolks into two separate mixing bowls. It is crucial that no yolk gets into the whites. Even a small amount of fat can prevent the whites from whipping up properly.

Intensity: Medium
This requires a bit of care. Crack each egg cleanly and use your hands or an egg separator.

Step 3: Whip the Egg Whites to Stiff Peaks

Using your electric mixer with the whisk attachment, beat the egg whites on high speed. Whip them until they form stiff, glossy peaks. This means when you lift the whisk out of the bowl, the peak that forms stands straight up and doesn’t droop. This step is the primary leavening agent for the bread, creating airiness.

Intensity: Medium-High
This step requires the mixer and your attention. It typically takes 3-5 minutes.

Step 4: Combine Yolks and Wet Ingredients

In the other bowl with the egg yolks, add the melted (and slightly cooled) butter. If the butter is too hot, it will cook the yolks. Whisk them together until they are well combined and smooth.

Intensity: Low
A simple whisking task.

Step 5: Incorporate Dry Ingredients

To the yolk-butter mixture, add the finely grated Parmesan cheese, baking powder (if using), and optional salt. Stir with a spatula until a thick paste forms.

Intensity: Low
This is a straightforward mixing step.

Step 6: Gently Fold Everything Together

This is the most critical step for a light bread. Add about one-third of the whipped egg whites to the yolk-and-cheese mixture. Gently fold them in with a spatula to lighten the thick batter. Once incorporated, carefully add the remaining egg whites. Use a gentle, sweeping motion to fold them in, trying to retain as much air as possible. Do not stir vigorously, or you will deflate the whites.

Intensity: Medium-High
This requires a gentle touch and patience to maintain the airy texture.

Step 7: Bake to Perfection

Pour the final batter into your prepared loaf pan. Use the spatula to smooth the top. Place the pan in the preheated oven on the center rack and bake for 23-27 minutes. The bread is done when the top is deep golden brown, firm to the touch, and a toothpick inserted into the center comes out clean.

Intensity: Low (Active)
The oven does the work, but you need to monitor for doneness.

Step 8: Cool Completely

Remove the bread from the oven. Using the parchment paper sling, lift the bread out of the pan and place it on a cooling rack. This stops the cooking process and prevents the bottom from getting soggy. You must let the bread cool completely for at least 30 minutes before slicing. It will be very fragile when warm and will slice perfectly once cooled.

Intensity: Low
This is a waiting game, but it’s essential for the best results.

The Last of the Recipe: Storage and Usage

This Carnivore Bread is best enjoyed the day it is made. However, it stores very well.

• Storage: Once completely cool, store the bread in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.

• Freezing: This bread freezes exceptionally well. Slice it first, place parchment paper between the slices, and store them in a freezer bag for up to 3 months. Toast slices directly from frozen.

• How to Use Your Carnivore Bread:

  • Toast it: The best way to revive it! The edges get slightly crisp, and the inside stays soft.

  • Sandwiches: Make a classic roast beef and butter sandwich or a chicken salad sandwich.

  • Eggs Benedict: Use it as the base for a carnivore-friendly Eggs Benedict.

  • French Toast: Dip slices in beaten egg, pan-fry in butter, and top with a pat of extra butter.

  • Side for Soup: Perfect for dipping into a creamy broth or soup.

Nutrition Information

(Approximate values per slice, based on a 10-slice loaf)

• Calories: 155 kcal

• Total Fat: 13g

• Saturated Fat: 8g

• Cholesterol: 140mg

• Sodium: 220mg (will vary with cheese and salt choice)

• Total Carbohydrates: 1g

• Dietary Fiber: 0g

• Protein: 8g

Note: This bread is a powerhouse of protein and healthy fats, with virtually zero carbohydrates. It is designed to keep you full and satisfied while aligning with a strict carnivore or ketogenic diet. The nutritional values are an estimate and can vary based on the specific brands of ingredients you use.

We hope you love this simple, satisfying Carnivore Sandwich Bread as much as we do. It’s proof that you don’t have to give up the comforts of bread to enjoy the benefits of a carnivore lifestyle. Happy cooking