If you’re following a carnivore, ketogenic, or low-carb diet and missing the texture of traditional bread, this carnivore bread will be a game-changer. Made entirely from animal-based ingredients, it’s a delicious, satisfying alternative that’s packed with protein and animal fats. No grains, no gluten, and absolutely no plants.
Whether you’re after a toastable breakfast option or a hearty sandwich base, this loaf has you covered. And the best part? It’s incredibly easy to make.
📋 Ingredients
To make one loaf, you’ll need:
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8 large eggs
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1 cup of beef tallow, bacon grease, or butter, melted
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½ tsp salt (optional, depending on your palate)
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½ tsp baking powder (optional – omit for strict carnivore)
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½ cup unflavoured collagen peptides or gelatin powder
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½ cup pork rind flour (or crush pork rinds finely yourself)
- 2 tbsp cream cheese or liver pâté(optional, for moisture & flavour)
🔧 Tools
- 1 loaf pan (20 x 10 cm or 23 x 13 cm)
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Hand mixer or whisk
- Baking paper
Method
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Preheat your oven to 180°C (350°F). Line your loaf tin with baking paper.
- In a large mixing bowl, beat the eggs for 2 – 3 minutes until light and frothy.
- Slowly whisk in the melted fat of your choice – tallow, butter, or bacon grease.
- Add in the collagen or gelatin, pork rind flour, salt, and the optional cream cheese or pâté. Mix thoroughly until a thick batter forms.
- Add baking powder if you want a fluffier rise. If you’re following strict carnivore guidelines, you can leave this out.
- Pour the batter into your lined loaf tin and smooth the top.
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Bake for 35 – 45 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool for at least 15 – 20 minutes before slicing – this helps it firm up properly.
Tips & Serving Suggestions
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Storage: Keep refrigerated for up to 5 days, or slice and freeze for longer shelf life.
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To serve: Try it lightly toasted and topped with butter, eggs, pâté, or even a thick slice of steak.
- For extra rise: Separate the eggs and whip the whites to stiff peaks before folding them gently into the yolk mixture. This adds lightness and air to the loaf.
✅ Carnivore Substitutions (If You Don’t Have Pork Rind Flour)
No pork rinds on hand? Try these strict carnivore swaps:
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Extra collagen peptides or gelatin powder
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Egg white powder
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Whole egg powder
We recommend blending ¼ cup egg white powder, ¼ cup collagen, and 1 tbsp gelatin to replace ½ cup of pork rind flour.
Final Thoughts
This carnivore bread is a practical and satisfying solution for anyone wanting a plant-free, grain-free, and truly satiating bread substitute. Whether you’re deep into the carnivore lifestyle or simply experimenting with low-carb eating, this loaf will help you stay on track — without feeling like you’re missing out.
Disclaimer
This is general public education only and not specific medical advice for any one individual. Always consult with your physician before changing your exercise regime or nutritional program.
🔍 Looking for more carnivore recipes, coaching, or nutritional support?
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