Name: Carnivore Bread Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16
Ingredients: 6 pastured eggs; 3 oz = 90 g finely crushed pork rinds; 8 oz = 230 g ricotta; 1 oz = 30 g melted butter; 1 tablespoon gelatin powder

Jump to Recipe

Welcome, bread lovers, to the ultimate guide on crafting the perfect Carnivore Bread Loaf! If you’ve ever dreamt of a bread that’s not only keto-friendly but also packed with plant-free goodness, your prayers have been answered. This isn’t just any bread; it’s a loaf that laughs in the face of carbs and embraces the carnivore lifestyle with open arms and every gorgeous slice.

Imagine a bread that’s as easy to make as it is delicious. With just five simple ingredients—eggs, pork rinds, ricotta, butter, and gelatin powder—you’ll be whipping up a loaf that’s not only sturdy enough to hold your favorite toppings but also incredibly satisfying. No more crumbly, disappointing bread substitutes. This Carnivore Bread Loaf holds together like a champ, making it the perfect base for all your culinary creations.

So, preheat your oven, grab your electric mixer, and get ready to create a fiber-free masterpiece that’s as fun as it is flavorful. Whether you’re a seasoned carnivore or just looking to try something new, this recipe is foolproof and fabulous. Let’s dive into the magic and bake a loaf that’s sure to become a staple in your kitchen!

FAQ: Carnivore Bread Loaf

Welcome to the Carnivore Bread Loaf FAQ, where I answer all your burning questions about this flour-free marvel! So, get ready for a mix of practical tips and hilarious hypotheticals that will make your bread-baking journey as entertaining as it is delicious!

Can I really make bread without any flour?

Absolutely! This Carnivore Bread Loaf is a flour-free wonder. Instead of traditional flour, we use finely crushed pork rinds. Trust me, it works like magic!

How do I know when the bread is done?

The classic toothpick test never fails. Insert a toothpick into the center of the loaf; if it comes out clean, your bread is ready to make its grand debut.

Can I use a regular bread pan instead of a silicone one?

Sure thing! Just make sure to line it with parchment paper or grease it well to avoid any sticky situations. We want the bread to end up on your plate, not stuck in the pan.

What do I do if my bread sinks in the middle?

Don’t panic! This can happen if the bread wasn’t baked long enough. Pop it back in the oven for a few more minutes. If all else fails, call it a flatbread and serve it with confidence.

Can I add any spices or herbs to the batter?

If they are part of your diet, why not! While the basic recipe is plant-free on its own, adding your favorite spices or herbs can elevate the flavor. Think garlic powder, rosemary, or even a pinch of chili flakes for a bit of a kick. See more suggestions in the Tips for Variations section below.

Can I make this bread if I don’t have an electric mixer?

Of course! While an electric mixer makes the job easier, you can also beat the eggs by hand. Consider it your arm workout for the day. Just make sure they’re pale and fluffy before moving on to the next step.

What’s the best way to store this bread?

Store your Carnivore Bread Loaf in an airtight container in the fridge. It should stay fresh for up to a week. If you’re planning to make it last longer, slice it and freeze the individual pieces. Perfect for quick, on-the-go snacks!

What happens if I accidentally use whole pork rinds instead of crushing them?

Well, you might end up with a very crunchy bread! Crushing the pork rinds is key to achieving the right texture. If you already made the mistake, consider it a learning experience and maybe a new recipe for pork rind croutons?

Can I use this bread to build a tiny house for my hamster?

As entertaining as that sounds, I recommend sticking to traditional hamster housing. However, you could always share a nibble with your furry friend as a treat!

What if my cat decides to nap in the bread pan before I bake it?

Cats do love cozy spots! If this happens, gently remove your feline friend, clean the pan thoroughly, and maybe give your cat a treat as an apology. Then, resume your bread-making adventure.

Can I make this bread while wearing a superhero costume?

Naturally! In fact, I highly encourage it. Baking is always more fun when you feel like a superhero. Plus, you’ll have a great story to tell when someone asks how you made such amazing bread.

Enjoy your baking adventure, and may your Carnivore Bread Loaf be as fabulous and fun as you are!

Step-by-Step Instructions: Carnivore Bread Loaf

Place 6 pastured eggs in a bowl.

Beat them with an electric mixer…

…until they’re pale and fluffy—think cloud-like, but with more flavor.

Add 3 oz (90 g) of finely crushed pork rinds…

…8 oz (230 g) of ricotta…

…and 1 oz (30 g) of melted butter to the eggy goodness.

Mix with the electric mixer until everything is well acquainted.

While constantly mixing, sprinkle in 1 tablespoon of gelatin powder. It’s like fairy dust for your bread.

Transfer the batter into a silicone bread pan.

Level the surface with a spatula. Make it smooth like a baby’s bottom.

Slide that pan into your preheated oven at 350°F (175°C) and bake for about 1 hour.

It’s done when a toothpick inserted in the center comes out clean—no gooey surprises!

Let your masterpiece cool…

…then remove it from the pan…

…slice it up…

…and enjoy your all-animal-based triumph! Yum!

How I Came Up with This Carnivore Bread Recipe

II have to confess, the idea for this bread isn’t entirely my own. As the proud purveyor of pork rinds in my Finnish online store, a genius customer used them to make a carnivore bread loaf. I was thrilled! Who knew pork rinds could moonlight as bread? The original recipe called for eggs, cottage cheese, and butter.

Naturally, I had to try it out. The loaf held together well, but it was a bit meh. The cottage cheese didn’t blend in smoothly—even with my blender flexing its muscles—and the bread was overly moist and far too dense.

Determined to improve it, I swapped the cottage cheese for ricotta, thinking its finer texture would blend better. I also added gelatin powder, my secret weapon for enhancing many carnivore baked goods. To fluff things up, I beat the eggs with an electric mixer until they were pale and cloud-like. The original recipe just tossed the eggs in with everything else.

This experiment was pretty good, but still too moist. After some ingredient tweaks, like reducing butter, I finally nailed it. The bread was perfect—actually, it was even better the next day.

And so, the ultimate Carnivore Bread Loaf was born. I love enjoying it with various carnivore toppings, from plain butter to cold cuts and cheese. It makes the perfect sandwich!

Here’s the recipe for you to enjoy:

Carnivore Bread Loaf

Yield: 16

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

6 pastured eggs
3 oz = 90 g finely crushed pork rinds
8 oz = 230 g ricotta
1 oz = 30 g melted butter
1 tablespoon gelatin powder

Instructions

Preheat the oven to 350°F (175°C).
Beat the eggs with an electric mixer until pale and fluffy.
Add the pork rinds, ricotta and the melted butter. Mix with the electric mixer until well combined.
Sprinkle in the gelatin powder while constantly mixing.
Transfer the batter into a silicone bread pan. Level the surface with a spatula.
Bake the bread in the preheated oven for about 1 hour, or until it's done, i.e., a toothpick inserted in the center of the bread comes out clean.
Let cool, remove from the pan, slice, and enjoy!

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Tips for Variations

Ready to take your Carnivore Bread Loaf to the next level? With a few simple tweaks, you can transform this already delicious loaf into a flavor-packed masterpiece. Whether you’re craving something cheesy, spicy, or even a bit sweet, these tips for variations will help you customize your bread to suit your taste buds and impress your guests. Just note that some of the variations include plant ingredients, so they are not suitable for the most hard-core carnivores.

1. Spice It Up: Add your favorite spices to the batter for extra flavor. Think garlic powder, onion powder, or even a pinch of smoked paprika for a subtle kick.

2. Herb Haven: Fresh or dried herbs like rosemary, thyme, or oregano will elevate the taste of your bread. Mix them into the batter for a fragrant twist.

3. Cheese Lover’s: Sprinkle some shredded cheese like cheddar, Parmesan, blue cheese, or mozzarella on top before baking for a cheesy delight. It adds even more flavor to your bread.

4. Bacon Boost: Crumble cooked bacon into the batter for an extra savory touch. Because, once again, bacon makes everything better.

5. Sweet Surprise: For a sweet variation, mix in 1 tablespoon of Ceylon cinnamon and a natural sugar substitute like erythritol, allulose, monk fruit, or stevia. You can also add a pinch of vanilla powder for a dessert-like bread.

6. Seed Sensation: If you don’t mind some seeds in your diet, sprinkle some sesame seeds, pumpkin seeds, poppy seeds, or sunflower seeds on top of the batter before baking for a delightful crunch.

7. Zesty Lemon: Add 1 tablespoon of freshly grated organic lemon zest to the batter for a fresh, citrusy note that pairs wonderfully with ricotta.

8. Sunny Orange: Add 1 tablespoon of freshly grated organic orange zest along with 5 drops of orange oil to the batter for a juicy, sunny orange flavor that makes your breakfast a pure joy.

Feel free to experiment with these variations to find your perfect flavor combination!

General Prattling

This week was business as usual: packing products and orders for my Finnish online store. The local authority finally responded about my potential €15,000 fine, however, their email was pretty short. Mainly, they wanted to know about the replacement text I used on my site and were particularly curious about who approved it. For the billionth time, I explained that another authority had given their blessing. It’s still mind-boggling how the local authority’s interpretation differs from every other authority in the country!

On another note, this blog post almost didn’t make it. Yesterday, I spent the entire day in bed, feeling achy and nauseous, and mostly sleeping. I had planned to take the rest of the photos for this recipe and write the text for this blog post, but no way! Every time I tried to get up, a wave of nausea sent me rushing to the toilet.

Thankfully, I seem to have bounced back just in time. As the post was about to go live today, I felt well enough to take the remaining photos, edit them, and write the text. I still feel a bit weak, but I’m happy I could work today. Yesterday was a total write-off, and I have a looong to-do list to tackle!