🍞 Zero-Carb Carnivore Bread
⏱ Time
Prep: 10 minutes
Bake: 30–35 minutes
Total: ~45 minutes
Makes: 1 small loaf (8–10 slices)
🧺 Ingredients
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6 large eggs, separated (room temperature)
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¼ teaspoon cream of tartar (or lemon juice)
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½ teaspoon salt
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½ teaspoon baking powder (optional but improves rise)
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2 tablespoons beef tallow, ghee, or melted butter
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Optional Mediterranean touch (still carnivore-friendly):
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Pinch dried rosemary or thyme (optional)
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👩🍳 Instructions
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Preheat oven
Preheat to 170°C / 340°F.
Line a loaf pan with parchment paper. -
Whip egg whites
Place egg whites in a clean bowl.
Add cream of tartar.
Beat until stiff, glossy peaks form. Set aside. -
Prepare yolk mixture
In another bowl, whisk egg yolks with salt, melted fat, and baking powder until smooth. -
Fold gently
Add ⅓ of the whipped whites into the yolks to loosen the mixture.
Gently fold in remaining whites in batches — do NOT overmix. -
Bake
Pour batter into loaf pan and smooth top.
Bake 30–35 minutes until golden and firm. -
Cool properly
Turn oven off, crack door open, and cool bread inside for 10 minutes.
Remove and cool completely before slicing.
🌿 Texture & Taste
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Soft like cloud bread, but sturdier
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No eggy smell after cooling
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Toasts beautifully
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Perfect for sandwiches, burgers, or butter
🧡 Tips for Perfect Bread
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Use room-temperature eggs
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Don’t rush the folding step
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Let bread cool fully before slicing
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Store refrigerated up to 5 days
🔥 Variations
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Extra soft: add 1 tablespoon heavy cream
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Flatbread style: bake in round pan, slice into wedges
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Toast version: slice thin and lightly toast in butter
