🍞 Carnivore Cloud Bread (High-Protein, Egg White Bread)
🥚 Ingredients:
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12 large egg whites (or about 1.5 cups if you’re using carton egg whites)
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1/2 cup egg white protein powder (unflavored, like Jay Robb, Naked Egg, or any clean brand)
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Optional:
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1/4 tsp cream of tartar (helps stabilize the egg whites)
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Pinch of Redmond’s salt or mineral salt (for flavor)
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Optional for texture: 1 tsp beef gelatin (adds chewiness, still carnivore-friendly)
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🔪 Instructions:
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Preheat oven to 325°F (163°C).
Line a loaf pan with parchment paper or use a silicone bread mold. -
Whip egg whites
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In a large, clean mixing bowl, add your 12 egg whites.
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Add cream of tartar if using.
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Using a stand mixer or hand mixer, whip until very stiff peaks form — this can take 5–7 minutes.
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Fold in protein powder
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Gently sift or sprinkle in the egg white protein powder, a little at a time.
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Fold carefully using a spatula — don’t deflate the mixture!
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Add salt or gelatin now if you’re using it.
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Transfer to loaf pan
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Spoon the fluffy batter into your lined loaf pan. Smooth the top gently.
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Bake
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Bake at 325°F for 35–40 minutes, or until golden on top and the center is firm.
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You can check doneness with a toothpick — it should come out mostly clean.
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Cool completely before slicing
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Let it cool in the pan for 10–15 minutes, then lift it out and cool fully on a rack.
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Slicing too early can deflate it.
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🍽️ Serving Ideas:
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Toast it and top with butter, cream cheese, or carnivore mayo
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Use as sandwich bread with sliced steak, bacon, or scrambled eggs
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Top with a fried egg and a sprinkle of cheese for an open-faced bite
🧊 Storage Tips:
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Store in the fridge, tightly wrapped, for up to 4–5 days.
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Freezes well! Slice before freezing and toast from frozen as needed.
Want a flavored version? I can hook you up with garlic-herb, cheesy, or even a sweet-style one using egg-safe “sweeteners” like cinnamon and butter.