Carnivore Sandwich Bread

Carnivore Sandwich Bread (aka Meat Bread)

🧾 Ingredients:

Base Version (Simple, egg-based):

• 8 large eggs

• 1/4 cup beef tallow, butter, or bacon fat (melted)

• 1/2 tsp salt

• 1 tsp baking powder (optional, or use whipped egg whites for rise)

• Optional: 2 tbsp unflavored beef gelatin or collagen powder (for better structure)

For a sturdier version (egg white protein bread style):

• 1 cup egg white powder

• 1 cup water

• 1/4 cup beef tallow or melted butter

• Pinch of salt

• Optional: 1 tsp apple cider vinegar or lemon juice (helps with rise)

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🔧 Tools:

• Loaf pan (8.5×4.5″ or similar)

• Hand mixer or blender

• Oven

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👨‍🍳 Instructions (Egg-Based Version):

1. Preheat oven to 325°F (160°C).

2. In a blender or bowl, mix:

   • Eggs, melted fat, salt, and optional gelatin/collagen until smooth.

3. Whip separately (optional but gives rise):

   • Whip 4 of the egg whites to stiff peaks, then fold into the mixture for a fluffier loaf.

4. Pour into greased loaf pan (or line with parchment).

5. Bake for 45–50 minutes, until golden and a toothpick comes out clean.

6. Let cool completely before slicing. Bread firms as it cools.

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🥩 Meatier Version (aka Meatloaf Bread):

Want something denser and meatier? Try this version:

🧾 Ingredients:

• 1 lb ground chicken, turkey, or beef

• 4 eggs

• 2 tbsp beef gelatin (optional, helps firmness)

• Salt to taste

🧑‍🍳 Instructions:

1. Blend all ingredients into a smooth batter.

2. Pour into loaf pan.

3. Bake at 350°F (175°C) for 50–60 min.

4. Cool before slicing. Makes a protein-rich, sliceable “meat bread.”

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🍔 Serving Ideas:

• Use for sandwiches, mini sliders, or toast with butter/tallow.

• Turn into French toast-style slices (cooked in egg and tallow).

• Store in fridge up to 5 days, or freeze sliced.

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Want a cheesy version, egg-white-only, or no-dairy/no-powders version? Let me know and I’ll tailor it!