Zero Carb Carnivore Bread
Zero Carb Carnivore Bread
Ingredients
- 6 large eggs
- 30 g unflavored beef gelatin
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a loaf pan with parchment paper, ensuring it hangs over the sides for easy removal.
⏱️ 5 min•🌡️ 300
- 2
Carefully separate the egg whites from the egg yolks. Place the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium-sized bowl.
⏱️ 5 min
- 3
Add the 1/2 teaspoon of salt to the egg whites. Using an electric mixer, whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the peaks of the egg whites stand up firmly without collapsing.
⏱️ 5 min
- 4
To the egg yolks, add the 30 grams of unflavored beef gelatin. Mix thoroughly with a whisk or fork until the gelatin is fully incorporated and the mixture is smooth. It may be thick.
⏱️ 3 min
- 5
Gently fold the egg yolk mixture into the whipped egg whites. Use a spatula and a light hand to preserve as much air in the egg whites as possible. Fold until just combined, being careful not to deflate the mixture.
⏱️ 2 min
- 6
Pour the combined mixture into the prepared loaf pan, spreading it evenly.
⏱️ 1 min
- 7
Bake in the preheated oven for 30 minutes. The bread should be golden brown and firm to the touch.
⏱️ 30 min•🌡️ 300
- 8
Once baked, remove the loaf pan from the oven. Let the bread cool completely in the pan on a wire rack for at least 1 hour before attempting to slice it. This is crucial for the bread to set properly and prevent it from collapsing.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Zero Carb Carnivore Bread
- 6 large eggs
- 30 g unflavored beef gelatin
- 1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a loaf pan with parchment paper, ensuring it hangs over the sides for easy removal.
⏱️ 5 min•🌡️ 300 - 2
Carefully separate the egg whites from the egg yolks. Place the egg whites in a large, clean mixing bowl and the egg yolks in a separate medium-sized bowl.
⏱️ 5 min - 3
Add the 1/2 teaspoon of salt to the egg whites. Using an electric mixer, whip the egg whites on high speed until stiff peaks form. This means when you lift the beaters, the peaks of the egg whites stand up firmly without collapsing.
⏱️ 5 min - 4
To the egg yolks, add the 30 grams of unflavored beef gelatin. Mix thoroughly with a whisk or fork until the gelatin is fully incorporated and the mixture is smooth. It may be thick.
⏱️ 3 min - 5
Gently fold the egg yolk mixture into the whipped egg whites. Use a spatula and a light hand to preserve as much air in the egg whites as possible. Fold until just combined, being careful not to deflate the mixture.
⏱️ 2 min - 6
Pour the combined mixture into the prepared loaf pan, spreading it evenly.
⏱️ 1 min - 7
Bake in the preheated oven for 30 minutes. The bread should be golden brown and firm to the touch.
⏱️ 30 min•🌡️ 300 - 8
Once baked, remove the loaf pan from the oven. Let the bread cool completely in the pan on a wire rack for at least 1 hour before attempting to slice it. This is crucial for the bread to set properly and prevent it from collapsing.
⏱️ 60 min