Prep time: 25 mins Cook time: 1 hr Rest time: 10 mins Total time: 1 hrs 35 mins
Macronutrients per baguette: 65g fat | 125g protein | 0g carbohydrates
Makes: 2 12-15-inch baguettes
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
Make it Keto: Top with lots of fat
Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based baguette is a wonderful side to almost any meal!
What you need to make Carnivore Baguettes
Ingredients:
- Eggs (ASHLEY20 for 20% off)
- Raw ground pork
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender or food processor
- Hand mixer
How to make Carnivore Baguettes
To start – crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
Next, melt the ghee on your stovetop.
In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
Fold the pork rind powder and sea salt into the batter.
Place the batter in the fridge for 10 minutes to rest and harden into dough.
Once ready, form the dough into 12-15 inch long baguettes and place in the baguette baking pan.
Form the ends of the baguettes into points, and make 4-5 diagonal slashes on the top of each baguette.
Place in the oven for 50 minutes at 375 degrees.
Slice the baguettes into 1-inch thick slices. Top with the spread of your choice.
Store in the fridge in an airtight container for up to 5 days. Enjoy!
Tips to make the best Carnivore Baguettes
- Do not skip any of the steps. In the past, I sometimes would not follow the texture instructions (i.e. beat egg whites until frothy, separate these two ingredients into a separate bowl and mix, etc.) for recipes, and it makes a difference. Each step in the recipe is important for maintaining texture.
Looking for ideas for meals to serve the baguettes with? Try these:
Roasted Bone Marrow with Carnivore Baguette and Honey Butter
Carnivore Baguettes
Carnivore Baguettes
Equipment
- Blender or food processor
Ingredients
- 8 eggs
- 1 lb raw ground pork
- 5 oz pork rinds (pre-ground)
- 1 tbsp grass-fed ghee (or butter)
- 1.5 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Crack the eggs into a mixing bowl. Separate the egg whites from the egg yolks. Place the egg yolks in your blender (for later use).
- With a hand mixer, beat the whites on high until the mixture is very frothy and you have soft peaks. The mixture should be light like foam.
- Melt the ghee on your stovetop.
- In a blender, mix the raw ground pork, melted ghee, and egg yolks until a smooth paste forms.
- With a hand mixer, blend the frothy egg whites and the pork-ghee-egg yolk paste until the mixture becomes smooth like batter.
- In a blender or food processor, crush the pork rinds to a fine powder.
- Fold the pork rind powder and sea salt (ASHLEYR for 15% off) into the batter.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- Place the batter in the fridge for 10 minutes to rest and harden into dough.
- Once ready, form the dough into 12-15 inch long baguettes and place in the baguette baking pan.
- Form the ends of the baguettes into points, and make 4-5 diagonal slashes on the top of each baguette.
- Place in the oven for 50 minutes at 375 degrees.
- Slice the baguettes into 1-inch thick slices. Top with the spread of your choice.
- Store in the fridge in an airtight container for up to 5 days. Enjoy!
What I used for this recipe:
Looking for a meal to serve with these baguettes? Try one of these:
Roasted Bone Marrow with Carnivore Baguette and Honey Butter
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
I have recently switched to a more animal based diet and always look to try new recipes. I came across this meat based baguette and while skeptical at first, I gave it a try. Wow, am I glad I did! It came out fantastic. Nice crispy crust and soft center. Paired well with a sea salt honey butter or for avocado toast. I am very excited to continue trying some of the other recipes on this blog. Recipes are easy to follow and accurate time estimates. Thank you and keep doing what you do!
please show them sliced?
Author
I sent you an email with some photos.
When i made this it was still sticky and didnt form like dough. Im not sure what i messed up.
Author
Hmm, once you made the dough, did you place it in the fridge to harden? I forgot that step last time I personally made this recipe. I was wondering why my dough was stickier than usual, then realized I forgot to let the dough firm up in the fridge. It still worked though. It was just a bit harder to form.
I also had this issue. I did not leave out the fridge. So I am putting it in the freezer now hoping that fixes it!
These are so much more delicious than I expected them to be. Easy to follow the recipe and they turned out perfectly, they’re crunchy on the outside and doughy and moist on the inside and deeply satisfying. I will definitely be making this bread more often. Thank you for the recipe!!
Author
Great to hear! Glad you enjoyed it. 🙂
Any chance anyone has a video of this recipe? It’d be nice to make sure I’m doing it right!
Can these be frozen once cooked or perhaps before baking?
Author
Either will work. If you’re freezing before baking and planning to bake the baguettes frozen, that will affect the bake time.
Has anyone baked these earlier in the day or the day before & then reheated for company? I don’t want to dry them out or burn them. But I don’t have enough time between getting home and serving dinner to serve them fresh out of the oven. Thank you for any suggestions!
I made this, sliced it very thin then froze it all. Take out as many as you want and toast in the toaster oven until sizzling. Great with everything I’ve put on them. I’m wondering if it would work with ground lamb though.. I’m going to give it a go!