Carnivore Baguettes

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:

Equipment:

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.

In a blender or food processor, crush the pork rinds to a fine powder.

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

Perfect Instant Pot Oxtails

Simple Oxtail Soup

Carnivore Baguettes

Print Recipe
5 from 2 votes

Carnivore Baguettes

Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based baguette is a wonderful side to almost any meal!
Prep Time20 mins
Cook Time50 mins
30 mins
Total Time1 hr 40 mins
Food Type: Appetizer, Side Dish, Snack
Cuisine: American, French
Diet Preference: Carnivore, Gluten-Free, Keto, Nut-Free, Paleo, Sugar-Free, Zero Carb
Author: Ashley Rothstein

Equipment

  • Baguette pan
  • Blender or food processor

Ingredients

  • 8 eggs
  • 1 lb raw ground pork
  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 1 tbsp grass-fed ghee (or butter)
  • 1.5 tsp sea salt

Instructions

  • 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

Perfect Instant Pot Oxtails

Simple Oxtail Soup

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!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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12 Comments

  1. Matt
    May 17, 2021 / 8:55 pm

    5 stars
    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!

  2. Victoria Olson
    January 5, 2022 / 8:14 am

    please show them sliced?

    • Ashley Rothstein
      Author
      January 5, 2022 / 4:03 pm

      I sent you an email with some photos.

  3. Jennifer
    January 29, 2022 / 7:04 pm

    When i made this it was still sticky and didnt form like dough. Im not sure what i messed up.

    • Ashley Rothstein
      Author
      February 3, 2022 / 1:05 am

      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.

      • Scott
        July 15, 2022 / 8:05 pm

        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!

  4. Ryn Flannery
    March 10, 2022 / 5:43 am

    5 stars
    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!!

    • Ashley Rothstein
      Author
      March 10, 2022 / 5:38 pm

      Great to hear! Glad you enjoyed it. 🙂

  5. Scott
    July 15, 2022 / 8:06 pm

    Any chance anyone has a video of this recipe? It’d be nice to make sure I’m doing it right!

  6. Nilima Mittal
    July 15, 2022 / 8:43 pm

    Can these be frozen once cooked or perhaps before baking?

    • Ashley Rothstein
      Author
      July 17, 2022 / 7:13 pm

      Either will work. If you’re freezing before baking and planning to bake the baguettes frozen, that will affect the bake time.

  7. November 21, 2022 / 4:21 am

    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!

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