Prep time: 20 mins Cook time: 1 hr Rest time: 10 mins Total time: 1 hr 30 mins
Macronutrients per loaf: 172g fat | 250g protein | 0g carbohydrates
Makes: 1 loaf
Make it AIP or Dairy-Free: Use animal fat other than ghee or butter
Make it Keto: Top with lots of fat
Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.
Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
What you need to make Carnivore Sandwich Bread
Ingredients:
- Eggs (ASHLEY20 for 20% off)
- Raw ground pork (Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
- Pork rinds
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Blender or food processor
- Hand mixer
- Mixing bowl
How to make Carnivore Sandwich Bread
To start – preheat the oven to 375 degrees.
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 with lots of air bubbles.
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.
Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.
Slice the loaf into 1-inch thick slices, or whatever size you prefer.
Store in the fridge in an airtight container for up to 5 days. Enjoy!
Tips to make the best Carnivore Sandwich Bread
- 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.
- Can’t tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.
Looking for meal ideas for this Carnivore Sandwich Bread? Try these:
Classic Carnivore Club Sandwich
Pulled Pork Sandwich on Carnivore Bread
Toast a slice and top with 2-Ingredient Strawberry Glaze and Honey Butter
Toast a slice and top with Onion-Free Guacamole and an over-easy egg
Carnivore Sandwich Bread
Carnivore Sandwich Bread
Equipment
- Blender or food processor
Ingredients
- 8 eggs
- 1 lb raw ground pork (Can't tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.)
- 5 oz pork rinds (pre-ground)
- 1/4 cup grass-fed ghee (or butter)
- 1 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).
- Note: Can't tolerate pork? Make Carnivore Sandwich Bread [Beef Version] instead.
Start the oven.
- Preheat the oven to 375 degrees.
Make the batter.
- 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.
- Note: the mixture may be a bit hard to blend due to the meat. I usually have to stop my blender, stir the mixture, and turn it back on 3-4 times.
- 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!
Bake the loaf.
- Pour the batter into your bread pan and bake in the oven for 60 minutes at 375 degrees.
- Note: You'll know it's done when the texture is consistent, dry, grainy, and bread-like throughout. When you cut into the loaf, if it has slimy patches that look like chunks of egg, it's not done.
- Once done, remove the loaf from the oven and allow it to cool for 10-15 minutes.
Prepare and serve.
- Slice the loaf into 1-inch thick slices, or whatever size you prefer.
- Meal ideas: Make a Classic Carnivore Club Sandwich, Pulled Pork Sandwich, or toast a slice and top with Strawberry Glaze and Honey Butter or Onion-Free Guacamole.
- Store in the fridge in an airtight container for up to 5 days. Enjoy!
What I used for this recipe:
Looking for meal ideas for this Carnivore Sandwich Bread? Try one of these:
Classic Carnivore Club Sandwich
Pulled Pork Sandwich on Carnivore Bread
Toast a slice and top with 2-Ingredient Strawberry Glaze and Honey Butter
Toast a slice and top with Onion-Free Guacamole and an over-easy egg
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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.
This recipe is absolutely amazing. Quick, easy and worth the effort for a delicious way to enjoy bread. We have made this 4 times and it’s a crowd favourite. Great as a sandwich or my favourite is to enjoy it with bacon and eggs. To heat up I have toasted it and also in pan.
How many eggs?
How many pounds of meat?
8 eggs
1 lb raw ground pork
5 oz pork rinds (pre-ground)
1/4 cup grass-fed ghee (or butter)
1 tsp sea salt
MOST AMAZING CARNIVORE BREAD EVER. I’ve literally tried so many different keto/paleo/gluten-free healthy breads and this is hands down the best. It’s perfect toasted or if you slather on some ghee and fry it up on a pan, it has the right amount of chewy and crunch. I actually like to slather a little liver pate on top of this bread…. major kudos for this bomb recipe.
I made this after a long day being out with the two year old. I really wasn’t sure if it was going to be good . You see I am not the best baker. I made and it was great I used it on the burgers I made later on in the week. Than with the last couple pieces I had left I toasted it with honey and butter. I am thankful I found this Recipe and I will make it again
Love this recipe! So good to see someone branching out in the carnivore / animal based world and giving some more inspiration to the meals we can eat! Your the best!
Author
🙂
I did try this recipe twice and the second time I think I nailed it. It was really tasty and I did love the consistency. I am excited to switch up the sausage variations to see What happens. Great break down of recipe and instructions. Can’t wait to try more!
Ashley, your talent is reflected in the flavor of your recipes. The images say a lot; you go the extra mile in presenting your dishes. However, that can sometimes be deceiving. When I made your carnivore bread, my life changed. Seriously. The ingredients and the flavors correlated to the images. My husband and kids love it too!
Thank you!
Author
I understand what you mean by food photos being deceiving. Thanks for this feedback. So glad you and your family loved the bread. 🙂
Mine’s in the oven as I type and I’m excited to have found a Carnivore recipe source that’s different and imaginative.
Just one question, how many calories in this loaf? I make it 4000 which, if I divide it into 12 slices, means 330 each slice!
Mine’s in the oven as I type and I’m excited to have found a Carnivore recipe source that’s different and imaginative.
Just one question, how many calories in this loaf? I make it 4000 which, if I divide it into 12 slices, means 330 each slice!
Author
Hey Lynne – not totally sure as I don’t calculate the calories for my recipes. But for most recipes, I do calculate the macros and list them at the top of the recipe. This one is 172g fat, 250g protein, 0g carbohydrates per loaf.
Just finished making a loaf for breakfast and made French toast with it for the kids. Awesome recipe, thank you! Have you tried making multiple loafs and freezing them? Curious how that would come out after thawing.
Author
I’ve never personally tried freezing the loaves, but other blog readers have with success.
Nice ratios of the pork rinds, eggs, and pork…..
I don’t tolerate eggs, and this might be a stretch — but would gelatin eggs work here at all?
Author
I haven’t tried it (and I haven’t worked with gelatin much) so I’m not entirely sure, but probably worth a shot!
I am yet to try this but it looks fantastic! Have you had success freezing it, I would put something between each slice or freeze in portions. Also could I just use straight butter instead of ghee or use tallow or lard instead? Thankyou
Author
I have not tried freezing it, but I don’t see why it wouldn’t hold up in the freezer. Butter, tallow, or lard will work just fine in place of ghee!
I read pork as “pork sausage”, just got done mixing it up, it’s cooking now. I’m thinking I may have ruined it with the sausage mishap, but we’ll see! If I did I will def try again with the right ingredients.
Author
Shouldn’t affect it too much. If anything, it may affect the flavor. It could be even better! Hope it turns out for you.
How did your bread turn out with the sausage????
did same, a slice of sausage bread and a runny egg, yum! .. this is not the easiest recipe to make but it works, follow all steps she nailed it. I found the meat paste to be a little unnerving, somewhat grotesque.
Made this recipe a few times now, with different kinds of meats, and it’s always yummy – though I have to say, venison might be my favorite. With some cinnamon honey butter, it’s just divine!
Also wanted to share that, on the most recent attempt, I blended in like 4-5 soaked dates as well as a few extra egg whites I needed to use. Baked for about 1hr 15min. The flavor kind of reminds me of the “honey whole wheat” bread I grew up with, and it’s beautifully fluffy (though very brown in the outside – may lower the heat just a tad next time I do it this way). Keep on rock on’ in the kitchen, Ash!
That was supposed to be “rockin’”… #thanksautocorrect
Author
Yum. That sounds great! I may have to try that.
Is it possible to use a bagel mold baking pan to make this? How would it impact cook time? I imagine it would lower the cook time ?
So excited to try this recipe. Love your website. The details are so great.
Author
You can absolutely do this! I just took this same recipe and made burger buns with it, so the bake time for bagels would probably be closer to that. Bake time for the burger buns was around 35-40 min, so maybe start there. Not sure how large your bagel molds are, but the burger bun molds are 4 inches wide.
Just finished baking, and I ate it with some mascarpone cheese, honey, banana, and cinnamon–so good!
Do you think it would work with canned chicken?
Author
Hmm, maybe. I’m not familiar with canned chicken, so it’s hard for me to tell. You could try one lb of it in place of the pork and see what happens. I’d drain/blot out any moisture from the chicken before using it.
My first attempt attempt to make this recipe today. My loaf didn’t “rise up” as much as I thought it would, maybe I over mixed. But I will def be trying it again, flavor and texture is great. I’m cooking up some beef liver right now to make my first sandwich.
Just made this and stuck in the pan. Ran a knife around the edges and used a spatula on the bottom. By the time I got it out of the pan I lost some of the bottom and sides. How do I prevent this in the future? Also used breakfast sausage instead of ground pork. Plus it was nice and tall after taking out of the oven, but after cooling 15 minutes it deflated to a flat top. Is that normal?
Author
Hmm, this is interesting. I wonder if it has something to do with your bread pan. Or maybe using the breakfast sausage. Were there spices or other ingredients in it? I’ve made this recipe several times (as have plenty of readers) and this has never happened to me and I’ve never heard of it happening to someone else, so I’m stumped. There will be some deflation – yes, that is normal.
Turned out okay. Not sure I would use this recipe again. I worried about the level of raw meat in so many capacities. I get it’s meant to be bread-ish so there has to be different steps. The whole hand mixer with raw meat paste left me feeling like my kitchen was a salmonella campground. Microban everywhere!!
Sounds delicious. I was looking through the comments trying to find what a serving size is, but am I hearing right that you post the total fat and total protein for the entire recipe at the top? So that way we know that however, many times we divide it. That’s how much we need to divide the total numbers? I’m so excited to try this!
As im makeing it i wonder about storage and lastability. I assume since it’s made from eggs and meat that it has to be refrigerated, but how long is it good for? like if I make a loaf just for myself to have a couple sandwiches throughout the week at work will it last the entire week, or is it only good for two or three days.
Author
It should last the whole week in the fridge. The pieces firm up/begin to dry out the longer the loaf sits in the fridge (which some folks are okay with). To liven up the pieces (if necessary), you can pop them in the toaster or pan-fry them.
question can you leave the pork rind out? I really don’t like the taste of them.
Author
If you don’t like pork rinds, I’d suggest making the “beef only” version of the bread: https://ash-eats.com/carnivore-sandwich-bread-beef-version/
can you leave the pork rind out? I don’t like them.
Okay, I just made this! And I LOVE it!!! The texture is amazing; with a little butter, it is just dynamite! It reminds me of McDonald’s chicken nuggets, you know, the ones with the delightful crust on the outside? I think I am going to try making this bread into “nuggets” for the kiddo. Okay, actually, it would be just for me, but I would let her have a couple. Maybe.
I hope that this will become a weekly routine for us. I think I am going to really like having “bread” back.
Also, just a heads up, I used salted pork rinds, which means it became extra salty when I added salt. It’s still delicious, and it will be so good with honey on it.
Thanks Ash for doing what you do! I can’t wait for your cookbook to come out! (please please please)