Prep time: 20 mins Cook time: 1 hr 45 mins Rest time: 10 mins Total time: 2 hrs 5 mins
Macronutrients per loaf: 184g fat | 128g 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
Crunchy on the outside, soft on the inside, this savory, carnivore, beef-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
It’s here!! Carnivore Sandwich Bread…the beef version!
When I released my standard Carnivore Sandwich Bread (which includes ground pork + pork rinds), I learned that lots of you can’t do pork and many of you requested a beef version.
I played around with a few variations of this, and I’m finally happy with the result.
The pork rinds in my standard version give the loaf that effortless crunch. I had to work a bit harder on this one to get that same crunch, but I think I succeeded.
All it needs is a longer bake time and some post-bake work: either toasting or pan-frying. Enjoy y’all.
What you need to make Dairy-Free Carnivore Bread [Beef Version]
Ingredients:
- Eggs (ASHLEY20 for 20% off)
- Raw ground beef
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- 9×5 Bread pan
- Blender or food processor
- Hand mixer
How to make Dairy-Free Carnivore Bread [Beef Version]
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 with lots of air bubbles.
In a blender, mix the raw ground beef, melted ghee, egg yolks, and sea salt until a smooth paste forms.
With a hand mixer, blend the frothy egg whites and the beef-ghee-egg yolk paste until the mixture becomes smooth like batter.
Pour the batter into your bread pan and bake in the oven for 100-105 minutes at 375 degrees.
Note: You’ll know it’s done when the texture is consistent, 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.
Slice the loaf into 1-inch thick slices, or whatever size you prefer.
Important: the texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. Scroll up to see photos of the texture of this bread when fresh, toasted, and pan-fried under the “Tips to make the best…” section. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.
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!
Tips to make the best Dairy-Free Carnivore Bread [Beef Version]
- 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.
- The texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. See photos below. The top slice is toasted, the middle slice is pan-fried, and the bottom slice is freshly baked without alteration. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.
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
Dairy-Free Carnivore Bread [Beef Version]
Carnivore Sandwich Bread [Beef Version]
Equipment
- Blender or food processor
Ingredients
- 8 eggs
- 1 lb raw ground beef
- 1/4 cup 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).
Start the oven.
- Preheat your 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.
- 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!
- With a hand mixer, blend the frothy egg whites and the beef-ghee-egg yolk paste until the mixture becomes smooth like batter.
Bake the loaf.
- Pour the batter into your bread pan and bake in the oven for 100-105 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.
- Important: the texture of this bread is similar to egg loaf. To get a crispy texture, I recommend toasting or pan-frying. Scroll up to see photos of the texture of this bread when fresh, toasted, and pan-fried under the "Tips to make the best..." section. If you can tolerate pork, my standard Carnivore Sandwich Bread recipe comes out with more of a natural crisp/crunch (without toasting or pan-frying) that is similar to regular bread.
- 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!
Notes
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.
Ghee is dairy based, not “dairy-free”. Consequently, your recipe does not result in dairy-free, carnivore bread.
Author
Did you see the note at the very top of the page? “Make it AIP or Dairy-Free: Use animal fat other than ghee or butter.” Tallow would work fine if you’re looking to make the recipe dairy-free. I’ll add an additional note to the recipe card.