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.
I don’t know if it’s just because I haven’t had ‘real’ bread in many, many moons, but this sandwich bread is the real deal.
It’s crunchy on the outside, soft on the inside, and toasts pretty well too.
It’s pretty close to my carnivore baguette recipe, but I made an ingredient tweak to compensate for the loaf being larger/denser than the baguettes. I also increased the bake time ever so slightly.
I’m super happy with the way this came out, and I’m excited for y’all to try it!
Today I’ll be loading this bread up with some meat and my Duck Fat Mayonnaise. I’ll be making some carnivore/animal-based sandwiches that will be coming to the blog this week. If you’re a sandwich freak, you can look forward to those.
What you need to make Dairy-Free Carnivore Bread [Pork Version]
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
- Mixing bowl
How to make Dairy-Free Carnivore Bread [Pork Version]
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 Dairy-Free Carnivore Bread [Pork 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.
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 [Pork Version]
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.
