When eating as part of a low carb, ketogenic, or carnivore lifestyle, bread is often one of the first items to be eliminated. However, the invention of 0 carb bread offers a glimmer of hope for those missing this staple.
What is 0 Carb Bread?
0 carb bread is a type of bread specifically formulated to have zero net carbohydrates. I’ll take it one step further and say that 0 carb bread should have no total carbs either. Well, at least a negligible amount given that eggs have a smidgen of carbs.
0 carb bread, otherwise known as carnivore bread, is animal-based and fully carnivore-compliant. It is made from beef, eggs, butter and pork rinds. If you are scratching your head wondering how this could taste, or act, like bread you are in for a pleasant surprise.
Tools Needed
The kitchen essentials needed to make this delicious carnivore bread are:
Let’s dive into how to make some delicious carnivore bread.
How to Make 0 Carb Bread
Preheat the oven to 375 degrees. Add the egg whites to a mixing bowl, and beat until stiff peaks form.
Place the egg yolks, meat and butter into a blender or food processor, and pulse until well combined.
Combine half of the egg whites and the meat mixture into a bowl, and blend until combined. Fold in the remaining egg whites.
Stir in the pork rind crumbs and add salt to taste if using. Spread the mixture into a well greased loaf pan.
Bake for 80-90 minutes, or until crispy and browned on the outside and cooked through completely. Drain off the excess grease, and allow the loaf to cool to room temperature before slicing to serve.
Can I Toast Carnivore Bread?
Yes, you can toast 0 carb bread! However, it’s important to note that it might toast differently than regular bread. Due to its unique composition, this bread may brown not as fast or require a different setting on your toaster.
It’s a good idea to keep an eye on it the first few times you toast it to find the perfect setting for your preferences.
Can You Eat Bread on a Low Carb Diet?
Traditionally, bread is off the table on a low carb diet due to its high carbohydrate content. However, 0 carb bread changes the game. It allows those following a low carb, keto or canivore diet to enjoy bread without the usual carb count.
If you aren’t carnivore and simply want a low carb bread, be sure to check out this keto white bread, keto mini bread loaves, and low carb paleo homemade bread.
How to Store 0 Carb Bread
Storing this carnivore bread is a bit different from storing traditional bread due to its unique ingredients and lack of preservatives. It should be stored in the refrigerator to extend its shelf life. I wrap it in parchment paper or keep it in an airtight container.
You can also freeze the bread, but make sure it is completely cooled first.
Other Carnivore Recipes You Might Like
0 Carb Bread (Carnivore)
Ingredients
- 1 pound ground beef can substitute for any other type of ground meat
- 3 tablespoons butter melted
- 1 ½ cup crushed pork rind crumbs
- 8 large eggs divided into whites and yolks
- Salt to taste optional
Instructions
- Preheat the oven to 375 degrees.
- Add the egg whites to a mixing bowl, and beat until stiff peaks form.
- Place the egg yolks, meat and butter into a blender or food processor, and pulse until well combined.
- Combine half of the egg whites and the meat mixture into a bowl, and blend until combined.
- Fold in the remaining egg whites.
- Stir in the pork rind crumbs and add salt to taste if using.
- Spread the mixture into a well greased loaf pan.
- Bake for 80-90 minutes, or until crispy and browned on the outside and cooked through completely.
- Drain off the excess grease, and allow the loaf to cool to room temperature before slicing to serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
