Keto-Carnivore Bread

Updated: May 11




I am not a big fan of any keto breads, but I think that eating these bread alternatives when starting a new diet or later on certain occasions can be useful if it improves diet adherence.

For me the best option is this PKD bread. It contains only meat, eggs, pork cracklings, salt, baking soda and a bit of honey.

But as not everyone likes the meaty taste, this alternative made mostly with egg whites might be worth to try.


The recipe is not complicated, but you need to follow the instructions carefully. If the egg whites are not whipped properly, the bread will not rise. The crackling-egg yolk mixture needs to be folded in extremely carefully, without breaking the structure of the whipped whites.

The pork jelly might be left out but it really makes the bread more soft and moist.

This bread is high in protein and lower in fat. One portion will need about 16 g added fat for an ideal PKD fat to protein ratio.



Ingredients (12 servings)


  • 6 egg whites

  • 1 egg yolk

  • 1 whole egg

  • 1 tsp honey

  • 1/2 tsp salt

  • 1 tsp baking soda

  • 20 g Milky Pork Jelly melted in 1 tbsp water

  • 2 tbsp organic egg white powder

  • 40 g pork cracklings (greaves)



Method


  • Make sure you are using a clean and dry bowl. Never use a plastic bowl for this purpose.

  • Separate the egg whites from the yolks, making sure that no yolk gets in the whites.

  • With a food processor whip the egg whites and the salt on high speed to stiff peaks, for about 6-8 minutes.

  • Add the egg white powder and whisk for about a minute more on medium speed intil incorporated.

  • Blend the egg yolk and the whole egg with the cracklings, the baking soda, the pork jelly and the honey.

  • Fold the yolk mixture in the egg whites very carefully, without breaking the texture of the whipped whites.

  • Line a baking form with parchment paper.

  • Pour the batter in the form. Optionally you can also bake the bread on a baking tray.

  • Bake at 180 °C for 10 minutes and reduce the heat to 170 °C and bake for about another 25-30 minutes.

  • Take the bread from the form and let it cool completely before slicing.

  • You can keep it for a couple of days at room temperature. Slice and freeze the rest for later.

  • Eat it fresh or toasted with lard, sausage, salami or smoked slab.



Bon appétit!

Find more PKD recipes here.