Carnivore-Style Protein Bread

Ingredients

• 4 large eggs (Separate 2 additional yolks; use 4 whole eggs and 2 extra yolks.)
• 2 egg yolks (Additional yolks, separate from those in the whole eggs.)
• 120 g unflavored whey protein (May be substituted with vanilla protein powder for a slightly sweet result.)
• 30 g unflavored collagen
• 90 g plain low-fat Greek yogurt
• sea salt (1 pinch, approximately 0.3 g.)
• 1 tsp baking soda (Approximately 4.6 g.)
• parchment paper (For lining the baking sheet; preferably unbleached and chlorine-free.)

Steps

1. 1

   Preheat the oven to 190 °C (375 °F). Line a baking sheet or baking pan with parchment paper, preferably unbleached and chlorine-free.

2. 2

   In a large bowl, beat the 4 whole eggs and 2 additional yolks until the mixture is smooth and no longer sticky in texture.

3. 3

   Add the Greek yogurt to the egg mixture and beat until completely incorporated and smooth.

4. 4

   In a separate bowl, mix the whey protein, collagen, sea salt, and baking soda until evenly distributed.

5. 5

   Add all the dry ingredients at once to the egg and yogurt mixture.

6. 6

   Stir gently at first to prevent the powders from spilling out of the bowl. Then mix more vigorously until you have a smooth, well-combined batter with no visible lumps.

7. 7

   Pour the batter into the lined pan and smooth the surface with a spatula so the bread has an even thickness.

8. 8

   Bake at 190 °C (375 °F) for about 30 minutes, until the surface is golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Let the bread rest for a few minutes before slicing. Divide the bread into approximately 16-24 slices.

Notes

The recipe provides approximately 1000 kcal for the entire loaf, with 161 g of protein, 17 g of carbohydrates, and 29 g of fat. Vanilla protein powder works as a sweet variation and adds a subtle vanilla flavor.

Nutrition per serving

• breakfast
• snack
• high-protein
• low-carb
• carnivore
• baked
• sugar-free
• meal prep