Zero-Carb Carnivore | Easy Bread is the best recipe for either FLATBREAD or LOAF – whichever you prefer.
As a die-hard sandwich enthusiast, I’ve been concocting all manner of ‘breads’ since my carnivore experiment began 12 months ago. Some went straight in the bin. Some were passable. Others were better. This recipe is by far the best, easiest and cheapest of them all.
I’ve been baking it every single week for months, so it’s been thoroughly tried and tested and now absolutely foolproof. If you’ve tried other recipes, and were disappointed, prepare to be pleasantly surprised…
How To Make Zero-Carb Carnivore | Easy Bread
It’s even more simple than my Zero-Carb Carnivore Bread Loaf, as it doesn’t require gelatine powder.
The complete list of ingredients you need is: Eggs, Egg White Powder, Whey Protein Isolate, Salt, Xanthan Gum and Cream of Tartar.
N.B. Whey protein ISOLATE is ESSENTIAL, as it’s devoid of lactose and fat. Whey protein or whey protein concentrate WON’T WORK in this recipe. If in doubt, check the nutrition info and make sure it says zero (or near zero) carbs and fat.
If you’re not fussed about seeing a browner outer skin (it will be soft rather than a ‘crust’) to mimic the look of bread, you can omit the 1 tsp of allulose. Your bread will be ‘pale’, but with no difference to the taste or texture.
Don’t discount this recipe because egg white powder and whey protein isolate are expensive items. They are indeed, but you only need 15g of each. As long as you buy 1kg packs, they will last you ages, so in the long run, it’s a good investment. And actually, if you’re familiar with the many ‘protein sparing’, ‘BBBE’, or ‘zero-carb’ breads circulating on the web, you’ll find this version by far the cheapest to make. The recipe ↓ has links for the egg white and whey powders I use, which contain no fillers or nasty additives.
Of course you don’t have to stick to the same brands I buy, but the result may be different, and there may be carbs that you need to count in.
The process is simple: whip egg whites with cream of tartar and salt until very-super-extra firm, mix and sift the other ingredients, combine egg yolks, scoop onto a lined rack (for flatbread) or silicone bread pan (for loaf), and bake.
For my friends outside the UK: please remember that egg sizes different between countries. I use large eggs, but you’d need to use extra large/jumbo eggs if you’re in the U.S., for example. If unsure, use the weights given in the recipe.
One big tip for you is to wrap the cut-up flatbread or whole loaf with non-stick parchment (baking) paper and keep it in the fridge. For ages, I stored these flour-free bakes at room temperature, but found that they became very sticky and annoying to handle as time progressed. Plus mould growth was an issue after day 2, especially when the ambient temperature was hot and humid. Yes, the South of England had not one but two brief spells of hot weather this summer… lucky us!
Keeping the ‘bread’ chilled allows it to last longer and stay fresh without excessive stickiness..
Try baking both flatbread and loaf options to see which you prefer.
For me, the flatbread option is more convenient, as it provides ready-made slices for my sandwiches. The downside is that the flatbread is quite dry, needing slices of butter as well as my choice of fillings – which is fine by me, being a butter beast 🙂
The loaf option is less convenient in terms of having to cut slices when I need them, but much softer beneath the outer layer.
I tend to alternate between the two, as they’re both good. And when I’m ready to resume keto, this will continue to be my go-to recipe for sure.
Enjoy!
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Zero-Carb Carnivore | Easy Bread
Ingredients
- 4 eggs - large room temperature, 270g total weight with shell, 170g net albumens, 70g net yolks
- 15 g egg white powder (U.S. option HERE)- if using a different brand, make sure it contains no additives or fillers
- 15 g whey protein isolate (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- ¼ tsp cream of tartar (U.S. option HERE)
- ¼ tsp fine himalayan pink salt (U.S. option HERE)
Instructions
- for flatbread, lay a sheet of non-stick parchment paper or a silicone baking mat over the entire surface of a baking rack and set aside; for bread loaf, you just need to have a 2 lb plum-cake silicone mould to hand.
- pre-heat oven to
160 °C static. - separate eggs, placing whites into a large mixing bowl and yolks into a small one.4 eggs - large
- add cream of tartar and salt to the egg whites; use a hand-held electric whisk to whip on low speed initially, then on high speed until you achieve very firm peaks - you should see deep trails left by the whisk blades and you should feel some resistance as the blades spin.¼ tsp cream of tartar, ¼ tsp fine himalayan pink salt
- weigh and mix the remaining dry ingredients, and sift them over the egg whites.15 g egg white powder, 15 g whey protein isolate, ¼ tsp xanthan gum, 1 tsp allulose
- use bare minimum speed on your electric whisk so the powder is incorporated, then whip on high speed until the mixture becomes dense and you feel resistance on the whisk blades; at this point, continue to whip for another 30 seconds.
- now use the same whisk, including the blob of mixture that will have stuck to the balloon blades, to briefly whip yolks until they become pale and creamy.
- scoop the yolk mixture over the egg whites mix, and whisk again to incorporate homogeneously and obtain a thick, voluminous batter.
- if making flatbread, scoop the batter onto the centre of your parchment paper/silicone mat and spread it evenly, covering an area of approx 32cm x 38cm;if making a bread loaf, fill the 2 lb silicone mould with half the batter, bang it on the kitchen worktop to remove air pockets, add the remaining batter, and flatten the top.
- bake the flatbread for 20 minutes, remove from oven, let cool for 5 minutes, then flip over your worktop and peel off the lining, holding it as flat as possible against the bread - it should peel away neatly, with no stickiness; cut into 12 sandwich-size squares, and leave them on the rack to air-dry for 10 mins, then wrap with non-stick baking paper and keep refrigerated.bake the bread loaf for 30 minutes, turn oven off, open door, and leave in situ for 10 minutes; remove it from oven and let it cool, then lift the loaf out of the mould and put it back in the oven to dry up further for 15 minutes; wrap with non-stick baking paper and keep refrigerated.
Notes
Nutrition
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👍Can’t wait for that new recipe! I’ve got my stash of lupin flour(?)
Yet another GENIUS recipe Antya. Thank you! The carnivore flat bread is sturdy enough for an open sandwich and makes a great “pizza” base with toppings grilled under the broiler. I just dry out any residual stickiness with a quick flip in a hot frypan and good to go.
The other thing I love is it is absolutely neutral and doesn’t have the strong cheese flavour of fathead based doughs. Which brings me to yet another plus – the flatbread itself has such a low calorie and macronutrient count you can really pile on tasty toppings with whatever macro balance suits you. Can’t rave enough (largely because I just enjoyed the heck out of a little salami & cheese pizza)
Aaahh. Thank you, Vicky.
If you like my breads and creating pizza bases with them, I am certain that you would absolutely love my next recipe: Burger Buns. To turn them into mini pizza bases, bake them a little longer so they dry up more, and because they bake slightly concave at the bottom, you can flip them, add your fillings and grill. I’ve done exactly that and everyone thought they were a winner.
The recipe will be published in the next 3-5 weeks. Not carnivore, more ketovore, but with minimal non-carnivore additions. I’m hoping you will give it a go and maybe let me know what you think 🙂