Zero-Carb Carnivore | Sweet Bread is a Low-Calorie, High-Protein loaf that is just perfect to snack on or as an after-dinner guilt-less treat.
You all know I love keto baking experiments. My kitchen is my realm, and seeing what magic comes out of the oven always excites me. So, no, my ‘carnivore’ experience is not going to stop me.
High on the list of ‘things to try and make that are carnivore or ketovore‘, was a slightly sweet bread that I could enjoy with a slice of butter. And here it is. Exactly what I wanted. Sweet tooth sorted. No need for cake.
How to Make Zero-Carb Carnivore Sweet Bread
10 minutes and it’s ready to go in the oven. It’s seriously that quick.
The main ingredients are eggs, whey protein isolate, and egg white powder.
A little xanthan gum and a little bicarbonate of soda help with rise and texture.
Allulose reacts with the other ingredients to make the loaf rise evenly. Compare this to my Carnivore Bread Loaf which rises in a mis-shapen way, and you’ll see the difference. Plus it makes the bread develop a lovely brown crust. Well… it’s more of an outer skin, than a crust, to be fair. Erythritol doesn’t work as well, unfortunately.
I add vanilla extract and banana flavouring, because it’s the combination I prefer. Vanilla ‘Extract’ is what you need for a more authentic, milder taste and smell. ‘Essences’ are too cheap and nasty for my taste buds. Banana ‘extract’ doesn’t exist, but I have found a brand that creates a delicate, not-so-chemical banana flavour, and there’s a link in the recipe card.
You can, of course, omit one or the other completely. Or you can use other flavours.
The main thing to adhere to, is to use whey protein isolate, and egg white powder that contains no fillers/anti-caking agents.
The other really, really, really, REALLY important thing to do, is to use room temperature eggs and whip those egg whites BEYOND meringue stage. It needs to be dense and powdery, creating resistance that you’ll be able to feel when using an electric stick whisk. If you don’t whip enough, your bread won’t rise nicely and will be dense and horrible. Trust me – I’ve made this mistake several times…
Follow my instructions precisely, use the same ingredients (or similar – but make sure they really are similar) and whip those egg whites to death. You will be in sweet bread heaven in no time. Try a slab of butter between two slices for the simplest ‘sweet fix’ ever.
Enjoy!
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Zero-Carb Carnivore | Sweet Bread
Ingredients
- 4 eggs - large, room temperature, 240g total weight in shell
- 15 g egg white powder (U.S. option HERE)
- 15 g whey protein isolate (U.S. option HERE)
- 40 g allulose (U.S. option HERE)
- ¼ tsp cream of tartar (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
OPTIONAL
- ¼ tsp vanilla extract (U.S. option HERE)
- ¼ tsp banana extract (U.S. option HERE)
Instructions
- pre-heat oven to (static)
160 °C - separate eggs, placing whites into a large mixing bowl, and yolks plus extracts into a small one.4 eggs, ¼ tsp vanilla extract, ¼ tsp banana extract
- add cream of tartar to the 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
- 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, 40 g allulose
- mix in slowly and gently with a spatula first, or use bare minimum speed on your electric whisk until the powder is incorporated, then whip on high speed until the mixture becomes dense and you feel resistance on the whisk; 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 whip yolks until they become creamy and pale in colour.
- scoop the sticky yolk mixture over the egg whites mix, and whisk again to incorporate homogeneously and obtain a sticky, fluffy batter.
- scoop 1/2 batter into a 2lb silicone loaf mould and bang the mould on the worktop to remove any air pockets; fill with the remaining 1/2 and level the top so it is flat.
- bake for 30 minutes, then turn oven off but leave the bread in its mould inside (door closed) for another 15 minutes.
- lift the bread out of its mould and put in back in the oven over a rack for 10 mins (door open) so that the residual warm air dries it out a little more.
- store in a cupboard, uncovered.
Notes
Nutrition
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