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Updated: Jun 13

A high protein, high fat, and zero carb bread alternative that's moist, light, and fluffy just like real bread!

I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission.

I created this recipe after trying protein sparing modified fast bread (psmf). I loved that the psmf bread was light and fluffy, but for me it was too dry and lacked flavor. It was missing a key component, FAT! So, I started experimenting with this recipe to see if I could add in some fat without losing the airiness. I added egg yolks and a whole stick of butter to this recipe and was blown away by how moist it was! No more choking on dry bread, haha.

The best carnivore bread I've ever had! Reminds me of French Bread!

In order to make the perfect carnivore cloud bread, here are a few tips. First this recipe works best with a stand mixer. You need to beat the egg yolks on high until stiff peaks form. This will yield a large loaf that's light and airy. Although this is possible with a hand mixer it will take much longer and the egg whites may not be as stiff. Second, make sure to rest the bread in the oven for at least 30 minutes after the bread is done baking. This will prevent the loaf from falling, giving you larger slices of bread. This step is critical! Trust me, I found out the hard way when I was in a rush and didn't let the bread rest in the oven and ended up with a puny sized loaf!

carnivore cloud bread



  1. Preheat the oven to 350°F and grease a loaf pan. Put the butter in the freezer to harden.

  2. Add the egg whites to a large mixing bowl and beat on high until stiff peaks form. Then turn the speed down to low and gradually add in the egg white powder, beef gelatin powder, and salt. Continuing on a low speed, add the egg yolks in one at a time. Do not over mix. Finally, grate the stick of butter into the egg white mixture folding in a little at a time with a spatula.

  3. Pour the egg white mixture into the loaf pan and spread it evenly into a loaf shape. Bake for 40 minutes until golden brown or until a tooth pick comes out clean. Once the bread is done, turn off the oven and let the bread rest inside the oven for 30 minutes to help prevent the loaf from falling. After the bread is done resting, remove it from the oven and slice.

You can use this bread for anything! It's great grilled, toasted, dipped in egg for french toast, or just with a thick layer of butter! If you try this recipe, I'd love to hear your feedback in the comments, or tag us on social media @animalbasedrn .

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