Description
This revolutionary 2 Ingredient Carnivore Bread packs an incredible 55g of pure protein into one recipe! Made with just chicken and eggs (plus optional eggshells for added calcium), this bread defies expectations with its authentic texture and satisfying taste. Perfect for strict carnivore diet followers, athletes, and anyone prioritizing protein intake. Adapted from @ketosnackz, this is the simplest, most protein-dense bread you’ll ever make. Don’t knock it ’til you try it!
Ingredients
Scale
- 2 whole eggs (shells optional but recommended for calcium boost)
- 8 oz cooked chicken breast or thighs
- 1 teaspoon aluminum-free baking powder
Optional Addition:
- Eggshells from the 2 eggs (thoroughly washed and dried for 1,500-1,600mg calcium)
Instructions
- Cook chicken: If not using pre-cooked chicken, cook 8 oz of chicken breast or thighs until fully cooked. Roasting at 375°F for 20-25 minutes works well. Allow to cool to room temperature.
- Prepare eggs and shells: Crack eggs into blender. If including shells, rinse them thoroughly under water, remove all membrane, and pat completely dry with paper towel. Add dried shells to blender with eggs.
- Add remaining ingredients: Cut cooled chicken into chunks and add to blender. Add 1 teaspoon baking powder.
- Blend until smooth: Blend on high speed for 60-90 seconds until mixture is completely smooth with no chunks. If including eggshells, blend for full 90 seconds to pulverize shells completely. Consistency should resemble thick pancake batter.
- Prepare ramekin: Generously grease a 6 oz ramekin with butter, ghee, tallow, or bacon fat. Ensure all surfaces are well coated to prevent sticking.
- Pour and bake: Pour blended mixture into prepared ramekin. Place in preheated 350°F oven and bake for approximately 1 hour, or until top is golden brown and a toothpick inserted in center comes out clean.
- Cool: Let bread cool in ramekin for 5-10 minutes. Run a knife around edges to loosen, then invert onto plate. Cool for at least 10 minutes before slicing.
- Serve: Slice and enjoy as toast, use for sandwiches, or eat plain. Toast for best texture and flavor!
Notes
- Chicken choice: Chicken breast creates lighter color and milder flavor; thighs produce moister, richer bread
- Eggshells: Optional but recommended for calcium boost. Blend thoroughly to avoid any gritty texture
- Blending: Complete smoothness is critical – don’t skip the full blending time
- Greasing: Be generous with fat to prevent sticking
- Baking time: May vary by oven; check at 50 minutes and adjust as needed
- Storage: Room temperature 3-4 days, refrigerate up to 1 week, freeze up to 3 months
- Scaling: Recipe easily doubles or triples; use multiple ramekins
- Protein source: The entire recipe contains 55g protein – incredible for one bread!
Nutrition
- Serving Size: 1/4 of recipe (approximately 2.5 oz or 1/4 mini loaf)
- Calories: 85
- Sugar: 0g
- Sodium: 145mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.25g
- Fiber: 0g
- Protein: 13.75g ⭐
- Cholesterol: 125mg