Can I use heavy cream powder instead of milk powder?

Yes. Heavy cream powder works well and creates slightly richer, more indulgent buns. The texture will be similar but with a creamier taste. Use the same measurement (½ cup) as you would for whole milk powder.

Are milk powder carnivore buns better than cottage cheese buns?

They are more stable and durable, making them objectively better for burgers and sandwiches that need structural integrity. Cottage cheese buns are softer and more delicate—better for lighter uses. Choose milk powder when you need buns that won't fall apart.

Do they taste like regular bread?

They provide similar structure and function to wheat buns but maintain a carnivore-friendly ingredient profile. The taste is mild and neutral rather than exactly like bread. After toasting, they're remarkably close to traditional burger buns in both texture and function.

Can I make them without whey protein?

Whey protein isolate is required for proper structure—it's what replaces the gluten network that flour would normally provide. Collagen peptides won't work as they don't create the same binding. Egg white protein powder might work but will change the texture. For best results, use whey protein isolate as directed.

Why are these better for meal prep?

The milk powder creates lower moisture content, which means the buns don't get soggy during storage. They maintain their structure better when refrigerated or frozen, making them more reliable for preparing multiple meals in advance. Nutritional Benefits Per bun (recipe makes 4): Approximately 110 calories 12g protein 5g fat 2g carbs (from milk powder) Essentially zero net carbs What you're getting: High protein from eggs and whey Healthy fats from milk powder Minimal carbohydrates Complete amino acid profile Bioavailable nutrients from animal sources These buns deliver meaningful protein—each bun provides as much protein as 1.5 eggs, making them a nutritious part of your meal rather than empty calories.

Carnivore Buns with Milk Powder (The Most Stable 3 Ingredient Version)

Description

Firm, stable carnivore burger buns with superior structure. Perfect for burgers and meal prep.

Ingredients

Scale

4 large eggs
½ cup whole milk powder or heavy cream powder
1 scoop unflavored whey protein isolate
optional: pinch of salt

Instructions

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or use silicone bun molds.
Add eggs, milk powder, and whey protein isolate to a blender.
Blend for 30–60 seconds until smooth and thick.
Pour batter into bun molds or shape 4–6 buns on baking sheet.
Bake for 25–30 minutes until golden brown and firm.
Allow buns to cool for at least 15 minutes before slicing.

Notes

Milk powder improves bun stability and reduces moisture, creating stronger carnivore buns ideal for burgers and sandwiches. Cooling is essential to allow protein structure to fully set.

Nutrition

Calories: 110
Fat: 5g
Carbohydrates: 2g
Protein: 12g

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