How long does this heavy cream carnivore loaf stay fresh?

Wrapped tightly and stored in the fridge, it holds its moisture for about 4 days. For longer storage, slice it first, then freeze individual slices so you can pull out only what you need and reheat gently.

Does the texture change after slicing, and how do I keep it soft?

Yes — cut sides dry out faster than the rest of the loaf once exposed to air, so store leftover slices with the cut side pressed against plastic wrap or another slice rather than left open. A quick warm-up in a low oven or toaster restores most of the softness before serving.

What's the best fat to use for greasing the loaf pan?

Stick with a solid animal fat like butter, tallow, or lard rather than a liquid oil — solid fats coat the pan more evenly and hold up better at 300°F, which helps the loaf release cleanly once it's cooled slightly.

Moist Carnivore Bread with Heavy Cream Powder That Stays Soft for Days

Description

This moist carnivore bread with heavy cream powder delivers a soft, tender crumb without flour or starch. Rehydrating the heavy cream powder before folding it into whipped egg whites creates a rich, moist loaf that stays fresh longer and avoids the dry, spongy texture common in traditional carnivore bread.

Ingredients

Scale

8 large egg whites (or 1 cup liquid egg whites)
- 1/4 tsp cream of tartar
- 4 whole eggs
- 1/2 cup heavy cream powder
- 1/3 cup warm water
- 3/4 tsp fine sea salt
- Butter, beef tallow, or lard for greasing the loaf pan

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Instructions

– Preheat oven to 300°F (149°C).
– Grease a standard loaf pan.
– Beat egg whites with cream of tartar until stiff glossy peaks form.
– Whisk heavy cream powder with warm water until completely smooth.
– Add whole eggs and salt to the cream mixture.
– Fold one-third of the whipped egg whites into the cream mixture.
– Gently fold the remaining egg whites in two or three additions.
– Pour into the loaf pan and smooth the surface.
– Bake for 40–42 minutes until lightly golden and springy.
– Cool in the pan for 10 minutes.
– Transfer to a cooling rack and rest 15 minutes before slicing.

Notes

Fully rehydrating the heavy cream powder is the key to preventing greasy streaks and creating an evenly moist crumb. Avoid overmixing after folding the egg whites, and never slice the loaf while it’s still steaming to preserve moisture.

Nutrition

Serving Size: 1 slice
Calories: 76
Sugar: 0.8 g
Sodium: 180 mg
Fat: 5 g
Saturated Fat: 3.2 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 88 mg