Description
These soft and pillowy carnivore bread rolls are fluffy, tender, and sturdy enough for sandwiches or family dinners without flour, starch, or plant-based ingredients. Whipped egg whites, animal fat, and protein isolate create a light crumb that stays soft instead of dry or rubbery.
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Ingredients
Units
Scale
- 6 large egg whites, room temperature
- 4 large egg yolks, room temperature
- 1/3 cup (30 g) unflavored whey protein isolate
- 3 tbsp melted tallow, lard, or ghee, slightly cooled
- 2 tbsp full-fat cream cheese, softened
- 1/2 tsp cream of tartar
- 3/4 tsp fine sea salt
- 1 tbsp melted butter, for brushing
- Flaky sea salt (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Line a baking sheet with parchment paper.
- Whip egg whites with cream of tartar until stiff, glossy peaks form.
- Whisk egg yolks, cream cheese, animal fat, protein isolate, and salt until smooth.
- Stir one spoonful of whipped egg whites into the yolk mixture.
- Gently fold the remaining egg whites into the batter in three additions.
- Pipe or spoon 12 evenly sized rolls onto the prepared baking sheet.
- Brush with melted butter and sprinkle lightly with flaky salt.
- Bake for 22–25 minutes until golden and springy.
- Turn off the oven, crack the door, and let the rolls rest for 5 minutes.
- Transfer to a wire rack and cool before serving.
Notes
Stiff egg whites are essential for volume and structure. Fold gently to preserve trapped air, and avoid overmixing. Cooling the rolls gradually inside the oven helps prevent wrinkles and keeps the crumb tender.
Nutrition
- Serving Size: 1 roll
- Calories: 80
- Sugar: 0.1 g
- Sodium: 170 mg
- Fat: 5.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 78 mg