Fluffy Grain-Free Carnivore Bread
Ingredients
- 8 large eggs, at room temperature
- 4 ounces full-fat cream cheese, softened
- ½ cup unflavored egg white protein powder
- ½ teaspoon salt
- 1 tablespoon melted butter, cooled slightly, plus a little more for the pan
Instructions
Step 1: Prepare the oven and pan. Preheat the oven to 325°F (165°C). Lightly butter an 8½-by-4½-inch loaf pan, then line it with parchment paper. Leave some parchment extending above the two long sides so you can lift the baked loaf out easily. This bread is delicate while warm, and the parchment will help you remove it without tearing the sides.
Step 2: Separate the eggs. Place the egg whites in a large, completely clean and dry mixing bowl. Put the yolks in a second bowl. Take care not to get any yolk in the whites, because fat can make them difficult to whip. Separating each egg over a small bowl first can help: once the white is cleanly separated, add it to the large bowl and continue with the next egg.
Step 3: Make the yolk mixture. Add the softened cream cheese to the egg yolks. Beat until smooth, scraping down the sides of the bowl as needed. Add the egg white protein powder and salt, then beat again until there are no dry patches. Mix in the tablespoon of cooled melted butter. The mixture will be thicker than an ordinary cake batter; that is expected.
Step 4: Whip the egg whites. Using an electric mixer with clean beaters, whip the egg whites until they form stiff peaks. When you lift the beaters, a peak should stand up and hold its shape. Stop once the whites reach this point. If they become dry and grainy from overbeating, they will be harder to fold into the yolk mixture.
Step 5: Lighten the batter. Add about one-third of the whipped whites to the yolk mixture. Stir this first portion in gently to loosen the thick batter. It is fine if this small addition loses some of its volume; its job is to make the remaining whites easier to incorporate.
Step 6: Fold in the remaining whites. Add the rest of the egg whites in two additions. Use a large spatula to cut down through the center of the mixture, sweep along the bottom of the bowl, and fold the batter over the top. Rotate the bowl and repeat until most of the white streaks disappear. Work gently and stop as soon as the batter is combined. The trapped air is what gives this loaf its height.
Step 7: Fill the pan. Spoon the batter into the prepared loaf pan. Spread it gently into the corners without pressing it down. Smooth the top lightly with the spatula. Place the pan in the oven soon after mixing; leaving the batter standing for a long time can allow some of the whipped air to escape.
Step 8: Bake the bread. Bake for 35–45 minutes, until the top is golden and the center feels set when lightly touched. The loaf should not wobble like uncooked batter when you gently move the pan. If the top browns before the center is ready, lay a loose piece of foil over the pan for the remaining baking time. Avoid opening the oven during the first 30 minutes, when the structure is still developing.
Step 9: Cool gradually. Remove the pan from the oven and leave the bread in it for 10–15 minutes. Lift it out using the parchment and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing. The loaf will firm up as it cools, and some settling is normal for bread made without flour.