Ricotta Bread (Carnivore)

The perfect bread alternative that is cheap, quick and easy.

Servings: Approximately 6-8 slices

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Information:

Entire loaf

Fat: 131g
Protein: 127g
Carbs: 3g
Sugar: 3g
Fibre: 0g


  • 1/2 cup ricotta
  • 1/4 cup butter
  • 1/2 cup thickened cream
  • 1 tbsp oil
  • 2 eggs
  • 1/4 tsp of cream of tartar
  • 1 tsp beef gelatin powder
  • 1/2 cup unflavored whey protein isolate powder
  • Pinch of salt
  • 2 1/2 tsp of baking powder
  • 1/2 tsp baking soda

Allergy Notes:

  • Gluten-free
  • Grain-free
  • Nut-free
  • No fiber
  • Contains moderate FODMAPs (lactose)

Disability/ Safety Notes:

  • This recipe was designed to be as safe and simple as possible, however if you can think of anything I’ve overlooked, please let me know.


  • Preheat oven to 160c/320f.
  • Line a loaf pan with baking paper, I find this bread will stick even in a pre-greased nonstick pan. These are the dimensions of my pan: 7cm (H) x 14cm (W ) x 24cm (D). Note that the shorter the pan, the taller the bread.
  • Melt butter and ricotta in microwave for about a minute.
  • Add the rest of the wet ingredients, mixing in one egg at a time, mix until smooth consistency.
  • In a seperate bowl combine dry ingredients.
  • Then add the dry and wet ingredients together, try not to overmix it, always mix by hand.
  • Pour mixture into the pan, cover with foil and place on lower rack of oven.
  • After ten minutes, remove the foil and return to oven, keep in mind it doesn’t brown all that much.
  • The real trick is to not overcook the bread, when doing the knife test it shouldn’t come out totally clean, you want a bit of moisture.
  • Place on cooling rack, can be consumed after a few minutes, but for best results refrigerate overnight.
  • Refrigerate and best used within three days.

Additional notes:

Back when I was eating a standard diet I lived on bread, I was very much a carbivore, I would eat bread and pasta and rice on their own all the time. Ah, to have such a resilient gut now. When I went keto I experimented with a lot of low carb breads and there are many great recipes and packet mixes available. Then I had to go carnivore to cure my digestive problems but my desire for bread or a bread-like substance did not diminish. I can no longer have FODMAPs (other than lactose) I can’t handle fibre, or nuts or seeds, really I don’t do well with non-animal based products at all. But thankfully there are a few carnivore options out there for bread:

  1. Fathead Dough- Fantastic for pizza bases and pie crusts and things of that nature, but you don’t always want cheesy bread.
  2. Cloud Bread- Super simple recipe of cream cheese and eggs. But it tastes more like a cake or a souffle. It needs to be refrigerated before consuming. Plus you have to separate the egg whites and whisk them to form stiff peaks before mixing it all together. Way too fiddly.
  3. Soul Bread- This is definitely one of the best carnivore bread options out there, but my god is it expensive. It uses unnecessarily huge quantities of protein powder and cream cheese. It also needs to be refrigerated before consuming.

Taking what I had learned from all these recipes, I invented carnivore bread. It can be made with much lower quantities of ingredients than soul bread, it’s not fiddly or fussy, it’s not too moist and eggy, and it’s made entirely of animal based ingredients. It doesn’t get more nutrient dense than this. It has the closest taste and texture to bread as is possible and it’s ready to be consumed right out of the oven.

I chose to use ricotta for a number of reasons, cream cheese is quite heavy, where as ricotta is lighter and sweeter. By combining baking soda, baking powder AND cream of tartar I am able to get a lot more air bubbles into the mixture which results in that bread-like texture. Ricotta is often much cheaper than cream cheese, I suppose it depends on where you are shopping, but where I live, I can buy huge tubs of ricotta for less than the little tubs of cream cheese. I have yet to try this recipe with other kinds of cheeses, cottage cheese might yield interesting results.

This recipe could also be altered to become a cake or muffins or anything like that, try experimenting with flavoured protein powders.

If you try this recipe, please let me know your results!

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