Mozzarella Bread (Carnivore)

Bread made with five ingredients and ready in less than an hour.

Servings: Approximately 6-8 slices

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutritional Information:

Entire loaf

Calories:2956
Fat: 160g
Protein: 357g
Carbs: 5g
Sugar: 1.6g
Fibre: 0g

Ingredients:

  • 1 cup unflavored whey protein isolate powder
  • 1 tbsp baking powder
  • 2 1/2 cup shredded mozzarella cheese
  • 1/3 cup ricotta (cottage cheese or cream cheese also work)
  • 2 eggs 

Allergy Notes:

  • Gluten-free
  • Grain-free
  • Nut-free
  • No fibre
  • 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.

Instructions

  • Preheat oven to 180c/356f.
  • Line a loaf pan with baking paper. 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 and the longer the baking time.
  • Combine mozzarella cheese and ricotta in a large bowl and microwave for about a minute until softened. Remove and stir, return to microwave for another minute if needed.
  • Add eggs, mix.
  • Add protein powder and baking powder, mix.
  • Pour mixture into the pan, place on lower rack of oven.
  • Bake until golden brown on top, approximately 30 minutes.
  • 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 sliced and consumed after a few minutes.
  • Refrigerate and best used within three days.

Additional notes:

I’m continually experimenting with carnivore breads, trying to make a recipe that is cheap, quick, easy, requires few ingredients and yields consistent results. This one was inspired by fathead dough and yet it doesn’t really taste cheesy. No eggy taste either. It might be the closest I’ve come to something that tastes and feels like conventional bread. Unlike my ricotta bread recipe, which is best after refrigeration, the mozzarella bread is ready to be eaten immediately. It is very moist, so if you leave it in the oven a little too long it doesn’t become unbearably dry.

I use a convection oven, if you’re using one as well it’s 160c/320f for about 20 minutes.

2 Comments Add yours

  1. tungjiii says:

    I made the bread, substituting egg white protein instead of whey, to try to reduce the milk. It rose over the top of the pan. Browned beautifully, sliced thin with a fine texture. Looked like real bread. Tastes like chewing a sponge, no flavor. I drenched it in butter and garlic. Not much better. My fault. I should have followed the recipe. But it sure was pretty!

    Like

    1. traviandesigns says:

      Thanks for trying the recipe. I have heard only whey protein works for baking, although it sounds like the egg protein gives a good rise, I’m curious to combine both types of protein now to see what result that yields.

      Like

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