Protein Powder 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

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


  • 1/2 cup unflavored whey protein isolate powder
  • 1 tbsp baking powder (or substitute)
  • 2 cups 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)


  • 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.
  • Melt mozzarella cheese and ricotta in microwave.
  • Combine with eggs in a large bowl and 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 20 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 15 minutes.

3 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!


    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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.