A bread made from all animal-based products.
Servings: Approximately 8 slices
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time 25 minutes
Nutritional Information (entire loaf):
- Calories: 1467
- Fat: 216g
- Protein: 139g
- Carbs: 4g
- Sugar: 4g
- Fibre: 0g
- Contains dairy
- Contains eggs
- Low FODMAP (other than lactose).
- 3 regular eggs
- 1 cup of pork rind flour
- 1 1/2 cups of grated mozzarella cheese
- 1 tbsp of butter
- A pinch of salt
- Preheat oven to 180°C/356°F
- Place baking tin in oven with the butter to melt it, this will coat the tin.
- Mix the eggs, pork rinds, cheese and salt together in a bowl by hand.
- Pour mixture into the tin and bake for about 20 minutes or until golden brown.
- Place in refrigerator to set, and slice once cool.
- Serve with smoked salmon, pâté, rillettes, or whatever you like.
Creating breads and other baked goods on the carnivore diet has become something of a hobby of mine. It’s amazing what you can create with only animal products. I also have a recipe for bread made with protein powder. This pork rind bread is one I come back to often, it’s very simple and cheap and needs only three ingredients. You may be wondering how this works without any leavening agents, I’m not sure of the how, but as you can see in the photo, it is light and fluffy and contains plenty of air bubbles. If you aren’t intolerant to baking powder and soda, by all means add them. I usually use a ratio of 1 tbsp of baking powder to 1 tsp of baking soda.
Pork rind flour is a difficult thing to come by in Australia, so I make my own, you can follow my chicharrones recipe here, and then it’s a matter of simply turning them into a fine powder in a blender. Pig skin is incredibly cheap, about $5 a kilo, some butchers just give it away.
This recipe is calorie dense but it is also nutrient dense, high in fat and proteins. Cheese and eggs have many micronutrients, pork skin less so. But it is sure to keep you feeling satisfied far longer than regular bread. I would argue it is better than the popular keto fathead dough, which is made with either coconut or almond flour. Both contain way too much fibre, which is not good for digestion, plus almonds are high in antinutrients, though this can be minimised through soaking in water. As always, I encourage people to experiment and see what works for their bodies. Hopefully those as sensitive as I am will get some use out of this recipe and find ways to keep their meals interesting.
You can do a lot with this recipe, below are some suggestions.
- Prepare pork rind mixture as detailed above.
- Brown chicken mince in a pan.
- Mix all the ingredients together and add sumac, cardamom, chilli and coriander.
- Bake as per recipe.
- I like to add a slice of goat’s cheese on top for extra crispiness.
- Brown meat of choice in a pan, can be minced, diced or shredded.
- Add broth and spices of choice.
- Pour meat into a bread tin, top with pork rind mixture, bake as per recipe.
- Bacon and eggs also work nicely for this recipe.
- Pour pork rind mixture on a tray covered with baking paper.
- Bake for ten minutes or until it starts to firm slightly.
- Add ingredients of choice.
- Bake for an additional ten minutes.