Whey Protein Carnivore Bread That Actually Slices Like Bread

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Most carnivore bread recipes call for egg white powder, but that can be surprisingly difficult to find at a regular grocery store. Unflavored whey protein isolate works as a great substitute, giving the batter the structure it needs to rise, develop a crust and slice like an actual loaf of bread.

The entire loaf contains approximately 170 grams of protein. Cut it into seven slices and you are looking at roughly 24 to 25 grams of protein per slice. The best part is how easy it is. Mix everything in one bowl, pour it into a loaf pan and bake.

Prep Time
10 minutes

Bake Time
Approximately 25 minutes

Oven Temperature
325°F

Yield
1 loaf, approximately 7 thick slices

• 1 cup full fat cottage cheese
• 1 cup unflavored whey protein isolate
• 5 large eggs
• 2 tablespoons butter, melted
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat your oven to 325°F.

Line a loaf pan with parchment paper, leaving enough hanging over the sides to help lift the finished bread out of the pan.

Add the cottage cheese and whey protein isolate to a large mixing bowl. Stir until they begin to come together.

Pour in the melted butter, then add the baking powder and baking soda.

Add the five eggs and whisk everything thoroughly. Work some air into the mixture while breaking up the larger cottage cheese curds. The batter does not need to be completely smooth, but everything should be evenly incorporated.

Finely grate the Parmesan directly into the batter using a microplane. This helps the cheese distribute evenly throughout the entire loaf.

Fold the Parmesan into the mixture until completely combined. The finished batter should be thick with a rich yellow color.

Pour the batter into the prepared loaf pan and spread it evenly.

Bake at 325°F for approximately 25 minutes. The bread is ready when it has risen, developed a golden crust and is set through the center.

The exact baking time may vary slightly depending on the shape and depth of your loaf pan.

Allow the bread to rest for several minutes before removing it from the pan. This gives the protein structure time to settle and helps the loaf hold together when sliced.

Lift it out using the parchment paper, then cut it into approximately seven thick slices.

Serve it warm with butter or let it cool completely before using it as sandwich bread.

Use unflavored whey protein isolate, not a flavored protein powder. This recipe was specifically tested with whey protein isolate, so a concentrate or flavored powder may produce a different texture.

Freshly grate the Parmesan with a microplane. The finer texture allows it to melt and distribute throughout the batter instead of collecting in heavy pockets.

Finally, give the loaf a few minutes to rest before slicing. It will continue to firm up as it cools.

The exact amount will depend on the brands you use, but our loaf contained approximately 170 grams of protein.

• Cottage cheese provides approximately 25 grams
• Five eggs provide approximately 30 grams
• Whey protein isolate provides approximately 90 grams
• Parmesan provides approximately 25 grams

Cut into seven slices, that comes out to roughly 24 to 25 grams of protein per slice.

It is simple, filling and surprisingly breadlike. Even the kids went back for more, which might be the best review this recipe could get.