Chris DeLisle's Carnivor Bread

This recipe comes from Nashville 's own primal pioneer, Chris DeLisle of Chris Cooking Nashville, whose own carnivore transformation led to over 100 pounds of weight loss, by shattering diet dogma and hands you the ultimate chef's unapologetic meat-focused lifestyle.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 325°F (163°C). Generously grease loaf pan(s) with animal fat (tallow or bacon grease)

Step 2

In a very clean, fat-free bowl, add 4 egg whites and half of the egg white powder. Whip on high speed to soft peaks.

Step 3

Add baking powder to soft peak egg white mixture. Continue whipping to stiff, glossy peaks. Set aside.

Step 4

Add ¾ cup/180 g heavy cream to a clean bowl and whip to soft, flowing peaks (not stiff) if sprinkling in gelatin powder directly afterwards. If you struggle with gelatin clumping and creating a cottage cheese texture in your cream, set aside ¼ cup of the cream and sprinkle the gelatin overtop of it while whipping the rest of the cream to soft, flowing peaks. If you whipped all the cream, set the mixer running on low speed and slowly sprinkle gelatin evenly over the whipped cream. Immediately increase to medium speed and mix until fully incorporated and thickened. Avoid dumping gelatin in all at once. If you bloomed the gelatin in part of the cream, microwave or warm on a stove gently and mix to ensure there are no clumps. Cool to lukewarm gel and mix into the soft whipped cream with the mixer running on low. Then increase to medium speed and mix until fully incorporated and thickened. (NOTE: Gelatin must not be hot when added to whipped cream.)

Step 5

Add egg yolks to the cream mixture along with the remaining half of the egg white powder, salt, and yeast. Mix on low speed until smooth and fully combined. Then increase to medium and mix just until smooth. Do not overmix.

Step 6

Add ⅓ of the whipped egg whites to the cream mixture. Mix fairly aggressively to fully loosen the base.

Step 7

Add remaining ⅔ of egg whites and gently fold until no white streaks remain, preserving as much of the air as possible. Stop folding as soon as mixture is uniform with no white spots left and fluffy.

Step 8

Transfer batter to prepared loaf pan. Smooth the top gently without deflating the batter. Bake at 325°F (163°C) for 55–60 minutes, or until the bread is fully risen, golden brown, and reaches an internal temperature of 195–200°F (90–93°C).

Step 9

Remove, from pan, and cool bread completely before slicing. For easiest slicing, flip loaf upside down and use a serrated knife.

Step 10

Store in airtight container in the refrigerator up to 7 days or the freezer up to 3 months (thaw in fridge if frozen).

Step 11

NOTES: If your bread sinks when baking there are a few possible reasons to address. The most likely causes are over or under whipped egg whites, too much folding/deflating of the final batter, not enough egg white powder, or (rarely) underbaked bread. If the bread is too spongy/dry/chokey, the most likely reasons are too much egg white powder or very over whipped egg whites.