Carnivore Turkey Bread Loaf (Animal-Based, Paleo, Dairy-Free, Nut-Free)

Make lunch sandwich-time again with this low carb, sliced Carnivore Turkey Bread Loaf that has just 3 ingredients!

It’s moist in the center with a slightly flaky crust. You’ll go wild for how it holds together beautifully so you can slather mayo or mashed avocado on the slices before topping with your favorite deli meat or salmon salad. It’s got practically zero carbs, since it is made from ground meat, crushed cracklings, and egg whites. This means you can pile the carbs on top of the bread if you want, haha!

Delicious as a sandwich bread with uncured, additive-free turkey slices, homemade refrigerator pickles made with animal-based spices, mashed avocado, homemade mayo, and nitrate-free bacon! Try this homemade brined deli chicken recipe and choose the spices you tolerate best for the brine.

This recipe does take a few different steps, but the steps are each simple. Even a reformed kitchen addict like myself (that’s a kind way of saying I no longer want to spend more than 5 minutes at a time in the kitchen) didn’t feel overwhelmed while making this bread alternative.

No Yolks About It

Throughout the week prior to making this Carnivore Turkey Bread Loaf I filled a 1-cup Pyrex container up with the whites that were leftover from recipes that only called for egg yolks (cough cough, banana smoothies). This is a great way to not throw out on your pricy, pasture-raised, grass-fed, farm-fresh, shaman-blessed food sources and instead put it to good use: as a BREAD SUBSTITUTE!

This recipe is totes Carnivore Code compliant, though may fall on the more “toxic” side depending on how your ingredients are sourced and fed. Poultry and pork which have eaten grains are definitely higher toxin than pastured animals. To cut back on the toxic load, choose pastured animals that have not been grain-fed or grain-finished. You could also make this with grass-fed ground beef and pastured egg whites, though this end result won’t have that slight “crumb” on the crust.

Due to the high amount of inflammatory egg whites (pastured or not), I would personally consider this bread an occasional treat, and not something I would eat every day.

“You just….FOLD it in.”

Folding in the turkey small pieces at a time into the beaten egg whites is key to having a loaf that doesn’t completely flatten while baking. I feel if I had maybe added some cream of tartar and a splash of raw apple cider that the loaf may have risen higher. I will test this theory the next time I bake this bread, then report back!

I also skipped greasing the pan. This was so that the egg whites could have something to grab onto and “climb” as it expanded.

Very helpful cooking tip: This Vitamix spatula is life-changing. It allows you to scoop under the loaf and remove it from the pan without destroying it! “I CAN’T live without it!”

– Princess Vespa

Want to Try Other Bloggers’ Versions of Carnivore Turkey Bread Loaf, Too?

I did some research before baking this loaf and found quite a few animal-based breads out there. Check them out below:

• Pork Rind Keto Bread by Keto Keuhn Nutrition (has dairy)
  
• Nourished Carnivore Bread by Nourished Intuition (no ground meat; omit the garlic & onion powders for strict Carnivore)
  
• Beef Carnivore Sandwich Bread by Ash Eats (pork-free)
  
• Carnivore Loaf by High Fat Fun (uses both whites and yolks)

Let me know which one you want to try first (then next, next, and next)!

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Carnivore Turkey Bread Loaf (Animal-Based, Paleo, Dairy-Free, Nut-Free)

Make lunch sandwich-time again with this low carb, sliced Carnivore Turkey Bread Loaf that has just 3 ingredients!

Course carnivore sandwich, Lunch, paleo bread

Cuisine paleo bread

Keyword animal-based bread, animal-based loaf, carnivore bread,, carnivore sandwich, paleo bread

Total Time 1 hour hour 15 minutes minutes

Servings 1 Loaf Makes

Ingredients

• 1-5 oz bag plain pork rinds -or- 5 oz pork “panko”
• 1 cup egg whites
• 1 lb ground turkey, drained of as much liquid as possible

Instructions

• Heat oven to 350 F.
• If using whole pork rinds, grind them up in a food processor, then set aside.
• Add egg whites to a stand mixer or to a large mixing bowl. Beat on the highest speed until stiff peaks form.
• While continuing to beat on the lowest speed, fold in 1 Tbsp at a time of the ground turkey. Then slowly fold in the ground up pork rinds or the pork panko.
• Scoop and gently pack this “batter” into a glass meatloaf baking dish. Pat it flat on top, then bake for 30 minutes.
• Rotate the baking dish 180 degrees, then bake for 30 minutes more or until golden brown with a dry appearance on the top and sides.
• Cool for 30 minutes before loosening the loaf from the pan with the help of a thin spatula or knife (*I’ll add the very helpful Vitamix spatula I use in the NOTES because it allows you to scoop under the loaf without destroying it!)

Notes

Delicious as a sandwich bread with uncured, additive-free turkey slices, homemade refrigerator pickles made with animal-based spices, mashed avocado, homemade mayo, and nitrate-free bacon!

Try this homemade brined deli chicken recipe and choose the spices you tolerate best for the brine.

GOODIES USED IN THIS RECIPE:

Epic Pork Rinds or Pork Panko

Vitamix Spatula (* “I CAN’T live without it!” -Princess Vespa)