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Side dishes · Breads & rolls

Carnivore sandwich loaf

48

A soft, springy, sliceable loaf made from eggs and light cream cheese, with whipped whites for lift and egg white powder for the structure flour would give. It tastes mild and a little eggy while warm, and it is at its best toasted in a dry pan or a little butter for a sandwich.

Time
85 min (20 prep + 65 cook)
Servings
12
Per serving
89 kcal
Protein
8 g

Ingredients

Steps

  1. Heat the oven to 325°F. Butter a 22 x 11 cm (8 1/2 x 4 1/2-inch) loaf tin and line it with a strip of baking paper that overhangs the long sides.
  2. In a very clean bowl, whisk the egg whites with the salt to soft peaks.
  3. With the mixer running, add the egg white powder a spoonful at a time and keep whisking until the mass is thick and glossy and holds stiff peaks, 4–6 minutes.
  4. Only now blend the egg yolks, cream cheese and gelatin until smooth, about 30 seconds. The gelatin starts to thicken the base as soon as it goes in, so do not let it stand.
  5. Stir a third of the whites into the yolk mix to loosen it, then gently fold in the rest until no streaks remain. Scrape into the tin at once and level the top.
  6. Bake 45–50 minutes, until deep golden and firm when tapped, with at least 160°F in the centre and a skewer coming out clean. Turn off the oven and leave the loaf inside with the door ajar for 15 minutes so it does not sink.
  7. Lift it out by the paper and cool on a rack for about 1 hour before slicing into 12; a warm cut goes gummy. It keeps 4 days in the fridge and freezes 3 months in slices; toast from cold.

Good to know

Do I need the egg white powder?

Yes. Whites alone give a loaf that puffs and then collapses; the powder is what makes it hold and slice like bread.

Why did it sink in the middle?

Usually the whites were not stiff or it came out too early. Check the centre with a thermometer, and let it cool slowly in the switched-off oven before it meets the cold air.

Can I use full-fat cream cheese?

Yes, and the crumb is a little richer and softer, at about 41 instead of 48.

Alternative

Per

Calories
239
Protein
(38%)
22 g
Fat
(57%)
15 g
Carbohydrates
(5%)
3 g
of which sugar
2 g
Fiber
0 g
Sodium
649 mg

More side dishes

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1068 kcal goes into the pot and 507 g of ingredients comes out as about 446 g of food: 239 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.