Pork Rind Carnivore Bread for Sandwiches

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Modern Dietary

Servings 10 Slices

Loaf pan (9x5 inch) A metal or glass loaf pan works best. If you don’t have one, try using a muffin tin for individual sandwich “buns.”
Hand mixer or stand mixer Whipping the eggs for fluffiness is key. You can whisk by hand, but it takes elbow grease.
Mixing bowls At least one medium and one large.
Rubber spatula For folding in ingredients without deflating the eggs.
Food processor or rolling pin To crush pork rinds if you’re starting with whole ones.
Parchment paper Makes removing the bread a breeze, especially if your pan tends to stick.

1 ½ cups crushed pork rinds
These serve as the “flour” and provide a fluffy yet dense texture. You can crush store-bought pork rinds in a food processor or with a rolling pin inside a zip-top bag.
6 large eggs
Whole eggs add structure moisture, and protein. Make sure they’re at room temperature for easier mixing.
4 oz cream cheese softened
Adds richness and helps bind the ingredients. Room temperature works best for easy blending.
2 tsp baking powder
Gives the bread its rise and soft crumb.
½ tsp sea salt
Optional especially if your pork rinds are already salted.
¼ cup grated Parmesan optional
Adds depth of flavor and a slightly crispy crust. Stick to a hard cheese for the best results.
1 tbsp butter or beef tallow for greasing
Adds flavor and keeps your pan nonstick.

Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or grease generously with butter or tallow.

If your pork rinds aren’t already crushed, blitz them in a food processor until they resemble fine breadcrumbs. Set aside.

In a large bowl, beat the eggs with a hand or stand mixer for about 3–5 minutes, until pale and foamy. This helps the bread rise and stay light.

Drop in the softened cream cheese and mix until fully combined with the eggs. A few small lumps are okay—they’ll melt during baking.

Gently fold in the crushed pork rinds, baking powder, salt, and Parmesan (if using). Use a spatula to avoid over-mixing and preserve the airiness of the eggs.

Pour the batter into your prepared loaf pan and spread it evenly. Bake for 35 minutes or until the top is golden brown and a toothpick inserted comes out clean.

Let the bread cool in the pan for 10 minutes before lifting it out. Cool completely on a wire rack before slicing. This helps firm up the structure for better sandwich building.
This is one of those carnivore recipes easy dinners can rely on—quick to prep, bake, and clean up.