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Carnivore Bread #2

Cottage cheese & pork panko loaf, the French toast version.

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A baked loaf of cottage cheese and pork panko carnivore bread, cooling on a wire rack

Carnivore Bread #2, Cottage Cheese & Pork Panko

An ultra-low-carb, high-protein bread alternative with zero flour. Cottage cheese provides moisture and structure, while pork panko gives it a rich, savory body and a great crumb. Makes a killer French toast.

Prep: 10 min Bake: 30–35 min Yield: 1 mini loaf

Ingredients

  • Cottage Cheese, 1 cup, full-fat, blended until completely smooth
  • Pork Panko, 1 cup (pork rind breadcrumbs)
  • Eggs, 3 large
  • Baking Powder, 1 tsp
  • Garlic Powder, ½ tsp, optional
  • Italian Seasoning or Herbs, ½ tsp, optional
  • Salt, ¼ tsp, adjust based on how salty your pork panko is

Equipment

  • Food processor or high-speed blender
  • Mini loaf pan (or small loaf pan / 8×8 baking dish)
  • Parchment paper
  • Wire cooling rack

Instructions

  1. Prep

    Preheat the oven to 350°F (175°C). Line a mini loaf pan with parchment paper and spray lightly with oil for easy removal.

  2. Blend the Cottage Cheese

    Blend the cottage cheese in a food processor or high-speed blender until 100% smooth and creamy.

    Don't skip this step. Leftover curds make the bread dense and wet instead of airy.

  3. Mix the Batter

    In a bowl, whisk together the blended cottage cheese, eggs, pork panko, baking powder, garlic powder, herbs, and salt until a uniform batter forms. Let the mixture sit for 3 to 5 minutes. The pork panko will absorb some liquid and thicken slightly into a bread-batter consistency.

  4. Bake

    Pour the batter into the parchment-lined pan and smooth out the top. Bake at 350°F (175°C) for 30–35 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.

  5. Cool & Slice

    Lift the bread out using the parchment paper edges and transfer to a wire rack.

    Crucial step: let it cool completely (at least 20–30 minutes) before slicing. As it cools, the protein structure sets so it won't crumble or feel soggy.

Chef's tips: Slice and lightly fry or toast in a skillet with butter for a crispy crust, great for sandwiches or garlic bread. For a cheesier loaf, fold ½ cup of shredded cheddar or mozzarella into the batter before baking.

French toast, Bob's way: Butter well, fry in a pan, flip, fry again. Drizzle with honey or maple syrup, your call.