High-Protein Carnivore Bread (Gluten Free + 160g Protein)

Preheat the oven to 375°F (375°F) and line a loaf or baking tray with parchment paper.

Crack the 4 whole eggs and 2 extra yolks into a large mixing bowl.

Whisk the eggs and yolks together until the mixture is smooth, slightly frothy, and pale in color.

Add the 90 g of plain low‑fat Greek yogurt to the egg mixture and whisk until fully incorporated and the batter is uniform.

In a separate bowl, combine the 120 g whey protein, 30 g unflavored collagen, a pinch of sea salt, and 1 tsp baking soda; stir until the dry ingredients are evenly distributed.

Gradually sprinkle the dry mixture into the wet egg‑yogurt base, stirring gently at first to avoid lumps.

Once incorporated, beat the batter with a whisk or electric mixer until it is smooth and completely lump‑free.

Pour the finished batter into the prepared parchment‑lined tray, spreading it evenly with a spatula.

Place the tray in the preheated oven and bake for about 30 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let it cool in the tray for 5 minutes, then transfer to a wire rack to cool completely before slicing.