Wow!! I make chaffles, and I was wondering how this was going to work. I never knew that you could make bread with the same ingredients!! This has opened up a whole new world for me. Thank you!!
This looks way easier than the 3 ingredient recipe I've been using for the last couple of months. Which is cottage cheese, egg white powder and water. And this looks even cheaper, thanks!
I did one with no rise, 2 eggs, 1\2 lb cream cheese, 4oz mozzarella \provolone....and I added garlic jalapeno spice.......very good probably should have used 8oz mozzarella provolone And now I discover I should equal that lb of cheese with a lb of egg Mine tasted very good, in 2 meatloaf pans, made 2 hamburger buns, it purpose was to eat hamburger like hamburger instead of fork
Thank you! And I agree, it's annoying when you see a title for a 2 ingredient or something like that and it has 6 or anything other than what is stated. Imop, even water is an ingredient,and in most places water isn't free lol. I will always do my best to have accurate titles. I hate click bait or misleading titles. 😳
Eating bread on a carnivore diet? yes it is possible, take the pork rind and make a flour. Take 8 eggs, 4 dl pork rind, 4 dl grated cheese and 2 tsp baking powder. 200 degrees for 50 min for a loaf. reminiscent of regular white bread, and 100% carnivore 😀
I like to toast it, it doesn't need butter because of all the fat from the cheese but definitely mixing in a little garlic powder before you bake or sprinkling a little on after would be phenomenal!
Made 2 batches several weeks ago....2nd one added some cream cheese for an even creamier taste. Oiled pan with leftover fats from carnivore drippings...oh my.....so tasty.....did not last long.... May try with some protein powder for texture .. Neat recipe!
@@thecarnivorecollectiveHave learned how to make butter from the raw milk dairy share that we have.....using it to oil the dish.....can't wait to melt some on top....
Oh wow, thank you for this. I'm new to your channel. I just stumbled upon it. Glad I did. This is so easy! Wow. How would you recommend using this recipe to make maybe some dinner rolls instead? Same oven temp? And for how long? Thanks again.
I've not used it as rolls but have thought the same thing! I'm going to use a silicone pan I have and see how it works. I absolutely love these. They are very moist since it's just Parm and eggs! I would keep the same temperature and go on looks. I know that sounds weird if you haven't made the bread itself but it has a firm texture when you press and I even use the toothpick method. The 2 mini loaves shown would break down into about 4 largish muffins. My best guess on time is 20 minutes as this is dense and the only thing that needs to cook is the egg. I am playing with adding xantham gum for rise and different options with texture, though a purist carnivore may not want that. I also want to welcome you to my channel! Thank you so much for subscribing,and always feel free to reach out!
I imagine you could. If not regular yeast nutritional yeast might be an option as well because that does have that yeasty flavor and smell and it has that little bit of cheese flavor in the background.
It is just equal amounts so there really isn't a recipe if that makes sense If you use 300 g of egg you use 300 g of Parmesan cheese. If you use 100 gr of eggs you use 100 gr of parmesan cheese. I hope that helps!
Tried this. It did not rise, it did make some very Parmesan salty tasting rich type of bread. Maybe Parmesan is not the right cheese for this. Thanks for the recipe!
It isn't supposed to actually rise. The only Leavening agent is id eggs. It will puff up to a certain amount and that's it. It is supposed to be dense and moist.
Exactly and it is very delicious It doesn't taste like eggs you do have a little back flavor of cheese and I am not one to ever think that this is just like bread That's where people get themselves into trouble their expectations are not what they should be. I enjoy this for exactly what it is and I do like taking it and toasting it not in a toaster but in like a toaster oven or even just frying it in a pan because of the cheese it does get a little oily you know if you put it in the toaster but you get that little bit of browning on it and it does elevate the flavor and the texture.
Not all of us who enjoy baking has fancy equipment to prepare recipes. Let alone doing any conversions of measurements. I am so happy for all who do. Make those of us learning to cook encouraged not feeling we need to grap calculators or pay out for more than what is needed to make , oh , a loaf of bread. Have a great day.
I agree! While I love baking, when I need an excess of ingredients,a long prep time and expensive equipment I get annoyed. I do love kitchen gadgets for sure but one has a limit, either in space or money! For me it's both 😁
Er, kitchen scales arent exactly fancy equipment, I’ve been using them them since the 1950s lol. And cheap to buy. Weighing ingredients is so much easier and more accurate than messing around with cups 😄
It will get a bit of texture however because it's eggs and cheese I don't recommend using the toaster because the grease from the cheese comes to the surface. I will brown it in a pan or a toaster oven. It isn't like toasted bread but it's delicious in it's own right 😋
Actually the sodium is not a big deal personally not in my diet anyway however the only sodium in this recipe is from the cheese and I am sure that will vary from the brand of Parmesan cheese you use the particular one I use has 390 mg per quarter cup which is 28 g. Since you can make this recipe however you want as long as the cheese is equal amounts to the weight of the egg you have complete control of that.
You don’t have to worry about sodium if you are not eating lots of carbs. Your body gets rid of the fluid and you don’t retain it. I eat more sodium than I ever have and my blood pressure is lower and no fluid retention.
If you are on a VERY low carb (Keto) or carnivore (no carb) diet, you do NOT have to worry about sodium. You are actually supposed to salt all your food when you are eating low-carb/high fat, or are a carnivore, in order to keep your electrolytes balanced. If you are on the SAD (Standard American Diet) diet and eating carbs, then yes, consume or add little sodium, because SAD makes you retain a lot of water, and excess salt makes it even worse and will raise your blood pressure from all the extra water in your body and that's in your arteries. Keto/carnivore people don't have that problem and eat salt in larger quantities and not affect their blood pressure or anything. My BP dropped by 10 points since I went carnivore 9 months ago and I consume at least twice the sodium compared to before (when I was sick and had all kinds of issues). All my ailments vanished a few weeks after I started carnivore.
The immersion blender is perhaps the best kitchen tool invented in the 20th century.
It is in my top 5!
Equal parts egg and cheese that seems doable 😊 thanks
Wow!! I make chaffles, and I was wondering how this was going to work. I never knew that you could make bread with the same ingredients!! This has opened up a whole new world for me. Thank you!!
My pleasure!
I make chaffles too, with mozzarella once in awhile,,,,,,but will try this….
@@francesfarmer736 let me know what you think!
Thankyou for sharing your experience and knowledge....good life 😊
Does look good. Thanks for sharing!
I am going to experiment with this recipe with some homemade chicken flour in the mix along with garlic - thank you for sharing
😊😊😊
Thank you for showing us the recipe. I'm from Germany and we love bread. I will definitely try it out! 🤗
I still miss real wheat bread but since that isn't an option I keep trying different things. This is a favorite of mine.
Thank you for this😀👍
Wow, this is a game changer. I was so dreading giving up bread on the carnivore diet thank goodness you’re like an angel from heaven❤
You are welcome! Thank you for your kind words 💕
I miss bread,and while this is the same it gives some satisfaction!
@@thecarnivorecollective you so much. This is all new to me. I’ve only just started but I’m enjoying it❤️🙏🏻
Excited to try this!! Thank you for the recipe.
You are welcome!
I have an idea make it 3 ingredients and add baking soda to help it to rise.
Baking powder, as baking soda won't work without an acid! ❤️
This looks way easier than the 3 ingredient recipe I've been using for the last couple of months. Which is cottage cheese, egg white powder and water. And this looks even cheaper, thanks!
This sounds amazing and almost silly easy. I will ck it out! Thank you ❤
It is so easy you will be surprised! The "hard" part is using the immersion blender and getting it combined. ,😂
Interesting.
I did one with no rise, 2 eggs, 1\2 lb cream cheese, 4oz mozzarella \provolone....and I added garlic jalapeno spice.......very good probably should have used 8oz mozzarella provolone
And now I discover I should equal that lb of cheese with a lb of egg
Mine tasted very good, in 2 meatloaf pans, made 2 hamburger buns, it purpose was to eat hamburger like hamburger instead of fork
Yeah I'm glad I found you and I just subscribed!
You are to sweet! Thank you for subscribing!
New sub here 👋 my mum sent me your video, super glad she did.
Welcome!
Nice, cottage cheese or yogart works also, makes it cake like.
You would be defeating the purpose if you are carnivore, yogurt & cottage cheese are higher in carbs….
It looks like bread and i think it would be delish!! :)
Finally! 2 Ingredient video actually has 2 ingredients!
Also looks delicious.
Thank you! And I agree, it's annoying when you see a title for a 2 ingredient or something like that and it has 6 or anything other than what is stated. Imop, even water is an ingredient,and in most places water isn't free lol. I will always do my best to have accurate titles. I hate click bait or misleading titles. 😳
@@thecarnivorecollective Fantastic to hear! Subbed to see more of those delicious recipes!
Eating bread on a carnivore diet? yes it is possible, take the pork rind and make a flour. Take 8 eggs, 4 dl pork rind, 4 dl grated cheese and 2 tsp baking powder. 200 degrees for 50 min for a loaf. reminiscent of regular white bread, and 100% carnivore 😀
Sounds delicious!
If only pork rinds were not ALWAYS RANCID!
@@lydiawall4018 I've never had rancid pork rinds.. 🤷♀️
Beginning to wonder if people know what rancid smells or tastes like?
@@lydiawall4018 I sure do!
Thank you, just made it 💪
I think this might make some nice garlic bread! One of the biggest things I miss is cheesy garlic bread.
I like to toast it, it doesn't need butter because of all the fat from the cheese but definitely mixing in a little garlic powder before you bake or sprinkling a little on after would be phenomenal!
@@thecarnivorecollective That’s what I was thinking! Adding some garlic powder and herbs to the mixture.
Made 2 batches several weeks ago....2nd one added some cream cheese for an even creamier taste. Oiled pan with leftover fats from carnivore drippings...oh my.....so tasty.....did not last long....
May try with some protein powder for texture ..
Neat recipe!
Happy you enjoyed it! Good info on the cream cheese,have thought about that as well, just haven't tried it!
@@thecarnivorecollectiveHave learned how to make butter from the raw milk dairy share that we have.....using it to oil the dish.....can't wait to melt some on top....
@@norxgirl1 I love raw dairy and it's insane most of us can't get it. I live in the dairy State for Pete's sake lol.
So simple and looks really good! Where did you get that awesome scale?
It is, you should give it a try! I got my scale from Amazon.
I should clarify that the bowl on top did not come with the scale it's just the perfect size stainless steel bowl for that scale.
Thank you!@@thecarnivorecollective
Oh wow, thank you for this. I'm new to your channel. I just stumbled upon it. Glad I did. This is so easy! Wow. How would you recommend using this recipe to make maybe some dinner rolls instead? Same oven temp? And for how long? Thanks again.
I've not used it as rolls but have thought the same thing! I'm going to use a silicone pan I have and see how it works. I absolutely love these. They are very moist since it's just Parm and eggs! I would keep the same temperature and go on looks. I know that sounds weird if you haven't made the bread itself but it has a firm texture when you press and I even use the toothpick method. The 2 mini loaves shown would break down into about 4 largish muffins. My best guess on time is 20 minutes as this is dense and the only thing that needs to cook is the egg. I am playing with adding xantham gum for rise and different options with texture, though a purist carnivore may not want that.
I also want to welcome you to my channel! Thank you so much for subscribing,and always feel free to reach out!
@@thecarnivorecollective
I want to thank you once again. I'm looking forward to learning more carnivore culinary kitchen creations from you!
@@carlacaliri5385 thank you for your kind words!
Man this looks great! I can't eat eggs though
What size are the pans please?
Those are mini pans,about 5x2
@@thecarnivorecollective Thank you!
I wonder if adding some yeast would make it taste more bread like? Just for taste of course
I imagine you could. If not regular yeast nutritional yeast might be an option as well because that does have that yeasty flavor and smell and it has that little bit of cheese flavor in the background.
Add diced turkey pepperoni and some sun dried tomatoes bits (none of the oil)
Mmmmm
That sounds like an excellent addition!
What temperature was the oven?
400.🔥
@@thecarnivorecollective thank you
Why use parmesan? Can tasty cheddar be used?. Cheers Rosemary Western Australia 73yrs
She mentioned dryer cheese cheddar isn't dryer..
My dryer is full of lint. Never found any cheese in it.
Can you share an Easy copy/paste recipe with directions in US measurements pls?
It is just equal amounts so there really isn't a recipe if that makes sense If you use 300 g of egg you use 300 g of Parmesan cheese. If you use 100 gr of eggs you use 100 gr of parmesan cheese. I hope that helps!
@@thecarnivorecollective Many seniors do NOT have a good scale, fyi.
@@ladyleaner200Equal amounts works in any measurement you use fyi
Just convert those grams. She used in the recipe to ounces and go from there. You can do that on your phone when ya Google it.
@@Habanero777 Yes my recipe already is in grams it's a much more precise measurement that way in this application.
Tried this. It did not rise, it did make some very Parmesan salty tasting rich type of bread. Maybe Parmesan is not the right cheese for this. Thanks for the recipe!
It isn't supposed to actually rise. The only Leavening agent is id eggs. It will puff up to a certain amount and that's it. It is supposed to be dense and moist.
I didn't notice, but you don't use yeast?
Nothing but eggs and shredded Parm.
Omg how to make an omelet 😂
I wonder if you put baking powder
She didn't, or it would likely have been titled "3 ingredient keto bread". :-)
Well its not bread, but it would be good egg bites.
Exactly and it is very delicious It doesn't taste like eggs you do have a little back flavor of cheese and I am not one to ever think that this is just like bread That's where people get themselves into trouble their expectations are not what they should be. I enjoy this for exactly what it is and I do like taking it and toasting it not in a toaster but in like a toaster oven or even just frying it in a pan because of the cheese it does get a little oily you know if you put it in the toaster but you get that little bit of browning on it and it does elevate the flavor and the texture.
Unfortunately I am allergic to both eggs and dairy. This would not replace wheat or gluten(which I am also sensitive to) for me.
😢🤔🤓🍻
259 grams, eh? What happens with 260 grams, or 258? Does the size of the eggs figure in?
1:1 ratio, doesn’t matter how many grams of egg as long as you use equal amounts of parmesan
👍@@jilletdelphine
So Fathead Dough is just equal weights egg and mozzarella???
Oh it’s parm
Can u make it with mozz or just parm?
@@YeshuaKingMessiahI have not tried it with mozzarella yet but I intend to I also want to see how it turns out with other cheeses such as a cheddar.
Not all of us who enjoy baking has fancy equipment to prepare recipes. Let alone doing any conversions of measurements. I am so happy for all who do. Make those of us learning to cook encouraged not feeling we need to grap calculators or pay out for more than what is needed to make , oh , a loaf of bread. Have a great day.
I agree! While I love baking, when I need an excess of ingredients,a long prep time and expensive equipment I get annoyed. I do love kitchen gadgets for sure but one has a limit, either in space or money! For me it's both 😁
It’s done by equal weights
So u have to weigh each
You have 5 eggs measure in cup then do the same with cheese .....good life
@@michelleahrens3359 it is equal amounts by weight. The most accurate is using grams.
Er, kitchen scales arent exactly fancy equipment, I’ve been using them them since the 1950s lol. And cheap to buy. Weighing ingredients is so much easier and more accurate than messing around with cups 😄
Please use a tripod of some kind.
How does it turn out when toasted?
It will get a bit of texture however because it's eggs and cheese I don't recommend using the toaster because the grease from the cheese comes to the surface. I will brown it in a pan or a toaster oven. It isn't like toasted bread but it's delicious in it's own right 😋
The sodium has to be off the charts 😮😮😮
Way 2 high
Actually the sodium is not a big deal personally not in my diet anyway however the only sodium in this recipe is from the cheese and I am sure that will vary from the brand of Parmesan cheese you use the particular one I use has 390 mg per quarter cup which is 28 g. Since you can make this recipe however you want as long as the cheese is equal amounts to the weight of the egg you have complete control of that.
You don’t have to worry about sodium if you are not eating lots of carbs. Your body gets rid of the fluid and you don’t retain it. I eat more sodium than I ever have and my blood pressure is lower and no fluid retention.
@@patkolakowski4905 Thx
@@patkolakowski4905correct!
If you are on a VERY low carb (Keto) or carnivore (no carb) diet, you do NOT have to worry about sodium. You are actually supposed to salt all your food when you are eating low-carb/high fat, or are a carnivore, in order to keep your electrolytes balanced. If you are on the SAD (Standard American Diet) diet and eating carbs, then yes, consume or add little sodium, because SAD makes you retain a lot of water, and excess salt makes it even worse and will raise your blood pressure from all the extra water in your body and that's in your arteries. Keto/carnivore people don't have that problem and eat salt in larger quantities and not affect their blood pressure or anything. My BP dropped by 10 points since I went carnivore 9 months ago and I consume at least twice the sodium compared to before (when I was sick and had all kinds of issues). All my ailments vanished a few weeks after I started carnivore.