Chicken bread — A three-ingredient carnivore loaf
Servings: 2
Prep time: 10 minutes
Cook time: 25–30 minutes (oven)
or 18–22 minutes (air fryer) |
Total time: 35–40 minutes
Ingredients
300g / 10 oz cooked organic chicken breasts (approx. 2 medium)
2 large eggs
1 tsp baking powder
¼ tsp sea salt
pinch of white pepper, ½ tsp dried thyme, or ¼ tsp garlic powder (optional, not strict carnivore)
Method
Preheat your oven to 180°C fan (355°F), or your air fryer to 175°C (350°F).
Place the cooked chicken, eggs, baking powder, salt, and any optional seasoning into a food processor. Blitz until smooth and uniform — it will look like a thick, pale batter. Scrape down the sides and blitz once more.
Oven: Line a small loaf tin (approximately 20 x 10cm / 8 x 4 inches) with baking parchment. Pour in the mixture and smooth the top. Bake for 25 to 30 minutes until set through, lightly golden on top, and pulling away from the sides. A skewer inserted in the centre should come out clean.
Air fryer: Line a small air fryer-safe loaf tin or silicone mould with parchment. Pour in the mixture. Cook at 175°C (350°F) for 18 to 22 minutes, checking at 18. The top should be firm and lightly coloured.
Rest for at least 10 minutes before slicing. Slice and toast in a dry pan, toaster, or air fryer for 2 to 3 minutes until the cut surface is golden. Serve with a little butter / olive oil and fresh accompaniments — avocado, cucumber, or tomato alongside.
This recipe is not mine — I found it on social media during a carnivore experiment and made it the next morning. The original uses tuna, which also works, though it tastes very much exactly like tuna. Chicken is quieter, more versatile, and toasts beautifully.
Three ingredients, no flour, no compromise. Dense, protein-rich, and satisfying in the way that holds you for hours rather than sending you back to the kitchen at eleven. Slice it, toast it, add butter and whatever freshness suits you — avocado, cucumber, tomato. A complete breakfast, and a generous one.
I dedicated it to my mother, who has been looking for a low-carb option that feels like real food.
This is real food.
Recipe adapted from @ketosnackz
Yin–Yang Balance
Chicken is warming and tonifying — it builds rather than depletes, strengthening qi and supporting tissue repair. The egg adds structure and deep grounding, building both yin and yang. This is not a clearing recipe. It is a rebuilding recipe, for the season after the reset, when the body needs substance and steadiness more than it needs space. Nourishing, fortifying, and quietly restorative.
Nutrition Facts (approx., per serving)
Calories: ~280 kcal
Protein: ~35g
Fat: ~14g
Carbohydrates: ~1g
Fibre: ~0g
Rich in: B12, B6, choline, selenium, phosphorus, complete protein, fat-soluble vitamins, choline for liver and brain function
Notes & Variations
The chicken must be fully cooked before blending — poached or baked both work well.
Keeps refrigerated for up to three days and toasts beautifully from cold
For a slightly lighter crumb, separate the eggs, whip the whites to soft peaks, and fold in last before baking
Add a tablespoon of butter to the batter for a richer, slightly softer result
Sprinkle sesame seeds on top before baking for texture and a little extra mineral content (not carnivore)