High Fat CARNIVORE BRIOCHE Buns, KETO Buns, Carnivore/Keto BREAD, However You Want To Use Them!

Ingredients

• 5 Egg Yolks (separated from eggs)
• 3 Whole Eggs (large, room temperature)
• 4 tablespoons Unsalted Butter (cut into cubes, melted)
• 2 ounces Cream Cheese (softened)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoons Beef Gelatin Powder (powdered, animal‑derived)
• 4 tablespoons Egg White Protein Powder (unflavored)
• 2 tablespoons White Vinegar (optional, adds tang and reacts with baking soda)
• 0.5 teaspoon Baking Soda (optional, creates extra lift when combined with vinegar)

Instructions

1. Separate Eggs

   Separate five egg yolks from their whites. Keep the yolks aside and set the five egg whites in a clean mixing bowl. Add three whole eggs to the yolk side.

   Time: PT5M

2. Scramble Egg Yolk Mixture

   Heat a non‑stick skillet over medium‑low heat. Add 4 Tbsp butter and let it melt. Add the yolks, whole eggs, and ½ tsp salt. Gently scramble, constantly moving the mixture, until fully cooked but not browned. Press the mixture flat with a spatula to dry it slightly.

   Time: PT5M

   Temperature: Medium‑low heat

3. Blend Yolk Base

   Transfer the scrambled egg mixture to the blender cup. Add 2 oz softened cream cheese and 2 Tbsp white vinegar (optional). Blend on low, then gradually increase to high until a smooth, thick paste forms.

   Time: PT3M

4. Incorporate Gelatin and Egg‑White Powder

   With the blender running on low, sprinkle in 1 Tbsp beef gelatin powder followed by 2 Tbsp egg white protein powder. After each addition, let it blend for a few seconds to avoid lumps. Finish by blending on high for another 20 seconds.

   Time: PT2M

5. Cool Yolk Paste

   Pour the hot paste into a large mixing bowl, spread it out, and let it cool for about 5 minutes while you prepare the egg‑white mixture.

   Time: PT5M

6. Whip Egg‑White Mixture

   Using a clean bowl and clean spatula, add the five egg whites, 2 Tbsp egg white protein powder, and 1 Tbsp beef gelatin powder. Start mixing on low, then increase to high until the mixture becomes a soft, marshmallow‑like foam.

   Time: PT5M

7. Add Baking Soda (Optional)

   If using, sprinkle ½ tsp baking soda over the whipped egg whites and continue whipping until very stiff peaks form.

   Time: PT2M

8. Fold Mixtures Together

   Take one‑third of the whipped egg‑white foam and aggressively fold it into the cooled yolk paste until no white streaks remain. Then gently fold in the remaining two‑thirds, being careful not to deflate the batter.

   Time: PT5M

9. Pipe Buns

   Line a baking sheet with parchment paper. Fill a Ziploc bag with the batter, cut a 1‑inch corner to create a makeshift piping bag. Pipe oblong shapes for hot‑dog buns or circles for hamburger buns, stacking each shape as high as possible.

   Time: PT5M

10. Egg Wash

    Whisk 1 whole egg with a pinch of salt. Lightly brush the tops of the piped buns with the egg wash for a glossy, golden finish.

    Time: PT2M

11. Bake

    Preheat oven to 450°F (232°C). Bake the buns for 15‑20 minutes, until the tops are golden brown and the interior is set.

    Time: PT18M

    Temperature: 450°F

12. Cool and Serve

    Remove buns from the oven and let them cool on a wire rack for about 10 minutes before slicing with a serrated knife.

    Time: PT10M

Nutrition Facts

Calories

219

Protein

10 g

Carbohydrates

1 g

Fat

17 g

Fiber

0 g