Soft Carnivore-Style Bread Rolls
These fluffy, soft rolls are baked in small bowls or ramekins and make a great alternative to traditional bread. The exact recipe cannot be determined from the photo alone, so this is a practical version designed to produce the same tall, soft appearance.
Ingredients
Makes 4 large rolls
- 4 large eggs, separated
- 4 oz (115 g) full-fat cream cheese, softened
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon melted butter, plus extra for greasing
- ½ teaspoon apple cider vinegar or lemon juice, optional
- 1 tablespoon sesame or poppy seeds, optional for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grease four small oven-safe bowls or ramekins generously with butter.
- Separate the eggs, placing the whites in one clean bowl and the yolks in another.
- Beat the egg whites with the salt until they form stiff peaks.
- In a separate bowl, beat the egg yolks with softened cream cheese, melted butter, baking powder, and vinegar until smooth.
- Gently fold about ⅓ of the whipped egg whites into the yolk mixture to loosen it.
- Fold in the remaining egg whites carefully. Don’t overmix—the trapped air is what makes the rolls fluffy.
- Divide the mixture between the prepared ramekins, filling each about ⅔–¾ full.
- Sprinkle with poppy or sesame seeds if desired.
- Bake for 25–30 minutes, until the tops are deeply golden and the centers feel set.
- Turn off the oven and leave the rolls inside with the door slightly open for 5 minutes.
- Remove and cool for 10–15 minutes before taking them out of the bowls.
Important Tip
Don’t open the oven repeatedly while they’re baking. The whipped egg structure can collapse if the temperature changes too quickly.
Nutrition — Approximate
Per roll, assuming 4 rolls and no seeds:
- Calories: ~170–190
- Protein: ~8–9 g
- Fat: ~15–16 g
- Total carbohydrates: ~1–2 g
- Fiber: ~0 g
- Net carbs: ~1–2 g
These are very low-carb rather than literally zero-carb because eggs and dairy naturally contain small amounts of carbohydrate.
Nut Information
- Nuts: None
- Peanuts: None
- Tree nuts: None
- Gluten: None naturally
- Flour: None
- Added sugar: None
- Dairy: Yes — cream cheese and butter
- Eggs: Yes
If using packaged cream cheese or other ingredients, check the label for additives and carbohydrate content.
Q&A
Q: Can I make these without cream cheese?
Yes, but the texture will change. Cream cheese helps make the rolls softer and richer.
Q: Can I use cottage cheese instead?
Yes. Blend it until very smooth first. The rolls may be slightly more moist and less rich.
Q: Why did my bread collapse?
Usually because the egg whites were overmixed, the oven door was opened too early, or the rolls were removed from the heat too quickly.
Q: Can I make them taller?
Use narrower, deeper ramekins and don’t fill them more than about three-quarters full.
Q: Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to about 1 month. Thaw and gently reheat before serving.
Q: Are they really zero-carb?
Not strictly. Eggs and cream cheese contain small amounts of naturally occurring carbohydrate, so “very low-carb” is more accurate than “zero-carb.”
