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Carnivore Cornbread

A fairly bready substitute for cornbread
Prep Time5 minutes
Cook Time40 minutes
Servings: 10

Equipment

  • 2 loaf pans
  • 1 blender

Ingredients

  • butter, bacon grease, or lard for greasing pans
  • 3 12.5 oz cans canned, cooked chicken, well-drained Sub your own pre-cooked chicken if you like.
  • 14 large eggs
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt I use Redmond's Real salt. If you use regular table salt, you may want to halve the amount.
  • 4 tbsp unsalted butter
  • 1/2 tsp crushed dried rosemary (Optional, helps with the eggy flavor)
  • or 2 Tbsp Lakanto monkfruit or other keto-friendly sweetener (Optional, for a sweet version. Omit rosemary if choosing this option.)

Instructions

  • Heat oven to 350°F.
  • Grease the two loaf pans. If the pans are cast iron, put them into the pre-heating oven to warm up.
  • Blend the drained chicken and eggs in a blender until thoroughly mixed.
  • Divide the batter into the loaf pans.
  • Bake for about 50 minutes, or until the "bread" has completely set.
  • Turn out immediately onto a cooling rack to cool.