You are amazing. Amazed that you have lost 130 pounds and you help so many people live this lifestyle AND - experiment with recipes. The more I do carnivore, the less I even care about food. Which is a blessing. Simple food is enough for me. Your recipes are inspiring for special occasions though!
Yes Anita! you are a welcomed addition to Keto and Carnivore success.. Thank you!! I am rejuvenated and excited about eating this way without feeling deprived… You are awesome!!
I didn’t like cloud bread until this recipe. Of course you have lessened the cream cheese, increased the eggs and added butter, bacon fat, and seasoning! Sound like a winner to me and I have all of these ingredients. Thank you Anita for once again giving me something I can eat and enjoy. Bread and butter! 🥰🥰
I think it's very nice that you include measurements in ounces, cups, and tablespoons for our American friends. It would be great if you spoke in grams (weight) and ml (volume) for the rest of the world. Thank you, as always, for your videos.
I'm going to try this using goat cheese (the feta kind that comes in a "log"). As a person with food sensitivities including dairy, I find that goat dairy is easier on my tummy. I've subbed it in many other recipes that called for cream cheese. Sometimes, in savory cooking & baking, it lends a little "tang" that's quite enjoyable. I'll let you know how it goes!! Thanks Anita for all you do!!!!!
I will give these a try! 😋 The reason to "introduce" the egg whites to the egg yolk mixture is to thin out the egg yolk mixture so it will blend more easily with the egg whites and not break them down as much. 😊 God bless 🙌 ❤️💙💜 ~Lana
I miss eating my beloved sandwiches; used to eat Dagwood style stacked with fried eggs, bacon, tomatoes, lettuce, cheese with mayo. Looking forward to making this & relieved tgat no costly egg white powder is needed. Cheers
Wendy from Loving it on Keto mixed frozen butter and frozen bacon drippings on one of her videos. It worked very well by the looks of the results. Your recipe looks so uncomplicated that I can make them without all the powders and things others use. Yay!
I made your recipe of carnivore cloud bread today, and oh Anita! It is amazing! I used a combination of butter and bacon and beef tallow, and they were divine!
Looking good KW! Looking good! I’m confused as many RU-vidrs advocate a high fat diet in order to lose weight. But when I eat fatty foods they make me gain weight.🤔
Anita We just love all the holiday colors in your kitchen. So festive! We’re definitely on board with using those buns for an fried egg sandwich. We have to try the bacon fat idea. Yum! Thanks for the mention💕Karen and Therese
Anything that Teddi and Pippi approve is great by me! 😂🐾❤ Totally kidding, Anita! Your recipes are wonderfully innovative and creative! Thank you for sharing! 👏🏼😊
Anita, thank you for all you do. I love your videos and recipes. I have a hand held grater. I put the grater barrel in the freezer, before grating my butter. I wonder if you did the same and grated the bacon first if would grate better.
I will try this recipe for sure Anita. I made Kelly’s Hogan egg wraps and I used full eggs because I couldn’t find powder eggs, and doing it this way since (1 month) I’m new at trying carnivore recipes, I don’t know if there is a difference in taste I never made her original recipes. I just made her oopsie cake this week, it was so good.
🎉Congratulations! You look fabulous. I love your recipes and really appreciate your carnivore recipes. This old gal needs some guidance on my new journey. Thank you.😊
Little ears always listening 😂. So cute! The bread looks delicious. I made my first loaf the other day, and we all loved it, so next time around I'll have to try it like this. "Introducing" the mix is a very smart idea; I'll be doing that for sure.
Would You mind sharing info with me? Do You make the tallow mayo from Anita's recipe? Is Yours spreadable from frig? What do You do to make it happen? Thank You in advance for Your time & consideration 🙃🤩🤓
@@PinkLady54 I just make an easy version where I blend room temp tallow with egg yolks a little water and salt - lemon/ACV and mustard is optional. You can also do a more classic version where you melt the tallow first and then slowly blend it into the egg yolks with an immersion blender. You can also make this with butter, bacon drippings etc. Look up bacon mayo in you can find recipes online. I store it in the fridge - It needs to sit on the counter a bit to be spreadable.
Anita they look so good. I'm not doing high fat as I have concerns about vitamin requirements being met. I try to listen to my body about what I should eat. I want to try this. I love a good egg sandwich. Thank you so much Anita. 💕 PS you are so lovely and such a blessing to us!!
Hi Anita...I noticed a prong collar on Teddy. I hope that you will consider checking out a No-Pull Dog Collar Halter which would not harm him and works very well for training purposes.
Just found your channel and absolutely love it. Can't wait to give this bread a shot. I normally make chaffles or Maria's protein sparing bread but I've been out of egg white powder for some time (it's so expensive currently 🫠). I'm excited to try this alternative! Thank you!
I am going to do this . I did get the bun pan from Amazon . I have had your hamburger on my brain so I am trying it. I read through the comments and another writer was concerned about vitamins. You could add nutritive yeast for all the B complexes. High fat delivers all the fat soluble vitamins that are harder to absorb as we age. I am doing it with you but still doing my 72 hour Fast. I have done it since Dr Boz was on Redmonds
I can’t tolerate cow dairy but I have recently switched to goat milk and goat cheese and I have no problem with that. Goat milk is supposed to be the closest thing to human breast milk so perhaps that’s the reason. I’m just happy I can have cheese again and goat milk for my coffee etc. you might want to explore that for your viewers. Let’s face it - cow milk is for nursing baby cows with four stomachs. No wonders so many people cannot digest it with significant problems. Thx. Love your shows.
I am so excited to make this bread ! I love eggs benedict and am going to make them too. I love your assistants. They are so well behaved. Happy New Year Anita!
Anita, I really appreciate you and your awesome carnivore recipes! 🎉 You're so honest and informational, if that makes sense. Watching and cooking from Auckland, New Zealand. You're looking fantastic and love your gorgeous dogs. ❤
Yummy! I just adore your dogs. I lost my little Tula May. She was my favorite. She was a long coat chihuahua as well. If only I could find another one some day. Thank you for sharing.
I enjoy all your recipes especially how easy they are to make and you say out loud the measurements of each ingredients so that i can follow and make it while you make it. I share your videos with everyone because of your style of making it easy to stick to the BBB&E diet. Thank you so so much. I enjoy the funny voice because it makes me laugh please don’t ever change who you are. I have a dry sense of humor so bring joy and laughter in my life. Thank you so much❤.
Amazing as usual dear Lady!! Since I can't have the dairy... don't know if I will get these :-( I have done the Alycia & Nili combo of raised w/grated butter bread for a friend & it was SPECTACULAR!! A fussy man & he was astounded! But when I tried it with my custom 50/50 blend of Miyoko's cultured vegan butter & butter flavor coconut oil, it SO did not work. 🥺 Did I eat the tough ciabata type bread? Oh yes; it didn't taste bad... texture was antithesis of wonder bread 😭 I am going to try frozen tallow next time. Don't have hi hopes. Dairy can not be replaced by vegan options well in baking from what I've seen as they have too much water? & I don't know how to compensate. But Very happy for all You who can still have dairy. Looked wonderful! Just like You Anita! You are a wonder!! Thank You again for sharing all Your brilliance freely with everyone! But I'd like to pay You & I bet there are lots of others who would as well!! 🤗😋💕🥳
Back in my egg fast days I would routinely substitute mayo for cream cheese in the recipes! Most of the time it worked great, so if you have a clean mayo that you like it could work!
@@KetogenicWoman Thank You!! I happen to make my own avocado mayo; hopefully it wasn't the soy 🥺 but it's worth a try! I eat the stuff usually so not a complete fail! OH! or as You mentioned maybe I can make my mayo from tallow & make bread better!! I will go back & watch the bacon mayo vid & do it!! Thank You!! Simply brilliant as usual! I'll report back. HUGS
@@KetogenicWoman OH MY! I feel SO ridiculous. You actually said IN video, "sub bacon mayo for cream cheese"!! I can't believe I didn't pick up on it or forgot so fast. My bad! I wouldn't have seen that except I was checking for another commenter to see if You had a link for rotary grater in Your list of kitchen things & saw the chapter list with title about No Dairy & rewatched it!! I'm THAT person!?! You say clearly & then someone comments as if they didn't even watch the video!! NOOOO! LORD help me! SO sorry dear Lady! I really did watch & did remember after watching again 😱🥺😢 Thank You for Your gracious & merciful behavior toward me. I will try to pay closer attention to every minute! ☺️🤗
What good timing to have found yr chnl. I had welcome success on Keto.for about 3 yrs. Then came the hysteria and I started upping wt. Thought it was the stress. 🤔 And there was carb creep🥴, fruit. But not DING DONGS for heaven sakes! I've toyed with carnivore for a year with no conviction. The more I listen to the high fat ...... Moderate protein... 👍🏼🙏🏻 I'm 66 and perhaps the higher protein just won't benefit me anymore. 3 days in .....it's actually a challenge to get that much fat! Lol. Merry Christmas. I've enjoyed yr videos 🤗
No never a teacher but I did have 4 kids and so that was a lot of explaining and teaching right there! And for awhile a job where I had to give presentations. So those things probably helped!
I am going to try to mix a package of the caramel chocolate salt to some brown butter and pour them into molds. Truly yummy sounding deliciousness. Why don't you do a video of it?
So I am currently trying your recipe! Super excited especially since the egg whites stiffened this time. The only silicone molds I have are for cupcakes/muffins so I am trying that. I also made two on the parchment paper before I added the bacon fat and butter. I’m excited and hoping it will taste great.
I watched your video of you cooking those Pork Bellies, and I wanted SO BADLY to try that, but I found out today that they're just NOT AVAILABLE where I live. figures
I love this collection of silicone pans you have (I saw the butter treats video as well). Where did you get this one? Michaels is the only place I’ve found non- holiday themed ones and they are pretty expensive! ($9 for the tiny candy sized ones)
I would send them a message then because a couple months ago I tested my link and I ordered some and it worked. But sadly the shipping to Canada is not free.
@@KetogenicWoman thanks!!! I’ll try that. Love your channel! I’ve been binge watching it since I found it and now so is my sister. We’re doing 80:20 and feeling much better. Thank you!!!!!😊
I love the minimal ingredients, these look amazing and delicious! Can this recipe be made in a bread loaf pan for sliced bread? Or would it not rise enough?
Subscribed! New carnivore. My question is how we know how much dairy we should allow ourselves. Also, what is the difference between keto and carnivore?
Carnivore is only animal products. Keto allows all sorts of other things depending on what type of keto you do. For the dairy go by how you feel. Some people can't tolerate much if any dairy and some can.
They look like scones on the video, maybe adding grated hard cheese would make them raste even better. Why not add a pinch of baking soda or baking powder? This should help them puff up a bit. Thanks
Can these Cloud Bread buns be put in the toaster or would the high fat content be a problem? New subscriber here and just starting to learn about "carnivore" cooking. So interesting and different than what I'm used to. Thanks for the info.
Hi. I tried making the Cloud Bread today. The flavor I love but the consistency came out like a frittata or an omelette. I got stuck with the addition of the cream cheese. Based on the video you just added it. I did that but when adding to the egg whites then found it was in chunks and not mixed. I used the mixer to blend it. I used Ramekins to divide the batter for baking. I went to your website to check I the video there and saw you mixed the cream cheese till smooth with the eggs before mixing with the eggwhites. Should the cream cheese then be softened and ok to mix the yolks and the cream cheese using a hand mixer or just use a spoon? Is it to be more bread like or more kind of like a soufflé or frittata?
So in the video, I did break the cream cheese up into small pieces and I hand whisked it into the egg yolks using a whisk until the mixture was smooth. And yes, having the cream cheese at room temp it is easier than straight from the fridge! The end result should be somewhat bread like.
I want to include this recipe in a casserole. Wondering if I should prepare it as one big bun and then add meat like a pie filling and top with cheese or if I should put the meat and cheese on the bottom and top with cloud bun batter and bake. 🤔
Hmmm, are you wanting to do the high fat buns in particular? I have made casseroles like you are thinking before but with the egg white breads or the regular cloud buns batter. They are quite sturdy that way. The higher fat bun is a little more delicate and could be prone to just being too soggy for a casserole. I could be wrong, just my feeling.
@@KetogenicWoman I have watched so many of your video and saved many but still can't find all your bread recipes. You should have a playlist just for your breads lol. I don't have egg white powder. I have thin cut New York strip, cream cheese and all kinds of sliced cheeses and eggs. I was thinking of Philly Cheese Steak casserole. I will probably add onions since it will be a family meal.
Not being an avid baker, I am curious why grating a butter or fat would make any difference. I understand temperature and amount of fat in the product being a factor. however, why would grating be any different?. Thank you in advance...
It's like when you make pastry for a pie, you 'cut in the butter with a pastry cutter and the butter is best either frozen or very cold. It creates a better texture because of the small pieces of fat. Same principal!
@@KetogenicWomanI believe I've heard Wendy from loving it on keto mention that by using the grated butter and bacon grease that as it cooks it will make little porous holes in it sort of like an English muffin.
I noticed you use the low (not middle) rack in the oven. Is this because it results in more even cooking? I always the middle rack for everything and it never occurred to me the lower might be better for some things.
Maybe fully cooked meat?? but I doubt it. That's why those old timey meat grinders are made of metal & I have ground a fair bit of meat in them... Takes a Strong arm!! Lots of elbow grease. Won't know til You try but I don't think it will do much... ?? Please let us know if it does work well. 🤔🤩☺️
It's a baking technique that people once did for making more tender and fluffy pastry, you cut in ice cold butter and this technique of frozen grated fat mimics that.. You can actually make this recipe without that addition, I have just the regular cloud bread bread on here too!
It's a trick used in bakeries. It creates a more pleasing texture. kind of like when you make a pie crust and you don't just add in the butter, you 'cut' it in with a pastry cutter and the colder the butter the better the result!
Was your bacon fat rendered? Maybe it still had some moisture left in it to make it softer and maybe that is why it did not rise as much as the full butter one? Just an idea if it was not rendered maybe use rendered bacon fat next time. I don’t know have not done this yet but just a suggestion.
I would think that the water content in the butter is the reason for the additional rise over the butter/bacon mix. I'm sure the bacon grease was what rendered out during cooking bacon therefore no moisture to speak of. Where as the butter has, I believe, 4% moisture content which would turn to steam and provide lift.
