Ever found yourself staring longingly at a gyro while on your carnivore diet, wishing you could enjoy that pillowy pita bread without betraying your fiber-free lifestyle?
Well, put down that fork and stop eating your meat naked (food-wise, that is). I’ve discovered the holy grail of carnivore-friendly bread alternatives that might just make Zeus himself nod in approval. This Greek-inspired carnivore pita bread uses just THREE simple ingredients—eggs, pork rinds, and butter—to create a surprisingly authentic zero-fiber substitute that won’t leave your digestive system filing complaints.
No flour, no plant matter, no problem! Whether you’re dodging fiber like it’s your ex at the grocery store or just looking to expand your carnivore recipe repertoire, this ridiculously easy pita bread is about to become your new Mediterranean love affair. Let’s get cracking (eggs, of course)!
Step-by-Step Instructions on How to Make Your Zero-Fiber Pita Magic Happen
Without further ado, let’s dive deeper into the world of this marvelous carnivore pita and how you can prepare it easily with just three plant-free ingredients.
These three ingredients are all you need: 4 (preferably pastured) eggs, 1/3 cup (80 ml) of finely crushed pork rinds, and 2 tablespoons of melted grass-fed butter.
Next, separate 3 eggs, placing the whites in a deep bowl. Place those yolks in another bowl nearby—they’re just taking a temporary break from their better halves.
Beat your 3 egg whites…
…until they form stiff peaks. Set your peaky and fluffy creation aside.
Take the bowl with the 3 lonely yolks. Add the remaining 1 whole egg…
…your 1/3 cup (80 ml) of finely crushed pork rinds…
…and finally, those 2 tablespoons of melted grass-fed butter.
Beat…
…until smoother than silk pajamas on freshly washed sheets.
Carefully fold your stiff whites into the yolk mixture…
…until you end up with a smooth, fluffy batter.
Drop the batter into 4 evenly spaced mounds on a parchment paper-lined baking sheet. Give your mounds some personal space, placing them about 4 inches (10cm) apart.
Using the back of a spoon or a spatula, gently shape each mound into a 1/4-inch (0.6cm) thick circle. No need for a ruler—just eyeball it like the cooking champ you are.
Here we go.
Slide those future pitas into the oven at 350°F (175°C) and let them bake for 10—15 minutes…
…or until they’re slightly golden on top and firm to the touch (without burning your fingers, that is!).
Let your pitas cool completely before removing them from the baking sheet. This is the hardest part—kind of like waiting for a text back after a great date.
Ready to serve!
Load up with your favorite carnivore-friendly toppings or serve on a side of a pile of meat. Be prepared to experience pita paradise without a fiber in sight!
Perfectly pliable—yet irresistibly fluffy—and pure yum!
How I Came Up with This Easy Carnivore Bread Recipe
I have to confess: this recipe wasn’t born to be bread. In fact, I almost skipped posting to my blog this week because I just learned that Google slapped me with YET another penalty last October, and my blog traffic has been going down like a cow’s tail, as we say here in Finland. Which means serious plummeting.
Nevertheless, I decided to make a blog post after all, but nothing like bread. Nope. What I was actually drooling for were carnivore whoopie pies stuffed with whipped cream. I wanted to keep the cake part as simple as possible, using just finely crushed pork rinds—the ultimate carnivore flour—eggs, and melted butter. I decided to separate the eggs and beat those whites until they stood at attention like my cat Frieda when she hears the treat bag rustling. (Although meaty sticks are her favorite treats.)
After some calculations, I experimented with 3 separated eggs, 1/4 cup (60 ml) of finely crushed pork rinds, and 2 tablespoons of melted butter. The batter turned out as crumbly as a sandcastle in the Sahara, but I baked it anyway in small circles on a parchment paper-lined baking sheet.
The result was edible but not mind-blowing. I want my recipes to be mind-blowing and more than just edible!
Not one to admit defeat, I threw in a whole egg (and some more pork rinds) to join the yolk party. Lo and behold, that solved the problem! The batter transformed from “what am I even doing with my life” to “someone call a food magazine.” Those beautiful circles became whoopie pies that would make even die-hard grain-eaters jealous. And why stop there?—I repurposed them as burger buns, too!
Then it suddenly hit me: this wasn’t just dessert or burger buns; this was potentially the perfect Greek-style pita bread! All animal-based, zero-fiber, and wouldn’t trigger my digestive system’s drama department.
I tested it immediately, topped with cream cheese and fried ground beef, and nearly fell off my kitchen stool. This accidentally awesome pita has now become my faithful kitchen companion. My fridge will never be without it again—or at least until next week when I inevitably chase after some new (carnivore) recipe obsession!
Here’s the recipe for you to enjoy:
3-Ingredient Greek-Inspired Carnivore Pita Bread
Ever found yourself staring longingly at a gyro while on your carnivore diet, wishing you could enjoy that pillowy pita bread without betraying your fiber-free lifestyle?
Well, put down that fork and stop eating your meat naked (food-wise, that is). I’ve discovered the holy grail of carnivore-friendly bread alternatives that might just make Zeus himself nod in approval. This Greek-inspired carnivore pita bread uses just THREE simple ingredients—eggs, pork rinds, and butter—to create a surprisingly authentic zero-fiber substitute that won’t leave your digestive system filing complaints.
No flour, no plant matter, no problem! Whether you’re dodging fiber like it’s your ex at the grocery store or just looking to expand your carnivore recipe repertoire, this ridiculously easy pita bread is about to become your new Mediterranean love affair. Let’s get cracking (eggs, of course)!
Ingredients
- 4 pastured eggs
- 1/3 cup = 80 ml finely crushed pork rinds
- 2 tablespoons melted grass-fed butter
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Separate 3 eggs. In a deep and narrow bowl, beat the 3 whites until stiff peaks form. Set aside.
- In another bowl, combine the 3 yolks, 1 whole egg, crushed pork rinds, and melted butter. Beat until smooth.
- Fold in the whites.
- Divide the batter into 4 mounds onto the prepared baking sheet, spacing them about 4 inches (10cm) apart.
- Gently shape the mounds into about 1/4-inch (0.6cm) thick circles with the back of a spoon or with a spatula.
- Bake for 10—15 minutes, or until the pitas are firm and slightly golden on top.
- Remove from the oven. Allow to cool completely before removing from the baking sheet.
- Top with your favorite toppings—or serve on a side of a pile of meat—and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Kerrygold Pure Irish Grass-fed Butter -
EPIC Pink Himalayan Salt Pork Rinds, Keto Consumer Friendly, 4Ct Box 2.5oz bags (Pack of 4)
Last but not least: Happy Easter!
I made this crustless and fiber-free keto paskha cake in a style of cheesecake. It’s fluffy and incredibly tasty!
Happy Easter Elviira.
This carnivore pita bread looks delicious.
Needless to say, I would bet that it is healthier than the standard pita.
Thank you for your kind wishes and your comment. You’re absolutely right, this pita bread is miles healthier than the regular pita!