ChocoChip Sweetbread (But not that kind!)
Offal enthusiasts know “sweetbread” as the thymus or pancreas of an animal, and while I’m certainly in favor of the nutritional advantages available in organ meats, I find them, quite frankly, unappetizing. Sorry to all you liver & onion lovers - I won’t be joining your ranks anytime soon!
Fortunately, this sweet bread includes sweetbreads! My recipe uses the Primal Fudge Keto Brick to make chocolate chips. The Brick contains a desiccated powder of organ blends, including the kidney, heart, pancreas, liver, and spleen! I much prefer my organs to taste like chocolate, thankyouverymuch.
The bread itself is inspired by a recipe from Maria Emmerich and is high in protein, dairy free, and carnivore friendly. Try customizing it with different extracts, such as peppermint or lemon. Serve it cold or toasted alongside my carnivore ice cream!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
1 Primal Fudge Keto Brick
Liquid monk fruit drops (I use Lakanto)
1 cup egg white powder (I use Judee’s)
1 cup powdered monk fruit (I use Lakanto)
1 1/3 cup liquid egg whites
1 teaspoon cream of tartar
Pinch of salt
(optional) 1 teaspoon vanilla extract
Equipment
Muffin baking pan with liners
Stand mixer with whisk attachment
Mixing bowl with whisk and spatula
Chocolate chip silicone mold (I use this one)
Make the Chocolate Chips
Use the spatula to spread the chocolate mixture into the silicone mold, then freeze to harden.
Place Keto Brick in batter bowl and microwave for 30 seconds.
Add 10-12 drops of monkfruit. Stir with spatula and microwave another 15 seconds until fully melted.
Spread the chocolate mixture into the chip mold, then freeze while you prepare the bread dough.
Make the bread
Preheat the oven to 350°F and prepare the muffin tin with liners. Spray with tallow or duck fat if desired.
Whisk the egg white powder and powdered monk fruit together in a large bowl; set aside.
Beat egg whites, salt, and cream of tartar in electric stand mixer on high speed until stiff peaks form. Fold in the egg white powder mixture with spatula until just combined - be careful not to excessively stir.
Add in your chocolate chips and mix until combined. Divide batter into your muffin tins (or use a greased loaf pan).
Bake at 350°F for 20 minutes. Remove from oven and allow to cool slightly before enjoying!
