Zero-Carb Carnivore Baguettes - Esy hurricanerecipe

1 cup Egg white powder (pure, unflavored)
1 cup Water
1/4 cup Beef tallow, butter, or bacon fat (melted and slightly cooled)
1/2 tsp Sea salt
1/4 tsp Cream of tartar (optional, helps stabilize the peaks)
Optional for color: A tiny pinch of egg yolk powder or a few drops of liquid yellow food color to mimic traditional dough.

Preheat the Oven: Preheat your oven to 325°F (163°C). If you have a baguette pan, line it with parchment paper. If not, a regular baking sheet lined with parchment paper works great.
Whip the Whites: In a clean, large glass or metal mixing bowl, combine the egg white powder, water, sea salt, and cream of tartar. Use a stand mixer or hand mixer on high speed to whip the mixture until it forms stiff, glossy peaks (about 5–7 minutes). It should look like a thick meringue.
Fold in the Fat: Reduce the mixer speed to low and slowly drizzle in the melted tallow or butter. Mix just until combined—be careful not to over-mix, as you don't want to deflate the whipped whites.
Shape the Dough: Divide the mixture into 2 or 3 long log shapes on your parchment paper, mimicking the long baguette shape shown in the top half of Use a wet spatula or wet hands to smooth out the surface.
Score the Top: Using a very sharp knife or a razor blade, gently make 3 to 4 diagonal slashes across the top of each loaf to get that classic baguette look.
Bake: Bake for 40 to 45 minutes until the crust turns a deep golden brown and feels firm to the touch.
Cool: Turn off the oven, crack the oven door open slightly, and let the baguettes sit inside for 10 minutes to prevent them from deflating. Remove and let them cool completely on a wire rack before slicing.

Make it Savory: Feel free to sprinkle a little flaky sea salt, garlic powder, or grated parmesan cheese on top before baking for extra flavor.