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Lard Sandwiches

By November 14, 2014February 18th, 2023Bread, Dairy Free, Protein Sparing Modified Fast

Testimony of the Day

Photo Testimony:“About 10 years ago, my dad, a diabetic, gave me an Atkins book. I read most of it and without much understanding, attempted induction and lasted 2 days before I felt like strangling someone for a piece if toast! Lol! I put it behind me. Then came 2 children back to back (“late in life”), followed by nursing school. I put on about 60 lbs and felt terrible. I wanted to sleep all the time, so I ate constant carbs. I was becoming pre-diabetic. So in June 2012, I picked up the Atkins book and read it FOR REAL this time. It was like a carbohydrate revelation! Now as a nurse, it all made so much sense. So I did Atkins and lost 60 lbs in about six months. However, my understanding was still not complete. I was still afraid of fat. I was trying to do Atkins, while still restricting fats. So, I still craved and was hungry. I fell off the wagon for about a year and gained back 20 lbs. (However, the weight loss had brought all my labs into normal range.) Then I ran across your book (Keto Adapted), and it was like a FAT revelation!

Now my understanding was complete. I also read Grain Brain and Wheat Belly. I recommitted for life to low carbing/keto lifestyle at the first of this year. Not only have I lost the 20 lbs I gained back, but today, I had labs drawn. Since the first of the year, I have dropped my total cholesterol 30 points, my LDL 30 points, and my triglycerides 66 points. My A1c also dropped another .3 points. So now, rather than my labs being normal, they are above optimal. In addition, my insomnia that I have had for the past 3 years (related to being a night worker) has resolved. I wish to thank you from the bottom of my heart. You are helping so many people without even knowing it!

 I’ll give you a pic too, now this was at 45 lbs lost. I’m at 60 now. I consider this my “halfway” photo. I forgot to mention, So far with the dietary changes, I’ve gone from using 30 mg Prevacid daily to 15mg about 3 times a month. I’m going to check out your gastro package.” – Kelley

To get fast results, click HERE for easy to follow keto-adapted meals.

Lard Sandwiches




Thanksgiving is a bitter-sweet day for me. My grandpa Vince survived his first heart attack at age 32, but with the diet that his doctor recommended it is no wonder his heart never healed.  He eventually required heart surgery at age 45, then another one at age 52. At that point, the doctors gave him 5 years to live; he made it 9 and died at age 61 on Thanksgiving morning. He was given nutrition advice from his doctor to never eat eggs, butter, or saturated fat.

Lard Sandwiches

I still remember my aunts and uncles gathering in the kitchen with my grandma to hold each other and cook through the sadness. I’ve always heard that food brings you together and this was my first memory of that fact.

My dad still tells me stories of how Grandpa Vince loved “lard sandwiches” of white bread packed full in creamy leftover rendered lard. Well, I’m not sure if he loved them or if that’s all his family could afford, but I find it ironic how at that time doctors told him to cut the lard out instead of the inflammatory bread.

As a society we have been taught to despise the word “lard.” When I was a little girl I remember asking my mom if she wanted me to throw out the gross stuff in the coffee cup that was in the refrigerator door. She cried, “NO! That’s rendered lard, I’m saving that for pie crust!” I thought it was disgusting, but I now know better:)

My father often tells me that he thinks about what a long life he would have had if I could have helped him with his diet. I actually think he would have loved the food! Lard sandwiches on Protein bread! What’s not to love?

Lard Sandwiches

Lard Sandwiches

Maria Emmerich
Servings 18


  • 12 eggs separated
  • 1 cup unflavored egg white protein
  • 1/2 tsp onion powder optional
  • 1 TBS lard per sandwich
  • 1 TBS tomatoes
  • sprinkling of your favorite herb


  • Preheat the oven to 325 degrees F.
  • Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).
  • Gently mix the protein powder into the whites.
  • Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).
  • Grease a bread pan with coconut oil spray and fill with "dough."
  • Bake for 25-30 minutes or until golden brown.
  • Let completely cool before cutting or the bread will fall. Cut into slices.
  • I keep this bread in the freezer at all times to make sandwiches.
  • OPTION: Make bread into 18 buns on a greased cookie sheet.
  • To make the sandwich, spread each slice with lard (this is how my grandpa would eat it)
  • but to fancy it up: Fry on hot frying pan until golden brown and top with tomatoes and herbs.


Traditional Lard Sandwich = 198 calories, 16g fat, 2g protein, 28.5g carbs, 1g fiber
Keto-Adapted Bread = 166 calories, 15.7g fat, 5.2g protein, 0.7g carb, trace fiber (85.5% fat, 12.7% protein, 1.8% carbs)


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Won’t the bread fall regardless of when i cut it when the temperature cools down? Should I take it out of the oven right after and wait for it to cool? Or cool it in the oven?

  • Becky says:

    Sweet story Maria. 🙂
    Forgive me for asking, I’m sure I should know from your other recipes, but I can’t remember. Did you say that grapeseed oil is good for frying?

  • ingrid says:

    Hi Maria, since i can not use whey but have at home hemp protein…cojld i use it instead? thank you in advance.

  • Kristin says:

    Could you please tell us your method for rendering lard?

    • Maria Emmerich says:

      Here is a good example:
      Step 1: Cut or grind the fat into small pieces. Trim away any pieces of meat or blood as you go.
      Step 2: Place fat in slow cooker. Add 1/4 cup of water to the slow cooker to prevent the fat from burning – it will evaporate during the rendering process.
      Step 3: Strain Lard.

  • Peggy Deichelbohrer says:

    I haven’t tried the protein bread since I got my kitchen aid mixer, so I think I’d better try it again! It didn’t turn out with my cheap mixer. Maria’s Strawberry Angelfood Cake works great, though. I think getting the whites really stiff is the secret. I might try more savory seasonings in the bread, also. And I think I’ll try coconut oil instead of lard before grilling the bread. Not sure I could stomach the lard, even though my Mom used to make the greatest pie crust with it. AND, when I looked for lard in the past, it had some sort of additive/preservative in it, so watch out for that! Get it at the natural food store or maybe on Amazon? Happy baking everyone! Thanks for your awesome recipes, Maria!

  • Kate says:

    I just used my first bottle of leaf lard from Fatworks this morning to fry a couple of eggs before I went out to shovel snow! I was immediately taken back by the “taste memory” to my Aunt Edith’s farm as a child … wonderful memories of those big farmers’ breakfasts, all fried in lard from their own steer. 🙂

  • asdf says:

    This reads like it might make really good Southern tomato sandwiches by replacing the lard topping with really good mayonnaise (ideally homemade and lactofermented). Salt and pepper (or use a hot-pepper relish or salsa) the tomato. Thank you for the bread recipe.

  • Donna Zenner says:

    I think Grpa Vince Wojcik (and the great guy he was) is helping you from above to help MANY others. We all loved Vince in the neighborhood. Sorry for your loss and ours in the neighborhood. Know he was loved by all of us 🙂

  • Melody says:

    Hi. I just purchased some lard and leaf lard from Tendergrass Farms. I was not really sure what to do with it, so I guess I will try this out. I can honestly say that I have never had a lard sandwich. BTW, I have seen Lard in my local grocery store (usually next to the Crisco), but I would assume that is not a good quality product. I would also suggest that if you have a good farmers market you may find someone locally that produces lard for sale.

  • Deb says:

    My Dad is 88 and grew up on a farm. He used to tell me they would have lard sandwiches as a treat as they would sprinkle sugar on the top. All I can say is, I’m glad peanut butter was invented!

  • Pat says:

    When I was a kid we put bacon grease on homemade bread with sugar. Didn’t everything I would be saving bacon grease.

  • Janie says:

    My dad, who would be 110 years old now, took lard sandwiches sprinkled with salt & pepper to school for his lunch. He loved them!

  • Emma says:

    You used to have a recipe for bread saying 6 whites and 1/2 cup protein powder was enough for one loaf – have you determined that it’s not? O:

    I keep having problems with it falling, even after whipping whites for 10 min. perhaps I am OVER whipping them. Should you fold the prot. powder in, or use the mixer on low to incorporate?

  • Michelle says:

    Do you allow the bread to cool in the pan or do you take it out of the pan to cool. What size pan do you use as well please. 9×5 ?

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