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Allow your eggs, cream cheese, to come to room temperature.
Preheat your oven to 350 degrees.
Grease and line a 10 x 5-inch loaf pan with parchment.
Finely grind your pork rinds into a fine powder or use pre-made pork panko.
In a large bowl, using an electric mixer, or a standup mixer, beat together the room-temperature cream cheese and cottage cheese until well combined. Be sure to scrape the sides of the bowl several times to ensure the mixture is well blended.
Next, add the eggs one at a time, making sure to scrape the sides of the bowl several times.
To the wet ingredients, slowly add all the pork rinds, baking powder and salt on a low mixing setting.
Pour the bread batter into the pan.
Bake the carnivore bread for 40-60 minutes until lightly brown on the top and when an inserted toothpick comes out clean.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three weeks.