Keto Collagen Bread - Zero Net Carbs Per Slice!! It's also Bulletproof and Paleo - which means it's dairy free, grain free, gluten free and it uses heat stable collagen protein. Grass-fed hydrolyzed collagen protein is reported to help support healthy skin, hair, nails, joints, gut health and anti-aging just to name a few of its many benefits. I have some in my diet every day.
This bread is fluffy, delicious, not too eggy and all this with no carbs per slice. In fact the macros per slice are approximately 76 cals, 5g fat, 7g protein, 0g net carbs (1g carbs - 1g fiber).
If you've ever tried baking bread using collagen protein as your flour source, then you know how challenging it is to get it to stay fluffy and bread like. I worked for quite some time experimenting with multiple techniques and ingredients to get to this final recipe. My goal was to keep the carbs super low and to not use dairy - incredibly challenging.
Keto Collagen Bread
makes 1 standard size loaf, 12 slices
Oven 325 degrees F
1/2 cup Bulletproof Unflavored Collagen Protein (or plain grass-fed hydrolyzed collagen powder)
6 Tablespoons almond flour
5 pastured eggs, separated
1 Tablespoon unflavored liquid coconut oil
1 teaspoon aluminum-free baking powder
1 teaspoon xanthan gum
pinch Himalayan pink salt
- Preheat oven to 325 degrees F.
- Generously oil only the *bottom half* of a standard size loaf dish with coconut oil (or butter or ghee). Or use a piece of parchment paper cut to slightly larger than the bottom of your dish. Place a small amount of oil then the parchment. The oil will hold it in place.
- In a large bowl, beat the egg whites until stiff peaks form and set aside.
- In a small bowl whisk the dry ingredients together and set aside.
- In a small bowl whisk the wet ingredients - the egg yolks and liquid coconut oil - together and set aside.
- Add the dry ingredients and the wet ingredients to the egg whites and mix until well incorporated. Batter will be thick and a little gooey.
- Pour the batter into the oiled loaf dish and place in the oven.
- Bake for 40 minutes. The bread will rise significantly in the oven.
- Remove from oven and let cool completely - about 1-2 hours. The bread will sink some and that's ok.
- Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf. The loaf should easily come right out since the bottom of the dish was generously oiled.
- Slice into 12 even slices.
Reheating: You can eat this bread cold (it stays nice and moist), or bring to room temperature by setting it out on the counter, or pan sear on the stovetop with ghee or butter. I don't recommend toasting it in a toaster. Although it does work, it's not my preferred method as it has a tendency to dry out too quickly.
Usage: Use just like regular bread - it makes delicious cold sandwiches, cinnamon sugar toast or French toast, garlic bread, dipping bread, use it as a hamburger "bun", make some avocado toast topped with a poached egg, literally anything you would do with "regular" bread.
Tasting Notes: It's NOT gluten bread and it's NOT Paleo bread, both of which generally have a significant amount of carbs. This is a very low carb/zero carb bread alternative. With that said, you may taste "eggs", especially if you're not a fan of eggs. Additionally, the texture is lighter than gluten bread and won't have the "chew" you may be accustomed to. However, if you're a seasoned low carb bread eater, I think you'll find this to be a wonderful option. Bonus that it contains collagen protein and no cheese or other dairy!
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