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. The loaf is standard size and sliced into 12 generous slices. The macros per slice are approximately 77 cals, 5g fat, 7g protein, 0g net carbs (1g carbs - 1g fiber). You can easily up the fat content when consuming this bread simply by adding a big slather of ghee or butter, but the possibilities are endless.
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. My goal with this recipe was to make a collagen bread that was as close to regular bread as possible, yet keep the carbs extremely low or zero and not use dairy. This recipe certainly feels like I’m eating regular bread again and that can be helpful, especially when you’re transitioning to a Keto or Bulletproof diet.
Add it to your arsenal of other wonderful bread recipes that are Paleo, Keto and/or Bulletproof. I think you’ll find it’s an awesome addition to your recipe box, and for sure when you’re going ultra low carb, this recipe will hopefully rise to the top of your list.
I'm thrilled with the outcome and I hope you will be, too. Would love to hear your feedback after making this bread.
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Keto Collagen Bread
makes 1 standard size loaf, 12 slices
Oven 325 degrees F
1/2 cup plain grass-fed hydrolyzed collagen powder (I use Bulletproof Unflavored Collagen Protein)
6 Tablespoons almond flour
5 pastured eggs, separated
1 Tablespoon unflavored liquid coconut oil (I use Bulletproof Brain Octane Oil)
1 teaspoon aluminum-free baking powder
1 teaspoon xanthan gum
pinch of Himalayan pink salt
optional: pinch of stevia
- Preheat oven to 325 degrees F.
- Generously oil only the *bottom part of a standard size (1.5 quart) glass or ceramic loaf dish with coconut oil (or butter or ghee). Or you may use a piece of parchment paper trimmed to fit the bottom of your dish. *Not oiling or lining the sides of your dish will allow the bread to attach to the sides and stay lifted while it cools.
- 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. Add the optional pinch of stevia if you’re not a fan of eggs. It’ll help offset the slight egg flavor without adding sweetness to your loaf.
- In a small bowl whisk the wet ingredients together - the egg yolks and liquid coconut oil - 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 or lined 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.
- 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: To set expectations correctly, you should understand that this is not gluten bread nor is it Paleo bread, both of which generally have a significant amount of carbs, coming from starches and sugars. Rather, 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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