Keto Collagen Bread - Bulletproof, Paleo, Keto

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

5 pastured eggs, separated
1 Tablespoon unflavored liquid coconut oil (I use Bulletproof Brain Octane Oil)
1/2 cup plain grass-fed hydrolyzed collagen powder (I use Bulletproof Unflavored Collagen Protein)
6 Tablespoons *almond flour (see coconut flour substitution below)
1 teaspoon aluminum-free baking powder
1 teaspoon **xanthan gum (see xanthan gum substitutions below)
pinch of Himalayan pink salt
optional: pinch of stevia

  1. Preheat oven to 325 degrees F. 
  2. 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. 
  3. In a large bowl, beat the egg whites until stiff peaks form and set aside. 
  4. In a small bowl whisk the dry ingredients (collagen, almond flour, baking powder, xanthan gum, salt) 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.
  5. In a small bowl whisk the egg yolks and liquid coconut oil together and set aside.
  6. Add both bowls of ingredients to the egg whites and gently mix until incorporated. Batter will be thick and a little gooey.
  7. Pour the batter into the oiled or lined dish and place in the oven.
  8. Bake for 40 minutes. The bread will rise significantly in the oven.
  9. Remove from oven and let cool completely - about 1-2 hours. The bread will sink some. If you want to keep the center of the bread from sinking a little lower than the sides you can cool the bread (in its dish) upside down on a cooling rack.
  10. Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf.
  11. Slice into 12 even slices.
*Optional Coconut Flour Substitution: You may substitute 6 Tablespoons of raw coconut flour for the almond flour but you will need to also add 3 Tablespoons of full fat canned coconut milk to the recipe as well. This substitution will increase the carb content of the recipe to approximately 1-2 grams of net carbs per slice instead of zero.

**Optional Xanthan Gum Substitutions: You may substitute 2 teaspoons of Pamela's "Not Xanthan Not Guar" OR 3/4 teaspoon of konjac flour in place of the xanthan gum. Neither of these substitutions will change the net carbs per slice.

Storing Leftovers: Store loosely covered in the refrigerator for up to 5 days.

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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Top with avocado and a poached egg

For this pizza bread (not dairy free), just add the toppings of your choice and place under the broiler for 1-2 minutes
Makes for an excellent cold sandwich like this turkey, avocado, mayo one.

Top with almond butter and your favorite no sugar jam for a healthy PB&J

Always good with a big slather of grass-fed butter or ghee