Keto Collagen Bread

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, good for gut health, healthy joints, skin and hair, anti aging and more.

This bread is fluffy, delicious, not overly eggy and all this with no net 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).

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.

Keto Collagen Bread
by Veronica Culver, The Enchanted Cook
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
pinch of Himalayan pink salt
optional: pinch of stevia

Instructions:
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 or until a toothpick inserted in the center comes out clean. 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.

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, 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 fair amount of carbs, often coming from starches and sugars. Rather, this is an extremely 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. Major bonus that it contains collagen protein and no cheese or other dairy!

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Let me know what you think in the comments and be sure to subscribe to my channel!

[Mediagix]

thanks. can you also use Konjac powder in the same amount instead of the xanthan gum? How about using baking soda with a bit of vinegard instead of the normal baking powder?

[deeweder]

I made it but it sank dramatically to like--- a biscotti when sliced. I did cook it on a rack upside down. Do you think adding in more baking powder would help make it rise more and not sink?

[sherriyost]

Hello. So I made mine for the first time tonight. It came out great! Here is my problem. The video here shows bigger slices and mine came out like (after slicing) like french toast dipping sizes. Not sized for sandwiches. I used a bread loaf pan. Could you please advise?

[IFYourKeto]

Hey, new sub here! I’m excited to try this recipe, I miss bread and butter and so does my girlfriend, thank you! 🙏