Collagen Keto Bread
Keto bread recipe and content provided by Veronica Culver, The Enchanted Cook
This collagen keto bread has zero net carbs per slice. It’s dairy-free, grain-free, gluten-free, and best of all, it uses heat-stable, grass-fed collagen protein as its primary ingredient for giving the bread its structure. This keto bread is fluffy, delicious, not overly eggy, and all this with zero net carbs per slice.
This keto bread recipe is so easy to work with that the possibilities are endless. Use slices just like regular bread. It makes delicious cold sandwiches, French toast, garlic bread, and dipping bread. You can use it as a hamburger bun, make avocado toast topped with a poached egg, or literally anything you would do with regular bread.
What makes this keto bread so healthy?
If you’ve ever tried baking bread using collagen protein as your main “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-based keto bread that was as close to regular bread as possible, with very low carbs and no dairy. This keto bread recipe feels like I’m eating regular bread again and that can be helpful, especially when you’re transitioning to a keto or Bulletproof diet.
Even better, this loaf is standard size (not miniature) and makes 12 generous slices. The macros per slice are approximately 77 calories, 5 grams of fat, 7 grams of protein, and 0 grams of net carbs (1 gram of carbs minus 1 gram of fiber). You can easily up the fat content when consuming this bread simply by slathering with grass-fed ghee or butter.
Add this keto bread recipe 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 should rise to the top of your list.
Collagen Keto Bread
Start to Finish: 1 hour and 50 minutes (10 minutes active)
- 1/2 cup Unflavored Grass-Fed Collagen Protein
- 6 tablespoons almond flour (see recipe notes below for nut-free substitute)
- 5 pastured eggs, separated
- 1 tablespoon unflavored liquid coconut oil
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon xanthan gum (see recipe notes for substitute)
- Pinch 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. 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 flavor without adding sweetness to your loaf.
- In a small bowl, whisk together the wet ingredients — egg yolks and liquid coconut oil — and set aside.
- Add the dry and the wet ingredients to the egg whites and mix until well incorporated. Your 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 it cool completely — about 1 to 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.
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.
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 keto bread alternative. With that said, you may taste eggs, especially if you’re not a fan of their flavor. 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 keto bread eater, I think you’ll find this to be a wonderful option.
Recipe Notes: For those that can’t tolerate almond flour, substitute the same amount of coconut flour and add 3 tablespoons of full-fat canned coconut milk (BPA-free) to your ingredients list (you will add coconut milk when instructions call for mixing wet ingredients together). This will increase the net carbs by 1.5 grams per serving, and will make a more dense texture. For keto bread without xanthan gum, substitute with 3/4 tablespoon of konjac flour (also known as glucomannan powder). This will not change net carb count.
Makes: 12 slices
Nutritional Information (Per Slice):
- Calories: 77
- Protein: 7g
- Carbs: 1g
- Fiber: 1g
- Sugar: 0g
- Sugar Alcohol:0g
- Net Carbs: 0g
- Fat: 5g
- Saturated Fat: 2g
- Polyunsaturated: 0g
- Monounsaturated: 1g
- Trans fat: 0g
- Cholesterol: 77g
- Sodium: 86mg
- Potassium: 51mg
- Vitamin A: 3%
- Vitamin C: 0%
- Calcium: 4%
- Iron: 3%
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