Learning How To Make Keto Collagen Bread

keto collagen bread after baking

Bread is one of the most common foods in the american diet. 

And we all know it’s not really good for us but it’s so damn delicious!

So when I came across a recipe for a bread that was not only made from a few healthy ingredients but also low in carbs AND included Collagen, I had to give it a shot. 

The recipe is by Veronica Culver who runs a website called The Enchanted Chef. I happened to find the recipe on the Bulletproof website which has the recipe laid out a little nicer. 

If you’re wondering what makes this “bread” so interesting, here are some of the highlights:

  • Only 7 total ingredients 
  • Good source of protein (7 grams per slice)
  • Low in carbohydrate (1 gram per slice)
  • Good source of healthy fat from Eggs and Coconut Oil (5 Grams per Slice)

Here are the instructions with pictures each step of the way of my first attempt.

I thought it might be helpful to lay it out this way because there are always ways to screw up recipes.

So if I can hopefully clear up any confusion then you will likely have great success if you try this also.  

Here we go….

Making Keto Collagen Bread


Ingredients for Keto Collagen Bread
These are all the ingredients minus Almond Flour…forgot to include that in the pic


Tools for keto collagen bread


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. 

Oiling bottom of pan with butter
Using Kerry Gold Irish Butter to Grease Up The Baking Pan

3. In a large bowl, beat the egg whites until stiff peaks form and set aside. 

Beating Egg Whites
Using a hand mixer to speed up the process!
Egg Whites with Stiff White Peaks
I think this qualifies as stiff white peaks right? This took about 10 minutes.

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.

mixing dry ingredients

5. In a small bowl whisk the egg yolks and liquid coconut oil together and set aside.

mixing egg yolks and oil

6. Add both bowls of ingredients to the egg whites and gently mix until incorporated. Batter will be thick and a little gooey.

mixing collagen keto bread batter

7. Pour the batter into the oiled or lined dish and place in the oven.

pouring batter
Pouring the batter into the pan…thanks Lily for taking this picure!

8. Bake for 40 minutes. The bread will rise significantly in the oven.

better before going in oven
Here’s what it looks like BEFORE going 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.

keto collagen bread after baking
Here’s what it looks like after baking…definitely rises significantly in the oven!

10. Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf.

bread after cooled

11. Slice into 12 even slices.

bread cooked and sliced
Here’s how my bread turned out :/
Here’s the way Veronica’s bread turned out

The Result

As you can see my bread did not come out looking too much like Veronica’s which looks like actual bread.

After doing some more research on the web, I think the problem is the pan I used was too wide. My pan was a 1 1/2 quart pan as the recipe suggests but I think you need to use a narrow loaf pan…mine was a wider style.

I think the bread might need to be cooked a little longer too.

So next time, I’m going to use a different pan and cook a little longer to see how that works out. I’ll post the results once I figure it out and my recipe comes out looking like acual bread.

That said, my bread still tasted good and the texture was more like a pastry. I think this would actual work really well as a Keto/Low Carb French Toast since the bread tastes like French Toast.

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