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.
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
- Almond flour
- Liquid coconut oil
- Note: I used Avocado Oil the 1st time. Made it a second time with Coconut Oil and it came out the same way.
- Aluminum Free Baking Powder
- Xanthan Gum
- 5 Eggs
- Unflavored Collagen Powder
- 3 Bowls (1 Large and 2 Medium)
- Hand Mixer
- Egg Separator (not necessary but very helpful)
- 1/2 Cup Measuring Cup
- Tablespoon and Teaspoon Measuring spoons
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.
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.