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. It's fluffy, delicious, not too eggy and all this with no carbs per slice. In fact the macros per slice are approximately 76 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. I worked for quite some time experimenting with multiple techniques and ingredients to get to this final recipe. My goal was to keep the carbs super low and to not use dairy - incredibly challenging.

I'm thrilled with the outcome and I hope you will be, too. Would love to hear your feedback if you make this bread.

Keto Collagen Bread
makes 1 standard size loaf, 12 slices

Preheat oven to 325 degrees F

Ingredients:
1/2 cup Bulletproof Unflavored Collagen Protein (or plain grass-fed hydrolyzed collagen powder)
6 Tablespoons Almond Flour
5 Pastured Eggs, separated
1 Tablespoon Bulletproof Brain Octane Oil (or unflavored liquid coconut oil)
1 teaspoon aluminum-free baking powder
1 teaspoon xanthan gum
pinch Himalayan pink salt

Instructions:

1. Preheat oven to 325 degrees F.
2. Generously butter (or use ghee) the *bottom half* only of a standard size loaf dish.
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 together and set aside.
5. In a small bowl whisk the wet ingredients - the egg yolks and Brain Octane Oil - together and set aside.
6. Add the dry ingredients and the wet ingredients to the egg whites and mix until well incorporated. Batter will be thick and a little gooey.
7. Pour the batter into the buttered loaf 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 and that's ok.
10. Once the bread is cooled, run the sharp edge of a knife around the edges of the dish to release the loaf. The loaf should come right out.
11. Slice into 12 even slices.

Storing Leftovers: Store 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", literally anything you would do with "normal" bread.

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