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Keto Collagen Protein Bread

Soft, sliceable keto bread made with collagen peptides for a high-protein, low-carb, gluten-free loaf.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Bread, Breakfast
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 6 eggs separated
  • 1 cup collagen peptides powder unflavored
  • 0.75 cup almond flour fine, blanched
  • 1 tbsp baking powder
  • 1 tbsp apple cider vinegar
  • 0.25 cup olive oil or melted butter
  • 0.5 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Loaf pan

Method
 

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Beat egg whites until stiff peaks form and set aside.
  3. Mix egg yolks, oil, vinegar, and salt until smooth.
  4. Stir in almond flour, collagen peptides, and baking powder.
  5. Gently fold in egg whites until fully incorporated.
  6. Transfer batter to loaf pan and smooth top.
  7. Bake for 35–40 minutes until golden and set.
  8. Cool completely before slicing.

Notes

Use unflavored collagen peptides only. Let cool fully for best texture.