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Collagen Bread

  • 1/2 cup (80 g) unflavored collagen peptides
  • 1/2 cup (56 g) coconut flour
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2 g) xanthan gum
  • 1/2 teaspoon (3 g) salt
  • 4 large eggs, lightly whisked
  • 1/4 cup (60 ml) unsweetened almond milk
  • 2 Tablespoons (30 ml) olive oil
              • 1Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
              • 2Combine the unflavored collagen peptides, coconut flour, baking powder, xanthan gum, and salt in a large bowl.
              • 3Add the whisked eggs, unsweetened almond milk, and olive oil to the bowl and combine until smooth. Spread the dough in the prepared loaf pan.
              • 4Place the loaf pan in the oven and bake for 30 to 35 minutes until the loaf is golden and a toothpick inserted into the center comes out clean.
              • 5Remove from the oven and let the loaf cool completely. Remove the cooled loaf from the pan before slicing.
              • 6Store leftover bread in a sealed container for 2 to 3 days.
                  (Estimated and based on per-serving amounts.)
                    Calories: 138     Fat: 6 g     Total Carbs: 3 g     Fiber: 2 g     Sugar: 1 g     Net Carbs: 1 g     Protein: 13 g