This collagen bread is ketogenic, milk-free, grain-free, gluten-free and it uses collagen protein as its main ingredient to give the bread its structure.
This keto bread is fluffy and delicious, and can also be toasted if you want a little more crunch.
- Preheat the oven to 160 C / 320 F.
- Place a baking sheet in a loaf pan.
- Separate the egg yolks and egg whites into separate bowls.
- Beat the egg whites until the mixture stiffens. Put to the side.
- Mix together the dry ingredients (collagen protein, almond flour, baking powder, psyllium husk and salt) and set aside.
- Whisk together the wet ingredients (egg yolks and MCT oil) and set aside.
- Add the dry and wet ingredients to the egg whites and mix well until the batter is thick.
- Pour the batter into the loaf pan.
- Bake for 60 minutes. The bread will rise in the oven.
- Take out the bread after the end of the baking time, and take it out of the loaf pan.
- Allow to cool completely. The bread sinks some, and that's OK.
