You are going to love this protein-packed low-carb keto bread recipe!

Made without inflammatory grains, this bread is a healthy gluten-free alternative to conventional wheat bread.

Gluten is responsible for giving bread the spongy glutinous texture we all love so much.

One of the biggest problems with gluten-free bread is that it can end up crumbly and unappealing.

That is why this delicious Low-carb Keto Zone Bread Recipe includes our Hydrolyzed Collagen for an incredible texture and body that easily rivals any gluten containing bread!

Not only does collagen add to the structure of this recipe but it also provides a healthy dose of high quality bioavailable protein.

Ingredients

1/2 cup Hydrolyzed Collagen Powder (unflavored)
6 tablespoons blanched almond flour
5 organic/pasture-raised eggs, separated
2 tablespoons coconut oil, melted
1 teaspoon baking powder
3/4 tablespoon konjac flour
Pinch sea salt

Instructions

1. Preheat oven to 325 F.
2. With 1 tablespoon of melted coconut oil, grease the bottom of a standard 1.5 quart loaf dish.
3. Add egg whites to a large mixing bowl and whisk until stiff peaks begin to form.
4. In a separate bowl add collagen, almond flour, baking powder, sea salt, and konjac flour.
5. Mix dry ingredients until well combined.
6. In another bowl combine egg yolks and melted coconut oil.
7. Whisk the yolks and oil until well combined.
8. Add the yolk and oil mixture to the large bowl with the egg whites.
9. Add the dry ingredient to the large bowl and mix until a dough is formed and all the ingredients are well incorporated.
10. Pour the batter in to the prepared baking dish.
11. Place in the preheated oven and bake for 40 minutes.
12. Once baked, remove the bread from the oven.
13. Allow the bread to cool for about an hour.
14. Once cooled, remove bread from the pan.
15. Slice into to 12 evenly sized slices.
16. Serve and enjoy!

Nutrition Facts

Makes: 12 slices

Serving size: 1 slice

Per serving:

Calories: 78 kcalories

Protein: 7 grams

Carbs: 2 grams

Fiber: 1 grams

Net Carbs: 1 grams

Fat: 5 grams

Recipe adapted from blog.bulletproof.com