Introduction

This Keto Protein Bread is a low-carb, high-protein alternative to traditional bread, perfect for those following a ketogenic lifestyle. Light, fluffy, and moist, it’s made with collagen, coconut flour, and whipped egg whites for a great texture.

Keto Protein Bread Recipe - Recipe Image

Ingredients

1/2 cup Perfect Keto Collagen (about 50g)
5 eggs (whites and yolks separated)
6 tbsp coconut flour
3 tbsp coconut milk (full-fat)
1 tsp xanthan gum
1 tsp keto-friendly baking powder
1 pinch sea salt
1 tbsp coconut oil (melted, plus more for greasing)

Instructions

Step 1: Preheat the oven to 325°F (163°C).
Step 2: In a bowl, combine the collagen, coconut flour, xanthan gum, baking powder, and sea salt.
Step 3: In a small bowl, whisk together the coconut milk, egg yolks, and melted coconut oil.
Step 4: In a separate clean bowl, whip the egg whites until stiff peaks form.
Step 5: Gently fold the dry ingredients and the wet mixture into the whipped egg whites until fully incorporated, taking care not to deflate the egg whites.
Step 6: Brush a 9x5x3-inch loaf dish with coconut oil to prevent sticking.
Step 7: Pour the batter into the loaf dish and bake for about 40 minutes, until the top is firm and a toothpick inserted comes out clean.
Step 8: Allow the bread to cool completely before slicing to avoid crumbling.

Tips & Variations

Make sure the egg whites are whipped to stiff peaks for a fluffy texture.
Use full-fat coconut milk for richness, but almond milk works as a lower-calorie substitute if preferred.
Add herbs like rosemary or thyme for a savory twist.
Store the bread in an airtight container in the fridge for longer freshness.

Storage

Store the bread in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. To enjoy it warm, lightly toast slices or heat in the oven for a few minutes. You can also freeze slices for up to 3 months and thaw as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

This recipe relies on coconut flour, which absorbs liquid differently than regular flour. Using regular flour will change the texture and may require adjusting the liquid quantities significantly.

Why do I need to separate the eggs?

Separating the eggs lets you whip the egg whites to create volume and lightness in the bread, giving it a fluffy texture that wouldn’t be possible if all the eggs were mixed together.

Keto Protein Bread Recipe

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★★★★★

4.7 from 145 reviews

This Keto Protein Bread is a low-carb, high-protein loaf made with Perfect Keto Collagen, coconut flour, and egg whites. It’s ideal for those following a ketogenic diet or anyone seeking a healthy, grain-free alternative to traditional bread. Moist and fluffy, this bread is perfect for sandwiches or toast without compromising on your macros.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 loaf (approximately 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Dry Ingredients

1/2 cup Perfect Keto Collagen (about 50g)
6 tbsp coconut flour
1 tsp xanthan gum
1 tsp keto-friendly baking powder
1 pinch sea salt

Wet Ingredients

5 eggs, separated (whites and yolks)
3 tbsp full-fat coconut milk
1 tbsp melted coconut oil (+ more for greasing)

Instructions

Preheat the oven: Set your oven to 325°F (163°C) to warm up while you prepare the batter.
Mix dry ingredients: In a large bowl, combine Perfect Keto Collagen, coconut flour, xanthan gum, baking powder, and sea salt until evenly blended.
Blend wet ingredients: In a separate small bowl, whisk together the coconut milk, egg yolks, and melted coconut oil until smooth.
Whip egg whites: In another clean bowl, use a mixer to whip the egg whites until stiff peaks form, which will help add volume and lightness to the bread.
Combine all ingredients: Gently fold the dry mixture and the wet egg yolk mixture into the whipped egg whites. Mix carefully to keep the batter airy and well combined without deflating the egg whites.
Prepare the loaf dish: Brush a 9x5x3-inch loaf pan generously with coconut oil to prevent sticking.
Bake the bread: Pour the batter into the greased loaf pan and bake at 325°F for 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and slice: Allow the bread to cool completely in the pan before removing and slicing to retain the structure and moisture.

Notes

Ensure egg whites are whipped properly to achieve the right texture; under-whipping will result in a dense bread.
Use a keto-friendly baking powder to keep the recipe compliant with low-carb diets.
For best results, allow the bread to cool fully before slicing to avoid crumbling.
You can store this bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
Adjust coconut flour measurements carefully as it can absorb liquid variably depending on brand and freshness.

Keywords: keto bread, protein bread, low carb bread, gluten free bread, keto baking, coconut flour bread, collagen bread