Description
A delicious low-carb bread made with almond flour and collagen peptides, perfect for a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup collagen peptides
- 1/4 cup ground flaxseed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- In a large mixing bowl, combine the almond flour, collagen peptides, ground flaxseed, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and apple cider vinegar until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Make sure there are no dry spots.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, mix in 1/2 cup of shredded cheese or herbs like rosemary or thyme into the batter before baking.
- This bread can be sliced and frozen for later use. Just make sure to wrap it tightly in plastic wrap or foil before freezing.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg