Keep This Bookmarked: 5 Keto Collagen Recipes
If you still haven’t hopped on the keto bandwagon but really want to, then we’ve got good news for you. It’s now easier than ever to try out the low-carb, high-fat lifestyle. And that’s mostly in part to our below roundup, which lists out a handful of keto collagen recipes.
RELATED: Are Collagen Peptides Good for Keto?
You’ll want to take a stab at whipping up these keto-friendly recipes next time you’re meal prepping in the kitchen. Why? Not only are they delicious and follow keto guidelines, but they also call for the addition of Vital Proteins products. Yep, you’ll be treating your body to some keto goodness while experiencing the health benefits our hydrolyzed Collagen Peptides, Collagen Creamer, and Beef Gelatin have to offer. In case you need a refresher: all our products help to promote stronger hair, skin, nails, and joints!
5 Keto Collagen Recipes
Yields 2-4 loaves
- 1 lb. ground beef
- 1 egg, whisked
- ½ onion, chopped small
- 2 cloves garlic, minced
- 2 T organic tomato paste
- 2 T balsamic vinegar
- 1 T dried Italian herbs
- 2 t sea salt
- 1 t ground pepper
- 2 scoops Vital Proteins Beef Gelatin
- Additional balsamic vinegar, fresh chopped herbs, organic ketchup (optional for garnish)
- Preheat the oven to 400°F and have a lined baking sheet ready.
- In a large bowl, combine all the ingredients and mix well with a fork or clean hands. Allow the meatloaf mix to rest for 10 minutes to allow the Beef Gelatin to gel up, then mix gently again. Portion the meat into 2-4 smaller meatloaf shapes, as desired.
- Heat a large skillet over medium heat and add a bit of high-heat cooking oil (avocado oil, lard, or tallow work well). Place the meatloaves into the hot pan and sear on both sides, flipping them gently to keep them from falling apart. Move the seared loaves to the lined sheet pan and place the pan in the oven. Cook for 8-12 minutes, or until the center is no longer pink (if making 2 loaves, aim for the longer cook time; for 4 smaller loaves, use the shorter cook time).
- Allow the meatloaf to rest for 5 minutes before taking them off the sheet pan. Enjoy immediately with fresh herbs, a drizzle of balsamic, or a little organic ketchup, as desired.
Yields about 4 cups of almond milk
- 1 C raw almonds, soaked 4+ hours
- 3 ½ C filtered water, room temperature
- 2 T virgin coconut oil
- 2 t vanilla extract
- ½ t sea salt
- ½ t Vital Proteins Beef Gelatin
- Line a strainer with a tea towel or cheese cloth. Place the strainer in a large bowl.
- Place the soaked almonds and filtered water into a high powered blender. Blend on high speed for 1-2 minutes, or until the almonds are ground fine and the mixture is white.
- Pour the milk into the strainer and allow it to drip through to the bowl for about 5-10 minutes.
- Squeeze out the last of the milk by gathering the edges of the tea towel and wringing the towel out in your hands, allowing the remaining milk to drip into the bowl.
- Set the resulting ground almonds aside to use as almond meal in other recipes.
- Pour ½ cup of the almond milk into a small saucepan. Pour the rest of the almond milk back into the blender.
- Add the coconut oil, vanilla extract, sea salt and Beef Gelatin into the saucepan. Heat over medium low heat and whisk until the proteins are dissolved.
- Add the mixture into the blender with the rest of the almond milk and blend on high to combine, about 30 seconds.
- Enjoy immediately or keep in the fridge for up to a week. The milk will need to be gently shaken before each use.
- 1 C almond butter (or whichever nut butter your like best)
- ½ C coconut oil
- ½ C coconut butter
- ½ C coconut flour
- 2 t vanilla
- 2 t sea salt
- ½ C chocolate chips
- 2 scoops Vital Proteins Vanilla Collagen Creamer
- In a small pan over low – medium heat, melt almond butter, coconut butter and coconut oil. Stir until combined.
- Remove from heat and stir in Vanilla Collagen Creamer, coconut flour, vanilla and sea salt.
- Gently fold in chocolate chips.
- Pour mixture into bowl and let set in freezer for at least 3 hours.
- Remove from freezer, roll to form into small balls. Place on a flat baking sheet or plate and put back into the freezer for another 15-30 minutes. Enjoy!
- Store Fat Bombs in freezer in airtight container.
Yields 1 serving
- 8-12 oz. fresh-brewed hot coffee
- 2 T grass-fed butter (can sub ghee)
- 1 T coconut, red palm or MCT oil
- 1-2 scoops Vital Proteins Collagen Peptides
- 1 t vanilla extract
- Pinch of sea salt
- Ground cinnamon, nutmeg or ginger (optional for garnish)
- Place all ingredients in a blender. Blend on high speed for 30-60 seconds until it’s thick and frothy. Enjoy immediately!
- Serve up this delicious (but healthy!) beverage and sip and savor your collagen!
Yields 6 scotch eggs
- 1 lb. ground pork
- 2 shallots, minced
- 1 T sugar-free maple syrup
- 2 t Vital Proteins Beef Gelatin
- 1 t dried sage
- ⅛ t ground nutmeg
- 1 t sea salt
- ¼ t black pepper
- ¼ C pecans
- 3 T coconut flour
- 1 t ground cinnamon
- 6 soft-boiled eggs
- High-heat cooking oil, for sautéing
- In a large bowl, combine the ground pork, shallots, maple syrup, Beef Gelatin, sage, nutmeg, sea salt, and black pepper. Use a fork to mix it together well and set it aside.
- Add the pecans, coconut flour, and cinnamon to a food processor. Process until the mix is finely crumbled. Dump it out into a wide, shallow dish or plate.
- To assemble the eggs, divide the meat mixture into 6 even portions. Take one portion and flatten it out to cover your palm. Place a soft-boiled egg in the middle and gently wrap the meat around the egg, careful not to break the egg. Roll it between your hands to smooth out the edges. Roll the egg in the ground pecan mixture until all sides are covered in a thick coating.
- Lightly grease a wide sauté pan with high-heat cooking oil and heat over medium heat. Add 2-3 scotch eggs to the pan at a time, rotating as they cook until all sides are browned. Remove to a cooling rack for 5 minutes before serving.