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Protein Sparing Chocolate Bread

If you love my protein sparing bread recipe and you love chocolate, you are going to LOVE my recipe!

I have had my protein sparing chocolate bread recipe on my support group site Keto-Adapted.com for a few months and I thought it was time to share it with all of you! If you are looking for support with your health and weight loss journey, I hold weekly meetings with my platinum members and all the members get access to exclusive protein sparing recipes, my exercise videos and so much more! Check it out HERE! Or you can comment below for more consultation options!

To make my Protein Sparing Chocolate Bread, I always use Further Food chocolate collagen!

Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.

The benefits of collagen and gelatin are astounding! Just eating my delicious Protein Sparing Bagels helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!

A interesting fact is that 1/3 of the protein in your body is collagen: skin, hair, nails, joints, gut, bones, ligaments.

Collagen doesn’t support muscle but it does support other parts of a healthy body. Especially our gut!

Further Food Collagen Peptides dissolve instantly in any recipe, and gelatin naturally thickens recipes.

Use code MARIAMINDBODY is for 20% off site-wide !

Click HERE to get the deal! 

Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Protein Sparing Chocolate Bread

Maria Emmerich
4 from 1 vote
Prep Time 8 minutes
Cook Time 30 minutes
Course Bread, Breakfast, Dairy Free, Nut Free, PSMF Recipes
Cuisine American
Servings 12
Calories 99


  • cups unflavored or vanilla egg white protein
  • ¼ cup allulose
  • 4 tablespoons Further Food gelatin
  • ½ teaspoon Redmond Real salt
  • ½ teaspoon cream of tartar
  • cups water
  • 1/8 teaspoon chocolate stevia or 3/4 teaspoon stevia glycerite
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup Further Food Chocolate Collagen
  • Optional: 1-3 tablespoons egg yolk powder or whole egg yolks



  • Preheat oven to 325 degrees F. Line a bread pan parchment and spray with avocado oil spray. Set aside.
  • Place the egg white protein, allulose, gelatin, salt, and cream of tartar into the bowl of your stand mixer (or any large bowl). Stir to combine well.
  • Add the water and stevia. Turn the mixer to high (or a hand mixer on high speed) and whip for at least 5 minutes or until stiff peaks form. Click HERE to find the 8 quart stand mixer I have so I can make 2 loaves of psmf bread at once! Makes a GREAT gift!
  • Add the cocoa powder and chocolate collagen and turn mixer to low and gently combine, being careful to not deflate the mixture.
  • Note: If adding yolks, lightly combine. But note, the yolks will increase fat and can increase likelihood of falling.
  • Bake for 40 minutes or until cooked though and golden brown for a loaf. (for buns, bake for 15 minutes or until golden and cooked through).
  • Meanwhile make the chocolate glaze by placing the collagen into a small bowl and slowly add a few tablespoons while stirring until you get a glaze. If the glaze gets too thick, add more almond milk, if it gets too thin, add more collagen.
  • Remove from the oven and cool completely before topping with glaze and slicing.
  • Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.


Calories: 99 | Fat: 1g | Protein: 18g | Carbohydrates: 3g | Fiber: 2g | P:E Ratio: 9


“I would like to thank Maria and Craig Emmerich for their dedication to everyone who wants to be healthy, and disease free.
I started at 225 pounds. But in the last few years, I suffered a break in my femur which was a setback of its own. But also allowed myself to be lured into a few foods that are labeled as, but truly not keto. I was stuck, always around 153-156.
I’m now following the Emmerich way and since doing my macros on Maria’s website (Keto-Adapted.com), learning how to do protein sparing modified fast days, being in her support group and cleaning up my food list, I’ve finally broken through the long stall.
I’m now at 139 pounds and I’m going to step up my exercise routine. Thanks again Maria and Craig for all the hard work and help learning the right way to do keto. “ Carole

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Laura Gordon says:

    The glaze is made with the collagen?! Brilliant. Cannot wait to try this one.

  • JC says:

    I am going to try this! If I am using liquid egg whites, does it change the recipe much? Or do I just not use the water?

    Also, is the nutritional information per serving? Thanks!

    • Maria Emmerich says:

      You could follow my original PSMF Bread or The BEST PSMF bread recipe, and just add the additional ingredients to make it chocolate bread 🙂

      And the macros listed are per slice, with the glaze 🙂

  • Nicole says:

    Made this today without the glaze! SO good! This is definitely going into my recipe rotation.
    I didn’t have chocolate collagen so just used regular collagen and plain egg white protein powder, 1/4 c of cocoa because that was all I had left and some vanilla extract for a wonderful loaf.
    You truly are making this way of life so much more enjoyable.

  • Gina B. says:

    This version is a little tougher/drier than the regular PSMF bread (which is my favorite). Have you tried adding cocoa powder/chocolate collagen powder to the original PSMF bread recipe (the one that’s made with egg whites) to see if it comes out fluffier/lighter? I may have to test it!

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