[RECIPE] Collagen Citrus Iced Tea Loaf

Bright, zesty, and subtly sweet, this Collagen Citrus Iced Tea Loaf recipe is the ultimate slice of afternoon joy, without the sugar crash.

Made with a base of almond flour and infused with fresh lemon zest and unflavoured collagen peptides, this cake is as nourishing as it is delicious.

Ingredients for the Loaf:

• 2 cups fine almond flour
• ¼ cup Biogen Collagen with Peptan, unflavoured powder
• ⅓ cup granulated erythritol or monk fruit sweetener
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• 4 large eggs, room temperature
• ⅓ cup unsalted butter (melted) or coconut oil
• ¼ cup unsweetened almond milk (or milk of choice)
• 2 tbsp fresh lemon juice
• Zest of 2 whole lemons (about 1–2 tbsp)
• 1 tsp vanilla extract

Ingredients for the Citrus Glaze:

• ½ cup powdered sweetener (like powdered erythritol or confectioner’s monk fruit)
• 1–2 tbsp fresh lemon or orange juice
• ½ tsp fresh citrus zest (for garnish)

Biogen Collagen With Peptan has 10g Peptan® per serving, a type 1 Hydrolyzed Collagen that is found in human bones and skin. Peptan® is a high purity natural bioactive product containing more than 97% protein (on a dry weight basis), supplied in a form that can be easily used and digested by the human body, as shown by scientific analysis.

Instructions

1. Preheat oven to 175°C. Line a standard 8×4-inch loaf pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
2. In a large mixing bowl, whisk together the almond flour, collagen powder, granulated sweetener, baking powder, and salt until completely combined and lump-free.
3. In a separate bowl, whisk the eggs, melted butter (or coconut oil), almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Don’t overmix! Almond flour batters like a gentle fold to stay light and tender.
5. Pour the batter into your prepared loaf pan and smooth out the top with your spatula.
6. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean. If the top starts browning too quickly around the 30-minute mark, loosely tent a piece of aluminium foil over the loaf.
7. Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire cooling rack. Let it cool completely before glazing.
8. While it cools, whisk together the powdered sweetener and citrus juice in a small bowl until smooth. Drizzle generously over the cooled loaf, garnish with fresh zest, slice, and serve alongside a tall glass of iced tea!
9. Store leftovers in an airtight container in the fridge for up to 5 days.