You may not like the idea of consuming tongue, heart, stomach or other organ meats to obtain collagen. So why not consider brownies? 

The awful advice to reduce dietary cholesterol and saturated fat caused most people to abandon the consumption of organ meats rich in collagen (and hyaluronic acid, incidentally). A lack of dietary collagen means that you experience accelerated skin aging, accelerated deterioration of joint cartilage, and accelerated arterial aging. But modern people have become so squeamish about adding back organ meats that we need some convenient and more acceptable ways to increase collagen intake.

Problem: Some people have resorted to bone broths, i.e., broth obtained by simmering bones for extended periods (typically 36 hours) with added vinegar to facilitate the extraction of nutrients. This process has been shown to increase the heavy metal content, specifically lead, to 9.8 parts per million per liter, a level bordering on toxic. If consumed repeatedly, this is likely to result in lead toxicity, as lead is cleared from the body very slowly. This is true for both homemade and manufactured bone broth.

Good news: I asked the Paleovalley* people for a heavy metal analysis. They shared the results of their Bone Broth Protein tested by an independent testing laboratory: non-detectable quantities of lead. 

So here is a way to put their chocolate flavored 100% Grass-Fed Bone Broth Protein* to work to make collagen-rich brownies without concern for lead exposure. Each brownie contains <3 grams net carbs. I estimate that each brownie provides approximately 5 grams collagen to contribute to a desired intake of 20 grams per day. This recipe is the first batch I made with this recipe and it turned out incredibly delicious.

For a discount on the Paleovalley Bone Broth Protein, go here.*

Collagen Brownies

Makes 9 brownies

4 scoops Paleovalley Bone Broth Protein, chocolate flavored*
1 cup almond flour
Sweetener equivalent to 1/2-cup sugar (e.g., 1/2 cup allulose)
6 tablespoons butter, melted
2 ounces dark chocolate, melted
2 eggs
1/2 cup coconut milk (canned)

Preheat oven to 350° F. Grease an 8×8-inch baking pan with coconut or other oil.

In large bowl, combine bone broth protein, almond flour, sweetener and mix. Add melted butter, melted chocolate, eggs, coconut milk and mix thoroughly.

Pour mixture into greased baking pan and bake for 45 minutes or until knife or toothpick withdraws dry. Allow to cool and cut into desired brownie sizes.

*Dr. Davis and his team are financially compensated for promoting Paleovalley products.