9 Delicious Ways to Use Collagen in Recipes

By Amanda Paa – Updated January 12, 2021

I’m 32. I know that isn’t old – but I do notice little signs of change. It takes longer for my muscles to recover, I can’t stretch nearly like I used to, I see wrinkles and varicose veins peaking through. I remind myself that all of those things are okay, and normal – a natural result of our body producing less and less collagen as we age. And you can actually add collagen back into your system by way of things like bone broth, or powdered collagen.

I’ve used collagen in recipes for quite some time now, but in case you’re new to it, this magical component is vital for our body and is a basic building block of skin, hair, nails, bones and joints. (It’s what bone broth is comprised of, and the reason it gels.) It also plays a large put in gut healing protocols, which was how I found Vital Proteins last year when going through various health issues. We’ve been partners ever since, and their commitment to using high quality sources (grassfed, pasture raised or wild-caught), and continued research into health via collagen is extremely impressive. 

I started out using the bovine collagen which comes from grassfed cows, but they also now make a marine collagen, from wild caught snapper, which opens the doors for pescatarians!  Although I eat meat, I actually like the marine collagen a bit better {even though it has a little less protein} because it literally has no smell and no taste.

There are so many ways to easily incorporate collagen into many of the recipes you’re already making at home because it’s just a powder that dissolves – but there are two different forms, that behave differently when they hit liquid so I want to make sure you understand where each should be used.

COLLAGEN GELATIN (only beef) will thicken when it is dissolved in liquid, so it is amazing gluten-free thickener, like when you need a roux for soup, or as an egg replacement for things like  pudding, panna cotta, ice cream or as a binder for cakes, cookies, waffles, etc.

COLLAGEN PEPTIDES (beef and marine) will dissolve in both hot or cold liquid and never thicken. Think of the peptides as a little boost you can stir into salad dressings, sauces, eggs, soups, smoothies, yogurt, throw a tablespoon into your coffee – just about anything.

Here are some great examples where collagen is written into the recipes, so start with these as a guide. Then as you get more comfortable, start adding to your every day cooking and some of your favorite recipes for an extra boost. Let me know if you have any other questions about collagen in the comments, I’d be happy to help answer!


Nutty Cabbage Fennel Soup

Nutty Cabbage Fennel Soup + Collagen Superboost

Clam, Halibut, and Kale Chowder by Fresh Tart


Panna Cotta, Puddings, Ice Cream: used as a thickener, and keeps ice cream soft

Maple Butternut Squash Panna Cotta with Gingersnap Crumble

Maple Butternut Squash Panna Cotta {thickened with grass-fred collagen}

Mint Chocolate Pots de Creme

Mint Chocolate Pots de Creme (eggless) - thickened with grassfed collagen

Coconut Matcha Ice Cream by Cookie Named Desire (you would use the collagen gelatin for this because it the thickener, and helps keep ice cream soft. even David Lebovitz suggests this!)

Coconut Matcha Ice Cream {blog: a cookie named desire}

Sweet Breads, Bars, Cakes: used as an egg replacement, binder

“Chocolate” Carob Bread with Date Caramel Frosting

"Chocolate" Carob Bread with Date Caramel Frosting {AIP/Paleo}

Paleo Carrot Cake with Coconut Whipped Cream

AIP/ Paleo Carrot Cake {gelatin replaces the egg}


Two Egg Omelette with Zata’ar Sweet Potato Noodles

Two Egg Omelet with Spiralized Sweet Potatoes {paleo}

Ham & Egg Crepe Pockets

Ham & Egg Crepe Pockets {with extra boost from collagen}

Thanks to Vital Proteins for sponsoring this recipe, and our continued partnership this year! And thank you for allowing me to work with brands I trust to make Heartbeet Kitchen possible. 

Did you make this?

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July 18, 2016


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  1. john

    Collagen peptides should be stored in a cool, dry place. Condensation is possible if stored in the freezer, so I wouldn’t recommend it.

  2. Jamesjoseph

    I am looking to use collagen in a roux and for a thickener….

  3. Jennifer

    So if I use collagen peptides + hyaluronic acid + vitamin c in a food recipe such as cookies, does it make the recipe spoil sooner or does it last normal amount of time

  4. Donna Davis

    Looking to add collagen to current recipes; any basic rules/ratios?

  5. Patty B

    Looking forward to trying these recipes

  6. Brenda Freeman

    Can COLLAGEN PEPTIDES be frozen and the. Reheated without damaging their effects?

    • amandapaa

      Collagen peptides should be stored in a cool, dry place. There is the potential for condensation if stored in the freezer, so I would not recommend.

  7. Jen

    I’m seeing recipes that use whey protein isolate, such as in a coating on chicken, or in a grain free bread or muffin recipe. Could a non-gelatinous collagen such as the marine that you mention or the peptide work as a substitute?

    Thank you!

  8. Suzy Cowan

    Hello, thank you so much for all of this very useful information. Can you please tell me where I can find this Vital Proteins Collagen Gelatin & Peptides? I have never heard of powdered collagen before and I am very interested, not only for my health after 6 spine surgeries but also for my husbands health with his chronic knee pain and severe varicose veins.

    • amandapaa

      Hi Suzy! It would be a fantastic addition to your routine with those type of health issues. You can find the Vital Proteins collagen here (affiliate link): http://amzn.to/2h313Rv and this is the type that will dissolve in hot or cold liquid.

  9. laurie hebbe

    I am looking to use college in a roux and for a thickener….
    I was wondering if you had a recipe you could share…..
    laurie hebbe

  10. Zequek Estrada

    The one thing that has stopped me from trying out collagen peptides is figuring out how to incorporate it into my food. These recipes look delicious.I can’t wait to try making the mint chocolate pots de creme.

  11. Alison @ Food by Mars

    Love this list! I need to buy the gelatin, the peptides are great but I really want to try the fish one instead of the beef I have. Thanks for sharing!!

  12. Bethany @ Athletic Avocado

    I just got hooked on collagen and LOVE IT! Vital proteins is seriously the best!