So long as you bake at low temperatures, a high-quality collagen powder should be just fine. Ferira suggests sticking to 170 degrees Celsius (or 338 degrees Fahrenheit) is your safest best, but even recipes that call for 350 degrees Fahrenheit should be OK (again, they are below that 392 degrees Fahrenheit cutoff mentioned earlier), but not for very long. You'll want to monitor how long your tray sits in the oven: Up to 20 to 30 minutes should be A-OK.
Or, you could always aim for no-bake recipes that require zero heat. "[This] will 100 percent ensure the protein integrity remains intact," Ferira notes.