KETO EGG LOAF
– 8 large Eggs – 8 oz Cream cheese softened – 4 tablespoons Melted butter – 1 teaspoon Baking powder – 7 tablespoons Coconut flour – 1 teaspoon Vanilla OPTIONAL – 1/4 cup Erythritol – 1/2 teaspoon Cinnamon
In a food processor, with the S blade attachment, blend eggs, melted butter, softened cream cheese, and vanilla extract if used. Blend on high speed until smooth.
Add Baking Powder
Stop the food processor and add in baking powder, coconut flour, erythritol, and cinnamon, if used. Blend again on high speed to combine and form a smooth loaf batter with no lumps.
Pour the batter into the prepared loaf pan.
Bake for 45-55 minutes (350°F/180°C) or until the top has puffed and has a lovely golden brown color. You can insert a skewer in the center of the loaf to test the baking. If it comes out clean, the egg loaf is cooked through.
Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the egg loaf.
Transfer on Cooling Rack
Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.
Use as breakfast toast or to make keto French toast following my recipe here.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 10 Minutes Cook: 50 Minutes
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