KETO EGG LOAF

2g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

net carbs

INGREDIENTS

– 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

Blend Ingredients

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.

1

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.

2

Pour Batter

Pour the batter into the prepared loaf pan.

3

Bake

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.

4

Cool down

Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the egg loaf.

5

Transfer on Cooling Rack

Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.

6

Serve

Use as breakfast toast or to make keto French toast following my recipe here.

7

NET CARBS FAT PROTEIN

2 grams

14 grams

5.9 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 10 Minutes Cook: 50 Minutes

Enjoy!

8

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