EASY
– Cream Cheese – cup Heavy Cream – Vanilla Extract – Powdered Erythritol – Cocoa Powder – Salt
KETO EGG LOAF INGREDIENTS
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 Egg Loaf Batter
Pour the Keto Egg Loaf batter into a 9-inch x 5-inch loaf pan lined with parchment paper.
3
Bake the Keto Egg Loaf
Bake for 45-55 minutes (350°F/180°C). 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
Cooling in the Pan
Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the keto 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 the Keto Egg Loaf
Use as breakfast toast or to make keto French toast following my recipe (Google: SaH French Toasts).
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