KETO EGG LOAF

EASY

– 8 oz Cream Cheese – 1 ¾ cup Heavy Cream – 3 tsp Vanilla Extract – ½ cup Powdered Erythritol – ⅓ cup Cocoa Powder – ¼ tsp 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

KETO EGG LOAF

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