KETO EGG LOAF
– 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
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 Egg Loaf Batter
Pour the Keto Egg Loaf batter into a 9-inch x 5-inch loaf pan lined with parchment paper.
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.
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.
Transfer on Cooling Rack
Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.
Serve the Keto Egg Loaf
Use as breakfast toast or to make keto French toast following my recipe (Google: SaH French Toasts).
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 10 Minutes Cook: 50 Minutes
KETO EGG LOAF
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