Keto Egg Loaf Recipes
KETO EGG LOAF
An easy keto egg loaf recipe to make Keto French toasts or breakfast toast.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with greased parchment paper. Set aside.
- 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.
- 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 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 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 French toasts following my Keto French Toast recipe.
Nutrition Facts : ServingSize 1 slice, Calories 163.2 kcal, Carbohydrate 3.4 g, Protein 5.9 g, Fat 14 g, SaturatedFat 7.7 g, TransFat 0.2 g, Cholesterol 154.8 mg, Sodium 185.3 mg, Fiber 1.4 g, Sugar 1 g
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