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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