Pain aux œufs cétogène

Ingrédients

• 8 large Eggs
• 8 oz Cream cheese (softened)
• 4 tablespoons Unsalted Butter
• 1 teaspoon Baking powder
• 7 tablespoons Coconut flour (spoon and sweep)
• 1 teaspoon Vanilla Extract
• 1/4 cup Granulated Sweetener
• 1/2 teaspoon Ground Cinnamon

Préparation

1. 1

   Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with greased parchment paper. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Pour the batter into the prepared loaf pan.

5. 5

   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.

6. 6

   Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the egg loaf.

7. 7

   Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.

8. 8

   Use as breakfast toast or to make French toasts following my Keto French Toast recipe.