Keto Egg Loaf

This Keto Egg Loaf is a delicious recipe to make keto breakfast toasts or keto French toasts with only 2 grams of net carbs per slice. Bonus, this keto bread loaf is also gluten-free!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with greased parchment paper. Set aside.
2. 2In 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. 3Stop 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. 4Pour the batter into the prepared loaf pan.
5. 5Bake 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. 6Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the egg loaf.
7. 7Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.
8. 8Use as breakfast toast or to make French toasts following my Keto French Toast recipe.