This keto egg loaf is a mix between a creamy, soft French toast, a pancake, a slice of spongy white bread and a dessert. It”s an easy low carb gluten free recipe that even works as a savoury cheesy loaf – see the post for details. Perfect if you want to keep your carb content low.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Course
Breakfast
Cuisine
British
Servings
10
Calories
133 kcal
EQUIPMENT
full sized bread loaf pan
INGREDIENTS
1x
2x
3x
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6 eggs large, room temperature
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6 oz / 170g cream cheese
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4 tbsp / 30g coconut flour
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1/4 cup / 50g butter melted
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2 tbsp granulated sweetener (So Nourished) or more, to taste
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1 tsp baking powder
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1/2 tsp cinnamon
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1/4 tsp nutmeg
INSTRUCTIONS
Pre-heat the oven to 350 F / 175 C electric and line a loaf tin with parchment paper.
Mix the eggs, cream cheese, melted butter and erythritol in a food processor or high speed blender until frothy. Alternatively, use a tall mixing jug and a handheld electric blender.
Add the rest of the ingredients and blitz briefly until combined.
Pour the mix into the prepared loaf tin and bake for 40-45 minutes or until a toothpick inserted comes out clean. Tip: Check the keto egg loaf after 25 minutes. Once it is golden on top, cover it loosely with a sheet of aluminium paper to prevent excessive browning.
Net carbs: 1.3g per slice. 10 slices per keto egg loaf.
Store in the fridge for up to 5 days. Tastes great fried in butter (a bit like French toast).
Freeze for up to 3 months. Freeze pre-sliced and place parchment paper between each slice to prevent sticking.
I used a small bread loaf pan (450ml capacity). I think if you use a regular, full size bread loaf pan the loaf will sink less in the middle as it will be rectangular rather then a high bread shape.
NUTRITION
Calories: 133kcal
Protein: 5.6g
Fat: 12.2g
Fiber: 0.7g
Sugar: 0.9g