Keto Egg Loaf
A fluffy, custardy, and low-carb breakfast bread that tastes like cinnamon French toast without the wheat flour.
Ingredients
- 6 large Eggs room temperature
- 6 oz Cream Cheese softened
- 4 tbsp Coconut Flour sifted
- 1/4 cup Butter melted and slightly cooled
- 2 tbsp Granulated Sweetener adjust to taste
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving a sling over the sides.
- Combine room temperature eggs, softened cream cheese, melted butter, and sweetener in a blender. Blend on high until frothy and pale.
- Add coconut flour, baking powder, cinnamon, and nutmeg. Pulse a few times just until incorporated. Do not over-mix.
- Pour batter into the pan and bake for 40-45 minutes. If it browns too quickly after 25 minutes, tent loosely with foil.
- Test with a toothpick; it should come out clean. Let rest in the pan for 10 minutes.
- Transfer to a wire rack. Cool completely before slicing to prevent crumbling.
Notes
For the best results, always use room temperature ingredients to avoid a lumpy batter. To serve, try pan-frying slices in butter for a French toast style finish.