Keto Egg Loaf Food

KETO EGG LOAF

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.

CHEESY KETO MICROWAVE EGG LOAF

Steps:

• Place butter in a 9" x 5" loaf pan. Transfer to microwave and cook on high until butter is melted, about 20 seconds. Swirl to grease loaf pan and pour remaining butter into a medium bowl.
• Add eggs, almond flour, baking powder, and 1/2 teaspoon salt. Stir until smooth, then add herbs and gruyere. Season generously with black pepper. Fold to combine and transfer mixture to greased loaf pan.
• Microwave until bread is puffed and cooked through, approximately 4 minutes. Let cool slightly before running a knife around the pan and transferring to a cutting board. Slice and serve.