Ingredients

The following ingredients have 4 Servings
  • 6 eggs (large, room temperature)
  • 6 oz / 170g cream cheese
  • 4 tbsp / 30g coconut flour
  • 1/4 cup / 50g butter (melted)
  • 2 tbsp granulated sweetener (or more, to taste)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instruction

  • 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.