I have been investigating what an egg fast entails to see if I want to try it out. I made one of the recipes recommended for egg fasting, a keto egg loaf, and I have to say it was amazing!
I didn’t have it as is, I made it into french toast which was just… slap yo momma
It is just 4 ingredients first of all. Secondly, you pour them all into a blender, then into a baking tin, and bake! It doesn’t get easier than that and for that reason, this keto egg loaf recipe is now in heavy rotation. I can’t wait to try it other ways!
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4 Ingredient Keto Egg Loaf
To make this egg loaf, you really only need:
- 8 oz cream cheese
- 8 oz butter
- 8 large eggs
- 1/2 cup (8 tbsp) sweetener
Are you spotting the trend? Even the recipe is easy to remember, all the same quantities!
That means if you wanted to make a smaller version, say in a ramekin, you’d simply halve or quarter the recipe. I used allulose for this recipe because I am finding that I like it much better in baking than erythritol. No cooling after effect.
Start by preheating your oven to 350ºC and hurling all your ingredients into a blender. Careful if you’re using a personal Ninja Blender like me, as you can see, I’m a little past the fill line. But it all worked out well.
Pour in the blended ingredients. I added a little cinnamon at the last minute.
And bake for 30-40 minutes. For this egg loaf, I used an 8×4 pan and man did that loaf raise out the pan. Take a look.
It fell and sunk once it began to cool, but I put that out there in case you want to use a bigger pan. Or perhaps a brownie pan in an 8×8 size. But just don’t get freaked out if it looks like it’s going to fall out the pan. Mine didn’t.
Tips for making the best egg loaf ever
If you want to leave out the sweetener, you can. I did so the first time I made it. It wasn’t horrible but it wasn’t the best thing I ever tasted. I had to turn it into french toast and top it with syrup and berry compote. But then! It was still the best thing ever.
Leave your cream cheese out to soften before you blend it. Unless I suppose you have a high-powered blender. This will ensure there are no cream cheese clumps left in your egg loaf.
It has a dense, creamy texture. It’s more like an overbaked custard or flan.
This is not bread. It’s actually the perfect texture for french toast because you don’t have to dunk it in milk and eggs and all the other things you’d normally do to bread for a traditional french toast. You simply toast it in butter and add your syrup and toppings.
Here’s a peek at my french toast. You’ve got to click that link and make this!
- 8 eggs
- 8 oz cream cheese, softened
- 8 tbsp butter
- 1/2 cup keto sweetener
- Preheat oven to 350 degrees F
- Blend everything in a blender
- Pour into a greased baking pan
- Bake for 30-40 minutes, or until a knife comes out clean
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 527
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