Net Carbs 2gFat 14gProtein 5.9gCalories 163.2kcal


  • 8 large Eggs
  • 8 oz Cream cheese softened
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Baking powder
  • 7 tablespoons Coconut flour spoon and sweep
  • 1 teaspoon Vanilla Extract


  • ¼ cup Erythritol
  • ½ teaspoon Ground Cinnamon


  • 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.