UPDATED EGG LOAF
I’m reviving a keto oldie but goodie this week with a simple twist that brought unexpected results. A few years ago egg loaf was all the rage in the keto space with everyone claiming it was just like French toast when you fried the slices. I was skeptical… and had good reasons. It is great, tastes great… but the texture is that of a custard, not heartier like a French toast. This week I got inspired to rework it a little with the addition of Keto Chow and removing the butter, and honestly it is next level good. It has the texture of a well soaked French toast now! Don’t believe me? Oh and 29g of protein a serving! Give it a try for yourself!! Get some Keto Chow here if you haven’t tried it, or grab a single pouch on Amazon Prime!
Ingredients:
4 large eggs
4oz cream cheese (I used Philadelphia!)
1/2 cup water
1 packet of KetoChow (I used Snickerdoodle!)
1/2 tsp cinnamon
1 tablespoon butter
Recipe Steps:
Blend all of the ingredients until smooth using a blender or hand blender.
Pour mixture into a parchment lined loaf pan or small baking dish.
Sprinkle with extra cinnamon on top if desired.
Bake in a preheated 350 degree oven for 35-40 minutes until fully set.
Cool and slice as thick as you’d like.
Heat butter over medium high heat in a skillet.
Saute slices for a few minutes on each side until browned.
Serve as desired! This is great with some keto friendly syrup, berries or just on its own!
Calories and Macros:
Servings: 2
Calories: 460
Protein: 29g
Fat: 36g
Carbs: 5g (That’s right! Eat the whole batch and it’s only 10g total carbs!)
