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Keto Egg Loaf - Blueberry & Lemon
This keto egg loaf recipe is a simple low carb dessert that is great for a sweet after dinner treat. Fry up leftovers in a pan for keto french toast.
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
204
kcal
Ingredients
8
Eggs (large)
250
g
Cream Cheese (8oz)
2
tbsp
Butter
3
tbsp
Sukrin 1
1
tsp
Baking Powder
1
tsp
Vanilla Extract
0.25
tsp
Nutmeg (ground)
100
g
Blueberries (4oz)
Zest of 2 Lemons
Sugar Free Maple Syrup and extra Blueberries to serve
Instructions
Preheat the oven to 180C/350F and grease your pan, we used coconut oil spray and a non-stick bundt pan
Place all ingredients except the blueberries in a blender or food processor and blend until a smooth consistency
Pour the mixture into your prepared pan and then sprinkle in the blueberries evenly around the pan
Bake in the oven for 30-40 minutes or until golden brown cooked through
Leave in the pan for 5 minutes to cool slightly and then flip out onto a plate to portion and serve while still warm
Serve with sugar free maple syrup and extra blueberries
Video
Nutrition
Calories:
204
kcal
|
Carbohydrates:
4
g
|
Protein:
8
g
|
Fat:
18
g
|
Fiber:
1
g
|
Sugar:
2
g
|
Net Carbs:
3
g