Chocolate Keto Egg Loaf
This Chocolate Keto Egg Loaf is so easy to make and only has 7 ingredients! It's the perfect low-carb chocolate indulgence. This egg loaf is also grain-free and gluten-free!
Servings: 8 Servings
Calories: 268kcal
Ingredients
- 8 oz. softened cream cheese
- 8 tablespoons softened butter (1 stick)
- 8 eggs
- 1/2 cup granular erythritol
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons confectioners erythritol optional
Instructions
- Heat your oven to 350°F.
- Line a 9-inch round cake pan with parchment paper.
- Add the cream cheese, butter, eggs, granular erythritol, cocoa powder, vanilla, and salt to a large mixing bowl and beat with an electric handheld mixer or a whisk for several minutes until totally smooth.
- Pour the batter into the lined cake pan and bake for 40-45 minutes.
- Remove the pan from the oven and allow it to cool slightly.
- Sift confectioners erythritol over top (optional).
Notes
- Line your pan. Make sure to line your cake pan with parchment paper so that the egg loaf is easy to remove once baked.
- Combine the batter well. You want a smooth batter with no lumps. The easiest way to do this is with an electric mixer or high-speed blender. You can use a hand whisk but it will take longer.
- Let the egg loaf set up. The egg loaf will rise as it bakes and become dense. You will know it is done when the loaf is firm and it is set in the middle.
- Make a triple layer cake. This recipe is for a one-layer keto egg loaf. However, if you want to make a cake-style dessert, you can bake three separate keto egg loafs then stack them on top of one another once they're completely cooled. You can use a keto frosting recipe to keep them stacked together.
Nutrition
Calories: 268kcal | Carbohydrates: 4g | Protein: 8g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 195mg | Sodium: 431mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1119IU | Calcium: 60mg | Iron: 1mg