Holiday Recipe Challenge: Dori’s Eggnog Loaf

Dori's Egg Loaf
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5 from 1 vote

Eggnog Loaf

Quick, easy, and delicious! You will love this seasonal twist on a keto must-try breakfast.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Snacks
Keyword: Eggnog, Keto Chow Community Recipe
Keto Chow Flavor: Eggnog
Recipe Creator: Keto Chow Community Recipe
Servings: 4 slices
Calories: 166.7kcal

Ingredients

  • 1 serving Eggnog Keto Chow (or 1 scoop)
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • cinnamon as desired

Instructions

  • Mix ingredients together until well combined. You can sprinkle cinnamon on top and use a toothpick to create a swirled design.
  • Using a 5x7” glass pan, microwave for 6 minutes or bake at 300 degrees for 35-40 minutes for 4 servings. For 6 slightly thinner servings, use a 7x11” pan and bake at 300 degrees for 30 minutes.
  • Serve as is, or top with your favorite pancake, French toast, or German pancake toppings such as butter, sugar free syrup, powdered sweetener, whipped cream, or berries!
Nutrition Facts
Eggnog Loaf
Serving Size
 
1 serving
Amount per Serving
Calories
166.7
% Daily Value*
Fat
 
11.9
g
18
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.93
g
Monounsaturated Fat
 
3.58
g
Cholesterol
 
189.3
mg
63
%
Sodium
 
275.1
mg
12
%
Potassium
 
459.84
mg
13
%
Carbohydrates
 
3
g
1
%
Fiber
 
1.8
g
8
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
1.18
g
Protein
 
12.6
g
25
%
Vitamin A
 
575.18
IU
12
%
Vitamin C
 
34.29
mg
42
%
Calcium
 
220.79
mg
22
%
Iron
 
1.12
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 166.7kcal | Carbohydrates: 3g | Protein: 12.6g | Fat: 11.9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.93g | Monounsaturated Fat: 3.58g | Trans Fat: 0.2g | Cholesterol: 189.3mg | Sodium: 275.1mg | Potassium: 459.84mg | Fiber: 1.8g | Sugar: 1.2g | Vitamin A: 575.18IU | Vitamin C: 34.29mg | Calcium: 220.79mg | Iron: 1.12mg | Sugar Alcohol: 0.01g | Net Carbs: 1.18g

Photos by Sarah DeYoung Photography