Keto Egg Loaf
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Keto Egg Loaf is so easy and can be used in so many different ways! Made with just 3 main ingredients that you likely already have at home, plus your trusty loaf pan, it’s ready in just about 40 minutes, start to finish. Freshly baked “bread” in under an hour? Say no more!!
Keto Egg Loaf
If you haven’t heard about the magic that is keto egg loaf you’re in for a treat!!
I think all low carb eaters would agree — the hardest thing about going keto is giving up bread.
I originally thought that I could never be fully keto because I just love my bread so much.
Well, between this keto egg loaf recipe and my cloud bread, there’s no need to worry about all that!
Some people have described egg loaf as cream cheese pancakes baked in a loaf pan. And while yes, that’s basically what it is, you can use it in so many different ways.
Toast it up to make sandwiches, pan-fry it in butter to make French toast, or use it to sop up the sauce with my low carb meatballs.
With so many ways to use it, my egg loaf recipe is a must-try… even if you aren’t low carb!
Ingredient Notes and Substitutions
- Eggs – The main ingredient in egg loaf is of course… eggs!
Make sure to take them out of the fridge at least 30 minutes before you plan to make this recipe as they need to be at room temp. - Cream Cheese – Another key ingredient here. It adds moisture, flavor, and structure to your loaf.
- Unsalted Butter – Also adds flavor, moisture, and a touch of richness to the overall final product! I like unsalted butter — I add a pinch of salt to balance everything out.
- Optional Add-Ons – You can really get creative! A bit of coconut flour will give your loaf more of a bread-like structure without any extra carbs.
Or, incorporate some baking powder for a fluffier texture.
A touch of vanilla or cinnamon works great if you plan on using this egg loaf recipe to make French toast!
Be sure to refer to the recipe card below for specific quantities to use if you opt for these extras.
Tips and Tricks to Make the Perfect Keto Egg Loaf Recipe
- Start with room-temperature ingredients.
I know I already mentioned that the eggs need to be at room temp, but for the best results, all of the ingredients should be!
Take the eggs, cream cheese, and butter out of the fridge about 30 minutes before you plan to get started. This way, you don’t have to worry about lumps in your dough.
- Blend thoroughly.
Along the same lines, you need to make sure to blend the egg, cream cheese, and butter mixture until it is completely smooth.
Any remaining lumps will affect the final product… not in a good way. You don’t want to bite into a chunk of cream cheese — or worse, butter.
- Let it cool before slicing.
It’s important to wait about 10-15 minutes before cutting into your loaf. That extra time gives the ingredients a chance to set — you’ll get much cleaner slices too!
- Feel free to switch some things up!
Use my egg loaf recipe as a blank canvas for all of your low carb creations. I’ve already mentioned a few optional add-ons, but you don’t have to stop there.
Consider incorporating some sugar-free chocolate chips, or some raspberries, blackberries, or strawberries (all keto friendly) into the batter.
Another fun idea would be to add some peanut butter on top, then use a knife to make PB swirls.
That said, if you plan on using your egg loaf as a bread replacement for sandwiches, I might hold off on adding anything sweet for obvious reasons!
Prep Ahead
- Bring the eggs, cream cheese, and butter to room temp
- Preheat the oven to 350°F
- Grease your loaf pan
Kitchen Tools You Will Need
- Loaf Pan or 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these. As a note, you can also make this keto egg loaf recipe in an 8×8 Baking Pan — just watch your cooking time.
- Blender – A high-powered blender is a must in every kitchen!
Serving Suggestions
There are tons of ways to serve keto egg loaf! To make French toast as shown in the pictures, simply slice the loaf and fry in butter until golden brown.
Sprinkle with some cinnamon and serve as it is, or add some more butter, cinnamon, and nutmeg — or even some sugar-free syrup and berries on top.
You could also follow my Air Fryer French Toast recipe!
I’ve also actually toasted slices of egg loaf and used it in place of sandwich bread. It tastes great with tuna, ham, turkey, or roast beef plus some cheddar or Gouda.
You could even use it to make some garlic bread. This is truly just as versatile as my keto friendly cloud bread!
Storing, Freezing, and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, place slices on a microwave-safe plate and cover with a damp paper towel to keep them from drying out. Heat in 30-second bursts until warmed through.
If you like your loaf crispy, reheat in the oven at 350°F for 5-7 minutes until hot.
You can also freeze this loaf — and no, freezing and then thawing won’t mess with the texture too much!
When properly stored in a freezer-safe container, it will keep for up to 2-3 months. Let it thaw overnight before reheating.
Egg Loaf Recipe FAQ
If your keto egg loaf turns out too dense, it could be due to a few different reasons! Overmixing, underbaking, and using too much coconut flour (if you add it) are all common culprits.
Try blending the ingredients for a shorter time, double-check it’s fully baked before you pull it out of the oven, and follow the ingredient quantities carefully next time.
You bet! Egg loaf is naturally gluten-free without having to make any adjustments.
Sure! If you know you plan to use it for sweet recipes, you can use erythritol, monk fruit, stevia, or your preferred sweetener.
Enjoy!
With love, from our simple kitchen to yours.
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Keto Egg Loaf
Equipment
Ingredients
- 8 large eggs, room temperature
- 8 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, melted
- 1 pinch salt
Optional additions
- 1/3 cup coconut flour, optional
- 2 teaspoons vanilla extract, optional
- 1 teaspoon baking powder, optional
- 1 teaspoon ground cinnamon, optional
Instructions
- Preheat your oven to 350ºF and grease a loaf pan.
- Combine all ingredients in a blender and mix until smooth and well combined. You can add vanilla extract or cinnamon, or even sweetener. Set aside.
- Pour the batter into the greased pan. Sprinkle the top of batter with additional cinnamon or other keto toppings of your choice (see Notes for ideas).
- Transfer to the oven and bake for 30-40 minutes or until the top of the loaf is a golden brown color and it is not jiggly, but . The loaf will rise in the oven but deflate once it’s out of the oven and cooled down.
- Allow egg loaf to cool for 10-15 minutes prior to slicing and serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2024
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