A delicious keto egg loaf recipe to make keto breakfast toast or keto French toast with only 2 grams of net carbs per slice. Bonus, this keto bread loaf is also gluten-free!
What’s a keto egg loaf recipe?
An egg loaf keto recipe is a spongy keto bread loaf made of eggs, cream cheese, and butter. Some variations of the recipe add keto sugar-free sweetener, cinnamon, or a touch of keto flours to create a firmer bread texture.
It’s a very low carb bread recipe often used as a pancake or French toast substitute on a keto diet.
How to make keto egg loaf for French toasts?
This egg loaf recipe is the easiest keto bread to make as a keto beginner. In fact, if you want to see an easy way of making this recipe, why not checking my web story: making the keto egg loaf.
Egg loaf ingredients
All you have to do is blend all the ingredients below together, bake, slice, and enjoy. Let’s see below what you need to make the most delicious egg loaf recipe.
- Large eggs – you need large eggs at room temperature for this recipe. Don’t worry, Eggs are very low in carbs!
- Melted butter – you can also use melted coconut oil for this recipe. Butter is a great keto-friendly dairy product.
- Coconut flour – most egg loaf recipes don’t use any keto flours, but I recommend a touch of coconut flour for so many reasons. First, it adds texture and structure to your bread. It’s much more enjoyable as a base for toast and won’t get soggy if used for Keto French toast. Next, it makes the bread less spongy, and it won’t sink in the middle after baking. Finally, coconut flour adds a lovely naturally sweet flavor to the bread.
- Vanilla extract
- Baking powder
- Cinnamon – a keto egg loaf with cinnamon taste 100 times better, especially if you intend to make French toast with the recipe.
- Erythritol or monk fruit drops – this is optional, and I personally don’t add sweetener in my egg loaf bread. I prefer to add only vanilla, cinnamon and then drizzle sugar-free maple syrup on each slice. Find out my Top-4 Keto-friendly Sweeteners.
Make the batter with a food processor
I highly recommend a food processor or a blender to make this recipe. It creates the best smooth bread batter, and your egg loaf won’t sink in the middle. If you don’t have one of these kitchen tools, use an electric hand mixer—first, pulse cream cheese and eggs. Then, add the ingredients, following my recipe below.
Bake 45 minutes
Transfer the batter into a loaf pan covered with greased parchment paper. Bake in an oven preheated to 350F (180C) for 45 minutes to 55 minutes or until the top of the bread is set and golden brown.
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You can insert a skewer in the center of the bread to check if it’s cook through. If the skewer comes out clean, the egg loaf is ready to cool down.
Always cool down the bread for 5 minutes in the bread pan before releasing it onto a cooling rack. This also prevents the egg loaf from sinking in the middle and keeps its lovely shape.
Can I swap coconut flour for almond flour?
Yes, you can, but your egg loaf texture will be more soggy, spongy, and most probably sink in the middle. Also, the ratio will be very different. Aim for 3/4 cup to 1 cup of almond flour to swap the 7 tablespoons of coconut flour used in this recipe.
How to store egg loaf?
You must store this bread in the fridge in a sealed container. You can slice the bread ahead of time or just before serving. Overall it stores up to 4 days in the fridge or can be frozen, sliced for 3 months.
Thaw the egg loaf on a plate at room temperature just before serving.
How much carbs in egg loaf?
This egg loaf makes 12 slices. One slice is one serving and contains 3.4 grams total carbs, 1.4 grams of fiber, and only 2 grams of net carbs. It’s the perfect keto breakfast to fix a bread or pancake craving.
Does it taste eggy?
We all have a different sensitivity to egg flavor in food. But let’s reckon that yes, egg loaf does have a light, eggy flavor. Any recipe with more than 4 eggs has an egg flavor, but egg loaves are used as a base for French toasts. As a result, the added vanilla, cinnamon, and toppings totally cover up any egg flavor.
All you feel is a spongy, thick bread with delicious vanilla, cinnamon, and maple flavor. It perfectly mimics bread and fixes any craving for bread you might have for breakfast with such a low amount of total carbs.
How to serve egg loaf?
Slice a piece of egg loaf and use it as:
- Toast or keto pancake replacement – melt a teaspoon of butter in a frying pan and fry bread on both sides: drizzle sugar-free maple syrup and keto fruits on top.
- Sandwich – don’t add any vanilla, cinnamon, or sweetener in the batter, and use 2 slices of egg loaf to make a sandwich. Add bacon, ham, lettuce, or any keto vegetable to make a quick keto lunch.
- French toasts – follow my Keto French Toast recipe here.
More keto breakfast recipe ideas
Made this keto egg loaf recipe? Share a review or comment below with me. I love to hear your feedback on my recipes.
Keto Egg Loaf
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- Preheat oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with greased parchment paper. Set aside.
- In a food processor, with the S blade attachment, blend eggs, melted butter, softened cream cheese, and vanilla extract if used. Blend on high speed until smooth.
- Stop the food processor and add in baking powder, coconut flour, erythritol, and cinnamon, if used. Blend again on high speed to combine and form a smooth loaf batter with no lumps.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes or until the top has puffed and has a lovely golden brown color. You can insert a skewer in the center of the loaf to test the baking. If it comes out clean, the egg loaf is cooked through.
- Cool it down for 5 minutes in the pan, then pull out the hanging part of parchment paper to release the egg loaf.
- Transfer onto a cooling rack, the loaf will slightly sink in the center at room temperature, and that's normal.
- Use as breakfast toast or to make French toasts following my Keto French Toast recipe.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.