Keto Egg Loaf Recipe
By Carine Claudepierre
Published on 01/28/2021 - Last updated on 03/29/2024
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This Keto Egg Loaf is a delicious recipe to make keto breakfast toasts or keto French toasts with only 2 grams of net carbs per slice. Bonus, this keto bread loaf is also gluten-free!
What’s A Keto Egg Loaf?
A keto egg loaf is a spongy keto bread 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.
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.
- Melted butter – you can also use melted coconut oil for this recipe.
- Coconut flour – most egg loaf recipes don’t use any keto flour, 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 white bread with cinnamon tastes 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 to my egg loaf bread. I prefer to add only vanilla, and cinnamon and then drizzle sugar-free maple syrup on each slice.
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.
Baking
Transfer the batter into a loaf pan covered with greased parchment paper. Bake in an oven preheated to 350°F (180°C) for 45 minutes to 55 minutes or until the top of the bread is set and golden brown.
You can insert a skewer in the center of the bread to check if it’s cooked through. If the skewer comes out clean, the egg loaf is ready to cool down.
Cooldown
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.
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, and sliced for 3 months.
Thaw the egg loaf on a plate at room temperature just before serving.
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 to 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.
Frequently Asked Questions
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.
This egg loaf makes 12 slices. One slice is one serving and contains 3.4 grams of 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.
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.
More Keto Breakfast Recipes
We all love some sweet keto breakfasts to change from fried eggs. Keto scrambled eggs or omelette.
I’ve listed below my favorite quick and easy keto breakfast to fix your sweet tooth:
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Keto Egg Loaf
Ingredients
- 8 large Eggs
- 8 oz Cream cheese softened
- 4 tablespoons Unsalted Butter
- 1 teaspoon Baking powder
- 7 tablespoons Coconut flour spoon and sweep
- 1 teaspoon Vanilla Extract
Optional
- ¼ cup Granulated Sweetener
- ½ teaspoon Ground Cinnamon
Instructions
- 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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
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.
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Excellent but how is it that one stinking slice is 163 calories ugh
Well, keto flours are rich in fat and therefore high in calories as well, btu you don’t count calories on keto only carbs. Since you are not allowed more than 25 g net carb a day (roughly), you can fit more than a slice or two in your day, and since they are super high in fiber they will keep you full at least 6 hours!
Very easy, and delicious.
This recipe is perfect, and a “keeper.” I used a high-speed blender, and it didn’t sink at all! I cut it into slices for French toast tomorrow morning. If I want larger slices, I will bake in a smaller size pan the next time.
What size loaf pan did you use?
Mine is a 9 inches x 5 inches
I cannot wait to try this. It looks so easy.
Oooooo, I wonder if I could get away with using fake cream cheese in this one? I almost want to try it and see…
Not vegan cream cheese if its what you meant. It doesn’t work well here
Hello,
Is it possible to replace the cream cheese for any other non dairy product???
Many thanks for your recipes.
You can use lactose free cream cheese that’s the only thing I tried with success in this loaf.