• Skip to primary navigation
  • Skip to blog navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

FatForWeightLoss

Keto Recipes and Low Carb Nutrition

  • Start HereNew? Get Started With Keto
  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dessert
      • Snacks
      • Bread
      • Main Meals
      • Drinks
    • By Dietary
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Nut Free
    • By Method/Type
      • Skillet (One Pan)
      • Oven
      • One Pot
      • Freezer-Friendly
      • Meal Prep
    • By Dessert
      • Cookies
      • Cakes & Bars
      • Puddings and Custards
      • Pies and Tarts
      • No-Bake
      • Frozen
      • Fat Bomb
  • Resources
    • Beginners Guide
    • Keto Shopping List
    • Keto Replacements
    • Sweeteners Guide
    • Podcast
    • Blog
  • Macro Calculator
  • Shop
    • Books & Courses
    • Keto Products
  • About
    • About
    • Press
    • Contact
    • FAQ
  • Instagram YouTube Facebook Pinterest Podcast
  • Keto Desserts
  • Breads
  • Fat Bombs
  • Snacks
  • Main Meals
  • Breakfast
Instagram YouTube Facebook Pinterest Podcast
Home » Bread » Keto Egg Loaf

Keto Egg Loaf

FREE 7-Day Meal Prep Guide!
Tap Here to Download
Recipe Print
May 29, 2019-Updated:Dec 03, 2019
keto egg loaf pinterest

This keto egg loaf recipe is probably the easiest keto loaf you’ll ever make. It’s creamy, tastes like French toast and is super delicious with a cold glass of almond milk and a small amount of melted butter.

egg loaf on wooden chopping board with a glass of milk

What Is Keto Egg Loaf?

Keto egg loaf is a simple, slightly sweet loaf of “bread” that is light and fluffy and tastes great with sugar-free maple syrup. Think of it as a healthy, keto substitute for French toast.

This loaf is different from your typical keto bread since it mainly consists of eggs, cream cheese and butter.

It’s sweet, fluffy and spongy, almost like a slice of fresh white bread, just without all the carbohydrates.

I baked this in an 8″ X 4″ (20 cm x 10 cm) loaf tin. You could definitely double this recipe and make a super high loaf with a rounded top almost like tip top white.

slices of egg loaf on a white background with a glass of milk

Frequently Asked Questions

Keto Egg Loaf Nutrition

This recipe is perfect for those who are looking to watch their total carbohydrate intake since there is only 1 g of total carbs per slice.

The recipe panel below should show you the nutritional values for this keto egg loaf.

The macros are:

80% Fat

17% Protein

3% carbs

Keto Egg Loaf Microwave Recipe

To make this recipe in the microwave, I would suggest the following alterations.

Ingredients

1 large egg
30 g (1 oz) softened cream cheese
1/4 tsp gelatin powder
1 tsp erythritol or 3 drops of stevia
1 tbsp (0.5 oz) melted butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Place all ingredients into a mug and mix together with a fork. Microwave on high for 90 seconds.

Keto Egg Loaf French Toast

This egg loaf makes a delicious French toast recipe. You can follow the recipe suggestions in my French toast recipe here.

Related Recipes

Keto Bread

Keto French Toast

Keto Cloud Bread

Keto Sesame Seed Bread

This recipe is out of my Keto Bread Cookbook

This recipe, along with 20+ other keto bread recipes are available inside my brand new keto bread cookbook.

My book shows how to convert regular flour to keto friendly flours so you can easily create delicious, healthy bread with confidence.

It also contains a full list of suitable binding agents and their conversions so there is no need to buy extra ingredients if you only have certain ones on hand.

It also contains a helpful guide on creating keto bread that tastes less “eggy” for those who are particularly sensitive to sulfur smells and tastes.

You can purchase this book here.keto bread cookbook

Follow me on social for more recipe ideas & inspiration!
  • Instagram
  • Facebook
  • YouTube
Newsletter
Recipe
4.54 from 15 votes

Keto Egg Loaf

This keto egg loaf recipe is probably the easiest keto loaf you'll ever make. It's creamy, tastes like French toast and is super delicious with a cold glass of almond milk and a small amount of melted butter.
Calories: 134kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 10 minutes
Cook: 40 minutes
Total: 1 hour
Print
Rate
Serves14 slices
Tap or hover to scale

Ingredients

  • 250 g Cream Cheese softened, 8.8 oz
  • 8 large Eggs
  • 50 g Butter melted, 1.8 oz
  • 2 tbsp Erythritol (SoNourished) or 12 drops of stevia
  • 2 Tbsp cold water
  • 1 tbsp Gelatin Powder
  • 1 tbsp hot water
  • 1 tsp Cinnamon
  • 1/4 tsp nutmeg

Instructions

  • Preheat the oven to 180 C (355 F).
  • In a large mixing bowl, beat the cream cheese with the eggs, butter, and erythritol until smooth.
  • Combine the cold water and gelatin powder to rehydrate the gelatin. Leave it to sit for 3 minutes, then remove the gelatin from the cold water, add to hot water, then beat into the egg mixture.
  • Line a loaf tin with baking paper. Pour the batter into the tin. Sprinkle with the with cinnamon and nutmeg, and gently stir it in with a spoon. This will give the loaf a brown looking top.
  • Cook in the oven for 40 minutes or until a toothpick comes out clean. Remove and allow it to cool before slicing.

Need A Keto Shopping List?

Check out my keto foods list with free printable pdf and flavour pairings guide.

Tips & Notes:

I baked this in an 8" X 4" (20 cm x 10 cm) loaf tin. You could definitely double this recipe and make a super high loaf with a rounded top almost like tip top white.
Nutrition Facts
Keto Egg Loaf
Amount Per Serving
Calories 134 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 148mg49%
Sodium 116mg5%
Potassium 61mg2%
Carbohydrates 1g0%
Fiber 0.1g0%
Sugar 0.3g0%
Protein 6g12%
Vitamin A 450IU9%
Vitamin C 0.1mg0%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator

Course:Breakfast, Dessert
Cuisine:Gluten Free, grain free, Low Carb / Keto
Keyword:egg loaf
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

More Keto Favorites…

  • keto egg wrap
    Keto Egg Wrap
  • keto pumpkin bread
    Keto Pumpkin Bread - Psyllium Husk Keto Bread
  • keto naan
    Keto Naan Bread
  • keto cloud bread
    Keto Cloud Bread (Oopsie Bread Rolls)

About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

Previous Post
Chicken Burrito Bowl Meal Prep
Next Post
Low Carb Mason Jar Ice Cream

Reader Interactions

Leave a Review Cancel reply

Rate this recipe:




Your email address will not be published.

  1. Adiba says

    Posted on 17 September 2020 at 12:07 am

    Hello can I replace xanthan gum for gelatin powder? If so how much xanthan gum should I use? Thanks!!!

    Reply
    • FatForWeightLoss says

      Posted on 25 September 2020 at 7:40 am

      You sure can. I’d use the cheat sheet here: https://fatforweightloss.lpages.co/keto-baking-cheat-sheet/

      Reply
  2. Leah says

    Posted on 28 June 2020 at 12:01 am

    What does the gelatin do in this recipe? Make it firmer, or …?

    Reply
    • FatForWeightLoss says

      Posted on 2 July 2020 at 3:09 pm

      Its a binding agent. Holds the recipe together 🙂

      Reply
  3. Anna-Jean Cresswell Cresswell says

    Posted on 26 November 2019 at 4:13 am

    I attempted to make the Keto Egg Loaf (to be baked in the oven, not the microwave), and the experience was horrendous! My kitchen looks as if I fought a war there and lost! The recipe calls for 1 Tbsp of gelatin powder to be mixed with 1 Tbsp of hot water “to rehydrate the gelatin.” I thought to myself after I read the directions that this was a new way of using gelatin but followed the directions in the recipe.After adding the very thick mixture of gelatin and hot water (which I stirred like crazy), I ended up with globs of gelatin that would NOT mix into the batter. I strained out the globs and tried again, thinking perhaps that the water I used had been too hot. Same result. Strained the globs of gelatin out a SECOND TIME and then mixed the gelatin the way that works (the directions are right on the envelope!). This time the gelatin mixed into the batter. Good grief! I would like to know how you mixed 1 Tbsp of gelatin and 1 Tbsp of hot water and got the !@#$% stuff to mix into the batter.

    Reply
    • FatForWeightLoss says

      Posted on 26 November 2019 at 9:10 am

      Hi Anna, I believe I replied to you via email as well. Sounds like your hot water may not be hot enough to dissolve the gelatin, or possibly you may need a little more hot water to dissolve your type of gelatin powder?

      Reply
    • Elizabeth says

      Posted on 9 February 2020 at 6:40 pm

      The recipe calls for 2tbsp cold water n 1 tbsp hot water…

      Reply
  4. Stella says

    Posted on 11 October 2019 at 4:44 pm

    Totally loved it. Came out perfectly! Just Awsome!

    Reply
  5. Lisa garrow says

    Posted on 25 September 2019 at 8:31 pm

    How many serving in this loaf?

    Reply
    • FatForWeightLoss says

      Posted on 27 September 2019 at 2:57 pm

      1 serving is 1 slice. There are 14 total slices in this recipe. Please refer to the recipe card for this information.

      Reply
  6. Masha says

    Posted on 6 September 2019 at 1:31 am

    Hi Aaron, thank you for sharing such a great recipe! I tried making it and it turned out delicious! My Husband tried it straight out of the fridge the next day and concluded it tastes somewhat like a cake.

    Is there any tip on how to prevent it from deflating? Mine was beautifully puffed while in the oven, but deflated as soon as I took it out ( great taste not affected).

    Reply
    • FatForWeightLoss says

      Posted on 6 September 2019 at 10:24 am

      Unfortunately the deflating is hard to stop. It looks so amazing out of the oven. You could try leaving it in the oven to cool down slowly, as the faster, it cools, the harder it contracts. Hope this helps

      Reply
  7. Lana says

    Posted on 2 September 2019 at 5:06 am

    Hi,

    Your recipes are the best. Thank you!

    Is there a way to substitute cream cheese? I cannot eat dairy besides butter (ghee) (also allergic to nuts, but coconut seems ok and sesame seeds). Can I use more butter or apple pure combo? Thank you!

    Reply
    • FatForWeightLoss says

      Posted on 2 September 2019 at 1:56 pm

      Hi Lana,

      I would recommend using coconut cream (white fat only) instead possibly, however, I have never tried this.

      Reply
    • Zee says

      Posted on 9 November 2020 at 11:57 am

      I know this is from quite a while ago, but Trader Joe’s makes a great coconut-based cream cheese “Trader Joe’s Vegan Cream Cheese Alternative” is the proper name. It’s made of coconut and sunflower, plus some gums, lactic acid, and is very close to the real thing. It also is very high in fat, and low in carbs just like regular cream cheese. If you don’t have TJ’s in your area, maybe look for vegan cream cheeses in general. Most of them are coconut based. Just check for other nut ingredients and be sure that they’re high fat/ low carb. A lot of vegan cheeses have too many carbs because they are based on starch to get the right consistency, but those that are fattier are almost always coconut.

      Maybe the original poster isn’t interested anymore, but thought I would post this in case others are reading and have the same issue. I’m fighting a similar fight, but with the fact that my husband is allergic to nuts and we both HATE coconut flour. I mean seriously, I would rather not-eat bread and cakes than eat the confections I’ve tried with it. While he doesn’t like the taste, and it could probably be worked around with strong flavor add-ins, the texture is just horrific. Even the smallest amount of coconut flour always makes things feel like you’re eating a mouthful of sand. Much like it absorbs moisture from the baked good itself, it also does the same thing in your MOUTH. Having every iota of my saliva and mucous robbed from my mouth and esophagus for hours on end, by little loose bits of coconut flour, is not my idea of a good quality in a food product. I have no idea how people rave about any of the recipes containing it. And I’ve tried a LOT of them. It’s always the same. Grainy, dry, tastes overpoweringly of coconut, leaves you with a dry mouth and throat for hours. Regular coconut is fine, coconut cream, fine. But flour? I just… I just can’t. So I feel that annoyance and pain of having two different limitations and hope this helps someone with the same.

      TLDR, if you can’t eat dairy, try vegan cream cheese, just check that it’s high fat. 🙂

      PS- I’m having some luck in some cases with replacing almond flour with homemade pepita meal (pumpkin seeds). I make it in a small ninja blender. But unfortunately it makes everything green, hahaha. It tastes great in fathead dough, though.

      Reply
  8. Lana shneydina says

    Posted on 2 September 2019 at 5:04 am

    Your recipes are so great, thank you! What could I replace cream cheese with? Could I get more butter? apple pure? I cannot eat dairy other then ghee and butter:( Thank you so much!

    Reply
  9. Esther Robinson says

    Posted on 26 August 2019 at 7:30 pm

    can you freeze the egg loaf Aaron

    Reply
    • FatForWeightLoss says

      Posted on 2 September 2019 at 2:04 pm

      I would recommend slicing and putting parchment paper in between each slice before freezing it.

      Reply
  10. Luke Henderson says

    Posted on 6 July 2019 at 3:13 pm

    Hi Aaron,

    Thanks for the recipe. Just had a quick question. When I add the gelatin to the water my gelatin is going hard and then not combining with the rest of the ingredients. Can you clarify this step of the recipe for me a bit more? I’m using great lakes beef gelatin (orange container).

    Thanks heaps!

    Luke

    Reply

Primary Sidebar

Welcome To FatForWeightLoss!

Hey there! I’m Aaron - an Accredited Nutritional Therapist, Clinical Weight loss Practitioner and Advanced Dietary Supplement Advisor here to help you lose weight and feel great for good.

read more about aaron >
FREE Keto Meal Plan
get my free 7 day keto meal prep guide!
download now

Popular recipes

chocolate chip cookies on partchment paper

Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

Keto Bread

Keto Bread

keto new york baked cheesecake

Keto Cheesecake – New York Baked Low Carb Cheesecake

keto cheesecake fat bombs

Keto Cheesecake Fat Bombs

keto smoothie

Keto Blueberry Smoothie

keto coconut bread

Keto Coconut Bread

Opens in a new window Opens an external site Opens an external site in a new window

POPULAR

chocolate chip cookies on partchment paper

Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies

keto new york baked cheesecake

Keto Cheesecake – New York Baked Low Carb Cheesecake

Keto Bread

Keto Bread

keto smoothie

Keto Blueberry Smoothie

FREE Keto Meal Plan
get my free 7 day keto meal prep guide!
download now
  • recipes
    • Dessert
    • Breakfast
    • Main Meals
    • Snacks
  • resources
    • Beginner’s Guide
    • Macro Calculator
    • Keto Shopping List
    • Keto Substitutes
  • Shop
    • My Cookbooks
    • Meal Plans
    • Keto Products
    • Recipe eBooks
stay connected
Instagram YouTube Facebook Pinterest Podcast
  • Back to Top
  • About
  • Contact
  • Privacy Policy
  • Terms
© 2021 - Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Free Keto Meal Plan

get my free 7 day keto meal prep guide!