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.
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.
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
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 Egg Loaf
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:
Do You Know Your Macros?
Check out my free personalised macro calculator
Adiba says
Hello can I replace xanthan gum for gelatin powder? If so how much xanthan gum should I use? Thanks!!!
FatForWeightLoss says
You sure can. I’d use the cheat sheet here: https://fatforweightloss.lpages.co/keto-baking-cheat-sheet/
Leah says
What does the gelatin do in this recipe? Make it firmer, or …?
FatForWeightLoss says
Its a binding agent. Holds the recipe together 🙂
Anna-Jean Cresswell Cresswell says
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.
FatForWeightLoss says
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?
Elizabeth says
The recipe calls for 2tbsp cold water n 1 tbsp hot water…
Stella says
Totally loved it. Came out perfectly! Just Awsome!
Lisa garrow says
How many serving in this loaf?
FatForWeightLoss says
1 serving is 1 slice. There are 14 total slices in this recipe. Please refer to the recipe card for this information.
Masha says
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).
FatForWeightLoss says
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
Lana says
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!
FatForWeightLoss says
Hi Lana,
I would recommend using coconut cream (white fat only) instead possibly, however, I have never tried this.
Zee says
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.
Lana shneydina says
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!
Esther Robinson says
can you freeze the egg loaf Aaron
FatForWeightLoss says
I would recommend slicing and putting parchment paper in between each slice before freezing it.
Luke Henderson says
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