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.
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.
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Nutrition Facts
Keto Egg Loaf
Amount Per Serving
Calories 134Calories 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.
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.