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 Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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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I loved this recipe, wondering if you could just make this into muffins? Also is the nutritional info with the cinn and sugar?I’d like to make this pumpkin instead of cinnamon, would I add pumpkin spice and some canned pumpkin?
I am pretty sure it will bake well into a muffin tin. The nutritional information includes all ingredients including sugar-free sweetener which has no carbs, no calories. It’s better to use only pumpkin pie spices in this recipe if you add wet ingredients, it won’t firm up as well.
YASSSSS! Thank you! As a celiac living in a keto friendly household (keto is super celiac friendly, so it works out easily) this is EXACTLY the kind of thing we have been dreaming of! ‘Eggy flavor’ is no deterrent to us, since we both grew up around homemade bread with extra eggs in it (it’s an old fashioned way to add fat/protein to the bread for very cheap, and makes sandwiches that don’t get ruined if they get squished).
Can you use Neufchatel Low Fat Cheese?
My husband and I love this bread! We’ve been enjoying it every morning for breakfast for about 3 weeks now. One problem that I have is that it comes out looking great, then when it begins to cool it sinks in the middle and a little on the sides. It still taste great. Any ideas of why it would do.this? Something I may be doing wrong? Thank you!
That’s totally normal and egg loaf or egg bake dishes like egg bites, egg muffins always puff well in the oven and deflate in the center. There’s nothing you go do about that unfortunately.
I haven’t tried with this particular cheese, but it might not come together quite the same due to the lower fat content.
Let me know if you tried though!
I have a wheat sensitivity and I am trying to watch my carbs so I wanted to try this recipe as it meets both of those needs. This bread is amazing! I love the taste and texture. So much better than anything else I have tried. I will be using it for a grilled cheese later tonight and I really can’t wait to see how it holds up to a sandwich (I miss those!) I did not use the optional cinnamon and I replaced the Erythritol with 2 Tbls of monk fruit. It’s perfect- Thank you.
Can I sub the erythritol with pure monk fruit or powdered stevia? Erythritol causes severe stomach distress over time for many people so I can’t use it. Thank you
It will be a very different ratio you need so much less stevia to sweetened food and you will expect some bitter aftertaste too. Use my keto sweetener converter to guide you on quantity to swap erythritol by stevia/monk fruit.
I made it and it tasted good and is very filling. I sliced and browned with a little butter served with sugar free syrup My loaf browned but not in all areas and I baked for 55 min. It did not sink
I tried this recipe for the first time, I love it!! Super moist and spongy! I added a teaspoon of MTC oil, added 1 Tblsp of coconut flour and increased the cinnamon to a full tsp. It turned out divine!!
I haven’t tried this yet but it looks lovely but wondering if I could leave out the cinnamon or can I replace it with something else? Thanks for the recipe
You can definitely skip it and replace by extra vanilla extract or nothing else!
Ignore my last comment. Apparently I’m losing it. I thought I used almond flour but it turns out I actually did use coconut flour. 🤦🏼♀️
Can I substitute cream cheese to yogart or sour cream.
I am not sure it will work as well because cream cheese contains gums that add texture to the bread
I made your Egg Loaf recipe today and it turned out perfectly! The top was golden brown and, once taken out of the oven, didn’t collapse at all! I am so excited to use the loaf to make French toast this upcoming Valentine’s Day. I’m so glad I tried this recipe, because I can see that it will be one that I will make often. I am especially happy that it is made with coconut flour and, thus, nut free. Thank you so much for your wonderful recipes and website! I am a big fan!❤️😋
The bread is wonderfully rich and delicious. Curious to know if this would work in a silicone or other muffin pan? Similar to a Hawaiian roll or Portuguese sweet bread as the texture is very similar and then can be used as a slider vs sandwich bread.
I had brain fog today as I baked this Egg Loaf. (Multitasking is not my strong suit 🙂
I had 2 recipes on tap for the day, this Egg Loaf and Nana’s Cream Cheese Pie (Crustless Cheesecake Recipe) from lowcarbmaven.com
I thought I was so smart, I took out (3) 8 oz pkgs Cream Cheese, 1/4 cup Butter as well as a dozen Eggs and went about my day as they did their thing coming to room temp.
I made the Egg Loaf first and was happy with the look of it after following the directions to a T (or sooooo I thought!), baked it 55 minutes.
Then ….. I lowered the oven temp and started to mix up the Cream Cheese Pie and realized it only called for 4 large Eggs.
WHOA!
I still have 8 room temp Eggs left!
Obviously, I was distracted and misread the directions meaning I only used 4 Eggs in this Egg Loaf recipe.
Too late now, it is out of the oven, out of the baking pan and cooling on a wire rack.
But it sure looks and smells wonderful so I was hoping for the best.
WOWOWOW! I am impressed! I guess you can’t mess this recipe up 🙂
After it cooled I cut slim slices off both ends and tasted them slathered with butter, YUM!
Sliced the rest of the loaf into 12 slices and it is chilling, hanging out in the frig and tomorrow I will be making French Toast.
Thank you for this wonderful recipe!
This will NOT be the last time I make this ~ it is a KEEPER for sure!
i need to cut down on my cholesterol.
Can i use half whole egg, half egg whites?
I don’t think it will work at all. I am sorry
absolutely enjoyed this recipe. been dying to have bread since starting keto. it’s better as is rather than altering into a sandwich though. definitely 5 stars!
absolutely loved the bread! thank you so much. I have been dying to eat bread ever since I started the Keto diet. I liked it better as is rather than altering it to create a sandwich. definitely 5 stars
I made doesn’t and turned it into French toast. OMG this is so yummy and even my husband love it. Win win
Great texture. I should have added flavoring.
Is Coconut flour gluten free? I just started keto and been gluten free many years. I love to bake and miss a good French toast. Cannot wait to try this recipe and may others from your site. I enjoy baking and would love to start again but it’s hard to find good recipes that are gluten free/keto and taste good.
Yes it is, and all the recipes on my blog here are 100% keto gluten-free. You can read my keto flours post here to learn which flours are keto friendly. XOXO Carine
Can you use almond flour instead of coconut flour
No sorry you can’t it will be a very different ratio