Keto Egg Loaf
This easy keto egg loaf blends simple pantry staples into a rich batter that bakes golden with a tender custard center, making it ideal for warm breakfast slices or pan-crisped French toast.
Equipment
- loaf pan
- Blender
Ingredients
- 8 large eggs room temperature
- 8 ounces cream cheese room temperature
- 4 tablespoons unsalted butter melted
- 1 pinch salt
- 1/3 cup coconut flour optional
- 2 teaspoons vanilla extract optional
- 1 teaspoon baking powder optional
- 1 teaspoon ground cinnamon optional
Instructions
- Heat the oven to 350°F and grease a loaf pan. The greased surface will help release the delicate loaf after it cools.
- Blend the eggs, cream cheese, melted butter, and salt with any optional coconut flour, vanilla, baking powder, or cinnamon you’re using, then set the batter aside. It should look smooth and evenly mixed, without visible pieces of cream cheese.
- Fill the prepared pan with the batter and, if desired, dust the surface with additional cinnamon. The batter should settle into an even layer.
- Bake for 30 to 40 minutes, until the top is golden brown and the center no longer jiggles. The loaf will puff in the oven and settle again as it cools.
- Rest the loaf for 10 to 15 minutes before cutting it into slices. The crumb should feel firmer and hold together more neatly after the rest.
Notes
Ingredient tip: Use room-temperature cream cheese and eggs. Cold cream cheese leaves stubborn pale flecks in the batter, and cold eggs can cause warm melted butter to solidify prematurely.
Doneness: Natural deflation occurs as the loaf cools. Judge doneness by the golden color and a fully set center rather than height, avoiding an unstable, liquid wobble.
Pan prep: Lining the loaf pan with parchment paper, leaving an overhang, makes lifting easier without tearing the tender custard crumb.
Storage: Cool leftover slices completely and store in a covered container in the refrigerator within two hours. Reheat gently in a buttered skillet over moderate heat to refresh the edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Egg Loaf
Amount per Serving
Calories
197
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Cholesterol
184
mg
61
%
Sodium
183
mg
8
%
Potassium
120
mg
3
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
550
IU
11
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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