Keto Egg Loaf Recipe (2024)

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!

Table of contents

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.

In fact, if you want to see an easy way of making this recipe, why not check my web story: making the keto egg loaf.

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. Don’t worry, Eggs are very low in carbs!
• Melted butter – you can also use melted coconut oil for this recipe. Butter is a great keto-friendly dairy product.
• 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. Find out my Top-4 Keto-friendly Sweeteners.

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

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!