This low carb keto egg loaf recipe is soft, creamy and just perfect comfort food. It makes amazing keto French toast fried in butter and topped with cinnamon and sugar free sweetener. Only 1.3g net carbs per slice.
Regular readers of this blog will know that I have a passion for baking. That's why I just HAD to create my own version of the popular keto egg loaf. It's a high protein bread alternative that is VERY different to my regular low carb bread staples such as my Almond Flour Keto Bread or this Flaxseed Bread With Coconut Flour.
What is keto egg loaf?
Glad you're asking. The original keto egg loaf recipe became popular through Instagram. It called for equal amounts of egg, butter and cream cheese.
Basically, it's a cream cheese pancake recipe that's cooked in a bread pan.
I tested a version of this, but found that the loaf collapsed into a dense heap straight after removing it from the oven. It tasted lovely, but had the texture of a flan or baked custard.
By adding coconut flour and baking powder I achieved a fluffier texture. And even though my keto egg loaf did still deflate as it cooled down, it retained a better shape. I like to think of it as sugar free French toast - eggy, creamy and soft in all the best ways. You get me?
How many carbs in Keto egg loaf
Since this keto loaf recipe only contains a very small amount of coconut flour, it is very low in carbs. The total carb count per portion is just 1.9 grams and one slice comes in at 1.3g net carbs. It is the perfect keto breakfast for anyone who wants to keep their carb count very low.
Of course, an egg loaf is not exactly comparable to regular low carb bread. The main ingredient in keto bread will be either nut or seed flours, and other ingredients such as eggs, butter or water play second fiddle. Keto bread really can pass as "proper" wheat bread.
For this recipe, the tables are turned. This is a high protein recipe where eggs take the centre stage. Where normally we'd try anything to get bread taste NOT eggy, here it is the entire point. Definitely serve this warm, slathered in sugar free syrup jut like a pancake. Or even better, fry it in butter and top with golden erythritol!
How to make keto egg loaf - step by step:
1.) Get your ingredients ready, pre-heat the oven to 350 F / 175 C electric and line a small loaf tin with parchment paper.
2.) Mix the eggs, cream cheese, butter and erythritol in a food processor or high speed blender until frothy. Alternatively, use a tall mixing jug and a handheld electric blender.
Then, add the rest of the ingredients and blitz briefly until combined.
3.) Pour the mix into the prepared loaf tin and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Tip: Check the keto loaf after 25 minutes. Once it is golden on top, cover it loosely with a sheet of aluminium paper to prevent excessive browning.
Can I prevent the egg loaf from sinking?
First of all, you need to know that this loaf is all about the taste. IT TASTES GREAT. I have not yet produced one that does not deflate at all. However, I have a few suggestions and ideas that I will try next time I make it.
Firstly, slice it while still warm - as it cools down, the loaf continues to sink in the centre and thus changes the shape of each slice.
Secondly, next time I will bake it in a full sized bread pan as opposed to a small loaf pan. The loaf will turn out a lower, rectangular shape, which means the weight of the loaf is more evenly distributed (meaning wider rather than higher). I actually think this is such a good idea I'll write it into the recipe.
The next idea to try is to separate the eggs and beat the egg whites until stiff like for a souffle, then fold them in at the end. It would be interesting to see if the air pockets created can hold up and create a lighter, larger loaf. Definitely use the large loaf pan if you try this out.
*** update September 2020 - a reader followed this suggestion and produced an egg loaf that held its shape. She showed me images and it looked PERFECT. ***
The last way to stop the loaf from deflating is to use 1 teaspoon of gelatine or agar agar. This could provide the staying power this loaf needs!
Think of this keto loaf as a mixture between a pancake and a slice of bread. It is best eaten warm / toasted and buttered generously. Here are some topping ideas that would work well:
sugar free strawberry jam or blueberry jam
snickerdoodle - pour over a mix of melted butter and cream, cinnamon & golden erythritol
drizzle with sugar free syrup and top with berries
Keto egg loaf for French toast
My favourite way to eat this loaf is to turn it into Keto French toast.
Simply fry the slices in butter until golden brown and sprinkle over erythritol and cinnamon. Make sure you fry over a low heat as the egg loaf browns quickly.
Flavour variations and substitutions
You can probably replace the coconut flour with about ½ cup / 50g of almond flour. Note that I have not tried this myself yet, but these amounts would be my starting point.
It may also be possible to replace the cream cheese with coconut cream and the butter with coconut oil for a dairy free egg loaf option. Again, if you decide to experiment, let me know the outcome in the comments!
If you're short on cinnamon and nutmeg, consider using vanilla extract instead.
You could even make a savoury keto egg loaf by omitting the cinnamon, sweetener and nutmeg and using a pinch of salt instead.
Or, why not add ¼ cup of grated cheddar and bacon or ham to the batter?
It's also worth considering baking the mix in a casserole dish and slicing it into squares. This way, you might solve the issue with the sinking middle as you'd end up more with a large pancake or frittata - whatever you want to call it!
How to store keto egg loaf
Store this "bread" in an airtight container in the fridge for up to 5 days.
You can also freeze it for up to 3 months. Pre-slice the egg loaf before freezing and pop into the toaster or microwave straight from frozen.
Some of my other low carb keto bread recipes:
Tried this recipe? Give it a star rating below!
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Keto Egg Loaffrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- full sized bread loaf pan
- 6 eggs large, room temperature
- 6 oz / 170g cream cheese
- 4 tbsp / 30g coconut flour
- ¼ cup / 50g butter melted
- 2 tbsp granulated sweetener or more, to taste
- 1 teaspoon baking powder
- ½ tsp cinnamon
- ¼ teaspoon nutmeg
- Pre-heat the oven to 350 F / 175 C electric and line a loaf tin with parchment paper.
- Mix the eggs, cream cheese, melted butter and erythritol in a food processor or high speed blender until frothy. Alternatively, use a tall mixing jug and a handheld electric blender.
- Add the rest of the ingredients and blitz briefly until combined.
- Pour the mix into the prepared loaf tin and bake for 40-45 minutes or until a toothpick inserted comes out clean. Tip: Check the keto egg loaf after 25 minutes. Once it is golden on top, cover it loosely with a sheet of aluminium paper to prevent excessive browning.
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I made this recipe as written. Didn’t sink in the middle. Came out beautiful. Fried in butter for French toast. Will definitely keep this in the freezer.
This is more than a five star rating, this is a perfect ten! It is a slice of heaven! I will share this with my keto friends. I will try all of your recipes! You are the best, thank you for making this custardy bread. You are a keto genius!
So glad you like the egg loaf!!
Delicious!!! I just made this exactly as written (minus the nutmeg) and it didn't fall more than a few centimetres. It is lovely, and perfect with Keto maple syrup (I used Lakanto). I made it in two mini loaf pans (the recipe amounts were perfect for those measurements) so maybe that may have helped the bread keep from collapsing? Not sure, but thank you so much for such a great recipe!
That's so interesting. Yes maybe it did not fall because you made smaller loaves, that would make sense. Thanks for letting us know!
Absolute perfection! Used the egg white method and it didn't fall in the middle. Also baked it in a glass loaf pan and I didn't need to line it with anything. It popped out nicely. Baked it for 40 mins exactly. It's tasty on its own but looking forward to frying it up in butter for the next several breakfasts; thanks for this awesome recipe!
I have a carton of egg whites to use up, will that work in this recipe?
It should work but might be less rich in taste.
I made this with the egg whites in a carton. It was really good. I added some flax, extra cinnamon and extra monk fruit. Mine didn't rise, thus didn't sink either. Cut perfectly in to french toast sticks. Fried in a little butter, drizzled with syrup. YUM! Thanks.
Well I try it and it was a delight. Thanks for sharing the recipe with us
Really really tasty and satisfying! I added a bit of vanilla and Swerve brown sugar and I love it! I’ll definitely be trying a savory variety next.
Savoury egg loaf - that's a great idea!
I made as is and it was delicious
tres réussi et tres bon gout merci
This was excellent! Much better texture than the original egg loaf. It held its shape better and tasted less eggy.
Hi there! New to your recipes and LOVE then! Your rustic bread is in the oven and the coconut flax bread is next to go in! Can NOT wait to try them! This recipe sounds amazing but I am lactose intolerant and have eliminated dairy (except eggs) from my diet.... would it be possible to make this bread with some kind of substitute for the cream cheese? Thank you in advance for your guidance and thank you for your recipes!!!
Readers have made my almond cream cheese pancakes with Daiya and Kite Hill vegan cream cheese. So maybe this is something you could try. I would probably make a half size portion as a test. You can also make your own vegan cream cheese using cashew nuts, water and apple cider vinegar - recipes for this are on vegan websites. So glad you're making the breads right now - it's one of the things that make low carb eating so much better!
Yum. I baked this in a rectangular casserole dish and added an additional tablespoon of sweeter because I’ve got a bit of a sweet tooth. Then I cut it in half and fried it like French toast. Will definitely be making this again.
Thanks for letting us know your tweaks! Glad you like the recipe
I loved this! Made it in a large bread pan according to your suggestions and it worked so well. Absolutely delicious, really enjoyed the notes of cinnamon and nutmeg.
So glad you liked the egg loaf!
I've been intrigued to try this for awhile now and your recipe caught my attention because of the variations/ideas you shared. With that, I am wondering if anyone has baked this on a large cookie sheet instead? I get the 'loaf' factor but if you are just slicing it and frying it, why not do this sheet-pan style and not worry about the product deflating? You can slice/store easily, too. If I try this, I will update my comment. Thanks for your site, Katrin .. long time Canadian fan here 🙂
Hi there, yes, that should work. In essence it's similar to a quiche recipe, with a little coconut flour added. Or you could argue it's a pancake recipe. I used the bread pan because I wanted the loaf appearance. Generally, I'd say - the flatter, the less sinking 🙂
Hi, Katrin - before the printable you have the oven temp at 250F/175 electric but the printable shows 350 F/175 C electric. Which one is right? I don't want to make it until I know for sure!
All fixed, thanks - it's 175c /350F!
Many thanks; I'll be making this tomorrow!
I'm allergic to coconut but this sounds very similar to an old pre-keto recipe I used to make for brunch with company. What would the equivalent amount of almond or tapioca flour be? I'm dying to try this as soon as possible.
Hi Luci, it's probably around 2-3 times the amount. Coconut flour absorbs a lot more liquid than almond flour.