This Keto Egg Loaf Recipe is made with just five ingredients—coconut flour, eggs, cream cheese, butter, and baking powder. It's perfect for breakfast or brunch and the best French toast bread!
[feast_advanced_jump_to]This Keto Egg Loaf is a versatile low carb bread recipe that makes a great base for French toast, fried bread or croutons.
You can customize it for both sweet or savory recipes by adding salt and spices or Erythritol, vanilla extract or cinnamon.
What is Keto Egg Loaf?
Keto Egg Loaf is a low-carb bread that is often used as a pancake or French toast substitute on a keto diet.
It's very simple to make by whisking together the ingredients into a smooth batter.
The mixture is then baked in a Loaf pan until it is spongy and golden brown, easy!
Why You'll Love It
- 3.3g net carbs in each slice
- Only 5 ingredients needed
- Can be enjoyed both sweet and savory
- The perfect bread for keto French toast
- Only 10 minutes of preparation
Ingredients You'll Need
Just five simple ingredients and you're ready to go!
- Eggs - organic free-range eggs if possible. Make sure they're at room temperature to avoid a lumpy batter.
- Cream cheese - full-fat cream cheese at room temperature as well.
- Coconut flour - super fine coconut flour to avoid gritty bread, the main ingredient keeping our egg loaf low carb.
- Butter - unsalted butter melted at room temperature.
- Baking powder - to give our bread a light and fluffy texture.
How To Make It
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a 9x5-inch loaf pan with baking paper.
Take a large mixing bowl and combine the eggs, melted butter and cream cheese, Whisk until they form a smooth batter.
Fold in the coconut flour and baking powder until well combined.
Pour the batter into the lined loaf pan.
Bake in the preheated oven for 45 to 50 minutes until golden brown.
Let it reach room temperature before removing the keto egg loaf from the loaf pan. Slice and enjoy!
Storage Instructions
In the fridge: You can store leftover egg loaf in an airtight container in the refrigerator. It will keep for up to 1 week.
In the freezer: This egg loaf freezers great! Slice the egg loaf and place it in freezer proof bags. To reheat simply pop it in the toaster!
More Keto Breakfast Ideas
- Pumpkin Bread with Cream Cheese Filling
- Cranberry Keto Pancakes
- Almond Flour Banana Bread
- No-Bake Peanut Butter Energy Balls
Keto Egg Loaf
Ingredients
- 8 large Eggs
- 8 oz Cream Cheese full-fat
- ½ cup Coconut Flour
- 4 tablespoon Butter unsalted, melted
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350°F (200°C) and line a 9x5-inch loaf pan with baking paper.
- In a large mixing bowl combine the eggs with the melted butter and cream cheese. Whisk until they turn into a smooth batter.
- Fold in the baking powder and coconut flour.
- Pour the batter in the prepared loaf pan and bake in the preheated oven for 45-50 minutes, until golden brown.
- Let it reach room temperature before removing from the loaf pan, slice and serve.
