Carnivore Keto Egg Loaf Recipe (Made with Cottage Cheese)

The keto egg loaf is a high protein, super versatile, low carb wonder that’s perfect for breakfast, or really any meal of the day. With a creamy, custard-like texture and a hint of sweetness from cinnamon, this dish can be enjoyed plain, topped with sugar-free syrup, or even turned into keto French toast. Quick to make and easy to love, it’s an essential recipe for anyone on a keto diet or carnivore diet.

Keto Egg Loaf Recipe

So, let’s talk about how this amazing keto egg loaf came to life! I took a page from Keto Connect‘s book and started with the classic egg loaf recipe that uses cream cheese (this recipe was quite viral in the keto community a few years ago). But then I thought, “Hey, why not up the protein?” Enter cottage cheese! Not only does it keep that creamy, dreamy texture, but it also packs in more protein, making it a win-win. Cottage cheese is trending big time right now, so I hopped on that bandwagon and I’m super glad I did! It’s a great way to get extra protein with very little effort.

Switching cream cheese for cottage cheese turned out to be a great decision. It kept the loaf’s rich and satisfying flan/custard-like texture totally intact, and since cottage cheese is lower in carbs and higher in protein than cream cheese, there’s that added benefit there too. Plus it’s only 3 ingredients, unless you count the cinnamon which is totally optional (but totally recommended for extra flavor). And the best thing ever, it only has 1.5 net carbs and total carbs.

This new recipe for keto egg loaf still has all the simplicity of the original recipe but with a little twist. This old favorite got a little makeover. So whether you’re a keto or carnivore dieter, this protein-packed version is sure to be a hit. Get ready to fall in love with your new go-to keto meal!

P.S. If you’re a fan of 3 ingredient recipes, you have to try this 3 ingredient cream cheese pancake recipe.

Ingredients for Keto Egg Loaf

Just 3 main simple ingredients in this delicious egg loaf. It makes the perfect keto breakfast. You’ll be making this over and over!

Eggs – The star of the show – the main ingredient! Eggs are essential for the main structure of the loaf. They provide the protein and fat needed to keep this dish keto-friendly. Plus, they make the loaf puff up slightly and give it that lovely, custard-like, flan texture. This is not bread-like! For an experiment, you could try adding an extra egg yolk for even more richness or using duck eggs for a slightly different taste and texture. Always go for organic, free-range eggs if possible for the best quality and flavor. There’s 8 of them in this recipe, so yes, it will have an eggy flavor.

Butter – Butter is the magic ingredient that keeps this keto egg loaf rich and satisfying. It adds a creamy, luscious texture and a ton of flavor. Plus, butter is packed with healthy fats that keep you feeling full longer. For the best results, use room temperature to ensure it blends smoothly. You can also experiment with ghee, or coconut oil if you’re looking for a dairy-free option. Remember, quality matters—opt for grass-fed butter if you can for a richer taste and better nutritional profile.

Cottage Cheese – This is where I switched things up from the classic recipe. Cottage cheese not only bumps up the protein content but also keeps the loaf moist and creamy. It’s a fantastic alternative to cream cheese. When choosing cottage cheese, look for brands with minimal ingredients to keep the carb count low. Full-fat versions are your best bet on keto. If you’re not a fan of cottage cheese, you can substitute with ricotta, mascarpone or even go back to the original cream cheese for a different flavor profile.

Cinnamon (optional) – Adding a little bit of cinnamon gives the egg load a hint of sweetness and warmth. It transforms it into something reminiscent of French toast. Sprinkle some in the batter and a bit more on top before baking for that classic cinnamon flavor. If you’re feeling adventurous, try using Ceylon cinnamon for a milder, sweeter taste. You can also try ground nutmeg, pumpkin spice, ginger, cardamon, chocolate chips, or vanilla extract to bring different flavor profiles to the table. Choose the flavoring of your choice, experiment, and have fun!

I didn’t add any coconut flour, almond flour, or baking powder because I wanted it to maintain that custard-like dense texture that’s characteristic of French toast. This egg loaf is not like bread in any way! You’ve been warned 😉

Equipment – You will need some type of blender, food processor, or hand mixer to make sure everything gets mixed properly and pour smoothly. You don’t want any chunks in the batter! You’ll also need a loaf pan. Feel free to experiment with mini loaf pans and 8×8 brownie pans. Results will vary.

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How to make Keto Egg Loaf

This recipe is beyond simple to make with only 3 real ingredients. Just blend, dump, and bake!

1. Add all ingredients to a blender or food processor. Blend until smooth.
2. Pour into a parchment-lined loaf tin or bread pan. Bake for 30-40 minutes at 350°F/180°C.

Once it’s puffed up a little, golden brown, and a skewer stuck in the middle comes out clean, take it out of the oven, allow to cool, then slice! It’s that easy.

Frequently Asked Questions

There are so many different ways you can make this egg loaf match your preferences. Here are some frequently asked questions among readers.

1. Can I use a different type of cheese? Absolutely! While cottage cheese is our go-to for extra protein, you can also use cream cheese for a classic taste or ricotta for a different texture. Just keep in mind that the carb count and nutritional profile might change.

2. How should I store the egg loaf? Store your egg loaf in an airtight container in the fridge. It will stay fresh for up to 7 days. For longer storage, you can freeze individual slices and reheat them as needed.

3. Can I add sweeteners or flavorings? Yes! You can add a touch of your favorite keto-friendly sweetener to the batter for a sweeter loaf. Vanilla extract, Monk fruit sweetener, allulose, stevia, or erythritol work well. Just be sure to adjust to your taste.

4. Can I make this recipe dairy-free? Sure! Substitute the butter with coconut oil, and use a dairy-free cheese alternative like a vegan cream cheese. The texture and taste will be a bit different, but it will still be delicious.

5. What’s the best way to reheat the egg loaf? You can reheat slices in the microwave for about 20-30 seconds or warm them up in a non-stick skillet over low heat. My favorite way is toasting them in a pan with a little butter.

6. Why does the egg loaf deflate after baking? This is totally normal! The egg loaf will puff up in the oven but will deflate slightly as it cools. It’s just the nature of the eggs setting and cooling down. Don’t worry—the taste and texture will still be amazing.

7. Can I make this recipe ahead of time? Definitely! This recipe is perfect for meal prep. Bake it on the weekend, slice it up, and you’ve got a ready-to-eat meal or snack for the week.

8. How can I make this into keto French toast? Simply slice the cooled egg loaf and pan-fry the slices in butter until golden brown. Top with sugar-free syrup and a sprinkle of cinnamon for a delicious keto french toast experience.

9. Can I make a savory egg loaf? Absolutely! To make a savory version, skip the cinnamon and nutmeg. Add your favorite herbs and spices like garlic powder, onion powder, or Italian seasoning. You can also mix in some shredded cheese, chopped spinach, or cooked bacon for extra flavor and texture.

10. Can I use egg whites? Yes, you can use egg whites if you prefer, but keep in mind that using whole eggs adds richness and helps with the texture. If you use egg whites, the loaf might be less creamy and a bit drier. To balance this, consider adding a bit more butter or another fat source to keep it moist and flavorful. At this point, you’re better off making the famous egg white bread.

11. What size pan should I use? I used a bread pan that is 9.25 x 5.25 x 2.75 in (23.5 x 13.3 x 7cm). You can also use a 8×8 brownie pan.

Check out the full instructions in the recipe card below!

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