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!
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- Add all ingredients to a blender or food processor. Blend until smooth.
- 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!
More carnivore & keto recipes that you’ll love:
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- 50 Carnivore Breakfast Recipes Ideas You Haven't Tried Yet
- Keto Egg Bites (Starbucks Egg White & Roasted Red Pepper)
- Keto Flaxseed Muffin in a Mug
- 70 Carnivore Snack Ideas That'll Add More Variety To Your Life
Keto Egg Loaf
Ingredients
- 8 eggs , room temperature
- 8 tablespoon butter , grass-fed & room temperature
- 8 oz cottage cheese , full-fat
- 1 tablespoon cinnamon (optional)
Instructions
- Preheat oven to 350°F/180°C.
- Line loaf pan: Grease and line a loaf pan with parchment paper.
- Blend eggs, butter, cottage cheese, and cinnamon in a blender until smooth.
- Bake: Pour into prepared loaf pan. Bake for 30-40 minutes until it has puffed up and a skewer comes out clean. The texture will be like flan.
- Cool: Rest for 10 minutes then turn onto a cooling rack and completely cool.
- Slice and serve with more cinnamon and sugar-free maple syrup.
Charlotte says
I have made this several times, added cinnamon, nutmeg, and sweetener. It is absolutely delicious.
Warming up in the morning frying in a frying pan add some no sugar maple syrup and you have a high protein a delicious French toast breakfast!!!
Fantastic recipe would recommend it to anyone.
I blend all the ingredients in my ninja to fully mix and make everything smooth and have never had an issue with anything separating.
Olivia Wyles says
Yay!! I’m so glad this is a repeat recipe for you. Thank you so much for sharing your experience. 🙂
MyGiftsy says
This keto egg loaf recipe looks fluffy, savory, and perfect for low-carb breakfasts.
Lynn says
Tried it and liked! Even the husband did too!
But mine separated – eggs at the bottom. Cooked for solid 40 minutes and summed fine
Not sure why separated. It still enjoyed it
Neva Gronert says
This was pretty tasty, but didn’t quite “work.” Although I softened the butter and blended very well, it had a pool of butter down the middle I had to pour off—after baking a total of 53 minutes! Won’t be repeating this one, sorry.
Olivia Wyles says
Thanks so much for trying it and I’m glad it tasted good! That butter issue is so frustrating – it usually means the butter wasn’t fully incorporated during blending (it can be tricky to get it completely emulsified, especially if the eggs or other ingredients were cold).
Just to clarify too – this one is meant to have that creamy, custard-like flan texture you mentioned in your other Instagram comment, so if that’s what you got texture-wise, that’s actually how it’s supposed to turn out! If you ever want to give it another shot, making sure everything is room temp and blending for an extra 30 seconds can help prevent that butter separation. Thanks for giving it a try!
Sue says
I quite enjoyed this egg loaf. I have an older electric stove in my apartment, so I needed to cook it somewhat longer. Your suggestion about frying the slices in butter was a great idea!
BTW, my doggie, Lucy, was so intrigued by the smell that I gave her a small taste (before the keto toppings), and she gives it two paws up! 😉
Micah says
It was no where near cooked after 40min. Edges were done and the middle was like soup. This one seems to be a fail
Olivia Wyles says
Hi Micah, sorry it didn’t work out for you! It does matter what type of pan is used for this recipe, a standard loaf pan (or a 8×8 square) works best. If using a different pan, the oven times will be different. Also, the ingredients might have been too cold and not blended well enough. Always use room temp ingredients in keto/gluten free baking. And I used a gas range and oven temperatures vary, an oven thermometer can help with that. Let me know if you give it another try, I would be happy to help troubleshoot.
Charmaine Kotovich says
I had the same experience. After 40 minutes it was still like soup in the middle. My ingredients weren’t room temperature so maybe this was part of the problem. I put it back in the oven for another 30 minutes
Donna Blair says
I cooked it for 40 minutes in a loaf pan and it was still Liquid. The recipe was unclear… Should the butter be melted or not? The first time I made it, it came out With the egg all at the bottom and the bread like part stayed at the top. It was very good though, but I don’t think it was supposed to Separate like that. The second time I made it, I melted the butter and it did not do well.
The third time I made it, I did not melt the butter. I stuck the whole stick in the blender and blended all of the ingredients, Including monk Fruit. After 40 minutes, the center was still completely liquid. What did I do wrong?
Blessings
Donna
Olivia Wyles says
Hi Donna, the post states that the butter should be room temperature so it blends best. Also, oven times vary. I use a gas range, so if your oven is electric, it could run cooler than mine. The monk fruit could also be causing the separation. Try omitting and topping with something sweet instead.
Tony C says
I also baked mine 45+ minutes after cutting into it and thinking the middle wasn’t done. Mine had kind of an egg white center but it was done. It wierded me out so I put it back in. It certainly didn’t hurt it any, it was so moist. My GF says it’s like bread pudding. I think it’s more like a french toast. I may try adding baking powder to get some rise.
Olivia Wyles says
Yes, it will be moist in the center. The texture is not supposed to be like bread, it’s more like flan. You can crisp it up more if you fry a piece in some butter.
KATARZYNA says
❤️
Olivia Wyles says
Thank you!
Maureen says
Delicious and Simple.
Olivia Wyles says
Yay! Thank you for trying 🙂
Melissa Mahan says
So so yummy but the best, so so simple!
Olivia Wyles says
Yay! Thanks for trying!
Tracy says
Hi Melissa,
Did you add a sweetener by chance, or just drizzle syrup on it after it cooled down? I was just wondering. Thanks!
Olivia Wyles says
No sweetener, just added the syrup!
Jami says
Have you tried this recipe with baking powder?
Olivia Wyles says
No I have not. This recipe is meant to be more custard/flan like.
Nick says
It tastes really good but I have a very sharp line of a nice bread texture on the top half and the bottom half looks like pure solid egg. I mixed it in the blender very good so I am not sure what I did wrong? Any tips? Thank you.
Olivia Wyles says
Thank you for trying, and I’m sorry that happened. I know you said you blended it well, but it could be that it wasn’t blended enough. It should look like batter – see my video. It’s also dependent on the pan. I am hearing reports that if you use a glass pan this will happen. I used a metal loaf pan and it didn’t separate. Low fat cottage cheese could also be the culprit.
Sylvia Terrazas says
Delicious it never spiked my sugar. Awesome I will continue to bake this.Now I don’t have to eat everything in wrapped lettuce. Thanks a bunch!
Olivia Wyles says
Love it!!
June says
Great for using our extra free range eggs!
Quick fix for anytime.
Olivia Wyles says
Yes, absolutely!!
Tara Nuncio says
Melted butter?
Olivia Wyles says
No, just butter!
Olivia Wyles says
I loved how easy it was to make this, and the cottage cheese really makes it!
Judy Morin says
Sounds great, but what size breade loaf pan is used? Inquiring minds…
Olivia Wyles says
Hi Judy, thank you for pointing this out. I have updated my FAQ in the post to answer this question. 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.