Keto Egg Loaf

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 or carnivore diet.

Course Breakfast

Cuisine Western

Keyword Egg Loaf

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 207.01kcal

Author Olivia Wyles

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.

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Nutrition