4 Ingredient Keto Egg Loaf

A keto egg loaf with a golden-brown crust, sliced into three large pieces on a white rectangular plate.

4.29 from 7 votes

This keto egg loaf is about as close to heaven as you can get with a low-carb bread that tastes delicious. It requires just four ingredients that you pour into a blender, then into a baking tin and bake. This keto egg loaf recipe is now in heavy rotation. It is perfect for making a low-carb version of French toast.

Prep Time5

Cook Time40

Total Time45

Course: Breads

Cuisine: American

Servings: slices

Calories: 263kcal

Author: Leah Ingram

Ingredients

8 eggs
8 ounces cream cheese softened
8 tablespoons butter
1/2 cup keto sweetener

Instructions

Preheat oven to 350 F.
Add eggs, cream cheese, butter and keto sweetener to a blender or food processer. Blend everything until smooth.
Pour into a greased baking pan.
Bake for 30-40 minutes, or until a knife comes out clean.

Notes

One of the reasons that I love this recipe is for how easy it is. If you look closely, all four ingredients are listed here in the same quantities — 8! That means if you wanted to make a smaller version, say in a ramekin like a low carb microwave mug cake, you'd simply have to adjust the recipe so the ingredients would be small but even quantities of eight.

Leave your cream cheese out to soften before you blend it. However, if you have a high-powered blender or even a food processor, this will ensure there are no cream cheese clumps left in your egg loaf.

It has a dense, creamy texture. It's more like an overbaked custard or flan.

This is not bread. It's actually the perfect texture for french toast because you don't have to dunk it in milk and eggs and all the other things you'd normally do to bread for a traditional french toast. You simply toast it in butter and add your syrup and toppings.

Here's a peek at my French toast. You've got to click that link and make this!

Nutrition