Oh, Egg Loaf. What an adventure it’s been. Who knew such a simple recipe with a method borne from wanting a lazier way to make pancakes would be SUCH a hit in the keto community? Looking back, I’m not altogether surprised – keto is about working smarter, not harder, which is exactly why Keto Egg Loaf exists.
Of course I don’t remember the exact day I made keto egg loaf for the first time, but using Google photos, and consistently taking photos of my food for 5 years now has paid off! LOL! October 4th, 2017 is the first day I created Egg Loaf. Isn’t technology amazing?
When I made it for the first time, I thought it tasted like the soggy middle part of the french toast, where the bread has soaked up all the syrup, where it’s soft and sweet and the perfect little bite. And who doesn’t like french toast?! I was hooked. I had found my new anytime sweet treat!
I LOVE Dessert
I am a huge dessert person. I like to have something sweet at the end of my day, every. single. day! Well, the hard part of loving dessert on a low carb or keto diet is that you have to make all your own sweet treats yourself. At least, when I started keto in January 2016, that was the case. There were not as many products out there, like baking mixes, premade desserts, or keto bakeries.
I can admit I was not a good baker when I started keto. I ruined a lot of ingredients and forced myself to eat so many burnt cookies. Over the first year of keto, I really started getting into recipes and finding new ones to try. I found Cream Cheese Pancakes on https://www.ibreatheimhungry.com/ and was making cream cheese pancakes every single night. Between dishes and standing over the oven waiting to flip a bunch of pancakes, I was over it. My pancakes were falling apart anyways and I just wanted dessert; it didn’t have to be pretty!
I took the cream cheese, the eggs, some melted butter, and a few dashes of cinnamon in a blender and made the batter just like Mellissa does. But, instead of heating up a skillet, I decided to bake it! I wondered, if you can bake one HUGE cookie and eat a little at a time, could I bake all the batter and have something like pancakes premade? I poured the batter into my loaf pan, put it in the oven, and waited. And did some more waiting. Egg Loaf does bake forever, but it gives the outside of it just the perfect crust texture!
As you can see from these photos, my first egg loaf was a disaster! I ate it anyway, obviously – ugly doesn’t mean I can’t eat it! I just drowned it in sugar-free maple syrup… but I was shocked! It wasn’t really like a pancake at all! It reminded me of the soggy middle of french toast, which is my favorite bite. That was the first time I made Egg Loaf!
Over the years, Keto Egg Loaf has transformed into so many things – from being fried and refried, topped like pizza, made with so many flavorings, and every addition under the sun. I still get messages to this day about someone else making my Egg Loaf and, honestly, it makes me so happy. When Egg Loaf blew up in 2018, I had no idea it would be a recipe. Hell, I didn’t even consider it a real recipe since I had gotten the batter from Mellissa and I just baked it. After the great year of Egg Loaf, I decided it wasn’t my recipe. It was a recipe of the keto community. It was something that literally every single person can make their own version of and call it their own, AND HOW FREAKING NEAT IS THAT?! There are many different copies of the recipe floating all over the internet. I’ve seen multiple iterations on Reddit, on Instagram, and even some on Youtube! However, please know that this is not just one person’s, and should not only be one way. I created the foundation, but I am always excited to see how everyone puts their own spin on it. This is a community recipe, and I can’t wait to hear how YOU made it your way!
Helpful Sam Tip: You can seriously make this so many ways! Cut up into slices and re-fry in some butter for a crispier french toast feel. Add pizza toppings and call it deep dish pizza. Add veggies and meat for a quick and easy breakfast all week. The options are endless! If you use my recipe for inspiration or on your own blog, please link back to this page so others can be inspired as well!
Egg Loaf Recipe
8 ounces cream cheese, room temp
4 tbsp melted butter
Optional: Cinnamon, and any other seasonings, vegetables, meats, nuts, berries, fruits. Literally anything!
- Blender, food processor, or big bowl and immersion blender, I have used all three of these and they work great! If you use a hand mixer, the cream cheese might not mix in well.
- Baking tin or dish, I like to use these silicone cups in the oven and when I make Egg Loaf in the air fryer
- Parchment paper, trust me, it will stick to everything even if you oil the tin!
- Make sure your cream cheese is at room temperature and put into blender, food processor, or bowl if you are going to use an immersion blender.
- Add the eggs and butter. This is where you can add in cinnamon, sweetener, or spices.
- Blend until the batter is a water-like consistency. It will be liquid and not chunky. If you use a hand mixer, the cream cheese might not mix in well.
- Pour into a parchment paper-lined baking tin or dish. You can add in meats, vegetables, and cheese to your liking. You can really bake Egg Loaf in any oven-safe kitchenware, including a donut pan or muffin tin, just make sure to oil them EXTRA well!
- Bake at 350 for 25-40 minutes. Depending on what dish you use, you could get different results. What I look for is a nice browning top of the Egg Loaf. I want it to be well-cooked, with the outside of the egg loaf dry like bread crust. If you want a softer, more flan-like texture you can take it out at 15 minutes.
- Top with your sugar-free syrup or other sauce of choice and enjoy!
Makes 8 servings
Calories- 199g |Fat- 19.4g | Carbs: 2.5g | Net Carbs: 2.5g | Protein 7.6g
Hey, I'm Sam!
I've been following a ketogenic lifestyle for 4 years now and have never turned back. Join me as I share my Keto insight and cook my way through some of the most delicious low carb recipes this world has to offer! Learn More