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!
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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
Ingredients:
8 eggs
8 ounces cream cheese, room temp
4 tbsp melted butter
Optional: Cinnamon, and any other seasonings, vegetables, meats, nuts, berries, fruits. Literally anything!
Tools Needed:
- 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!
Instructions:
- 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
Macros:
Calories- 199g |Fat- 19.4g | Carbs: 2.5g | Net Carbs: 2.5g | Protein 7.6g
Posted in Breakfasts, Desserts, Recipes
50 Comments
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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
THIS!! Tonya and I ( @caliketowives ) are BEYOND proud of you! Congratulations on your website Sam… good things happening to GREAT people make us smile! Sending you so much love on this new venture! The beloved EGG LOAF that started it all for you! XOXO Kristin and Tonya
The support I get from the both of you means so much to me and I am so glad we are friends!
This egg loaf is LIFE CHANGING!!! Thank you so much for sharing it! Love the new site!
You are so welcome. I am so glad you enjoy it!
You can’t go wrong with eggloaf! Savory, sweet, so many flavor combinations.
Extra cripsy, with lots of cinnamon and SF Careys syrup is my favorite route!
nomnomnom! 🙂 <3
Love you lady! xoxo Kaylee
I appreciate you and your friendship so much Kaylee!
I love this page already! If I make this in the air fryer what temp and how long do I cook it?
You would do it at 375 for about 20 minutes! Check on it often though! It will get so nice and crusty like bread!!
So what do I put the batter in if I am going to use my air fryer?
You can use silicon cups or a pyrex dish.
That’s it, I just HAVE to order those silicone cups and try out this recipe for myself! My stomach is growling over here with your taste depiction of the soggy perfect bite of french toast. Yum!!! Congrats, Sam, on your website! I can’t wait to read about more recipes and watch you grow on the interwebs! Such an exciting time and accomplishment.
Thank you SO much friend. Sounds like you know that perfect bite as well as I do!! <3
I do have the silicone cups, do you still use the parchment paper in them or just grease them well? Just thought I would ask before attempting to make egg loaf. Thanks
They dont need parchment or oil, they should just slide right out!!
Eggloaf is so AMAZING even my non-keto people love it! I always love slicing it up and crisping it on the sides for a perfect french toast feel. I love that you are getting to share more on here and look forward to your new creations 🙂
Thank you so much!!
Definitely need to try this! Thank you for sharing!!!
You are so welcome, let me know how it turns out!
Your Egg Loaf brought me to your IG and you are my “go to” Keto person! Thank you so much for being you! Can’t wait to see everything you add here!
This makes me so happy! I love that I am able to help and cant wait to bring more to help you to my website!
Can you let me know the cooking directions for the air fryer version? Thanks in advance!
Its 400 for about 20 minutes! Check on it half way through to make sure its ok 🙂
OMG! This has been thre French toast taste I’ve been needing! Being keto, falling off the wagon, and making the effort to get back on has been tough. This recipe makes it easier! This has become my go to treat! Thank you thank you thank you! Glad I clicked subscribe and cannot wait to make more of your recipes!
I am so glad it is helping you get to your goals! Its one of my favorite easy keto desserts too!
Made my first egg loaf yesterday – holy cow that thing is good. I used a hand mixer because I don’t have a blender and, although the cream cheese was chunky, it was still absolutely delicious with Choc Zero syrup. So happy to see you have a website now. You’ve been such an inspiration to me in my past year of Keto.
I am so glad you enjoyed it!! To help the cream cheese, you can heat it up for about 15 seconds so its a little softer to mix in!
For some crazy reason, I decided to do an egg fast this week…and this recipe has been my saving grace!! It’s been my mid morning “egg” snack, and totally hits the spot, slathered with some Kerrygold butter (can’t wait to be able to add some Choc Zero syrup to them once I’m done the egg fast).
I am so glad it helped you out on your egg fast!
I absolutely LOVE egg loaf. It is so versatile! I have made it in so many variations and flavors. The most recent way was making them in round muffin molds. I then made some sausage rounds. I stored them in the fridge, and they made a quick and easy breakfast sandwich. My favorite way is to make it and then crisp fry it in a skillet. If you are missing French toast, this will hit the spot!
That is a great idea to use them as little buns!
Love this egg loaf!!!!
I am so glad you enjoyed it!
Hi, can I store the egg loaf in the fridge after cooking?
and for how long ? thanks 🌸✨
The fridge for a week will work well!
As made can these be done in a waffle iron? And if you use a single pan what is the prefered size pan?
Totally can be done in the waffle iron!!
I just watched your live on how to make this and I missed the how long to bake part so I came to check out your site. I must say it’s amazing! I will be making egg loaf next week after I get the silicone cups! Thank you for sharing.
Salted caramel whaaaat?!
I hope you love it and thank you so much for coming to live!!!
Yumm!! This recipe will most definitely become a weekly staple in our home. I bought the silicone cups you suggested which made it super easy for clean up.
They are the best cups I have found for eggloaf too!
Sam. This egg loaf is AMAZING!!! I made this for my family of four. I have two toddlers who are the pickiest eaters in the world, they both had thirds!!!! If my kids will eat it, it’s the greatest compliment, children are very hard to please, especially mine. They asked if I could make it everyday. Thank you for being such a great keto inspiration. I’ve followed you since starting keto 3 years ago, I’ve lost 70 pounds.
I just love how the kiddos love it too! That makes me so happy!!
Hi Sam I made egg loaf today it smells delicious. Started back up on my keto journey. Thank you for your delicious recipes and motivation you are awesome. I appreciate you sharing your keto journey with us in this community it gives me a reason to keep going.
I am so glad you enjoyed it! If you ever need anything, please reach out!
came for the recipe, stayed for the whole story behind it 🙂
Awww thank you friend!!!!
Macros is that per serving so if it’s 8 slices that’s for each piece?
No, it’s 8 servings for the entire recipe.
LOVE this- I use the loaf pan and find when I whip it longer, like 4- 5 mins before cooking, it doesn’t have that dip in center but deflates more evenly. I also notice its a tad saltier with the lower calorie cream cheese. This is such a help on this journey – thanks!
I hadnt noticed the saltiness, I will have to check that out next time. Thanks Shannon!!