keto egg loaf recipe

Sara Louise's Keto Egg Loaf

A low carb egg loaf that tastes like French bread and is crazy tempting with a glass of fresh orange or flavored water.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Servings 14
Calories 125kcal
Author Chris Blagden


  • 8 Free range large Eggs
  • 250 g Cream Cheese softened 8.8 oz
  • 50 g Butter melted 1.8 oz
  • 1 tbsp Gelatin Powder
  • 2 tbsp Erythritol
  • 1 tbsp Piping hot water
  • 1 tsp Cinnamon spice
  • 1/4 tsp Nutmeg


  • Begin by heating the oven to 180 C
  • Beat the cream cheese with the eggs, butter, and erythritol until smoothly combined in a large mixing bowl.
  • Add the piping hot water and gelatin powder to the gelatin. Beat well until combined fully into into the egg mix.
  • Using a bread loaf tin, line with some grease proof baking paper.
  • Evenly pour the batter into the tin. Dust neatly with the with cinnamon and nutmeg spices, and gently stir.
  • Cook in the oven for 38 minutes or so. Finally remove from your oven and allow it to stand and cool down before slicing the egg loaf. The loaf should have a tempting brown top or maybe slightly golden.
  • Slice into thick or medium pieces as you prefer and tuck in.


Why not make the keto egg loaf truly stand out and look it's best with this range of baking accessories? There is no excuse for not having the perfect golden topped egg loaf now.


Calories: 125kcal | Carbohydrates: 1g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 121mg | Sodium: 120mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Calcium: 34mg | Iron: 1mg