Keto Eggloaf – Cream Cheese Butter Loaf

This classic Keto Eggloaf is rich, buttery, soft, and custardy, with a delicious hint of vanilla. Made with just four simple ingredients, it’s an easy low-carb breakfast that tastes a little like French toast without the bread! Serve it warm with sugar-free syrup and a few fresh berries for a satisfying keto-friendly treat.

Servings: 6
Prep Time: 5 minutes
Cook Time: 35–45 minutes
Total Time: 40–50 minutes
Oven Temperature: 350°F (175°C)

Ingredients

• 8 large eggs
• 8 oz (225 g) cream cheese, softened
• 4 tablespoons butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Optional toppings:

• Sugar-free maple syrup
• A few fresh strawberries or raspberries
• A pinch of cinnamon
• Powdered keto-friendly sweetener, to taste

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan with butter or line it with parchment paper.
2. Soften the cream cheese: Allow the cream cheese to soften at room temperature so it blends smoothly without lumps.
3. Blend the ingredients: Add the eggs, softened cream cheese, melted butter, and vanilla extract to a blender or food processor. Blend until the mixture is completely smooth and creamy.
4. Prepare the loaf pan: Pour the egg mixture into the prepared loaf pan. Gently tap the pan on the counter to release any large air bubbles.
5. Bake: Place the pan in the preheated oven and bake for 35–45 minutes. The Eggloaf should be puffed, lightly golden, and set in the center. A knife inserted into the center should come out mostly clean. If the top browns too quickly, loosely cover it with foil.
6. Cool slightly: Remove the loaf from the oven and let it rest for 10–15 minutes. It will naturally settle as it cools, so don’t worry if it sinks a little.
7. Slice and serve: Cut into six portions and serve warm with sugar-free syrup, cinnamon, or a small handful of berries.

Tips for the Best Eggloaf

• Room-temperature ingredients: Eggs and cream cheese blend more easily when they aren’t cold.
• Avoid overbaking: Baking too long can make the loaf rubbery. Start checking around 35 minutes.
• For a sweeter version: Add 2–3 tablespoons of granulated keto-friendly sweetener before blending.
• For extra flavor: Add a little cinnamon or a pinch of nutmeg.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave.

Approximate Nutrition

Per serving (1/6 loaf), without toppings or added sweetener:

• Calories: 320
• Protein: 12 g
• Fat: 29 g
• Total carbohydrates: 2–3 g
• Net carbs: Approximately 2–3 g

Nutrition varies by ingredient brand and serving size.

Is it keto-friendly? Yes! This Eggloaf is very low in carbohydrates and can fit a ketogenic diet. It is rich in fat and provides some protein, but it is not an especially high-protein meal on its own. Pair it with additional eggs or a lean protein source if you want a higher-protein breakfast.

Add a sweeter flavor optionClarify the pan sizeSimplify the repeated preparation steps