So after being keto for a year and a half I finally made the famous egg loaf. It never sounded that good. Sweet eggs as a concept really grossed me out, to be honest, something in my brain just viscerally rejected the idea. But during my first ever egg fast (read about how it went on Emmy’s blog) I figured there was no time like the present. The macros are perfect for what is required for the egg fast, and it would shake things up a little from scrambled and fried eggs.
Long story short it made me a believer, egg loaf is FANTASTIC. It really does remind me of French toast. I ate it with a spoonful of Walden Farms zero sugar syrup (one of, if not the only, Walden Farms product I find to be at all half decent) and it gave me serious French toast vibes. I ate this a lot on the fast, and it will definitely go into the regular rotation of meals.
What I love about this is it’s so easy to make ahead and reheat. Just pop it into a 350 degree oven for about 10 minutes and it’s good as new! I also took a slice to work and microwaved it for 1 minute and it was delicious as well.
I played a little with the syrup flavours, and I think there’s lots of room for possibility there. I used the Torani sugar free syrups and tried the Belgian Cookie and Brown Sugar Cinnamon flavours and both were great. You could definitely leave out the sweetener and make a savoury version, too. I’m envisioning adding some herbs de Provence and throwing some ham and swiss in between slices for a keto-friendly Croque Monsieur.
I would love to know how your variations of the egg loaf have gone. I sense that there is a lot of space to play with this and because it’s such a great recipe I plan to make many more egg loaves in the future. Please leave a comment or connect with me on Instagram if you care to share your best egg loaf successes!
Keto-Friendly Egg Loaf
- 8 eggs
- 8 ounces cream cheese at room temperature
- 0.5 cup butter
- 2 tbsp sugar-free flavoured syrup
- Preheat the oven to 350 degrees
- Melt the butter and let cool slightly
- Use an immersion blender (or a regular blender, magic bullet, etc.) blend the room temperature cream cheese and eggs until completely combined, will be a very liquidy mixture
- Add in the sugar free syrup
- Slowly add in the butter while blending until full combined
- Run a paper towel along the pan you melted your butter in and use it to grease a 9×13 baking dish
- Line the bottom of the baking dish with a piece of parchment paper
- Pour in the mixture and bake for 30 minutes
- Allow to cool slightly (it will fall a bit) and slice into 8 portions
- Top with sugar-free syrup, homemade whipped cream, fresh berries, or whatever you like!