Egg Loaf (AKA Keto French Toast): Your New Favorite Low-Carb Breakfast!

Say Hello to Your New Breakfast BFF

Hey there, fellow food lover! Let me ask you a question. Have you ever been cruising through your low-carb or keto lifestyle, feeling fantastic, and then BAM—a craving for something warm, custardy, and decidedly French-toast-shaped hits you like a ton of bricks? I’ve been there. So many times. You stare at your eggs and bacon, willing them to magically transform into a stack of fluffy, syrup-soaked comfort. Well, my friend, today is the day that dream becomes a delicious, totally-keto reality.

I’m so excited to share this ridiculously simple recipe for Egg Loaf with you. Think of it as the lovechild of French toast and a soufflé, all while being gloriously grain-free and sugar-free. With just four simple ingredients you probably have in your kitchen right now, we’re going to whip up a golden, buttery, cinnamon-kissed bake that will make your kitchen smell like a Sunday morning dream. It’s soft, it’s satisfying, and it’s the answer to your breakfast prayers. Whether you’re meal-prepping for a busy week or hosting a fancy-pants brunch, this egg loaf is about to become your go-to. So, tie on your favorite apron (the messy one is always the best), and let’s make something amazing together!

The Sunday Morning That Started It All

This recipe takes me right back to my grandma’s kitchen. She wasn’t a keto guru, but she was a wizard with simple ingredients. Her “everything-but-the-kitchen-sink” baked French toast casserole was the stuff of legend at our family gatherings. It was rich, eggy, and always had that perfect crispy top. When I started my keto journey years later, that was the one dish I missed most. I tried every “keto French toast” recipe under the sun—pan-fried, mug cakes, you name it. They were fine, but they never captured that same baked, custardy magic.

Then, one sleepy Sunday, I was staring into the fridge, willing breakfast to invent itself. I had a surplus of eggs, a block of cream cheese begging to be used, and my trusty stick of butter. In a moment of “what’s the worst that could happen?” inspiration, I threw it all in the blender. I poured the silky, pale yellow batter into a dish, crossed my fingers, and popped it in the oven. What emerged was a revelation—a puffy, golden loaf that tasted like the very soul of my grandma’s French toast, just without the bread. It was a happy accident that instantly earned a permanent spot in my recipe box, and now, I’m absolutely thrilled to share it with you.

Gather Your A-Team of Ingredients

Here’s the beautiful part: this recipe is a masterclass in simplicity. Just four core ingredients create pure magic. Let’s break them down, because knowing your ingredients is the first step to kitchen confidence!

• 8 Large Eggs: This is the star of the show! Eggs provide the structure, the protein, and that wonderful custardy texture we’re after. They’re the backbone of our loaf. Chef’s Insight: Make sure your eggs are at room temperature if you can! They’ll blend more smoothly with the other ingredients, giving you a seamless, non-streaky batter.
• 1 Stick Butter (½ cup), softened: Butter is the key to that rich, decadent flavor and the lovely golden-brown top. It’s what makes this feel like a true indulgence. Substitution Tip: You can use ghee or coconut oil for a dairy-free version. The flavor will be slightly different but still absolutely delicious.
• 8 oz Cream Cheese, softened: Hello, creaminess! The cream cheese is our secret weapon for creating a dense-yet-soft texture that mimics the heartiness of bread pudding. It adds a subtle tang that balances the richness perfectly. Pro Tip: Seriously, let that cream cheese get nice and soft. This is the most crucial step for a lump-free batter. If it’s still cold, you’ll end up with little white specks in your final loaf (still tasty, but not as smooth!).
• ¼ tsp Cinnamon (plus extra for topping): This is our flavor MVP! Cinnamon gives us that classic, warm French toast aroma and taste. Don’t be shy with the extra sprinkle on top—it creates a beautiful, fragrant crust.

Let’s Build Some Magic: Step-by-Step

Okay, team. This is where the fun begins. I’ll walk you through every single step, sharing all my little kitchen hacks to ensure your egg loaf is absolutely perfect.

1. Preheat and Prep. First things first, get that oven preheating to a cozy 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. While it’s warming up, grab a 9×13-inch baking dish and give it a good greasing with butter, coconut oil, or a quick spritz of non-stick spray. We want those beautiful slices to slide right out later! Chef’s Hack: For super easy cleanup, you can line the dish with parchment paper, leaving a little overhang on the two long sides. This creates a “sling” so you can lift the entire loaf out in one beautiful piece!
2. The Blender is Your Best Friend. Now, into your blender pitcher, add your room-temperature eggs, that wonderfully softened butter and cream cheese, and the ¼ teaspoon of cinnamon. Pop the lid on securely. Start on a low speed and gradually increase to high. Let it blend for a good 30-45 seconds, or until the mixture is completely smooth, pale, and frothy. You shouldn’t see any lumps of butter or cream cheese. Why a Blender? A blender creates an emulsion that’s incredibly smooth and incorporates a bit of air, which helps with the final texture. If you don’t have one, a hand mixer and a large bowl will work just fine!
3. Pour and Swirl. Carefully pour your silky-smooth batter into your prepared baking dish. Give the dish a gentle tap on the counter a few times to release any large air bubbles. Now, for the finishing touch: take a pinch of extra cinnamon between your fingers and dust it evenly over the entire surface. This isn’t just for looks; it toasts in the oven and smells incredible.
4. Bake to Golden Perfection. Slide that beautiful dish into the center of your preheated oven. Now, walk away. I mean it! Set a timer for 40 minutes and resist the urge to open the oven door. The heat needs to be steady to cook the loaf evenly. It’s done when the top is a uniform golden brown, the edges are slightly pulling away from the sides of the dish, and the center is set (it shouldn’t jiggle like Jell-O when you gently shake the pan). Oven Watch: All ovens are a little different! If yours runs hot, it might be done in 35 minutes. If it runs cool, it might need 45-50. Start checking at the 35-minute mark. A toothpick inserted in the center should come out clean.
5. The (Important!) Cool Down. Once it’s out of the oven, place the baking dish on a wire rack. This is a crucial step! Let it cool for at least 10-15 minutes before you even think about slicing into it. As it cools, it firms up, making it much easier to cut into neat squares. It will also deflate a bit—this is totally normal and means you’ve achieved that lovely dense, custardy texture.

How to Serve Your Masterpiece

Alright, the hard part (waiting) is over! Now for the best part: eating. This egg loaf is incredibly versatile. Here are a few of my favorite ways to serve it up:

• The Classic: Drizzle warm slices with a generous amount of sugar-free maple syrup. The combination of the buttery loaf and sweet syrup is a match made in heaven.
• Berry Bliss: Top with a handful of fresh raspberries, blueberries, or sliced strawberries. The bright, juicy berries cut through the richness beautifully.
• Extra Indulgence: Add a dollop of freshly whipped cream (sweetened with a little powdered erythritol if you like) and a few sprinkles of cinnamon. Perfect for a weekend treat!
• On-the-Go: Let the loaf cool completely, slice it into squares, and store them in the fridge for a quick, grab-and-go breakfast all week long. It’s delicious cold, too!

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the kitchen playground opens up! Here are a few fun ways to customize your egg loaf and keep things exciting.

• Lemon Blueberry Bliss: Add the zest of one lemon to the blender and gently fold in ½ cup of fresh or frozen blueberries into the batter before pouring it into the dish. The lemon brightens everything up!
• Pumpkin Spice Latte Loaf: For a fall favorite, add ½ cup of pure pumpkin puree, 1 tsp of pumpkin pie spice, and an extra tablespoon of your favorite keto-friendly sweetener to the batter.
• Chocolate Chip Cookie Dough: Who says you can’t have cookies for breakfast? Mix in ¼ cup of sugar-free chocolate chips. It’s like baking a giant, custardy chocolate chip cookie!
• Savory Herb & Cheese: Omit the cinnamon and add ½ cup of shredded cheddar cheese, a pinch of garlic powder, and a tablespoon of chopped fresh chives. Amazing with a side of salsa and sour cream!
• Dairy-Free Delight: Use ½ cup of coconut oil (melted and cooled slightly) instead of butter, and replace the cream cheese with 1 cup of plain, unsweetened coconut cream. The result is subtly sweet and wonderfully creamy.

From My Kitchen to Yours: Chef’s Notes

This recipe has been a living, evolving thing in my kitchen. The first time I made it, I was so nervous I checked the oven every five minutes! I’ve learned a few things since then. For one, this loaf is incredibly forgiving. I’ve accidentally left the cream cheese a little too cold and had a few tiny specks in the final bake—and you know what? It still tasted incredible. My husband, the official taste-tester of Tasty Chow, actually prefers it with a tiny bit of textural variation. So, don’t stress! The goal is a delicious breakfast, not necessarily a perfectly Instagrammable one (though it often is!). Over time, I’ve found that letting the blended batter sit for a minute or two before pouring helps any last air bubbles settle, leading to a more even crumb. It’s a simple little hack that makes me feel like a kitchen scientist.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you on your way.

• Q: My egg loaf came out very “eggy.” Is that normal?
  A: The texture is definitely custardy, similar to a French toast casserole. However, if the “eggy” flavor is too strong for you, try adding 1-2 teaspoons of vanilla extract or a tablespoon of a keto-friendly sweetener like monk fruit or erythritol to the batter. This helps balance the flavor profile and makes it taste more like a traditional French toast.
• Q: Can I make this ahead of time?
  A: Absolutely! This is a fantastic make-ahead meal. You have two options: 1) Blend the batter, pour it into the dish, cover tightly, and refrigerate overnight. In the morning, just pop it in the preheated oven (you may need to add 3-5 minutes to the bake time). Or, 2) Bake the loaf completely, let it cool, slice it, and store the slices in an airtight container in the fridge for up to 5 days.
• Q: Why did my loaf deflate so much?
  A: Some deflating is completely normal and expected! As it cools, the structure relaxes. However, if it sinks dramatically in the center, it might be a sign that it needed just a few more minutes in the oven to fully set in the middle. Use the toothpick test for doneness!
• Q: I don’t have a 9×13 dish. What can I use instead?
  A: No problem! A 10-inch pie plate, a square 8×8 or 9×9 baking dish, or even two standard loaf pans will work. Just keep a close eye on the baking time, as a shallower or smaller pan may cause it to bake faster.

Let’s Talk Nutrition

As always, I’m not a registered dietitian, but I’m happy to provide the basic nutritional breakdown for this recipe based on the core ingredients. This information is an estimate and can vary based on the specific brands you use and your chosen toppings.

Per Serving (approx 1 of 8 squares):

• Calories: 240
• Fat: 21g
• Net Carbohydrates: 1g
• Protein: 8g

This egg loaf is a fantastic high-fat, moderate-protein, and very low-carb meal, making it ideal for a ketogenic lifestyle. The high fat content from the butter and cream cheese provides sustained energy, while the protein from the eggs helps keep you feeling full and satisfied all morning long. It’s a powerful way to start your day without the carb-induced slump!

Your New Breakfast Tradition

And there you have it! From a sleepy Sunday experiment to a beloved staple in my home and, I hope, in yours. This Egg Loaf is proof that you don’t need a long list of complicated ingredients to create something truly special and comforting. It’s a recipe built on simplicity, a little bit of kitchen courage, and a whole lot of love.

I can’t wait for you to try it. I’m already imagining you slicing into that golden top, drizzling it with your favorite toppings, and taking that first, blissful bite. When you do, I’d love to hear all about it! Tag me on social @TastyChow or leave a comment below and tell me which variation you’re most excited to try.

Until next time, happy cooking, and chow down!

— Emily 🧡