egg loaf french toast
If you have been searching for keto breakfast recipes, no doubt you have seen the recipe for egg loaf floating around. It’s a baked version of a Carolyn Ketchum cream cheese pancake recipe. The very smart @keto.sam.iam on instagram baked this simple recipe and the rest is history. you can almost always find a batch of egg loaf in my fridge. Here is my take on the original.
8 oz. cream cheese
4 Tbs. melted butter
1/4 c. sweetener
1/2 tsp. vanilla
optional: dash of cinnamon
Add all ingredients to a blender, cover, and blend until smooth. I blend on low for about 20 seconds then turn the blender off, remove the lid and scrape the sides down with a spatula to make sure no cream cheese has lodged itself to the sides. After scraping the sides down I replace the lid and then blend for another 30 seconds, gradually increasing the speed every 10 seconds or so. You may need more or less blending time.
Pour your egg loaf batter into a buttered or parchment lined baking dish. I prefer to bake my egg loaf in a parchment lined lasagna pan. Some people prefer a puffier egg loaf but I like baking it in a thin layer.
Bake at 350 for 20-30 minutes. Just until set. I cover my baking dish with a baking sheet for the last 10 minutes so it doesn’t brown up too much.
Many people serve their egg loaf as is but I prefer an added step. I cut my egg loaf into 4 squares and then cut those squares diagonally to make triangles. Somehow just seeing the triangle shape tricks my brain into thinking I’m eating real French toast. I sauté however many pieces I’m planning to serve in a little bit of butter to crisp up the sides. There are so many variations on this recipe out there. I enjoy them topped with a little fresh whipped cream and some sugar free chocolate syrup or with some of my maple pecan syrup! My absolute favorite low carb chocolate syrup is from Choc Zero. You can get 10% off your purchase with the code ketocopy. Click here to check out their site! Shown above is some “Fat Elvis” French toast. I put peanut butter and banana between the slices and covered it with Choc Zero banana syrup. :)
Egg loaf is also easily stored in the fridge if you are someone who likes to meal prep. I stack the slices and store them in the fridge in a gallon ziplock or an air tight container. Just heat up a serving at a time in the microwave or, sautéed in butter to crisp up the edges a bit like traditional French toast. Enjoy!
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This nutrition information is calculated using my brands. Your info may be different if you use a different cream cheese. I use Philly 5 simple ingredients. It has the lowest carb count of any brand I’ve tried. The information below is for 1/8th of a batch.
Fat: 19.3 grams
Carbs: 1.4 grams
Protein 8.3 grams