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Keto Egg Loaf
Full blog post with printable recipe and my notes:
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The keto egg loaf is a high protein, super versatile, low carb wonder that’s perfect for breakfast, or really any meal of the day. With a creamy, custard-like texture and a hint of sweetness from cinnamon, this dish can be enjoyed plain, topped with sugar-free syrup, or even turned into keto french toast. Quick to make and easy to love, it’s an essential recipe for anyone on a keto or carnivore diet.
Ingredients
8 eggs
8 tablespoons grass-fed butter
8 ounces cottage cheese (or cream cheese)
1 tablespoon cinnamon (optional)
Instructions
1. Preheat oven to 350F/180C.
2. Line loaf pan: Grease and line a loaf pan with parchment paper.
3. Blend eggs, butter, cottage cheese, and cinnamon in a blender until smooth.
4. Bake: Pour into prepared loaf pan. Bake for 30-40 minutes until it has puffed up and a skewer comes out clean. The texture will be like flan.
5. Cool: Rest for 10 minutes then turn onto a cooling rack and completely cool.
6. Slice and serve with more cinnamon and sugar-free maple syrup.
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