Fluffy Keto Eggloaf

Have you ever tried making eggloaf? It's a fantastic ultra low-carb breakfast option that can be served both with sweet and savory toppings!

I believe I first found this recipe on Instagram, and it was shared by Samantha of keto.sam.iam. In her original recipe you simply beat eggs, cream cheese and butter together and then bake until set. Genius!

I was wondering if I could make the eggloaf a little less dense and fluffier so I experimented with the technique. I decided to beat the egg whites separately with some cream of tartar or lemon juice (this helps stabilize them so they don't deflate). I then folder the beaten egg yolks with cream cheese and butter into the fluffy egg whites.

This created a lighter batter and the end result was a more airy. The bottom of the eggloaf may still end up a little more dense but overall it will be fluffier. Once baked and sliced, serve with a dusting of cinnamon and allulose syrup for a full breakfast meal.

If you prefer savory or you are following the carnivore approach, eat with some cream cheese, sliced cheese, ham and/or bacon on top. You could even make quick lunchbox sandwiches by using 2 slices of the eggloaf and add any filling.

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Step-by-step

1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt the butter. Place the softened (room temperature) cream cheese in a bowl.

   

2. Add the egg yolks and melted butter and beat until smooth.

3. In a separate bowl, beat the egg whites with ¹/₄ tsp cream of tartar (or ¹/₄ tsp of lemon juice) until stiff peaks form.

   

4. Add the egg yolk mixture into the bowl with the whipped egg whites and gently fold in with a rubber spatula.

   

5. Pour the mixture into a lined loaf pan.
   Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time.

   

6. Bake for 40 to 50 minutes until golden brown on top and set in the middle. When baked, remove from the oven and set aside to cool. Grab the parchment paper and remove from the loaf pan.

   

7. Cut into 12 slices and serve (2 slices per serving). Store at room temperature for a day or in the fridge for up to 5 days.

   

8. You can serve this eggloaf with savory toppings, butter or sweet toppings such as a dash of cinnamon and sugar-free syrup (ideally allulose or monk fruit).

   

Recipe

Fluffy Keto Eggloaf

★★★★★4.8 (16 ratings)

A fluffy version of the popular Keto Eggloaf! This egg loaf is light and airy. A tasty carnivore breakfast ...

Hands on

10m

Overall

1h

Servings

6

1.3 g

Net carbs

8.3 g

Protein

18.4 g

Fat

192

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 servings

• 6 large eggs, separated
• 3 tbsp butter, melted (45 ml)
• ²/₃ cup + 1 tbsp cream cheese (170 g/ 6 oz)
• Optional: dash of cinnamon and sugar-free syrup to serve

Instructions

1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt the butter. Place the softened (room temperature) cream cheese in a bowl.

2. Add the egg yolks and melted butter and beat until smooth.

3. In a separate bowl, beat the egg whites with ¹/₄ tsp cream of tartar (or ¹/₄ tsp of lemon juice) until stiff peaks form.

4. Add the egg yolk mixture into the bowl with the whipped egg whites and gently fold in with a rubber spatula.

5. Pour the mixture into a lined loaf pan.
   Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time.

6. Bake for 40 to 50 minutes until golden brown on top and set in the middle. When baked, remove from the oven and set aside to cool. Grab the parchment paper and remove from the loaf pan.

7. Cut into 12 slices and serve (2 slices per serving). Store at room temperature for a day or in the fridge for up to 5 days.

8. You can serve this eggloaf with savory toppings, butter or sweet toppings such as a dash of cinnamon and sugar-free syrup (ideally allulose or monk fruit).

Nutrition per serving, 2 slices

Carbs 3%Protein 16%Fat 81% of calories

Net carbs

1.3 g

Total carbs

1.4 g

Fiber

0.1 g

Sugars

1.1 g

Protein

8.3 g

Fat

18.4 g

Saturated fat

10.2 g

Calories

192 kcal

Sodium

155 mg · 6.76% RDA

Magnesium

8 mg · 1.96% RDA

Potassium

109 mg · 5.47% EMR

Nutrition by ingredient

Per 2 slices	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Cream cheese, soft (full-fat)	0.9 g	2 g	7.9 g	69
Cream of tartar, raising agent	0 g	0 g	0 g	0
Total	1.3 g	8.3 g	18.4 g	192

Serving size 2 slices

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian