Have you tried the popular keto Egg Loaf yet? Putting a fall twist on it with some pumpkin spice! An easy low carb breakfast with only 6 ingredients and 3g total carbs.
It’s pumpkin spice season and, as usual, I am putting it in, on, and around just about everything! I already have so many wonderful keto pumpkin recipes on All Day I Dream About Food, but I say you can never have enough.
So I decided I had to try my hand at pumpkin spice egg loaf.
What is egg loaf, you ask? Well read on, my friends, because it’s definitely sometime you want to try!
What is egg loaf?
Egg loaf is a delicious keto invention that has been making the rounds on social media like Instagram. It’s unbelievably simple and serves just one person, but can be scaled up easily to make several servings. And it’s really infinitely adaptable for any flavors you might want to try.
All you really need for egg loaf is:
- 1 egg
- 1 ounce cream cheese
- 1 tablespoon butter
- Sweetener to taste
Yup, that’s it. I am not entirely sure who first came up with keto egg loaf but I think it might be a popular keto instagrammer called keto.sam.iam. If you’re on Instagram and you’re not already following her, you will definitely want to. She says she created it after being to lazy to make the cream cheese pancakes, so she just cooked it in the bowl. Laziness or sheer brilliance? You decide.
In my case, I obviously added a few touches to make this Pumpkin Spice Egg Loaf for fall. A little pumpkin puree and some pumpkin pie spice was all it took. I made a two serving version and baked them in little ramekins. Because the pumpkin adds a little extra moisture, mine take a little longer to bake than the regular egg loaf.
So what does egg loaf taste like? The general consensus among the keto community is that it’s like french toast. Except quite a bit eggier.
This recipe is essentially just cream cheese and eggs. So please don’t come and ask me if it tastes eggy. It absolutely is eggy with a capital E. And it’s meant to be. If you don’t like eggy things, don’t make it.
But if you don’t mind an eggy texture, then you’re going to love it. It really is like french toast in flavor and it’s lovely with a little low carb maple syrup. But I enjoyed it most with some butter and extra cinnamon on top.
One word of advice: do not try to make this keto egg loaf in a microwave. It may be tempting to try to speed up the process but it cooks too quickly and becomes more like sweet scrambled eggs than a puffy loaf. The texture of egg loaf is much better when it’s baked in the oven.
Ready to try Keto Egg Loaf? Well I can highly recommend my Pumpkin Spice version but really the flavor variations are endless. I’ve seen cinnamon, blueberry, and chocolate chip, among others. Some people even cut it in half and fry it in butter, to make it even more like french toast.
You can easily scale up the recipe and bake it in several ramekins or even in a loaf pan. It’s remarkably adaptable!
Pumpkin Spice Egg Loaf
- 2 ounces cream cheese softened
- 2 large eggs
- 2 tablespoon butter softened
- 2 tablespoon pumpkin puree
- 1 ½ tablespoon Swerve Sweetener
- ½ to 1 teaspoon pumpkin pie spice
- Preheat the oven to 350F and lightly grease 2 ramekins (8 ounce capacity).
- In a blender, combine the ingredients. Blend until smooth and divide among the prepared ramekins.
- Bake 25 to 30 minutes, until puffed and no longer very jiggly. Remove and let cool a few minutes before eating (it will sink quite a bit).
- Top with extra pumpkin pie spice or cinnamon or your favorite low carb maple syrup. I like it with just butter and cinnamon.
I love this recipe! Thanks Carolyn!
I just baked this this morning and it was delicious. I’ve missed French toast and you are right, it’s exactly what it reminded me off.
Carolyn wishing you and your family a Happy Thanksgiving ????????
Maria Martin says
Does this store well! I’d like to make it in advance for meal planning?
Yes, you can store in the fridge for several days.
I used this in my WAFFLE MAKER and it made 1 delicious waffle! (I didn’t have ramekins, and also didn’t want to heat the oven) What a versatile recipe! Thanks!
What an excellent idea!
I had this for breakfast and I couldn’t believe how easy it was to make! It was delicious!! I actually used my air fryer so I didn’t have to heat up the whole house and it turned out perfect. Thank you!
These are ridiculously delicious! So easy and like a naughty dessert!
Oh my goodness!!!
I just baked this in a regular loaf pan. No water bath. Shortened my bake time to 20 mins at best. Let it sit for 3 mins turned out on a plate. I covered with butter cut it in half flipped one on top of the other, sprinkle some cinnamon and more butter. Topped with cool whip. And fell in love! Of course I used the two servings portion with a side of beacon. No eggy taste. So happy to have found this recipe. Thank you so much for sharing.
Would you mind me asking how many times you multiplied the recipe to fit it in a loaf pan?
Can this be made dairy free? Thanks!
If you have a dairy-free cream cheese you like, sure.