Keto Cream Cheese Egg Loaf (Fluffy, Buttery & Foolproof)

This Keto Cream Cheese Egg Loaf is the ultimate low-carb bread alternative. No flour, no complicated steps—just eggs, cream cheese, and butter blended into a soft, airy loaf that works for breakfast, snacks, or even dessert with a little cinnamon warmth.

Overview of Recipe Content

This recipe is perfect for:

• Keto & low-carb lifestyles
• Gluten-free baking
• Quick breakfasts
• Simple, protein-rich snacks

Why you’ll love it

• Only a handful of ingredients
• Naturally gluten-free
• Soft, fluffy, custard-like crumb
• Sweet or savory friendly

What it tastes like

Lightly buttery with a subtle cheesecake vibe—soft, tender, and comforting without being eggy.

Nutritional & lifestyle benefits

• Low carb
• High protein
• Gluten-free
• Keto-friendly

Ingredients (Full & Complete)

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• 4 large eggs, room temperature
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• Pinch of salt

Tools Needed

• Blender or food processor
• 8×4-inch loaf pan
• Parchment paper
• Oven

Substitutions & Additions

• Skip vanilla and cinnamon for a savory loaf
• Add monk fruit or allulose for sweetness
• Sprinkle with powdered erythritol after baking
• Serve with butter, cream cheese, or keto jam

How to Make Keto Cream Cheese Egg Loaf

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Step 1: Preheat

Preheat oven to 350°F (175°C). Line loaf pan with parchment.

Step 2: Blend

Add eggs, cream cheese, melted butter, vanilla, cinnamon (if using), and salt to blender. Blend until completely smooth and airy.

Step 3: Pour

Pour batter into prepared loaf pan. Smooth the top gently.

Step 4: Bake

Bake for 30–35 minutes, until puffed, golden, and set in the center.

Step 5: Cool

Let cool in the pan for 10 minutes, then transfer to a rack. The loaf will gently settle—this is normal.

What to Serve with Keto Egg Loaf

• Butter or whipped cream cheese
• Keto honey or sugar-free syrup
• Fresh berries (in moderation)
• Coffee or tea

Tips for Making It Perfect

• Use room-temperature ingredients
• Blend thoroughly to avoid lumps
• Let cool before slicing
• Store chilled for best texture

Storage Instructions

• Refrigerator: Up to 5 days, wrapped
• Freezer: Slice and freeze up to 2 months
• Reheat: Toast lightly or warm gently

General Information

This loaf is inspired by classic egg-based bakes often used in low-carb cooking—simple, protein-forward, and endlessly adaptable.

Frequently Asked Questions

Does it taste eggy?
No—cream cheese balances the eggs beautifully.

Can I make it sweeter?
Yes! Add 1–2 tablespoons keto sweetener.

Why did my loaf deflate?
Egg-based loaves naturally settle as they cool—totally normal.

Conclusion

This Keto Cream Cheese Egg Loaf proves that simple ingredients can create something truly special. Soft, buttery, and endlessly versatile—it’s one of those recipes you’ll come back to again and again.

If you loved this, try:

• https://poulef.com/keto-bread-recipes
• https://poulef.com/low-carb-breakfast
• https://poulef.com/gluten-free-baking
• https://poulef.com/simple-keto-desserts
• https://poulef.com/high-protein-recipes

Interactive Elements

Leave a review if you try it!
Share your loaf on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approx. Per Slice)

Calories	Fat	Protein	Carbs
120	10g	6g	2g

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