Keto Egg Loaf

Introduction

You’ll love this Keto Egg Loaf for its perfect combination of fluffy, bread-like texture and savory flavor. It’s a versatile, protein-packed breakfast or snack that cleverly hides a full serving of vegetables. This simple dish bakes up beautifully and slices cleanly, making it ideal for meal prep.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 10

Ingredients

• 5 eggs (beaten)
• 1 cup shredded cheddar cheese
• 3/4 cup fresh raw broccoli florets (chopped)
• 3 1/2 tbsp coconut flour
• 2 tsp baking powder
• 1 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan well.
2. In a large mixing bowl, combine the beaten eggs, shredded cheddar cheese, and chopped broccoli.
3. Add the coconut flour, baking powder, and salt to the bowl. Stir until all ingredients are just combined and a thick, uniform batter forms.
4. Pour the batter into the prepared loaf pan and spread it into an even layer.
5. Bake for 28-32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the loaf cool in the pan for at least 10 minutes before carefully turning it out onto a wire rack to cool completely. Slice and serve warm or at room temperature.

Variations

1. Muffin Method: For easy individual portions, divide the batter into a greased muffin tin and reduce the baking time to 20-25 minutes.
2. Veggie Swap: Substitute the broccoli with an equal amount of finely chopped spinach or bell peppers.
3. Cheese Twist: Try using a different shredded cheese like Monterey Jack or a pepper jack for a spicy kick.
4. Herb-Infused: Fold in a teaspoon of dried herbs like Italian seasoning or dried chives into the batter for an aromatic lift.

Tips for Success

• Ensure your baking powder is fresh for optimal rise and a light, fluffy texture.
• Chop the broccoli into very small, uniform pieces so it distributes evenly and cooks through.
• Let the loaf cool adequately before slicing; this helps it set and prevents it from crumbling.

Storage & Reheating

Store cooled slices in an airtight container in the refrigerator for up to 4 days. To reheat, warm slices in a toaster oven, air fryer, or a skillet over medium heat until heated through for the best texture.

FAQ

Can I freeze the Keto Egg Loaf?

Yes, it freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Can I use frozen broccoli?

It’s best to use fresh broccoli to avoid excess moisture. If you must use frozen, thaw it completely and squeeze out all the excess water with a clean kitchen towel before chopping and adding to the batter.

Why is my loaf dense and wet?

This usually means it needed a longer baking time, or your broccoli contained too much water. Ensure you are using raw, dry broccoli and bake until a toothpick comes out clean.

Can I omit the coconut flour?

Coconut flour is highly absorbent and essential for the structure of this recipe. There is no direct 1:1 substitute in a keto recipe; almond flour would require a completely different ratio and more eggs.

Is this recipe dairy-free?

No, it contains cheddar cheese. For a dairy-free version, you would need to substitute the cheese, which is a core ingredient and would significantly alter the recipe’s outcome.

How do I know it’s cooked through?

The top will be firm and golden brown. The most reliable test is to insert a toothpick into the center of the loaf; it should come out clean with no wet batter clinging to it.