Keto Egg Loaf

Introduction

This Keto Egg Loaf is your new go-to savory breakfast or snack. It’s incredibly fluffy, packed with protein, and effortlessly combines cheese and broccoli for a satisfying, low-carb meal. You’ll love how simple it is to make a batch that lasts all week.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 375°F (190°C) and lightly grease a standard 9×5-inch loaf pan.
In a large mixing bowl, combine the beaten eggs, shredded cheddar cheese, and chopped broccoli.
In a separate small bowl, whisk together the coconut flour, baking powder, and salt until uniform.
Add the dry flour mixture to the wet egg mixture. Stir until just combined and no large dry streaks remain. The batter will be thick.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for at least 10 minutes before slicing and serving.

Variations

Add Spice: Mix in a pinch of garlic powder, onion powder, or red pepper flakes with the dry ingredients for a flavor boost.
Make Muffins: For easy portioning, divide the batter into a greased muffin tin and reduce the baking time to 20-25 minutes.
Dip It: Serve slices with a side of sugar-free ketchup, ranch dressing, or spicy mayo for dipping.
Pan-Fry: For a crispier texture, slice the cooled loaf and pan-fry the slices in a little butter or oil until golden on both sides.

Tips for Success

Ensure your baking powder is fresh for maximum rise and fluffiness.
Chop the broccoli florets very small so they distribute evenly and soften properly during baking.
Let the loaf cool adequately before slicing; this helps it set and prevents it from crumbling.
If your batter seems too dry, let it sit for 2-3 minutes after mixing to allow the coconut flour to fully absorb the moisture.

Storage & Reheating

Store leftover 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, which helps maintain the best texture.

FAQ

1. Can I use frozen broccoli?

Yes, but be sure to thaw it completely and squeeze out all excess moisture to prevent a soggy loaf.

2. My loaf is dense. What happened?

This is often due to old baking powder or over-mixing the batter. Mix just until ingredients are combined.

3. Can I make this dairy-free?

No, this specific recipe relies on the cheddar cheese for structure and moisture. Substituting it would require significant recipe modification.

4. Why coconut flour? Can I use almond flour?

Coconut flour is highly absorbent and works perfectly in this ratio. A direct 1:1 swap with almond flour won’t work; you would need to drastically increase the amount and adjust other liquids.

5. Is this recipe gluten-free?

Yes, as written with coconut flour and baking powder, it is naturally gluten-free.

6. Can I freeze the egg loaf?

Absolutely. Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.