This Keto Egg Loaf Recipe is a great breakfast, lunch, side dish, or snack. It mixes up in 5 minutes and has only 5 ingredients plus salt. It also reheats well on busy mornings.
I’m so excited to share about this Keto Egg Loaf recipe. When I saw Emma's recipe going around a facebook group for keto recipes I knew I had to try it. And once I tried it I knew I wanted to share it with my readers and I'm glad she agreed! It is so easy and so good. My favorite part is that you don't have to cook the broccoli first. As long as you use small pieces they cook in the loaf while it bakes.
It’s everything you could want in a keto breakfast recipe because it’s filled with nutrients, easy to make, and has five simple ingredients. You aren’t going to want to miss out on this delightful breakfast loaf.
Sometimes we get tired of the same basic low carb breakfast foods. And I wanted to make something different, unique, and absolutely delicious that the entire family would love. I’m excited to say everything turned out perfectly, and we are all very happy with this broccoli and cheddar breakfast bread.
What Is Needed To Make This Egg Loaf
I wanted to discuss each of the ingredients that you’ll be needing to make this keto egg loaf. Here is a breakdown of what you’re going to need:
- Eggs: the eggs are the star of the show because not only do they provide you with lots of protein and other valuable nutrients, they also help to bind the other ingredients together and give you a perfectly delicious breakfast flavor.
- Shredded Cheddar Cheese: In our house, we happen to really enjoy regular cheddar cheese. You can easily swap out the cheese with any of your favorites such as mozzarella, pepper jack, Colby jack.
- Fresh Broccoli: Using fresh broccoli gives you the best results. You could use frozen broccoli if you’d rather, but make sure to drain it very well before adding it or it may affect the cooking time and texture of the dish.
- Coconut Flour: Adding coconut flour will allow the egg loaf to be more of a bread-like texture instead of an omelet.
- Baking Powder: A little bit of baking powder will make this egg bread nice and fluffy. It’s the ideal way to start the morning!
- Salt: I like to use about a teaspoon of salt when I make this egg loaf. However, you can adjust the amount of salt that you want based on your preferences. If you want a little more, add a little extra, and if you want a little less, then cut back.
How to make this Keto Egg Loaf
You truly aren’t going to believe how simple this breakfast idea comes together. Most of the time is going to be spent waiting on it to bake and making your house smell amazing. Here are the easy to follow directions to get you started. You just mix the ingredients. Pour into a bread pan. And bake.
Step 1: You will need to prepare a loaf pan by spraying it with cooking spray or lining with parchment paper and turn on the oven to 350 degrees Fahrenheit.
Step 2: Combine the eggs, shredded cheese, broccoli, coconut flour, baking powder, and salt in a medium bowl. After the ingredients have been mixed well pour them into the loaf pan.
Step 3: Bake the low carb egg loaf for 30 to 35 minutes or until it has become puffy and golden. Slice it up and serve!
How Do You Reheat This Egg Loaf Recipe?
This is great for breakfast, lunch, as a snack or a side dish. And, yes, it reheats well. I even fried a few pieces in bacon fat for breakfast a few days after baking it. They were delish! Over the years, I have found the best methods to reheat a low carb egg bread are to heat it in the microwave or on the stovetop.
Microwave: To microwave the egg bread, you will need to place it on a microwave-safe plate and heat it for 30 seconds to a minute or until it is hot all the way through.
Stovetop: My favorite way to warm it up is by heating it on the stovetop. It will give you a nice crispy edge and tastes amazing. What you will need to do is add a little bit of grease or butter to a frying pan, then add slices of bread to the pan and cook until it is the look and texture you like.
Is This Keto Egg Loaf Healthy?
Yes, of course! In every serving of this, you will end up with a fantastic amount of beneficial nutrients. You will get vitamin A, vitamin B12, protein, vitamin D, calcium, potassium, vitamin B6, vitamin E, and so much more.
How Do You Store Leftovers?
In order to store leftovers of this egg bread, you will need to let it cool to room temperature. Once it has cooled, then you can place it in a food-safe container. Refrigerate for up to 5 days. Additionally, you can freeze the leftovers in an airtight container for up to one month.
What to serve with Keto Egg Loaf?
I loved the texture of this. It is great on its own and over the top pan-fried and slathered with some cream cheese. It was a nice change to an omelet or other gluten free keto egg dishes for breakfast. I served it with a side of bacon. Some other choices would be sausage, fried tomatoes, fresh berries, Keto Cinnamon Bread, or low carb bagels.
Variations of this Broccoli & Cheddar Keto Bread Recipe
I'm sure you could sub in another type of cheese or even another vegetable. I've been thinking about making a spicy version with bacon and jalapeno.
Love the Broccoli Cheddar combo? How about these Broccoli Cheddar Low Carb Keto Waffles!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
- 5 eggs beaten
- 1 cup shredded cheddar cheese
- ¾ cup fresh raw broccoli florets chopped
- 3 ½ tbsp coconut flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350. Spray a loaf pan with cooking spray.
- Mix all the ingredients in a medium bowl. Pour into the loaf pan.
- Bake for 30-35 minutes or until puffed and golden. Slice and serve.
- To Reheat: Microwave or heat in a greased frying pan.
Notes
Nutrition
More Keto Friendly Wholesome Breakfast Ideas
Here are some of our most popular breakfast recipes. You should try them all!
Keto Dutch baby - if you are looking for something tasty, delicious, and easy to make, you have just found it.
Chocolate Chaffle - it’s rich, decadent, and a lovely way to start the day.
Keto Gorilla Bread - all the things you love about monkey bread, but it’s low carb!
Keto French Toast Casserole - sweet, cinnamony, and delicious this is the perfect brunch splurge!
Get the Joy Filled Eats Keto eBook Bundle!
Over 100 easy recipes w/photos & nutrition info.
LeanneKen says
I was wondering if I could use frozen broccoli crowns for this recipe? Would you recommend putting them in a colander and running hot water over them to defrost them a bit and then drying with paper towels? I’m concerned if I didn’t thaw them then the loaf may turn out soggy? I’m also wondering how this may turn out with a few frozen cherries or blueberries or slice strawberries?
Taryn says
I'm not sure frozen broccoli will work, it is much wetter than fresh broccoli even after draining and drying. The same goes for the fruit. Sorry!
Chelsea says
Im planning on making this tonight. I only have a glass loaf baking dish. Would the temp and time be the same?
Taryn says
Yes, I think so.
Susan Hice says
This was absolutely delicious but in no way would I label this bread. Not sure what I would call it - but bread is not it. The texture was very eggy and it is like eating a frittata. Definitely delicious and I will make it again - but not as a bread replacement. Just my opinion. Thanks for this website - it is a wonderful go to for all things keto!!!
Taryn says
I find it breadier when I reheat leftovers in a skillet. 😊
Robyn says
I've made this recipe twice now in just a matter of days because it was so great. The first time around, I used broccoli & baked in a muffin tin. I ended up making little mini sandwiches for my lunch with them. The second time, I sautéed some onion, mushrooms, & veggie crumbles & added that in. So good! I really enjoy the texture & oddly enough, I don't find them to be super eggy. This is such a versatile recipe that I know I'll be using again. Thanks!
Becki Nunn says
I tried this last night and it was great. In the future I would add more cheese because the cheese flavor got lost behind the broccoli and egg flavor. I reheated some this morning for breakfast and was very dry. Do you think adding a little HWC to the recipe would help?
Taryn says
I'm not sure what heavy cream would do to the texture. I'd suggest pan frying it with a little butter when heating up leftovers.
Nancy says
I made this bread last night. It is delicious!!!! thanks for the recipe.
Nellie Tracy says
What a great breakfast idea! I love this recipe!
Christina says
My husband LOVED this recipe! He's asked me to make this several times already!
Yolie says
Love love all your meals & casseroles! Thanks for making such great recipes!!!!
Taryn says
Thank you!
Kyra says
Can you substitute almond flour for the coconut flour? I don’t have any coconut flour but I’d love to make this tonight.
Taryn says
I think so but you will need more. I would double the amount.
CHAD says
I made it with 9 tbsp of almond flour, it was great...the bottom had a little "egg base" so next time I'll use 12 tbsp.
Mimi says
Much more airy than I expected.
Melanie says
Will this freeze well?
Taryn says
I have not frozen it yet. Since this is egg based I think it would. I've frozen quiche successfully before.
Carissa says
Could I use THM baking Blend to make this?
Taryn says
Yes
sheila tatum says
Thanks everyone that posted about the salt. When I saw the sodium amount, I was quite surprised. I was planning to leave it out all together. Otherwise, this recipe will be a good way to get my broccoli in, I just can't seem to get it in any other way.
Taryn says
There was an error in the nutrition table. I reran it through my program and the sodium amount did decrease quite a bit.
Michelle Larsen says
What program do you use for the nutrition calcs? I've been looking for a good one to use.
Taryn says
I have one that is built into my recipe card program.
Michelle Larsen says
I guess I was asking what recipe card program do you use?
Taryn says
Word Press Recipe Maker
Steph P says
Go easy on the salt; I doubled the recipe & both myself & my husband thought it was too salty. Either halve the amount, or don't use any salt. Other than that, it was really good. Kept it in for about 45-50 minutes too; I used a stone loaf pan.
Lena says
I just made this today. It turned out well, and tasted grest. I beat the eggs well before adding them. I used Cabot vermont sharp cheddar cheese, pink himalyan sea salt (next time, I will use 1/4 tsp salt), Bob's aluminum free baking powder. I would definitely make this again. Quick low carb, tasty, and quite satisfing. Mine looked very much like yours.
Amy Noland says
I made this tonight and it turned out really well! In your picture it looks more "bready" than mine does, but I also think I needed to really beat the eggs more which would make them fluffier. I would like to try and fry some up in the morning.