Name: Keto Egg Loaf - Blueberry & Lemon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 8 Eggs (large); 250 g Cream Cheese (8oz); 2 tbsp Butter; 3 tbsp Sukrin 1; 1 tsp Baking Powder; 1 tsp Vanilla Extract; 0.25 tsp Nutmeg (ground); 100 g Blueberries (4oz); Zest of 2 Lemons; Sugar Free Maple Syrup and extra Blueberries to serve

This keto egg loaf recipe is a simple low carb dessert that is great for a sweet after dinner treat. Fry up leftovers in a pan for keto french toast.

Jump to Recipe Jump to Video Print Recipe

Keto egg loaf is one of our favourite sweet treats. We decided to work on a keto egg loaf recipe and absolutely fell in love with this blueberry and lemon keto egg loaf. The lemon adds some zing and the blueberries add some sweetness and pops of flavour. Lemon and blueberry is one of our favourite sweet flavour combinations. We just love it.

Keto Egg Loaf

If you are looking for a quick and easy keto dessert, you have to try this keto egg loaf. We loved cooking it our bundt cake tin as it made the egg loaf look so pretty and would be a perfect when presenting it to friends or family for desserts. When we make this just for us we usually just cook this in a loaf tin and divide it up.

This keto egg loaf recipe serves 8 people, so it’s great to serve when making dinner for a group of friends. If you are just making it for 1-2 people, like we normally do, divide it into 8 serves and keep it in the fridge so we have keto egg loaf for dessert or even breakfast. It keeps well in the fridge for a few days.

A hot tip for reheating the stored egg loaf. We would recommend pan frying it. This will almost make it like french toast. It will brown up a little bit on the cut sides of the egg loaf and you will get a few yummy crispy bits.

Egg loaf in a bundt cake tin with a white background and a striped white and grey tea towel.

Low Carb baking

Baking your favourite desserts and cakes using low carb replacement ingredients can be tricky. When you start replacing flour with low carb replacements like almond flour and coconut flour, it’s important to know they don’t work the same as normal flour.

When using sweeteners in place of sugar it’s important to check if it acts as a 1:1 replacement. The Sukrin sweeteners we love are a 1:1 sugar replacement and acts the most like sugar of all the sweeteners we have tried.

Even though these things make keto baking more difficult, it is really easy to find a keto version of most of your favourite baked goods.

Keto Sweeteners

We love to use Sukrin sweeteners in our keto baking and this keto egg loaf. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.

Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.

Our favourites from the Sukrin products are;

Sukrin 1 – which substitutes one for one for white sugar
Sukrin Gold – which substitutes one for one for brown sugar
Sukrin Melis – which substitutes one for one for icing or powdered sugar
Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes

Blueberry and lemon egg loaf, whole, turned out of tin with pretty blueberry swirls on top

Tips for keto egg loaf

When reheating leftover egg loaf, we recommend frying it in a pan. This will make it like french toast. It will slightly brown on the cut sides and create some delicious crispy bits.
If using a baking pan that isn’t a non stick one, line it with some non stick baking paper to avoid the keto egg loaf getting stuck.
Make sure you don’t add the blueberries to the blender and add them to the batter after blending. This will mean the blueberries will stay whole and add a delicious pop of blueberry in your mouth once it’s cooked.

Serving Suggestions

We love to drizzle some sugar free maple syrup over the top. This really gives you that french toast feeling. In Australia, you can find this sugar free maple syrup at Low Carb Emporium.
Drizzle some of our blueberry sauce over the top. We absolutely love our blueberry sauce and it really takes this keto egg loaf to the next level. When serving to friends, serve with a jug of this blueberry sauce and your friends will be super impressed.
Whipped heavy cream. Dollop a spoon of whipped cream or for Australians some of our favourite double cream.

Blueberry egg loaf with 2 peices cut out, one cut piece in the middle and one cut piece in the background

Equipment

Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.

You may need –

High speed blender – We love this omniblend blender.
Bundt cake tin

Whole blueberry egg loaf on a white plate with a pale wooden background

Keto Egg Loaf – Lemon and Blueberry

Keto egg loaf is an excellent low carb dessert option. As it is a nut free dessert, it means the carbs stay quite low for a keto dessert at 4g per serve. Fry some up in a pan to create a french toast replacement and top with your favourite toppings like sugar free maple syrup and blueberries.

If you like this recipe, please give it a 5 star rating.

If you like this recipe you may also like…