Keto Egg Loaf - Blueberry & Lemon

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. 
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 130kcal


  • 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


  • Preheat the oven to 180C/350F and grease your pan, we used coconut oil spray and a non-stick bundt pan
  • Place all ingredients except the blueberries in a blender or food processor and blend until a smooth consistency
  • Pour the mixture into your prepared pan and then sprinkle in the blueberries evenly around the pan 
  • Bake in the oven for 30-40 minutes or until golden brown cooked through
  • Leave in the pan for 5 minutes to cool slightly and then flip out onto a plate to portion and serve while still warm
  • Serve with sugar free maple syrup and extra blueberries


Calories: 130kcal | Carbohydrates: 4g | Protein: 10g | Fat: 7g | Fiber: 0g | Sugar: 3g | Net Carbs: 4g