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Fluffy Keto Eggloaf

4.7 stars, average of 14 ratings

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Have you ever tried making eggloaf? It's a fantastic ultra low-carb breakfast option that can be served both with sweet and savory toppings!

I believe I first found this recipe on Instagram, and it was shared by Samantha of keto.sam.iam. In her original recipe you simply beat eggs, cream cheese and butter together and then bake until set. Genius!

I was wondering if I could make the eggloaf a little less dense and fluffier so I experimented with the technique. I decided to beat the egg whites separately with some cream of tartar or lemon juice (this helps stabilize them so they don't deflate). I then folder the beaten egg yolks with cream cheese and butter into the fluffy egg whites.

This created a lighter batter and the end result was a more airy. The bottom of the eggloaf may still end up a little more dense but overall it will be fluffier. Once baked and sliced, serve with a dusting of cinnamon and allulose syrup for a full breakfast meal.

If you prefer savory or you are following the carnivore approach, eat with some cream cheese, sliced cheese, ham and/or bacon on top. You could even make quick lunchbox sandwiches by using 2 slices of the eggloaf and add any filling.

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Hands-on Overall

Serving size 2 slices

Allergy information for Fluffy Keto Eggloaf

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 slices)

Net carbs1.3 grams
Protein8.3 grams
Fat18.4 grams
Calories192 kcal
Calories from carbs 3%, protein 16%, fat 81%
Total carbs1.4 gramsFiber0.1 gramsSugars1.1 gramsSaturated fat10.2 gramsSodium155 mg(7% RDA)Magnesium8 mg(2% RDA)Potassium109 mg(5% EMR)

Ingredients (makes 6 servings)

  • 6 large eggs, separated
  • 3 tbsp butter, melted (45 ml)
  • 2/3 cup + 1 tbsp cream cheese (170 g/ 6 oz)
  • Optional: dash of cinnamon and sugar-free syrup to serve


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Melt the butter. Place the softened (room temperature) cream cheese in a bowl. Fluffy Keto Eggloaf
  2. Add the egg yolks and melted butter and beat until smooth.
  3. In a separate bowl, beat the egg whites with 1/4 tsp cream of tartar (or 1/4 tsp of lemon juice) until stiff peaks form. Fluffy Keto Eggloaf
  4. Add the egg yolk mixture into the bowl with the whipped egg whites and gently fold in with a rubber spatula. Fluffy Keto Eggloaf
  5. Pour the mixture into a lined loaf pan.
    Note: You can use 8 inch or 9 inch (20 or 23 cm) loaf pan. The more the batter spreads (wider, larger pan), the shorter the baking time. Fluffy Keto Eggloaf
  6. Bake for 40 to 50 minutes until golden brown on top and set in the middle. When baked, remove from the oven and set aside to cool. Grab the parchment paper and remove from the loaf pan. Fluffy Keto Eggloaf
  7. Cut into 12 slices and serve (2 slices per serving). Store at room temperature for a day or in the fridge for up to 5 days. Fluffy Keto Eggloaf
  8. You can serve this eggloaf with savory toppings, butter or sweet toppings such as a dash of cinnamon and sugar-free syrup (ideally allulose or monk fruit). Fluffy Keto Eggloaf

Ingredient nutritional breakdown (per serving, 2 slices)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Cream cheese, soft (full-fat)
0.9 g2 g7.9 g69 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Total per serving, 2 slices
1.3 g8.3 g18.4 g192 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Would the dairy subs of coconut cream and coconut oil work here?

Hmmmm that's a tricky one. The cream cheese creates a different texture. Coconut cream is a lot more fatty and contains less protein so I'm not sure that will work texture wise. I'd have to give it a try but I don't think it would work the same way. Maybe cream cheese that's almond based - there are some dairy-free almond cream cheese options that are actually quite tasty. That should work better for the texture.