This Chocolate Keto Egg Loaf is so easy to make and has only 7 ingredients! It's the perfect low-carb chocolate indulgence. This keto egg loaf is also grain-free and gluten-free.
This Chocolate Keto Egg Loaf is a simple, flavorful, guilt-free dessert that your whole family will love.
It is simple to make with only seven ingredients - most of which you already have in your keto kitchen!
It tastes like a decadent chocolate custard and is absolutely delicious!
For more chocolate keto recipes, be sure to try our Keto Cheesecake with Chocolate Chips and Keto Samoa Doughnuts!
Why You Will Love this Keto Chocolate Egg Loaf!
- Easy: It takes only 5 minutes to whip up the batter and then you just bake it in the oven!
- Make ahead: This egg loaf keeps really well. So make it on the weekend and you can enjoy it for dessert all week.
- Delicious: This recipe is for all of our chocoholics! It's so rich and creamy, it feels like a total indulgence but it's totally keto!
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Ingredients
To make our keto egg loaf, we used the following seven ingredients.
- Cream cheese: To get that creamy cheesecake-like texture.
- Butter: We recommend unsalted butter. If possible, grass-fed butter is best.
- Eggs: Eight of them to be exact! The eggs make the loaf wonderfully soft, light and airy.
- Granular Erythritol: Our favorite is Swerve. It has the best taste without any aftertaste.
- Cocoa powder: For that rich chocolate taste. You can substitute with cacao powder.
- Vanilla extract: For flavor and sweetness.
For the topping, we sprinkle some confectioners erythritol on top. This ingredient is optional.
How to Make Keto Chocolate Egg Loaf
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make this low-carb egg loaf.
- A) Make the Batter - Mix all the ingredients in a large mixing bowl for several minutes until totally smooth. You can whisk the mixture, use a blender, or you can use an electric hand mixer.
- B) Transfer to a Round Cake Pan - Line a 9-inch round cake pan with parchment paper and pour the batter into the lined pan.
- C) Bake the Loaf - Bake in the oven for 40-45 minutes at 350°F.
- D) Slice and Serve - Sprinkle some confectioner erythritol over top of the loaf, then cut into 8 pieces.
Recipe Notes and Tips
- Line your pan. Make sure to line your cake pan with parchment paper so that the egg loaf is easy to remove once baked.
- Combine the batter well. You want a smooth batter with no lumps. The easiest way to do this is with an electric mixer or high-speed blender. You can use a hand whisk but it will take longer.
- Let the egg loaf set up. The egg loaf will rise as it bakes and become dense. You will know it is done when the loaf is firm and it is set in the middle.
- Make a triple layer cake. This recipe is for a one-layer keto egg loaf. However, if you want to make a cake-style dessert, you can bake three separate keto egg loafs then stack them on top of one another once they're completely cooled. You can use a keto frosting recipe to keep them stacked together.
Frequently Asked Questions
The egg loaf will rise as it bakes and become dense. You will know its done when the loaf is firm and it is set in the middle.
Let the loaf cool to room temperature before placing in an air tight container. It will keep well in the fridge up to 7 days. But we doubt this egg loaf will last that long!
This keto egg loaf tastes incredible on its own, but you can serve it with a low-carb berry syrup.
Strawberries, blueberries, raspberries, and blackberries can be great on the keto diet in moderation - they are low-carb fruits that can (and should) be enjoyed every once in a while!
Just put a cup of berries in a saucepan over medium heat. Add in 2 tablespoons granular erythritol and still continuously until the berries have broken down.
Remove from heat and pour over the egg loaf!
More Keto Dessert Recipes
If you’d like more delicious desserts that are perfectly keto, then check out these favorites:
- Keto Triple Chocolate Doughnuts
- Keto Coffee Cake
- Keto Raspberry Cheesecake Almond Bars
- Keto Chocolate Chip Cookie Skillet
- Keto Pumpkin Whoopie Pies
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these easy keto whoopie pies and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe
Chocolate Keto Egg Loaf
Ingredients
- 8 oz. softened cream cheese
- 8 tablespoons softened butter (1 stick)
- 8 eggs
- 1/2 cup granular erythritol
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons confectioners erythritol optional
Instructions
- Heat your oven to 350°F.
- Line a 9-inch round cake pan with parchment paper.
- Add the cream cheese, butter, eggs, granular erythritol, cocoa powder, vanilla, and salt to a large mixing bowl and beat with an electric handheld mixer or a whisk for several minutes until totally smooth.
- Pour the batter into the lined cake pan and bake for 40-45 minutes.
- Remove the pan from the oven and allow it to cool slightly.
- Sift confectioners erythritol over top (optional).
Notes
- Line your pan. Make sure to line your cake pan with parchment paper so that the egg loaf is easy to remove once baked.
- Combine the batter well. You want a smooth batter with no lumps. The easiest way to do this is with an electric mixer or high-speed blender. You can use a hand whisk but it will take longer.
- Let the egg loaf set up. The egg loaf will rise as it bakes and become dense. You will know it is done when the loaf is firm and it is set in the middle.
- Make a triple layer cake. This recipe is for a one-layer keto egg loaf. However, if you want to make a cake-style dessert, you can bake three separate keto egg loafs then stack them on top of one another once they're completely cooled. You can use a keto frosting recipe to keep them stacked together.
Nutrition
Lynda
I need to use up a lot eggs. Can this be frozen in slices?
Thank you.
Clean Keto Lifestyle
Hi Lynda! We haven't tried freezing it, but it should work out ok. Just bake it, let it cool, slice, and then store in the freezer. Let us know how it turns out!
Helen Call
Quick easy recipe and I had all the ingredients to hand! Mine was a bit eggy but maybe that was because I used large eggs.
Johanna
Made it with coconut sugar so not keto but still very good! Feels like it can be actually a good breakfast option!
Can the cream cheese be swapped by sour cream? For the same fat ratio.
I wonder if the cream cheese texture is a must in this recipe ?
Clean Keto Lifestyle
Hi Johanna! So glad you like it! We have never tried it with sour cream. It may be a little too watery. If you do try it make sure to use full-fat and let us know how it turns out!