Baked Cream Cheese Egg Loaf (French Toast Style)

This Baked Cream Cheese Egg Loaf is a low-carb, high-protein dish that makes the perfect base for a diabetic-friendly, French toast-style breakfast. With just a few ingredients—eggs, cream cheese, butter, and vanilla—it bakes into a fluffy, slightly custardy loaf that’s delicious on its own or toasted and topped with sugar-free syrup.

Why You’ll Love This Recipe

I love how easy and satisfying this egg loaf is. It’s naturally gluten-free, low in carbs, and high in protein, making it great for blood sugar control. Once baked and sliced, I toast each piece to get a golden edge and soft center, then finish it with my favorite sugar-free syrup for a nostalgic French toast vibe. It’s simple, budget-friendly, and meal-prep ready.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs

• 1 block (8 oz) cream cheese (softened)

• 4 teaspoons unsalted butter (softened)

• Splash of vanilla extract

• Sugar-free syrup (for topping, optional)

• Cinnamon or nutmeg (optional, for flavor)

directions

1. Preheat the oven: I set the oven to 375°F (190°C) and grease or line a loaf pan.

2. Blend the mixture: I add eggs, cream cheese, butter, and vanilla to a blender or mixing bowl. I blend or beat everything until completely smooth and frothy.

3. Bake: I pour the mixture into the prepared pan and bake for about 40–45 minutes, or until the center is set and a toothpick comes out clean.

4. Cool and slice: I let it cool for at least 15 minutes, then slice it into thick pieces.

5. Toast for French toast style: I heat a non-stick skillet or griddle and toast each slice on both sides until golden and slightly crisp. Then I top with sugar-free syrup and, if I want, a sprinkle of cinnamon.

Servings and timing

This recipe makes about 8 slices.
Prep time: 5 minutes
Bake time: 45 minutes
Cool & slice time: 15 minutes
Total time: About 1 hour 5 minutes

Variations

Sometimes I add a pinch of cinnamon or pumpkin spice to the batter for extra flavor. I’ve also stirred in sugar-free chocolate chips or added a swirl of nut butter before baking. For a savory version, I skip the vanilla and add shredded cheese and herbs.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I toast slices in a skillet or toaster oven. I’ve also frozen slices and reheated them straight from the freezer in a pan or microwave.

FAQs

Can I make this without cream cheese?

The cream cheese gives it structure and richness. If I want a substitute, I’ve used full-fat Greek yogurt or cottage cheese blended smooth.

Can I use flavored sugar-free syrups?

Yes, I love topping this loaf with maple-flavored or cinnamon sugar-free syrup. Some berry flavors work well too.

Is this recipe keto-friendly?

Yes, it’s very low in carbs and fits well into a keto or diabetic-friendly eating plan.

Can I bake this in muffin tins?

Absolutely. I reduce the baking time to 20–25 minutes and check for doneness with a toothpick.

Do I need to use a blender?

No, I’ve mixed it by hand or with a hand mixer. A blender just makes it extra smooth and airy.

Conclusion

This Baked Cream Cheese Egg Loaf is a delicious, diabetic-friendly breakfast that feels indulgent while staying low in carbs and high in protein. I love how it toasts up perfectly for a French toast experience and pairs beautifully with my favorite sugar-free syrups. It’s easy to make, easy to store, and always hits the spot.