Hey everyone! I have another really good recipe for you… This time it's a breakfast favorite that I know I truly missed when I started Keto in 2017!

This was a dish that got me through the rough times of the keto beginning. Being able to have something I truly loved for breakfast with a texture of my favorite dessert growing up, helped bring comfort to all the new changes during this journey.

I bring you…

French Toast Egg Loaf

Keto, Low-carb, Sugar Free, High Protein, Healthy Option

Servings: 8

Prep Time: 10 Minutes

Cook Time: 40-50 Minutes

Ingredients:

• 8 oz cream cheese, softened/melted
• 8 large eggs
• 4 Tablespoon butter, melted
• 6 tablespoons of coconut flour, leveled or 1/3 cup almond flour, packed lightly
• 1 teaspoon baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg, optional
• 1 Tablespoon sweetener of choice, I use sucralose, Stevia or Truvia
• 1 Tablespoon vanilla extract
• 1 tsp maple extract, optional

Instructions:

Preheat oven to 350 degrees.

Prepare a 9×3" loaf pan or 11×7 baking dish by greasing the bottom with butter or baking spray – Be sure to check your can for nutritional facts as some may carry additional carbs and fats.

Add cream cheese, and butter into a bowl. Melt in microwave for 1 minute.

Add in eggs, spices, almond flour and sweetener of choice. Blend until smooth and a liquid consistency.

Pour into prepared baking dish.

Sprinkle top with cinnamon and or nutmeg if you wish this is completely optional.

Bake at 350 for 40 -50 minutes for 9×3" loaf/bread pan; or 30 minutes for 11×7" baking dish.

Place a skewer in the center; it should come out clean.

Let the loaf sit in the pan for 5 minutes before transferring to a rack. This helps keep its perfect shape and stops it from sinking in the middle.

Drizzle with sugar free maple syrup, and top with fresh berries and a light dusting of extra cinnamon.

Refrigerate remaining loaf covered tightly for up to 4 days.

Original French Toast Egg Loaf recipe and additional pictures.