Keto Maple Cinnamon Egg Loaf Recipe (Paleo)
This Keto Maple Cinnamon Egg Loaf recipe is a cross between French Toast and a puff pancake and perfect for an easy low carb, dairy free breakfast! Just 7 ingredients and 2 carbs!
What is Egg Loaf ?
In my opinion it’s a cross between a puffy pancake and French Toast. Kind of like my Cloud Bread recipe, but a whole lot easier as you don’t need to whip the egg whites.
If you’re on Instagram it’s been a recipe many have made and I finally decided to try it out myself. I’m not sure who actually came up with the idea, but I saw it first from instagrammer Keto.sam.iam. She didn’t feel like making the traditional cream cheese pancakes and dumped all ingredients in a bowl instead. The egg loaf was born!
Easy Egg Loaf Recipe
The recipe is originally just for one person using 1 egg, 1 ounce of cream cheese, 1 tbsp butter and your choice of sweetener. Pretty simple, but I like to get the biggest bang for my buck so to speak in the kitchen and I’m also feeding a family. My recipe is still pretty easy to make as you just pour all ingredients into a blender and then bake! Easy Egg Loaf for breakfast on your table in 20 minutes!
Paleo Egg Loaf
The only problem for me with the orginial recipe is I can’t use cream cheese. In fact I am off dairy and have been for the last 8 weeks for health reasons. So adapting this for a dairy free egg loaf was a must in my book. My daughter has also been having issues with dairy and appreciated she could enjoy this egg loaf as well. With a few tweaks I increased the servings and made it dairy free to suit our family. It was well received and everyone was mighty pleased!
Leave in the ramekins for one less dish you need to clean or pop it out and onto a plate if you prefer. Top with some Sugar Free Maple Syrup and it’s pretty heavenly!
If dairy isn’t an issue for you and you like pumpkin, my friend Carolyn’s Pumpkin Egg Loaf will be perfect for you.
Keto Maple Cinnamon Egg Loaf (Paleo)
Keto Maple Cinnamon Egg Loaf (Paleo, Low Carb)
Ingredients
- 4 eggs
- 4 tbsp coconut oil butter flavored
- 4 ounces coconut cream
- 1 tsp ground cinnamon
- 1 tsp maple extract
- 1/4 tsp sea salt
- 1/2 tsp vanilla liquid stevia or 1/4 cup Swerve
Instructions
- Preheat oven to 350 degrees F.
- Grease 4 ramekins and place them onto a baking pan.
- Add all ingredients to a high powered blender and blend until smooth.
- Pour batter evenly into each ramekin and bake for 20 minutes or until a toothpick in center comes out clean.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I have this in the oven now. After 20 minutes the edges are cooked and the center is liquid. Any idea what I may have done wrong?
Can you Make This In The Microwave Thank You
can you please turn it into a keto for me? i am new and cannot figure it out. and what size ramekins are you using
Are you using 4oz6oz or 8oz ramekins?
I just made this for breakfast this morning, topped with strawberries and it was delicious!! Thank you for this recipe, Brenda!
What size ramekins
QUESTIONS:
I’m in a very los Carb Diet…
1) Can I use Maple syrup…any? Or does it have to be extract? (just because I don’t know the difference)
2 ) Coconut Cream … what I have seen is sweet…is there more?
3) Can I use another sweetener that’s not liquid? I does go in the blender, but will I need the “water”?
Thank you, I don’t know how to cook, so maybe my questions might sound like “she ought to know”…please help me…Thank you!
1. You can use maple syrup but it’s not sugar free if you do that. Extract is sugar free. 2. Canned coconut cream has nothing in it except coconut so just read the labels. 3. You can use any sweetener you prefer, the eggs are enough liquid to use with any powdered sweetener to mix in the blender.
Wow what a delicious recipe! As a Nutritionist i can say this food is 100% healthy and nutritious. Thank you so much for sharing this recipe, I will must try to home.
This looks very good. Is it really 98 grams of fat for 1 serving??? I can’t imagine that.
Oh goodness thank you for catching that error Charlotte!
I made this recipe this morning and it is delish! It does taste like French Toast. My hubby loved it!
Do think you be able to cook with a waffle maker instead? Thoughts?
Hmm never thought of that. Might work!
This sounds delicious! I am wondering though, if dairy is not a problem could I substitute butter and heavy whipping cream for the coconut oil and coconut cream? If so, would I use salted or unsalted butter? If salted, would I eliminate the sea salt? Would the measurements remain the same? Thanks! Really enjoy your site!
Yes you could use butter, and if salted eliminate the sea salt and use cream cheese for the coconut cream.
Loks yummy!! I’m the only one in my house doing Keto. Do you know if the leftovers can be refrigerated or frozen?
Yes they’ll refrigerate and reheat just fine. 3-4 days.
Thank you for easy peasy lemon squeezy breakfast! My kind of cooking.