Egg Loaf with Lakanto Syrup
This is like a dense souffle in bread loaf form. One serving is two slices. I like to serve this with monk fruit maple syrup from Lakanto. Coconut wipped cream is another great option.
Servings 7
Calories 199kcal
Ingredients
- 8 oz kite hill dairy-free cream cheese softened
- 8 eggs
- 3 tablespoons butter flavored coconut oil melted
- 2 tablespoons monk fruit granulated
- 1 tablespoon coconut milk beverage
- 1 tablespoon gelatin
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350ºF.
- Combine almond milk and gelatin, let stand 5 minutes to soften.
- In a large blender, blend together the cream cheese with the eggs, oil, rehydrated gelatin, and erythritol until completely smooth.
- Line a loaf pan with parchment paper. Pour the batter in and sprinkle with cinnamon and nutmeg, and gently stir it in with a spoon.
- Bake for 40 minutes, or until a toothpick comes out clean. Remove and cool before slicing. Serve with Lakanto Maple Syrup.
- Leftovers can be refrigerated and then warmed in the oven with a quick broil or pan fried.
Nutrition
Calories: 199kcal | Carbohydrates: 3g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 187mg | Sodium: 73mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Calcium: 31mg | Iron: 1mg