Keto Cinnamon Swirl Egg Loaf Cake (3g net carbs)
Light, custardy like Japanese cheesecake, crispy at the edges, and topped with a cinnamon “sugar” crust. Tastes like French toast met a snickerdoodle—perfect for meal prep.
Ingredients
Egg loaf
- 8 large eggs, room temp
- 4 oz (115 g) cream cheese, softened
- 4 tbsp unsalted butter, melted
- ½ cup powdered erythritol (or monk fruit blend)
- 1 tsp vanilla extract
- Pinch of salt
Cinnamon swirl topping
- 2 tbsp granulated erythritol (or monk fruit)
- 1½ tsp ground cinnamon
- 1 tbsp melted butter (for brushing)
Instructions
- Prep: Heat oven to 350°F (175°C). Line a loaf pan with parchment.
- Blend: Add eggs, cream cheese, melted butter, sweetener, vanilla, and salt to a blender. Blend until completely smooth and slightly frothy (20–30 seconds).
- Pour: Pour batter into the lined pan. Tap to release bubbles.
- Cinnamon top: Mix sweetener + cinnamon. Brush the surface with melted butter and sprinkle the cinnamon mix evenly.
- Bake: 40–50 minutes, until puffed, golden, and set in the center (a slight jiggle is fine).
- Cool: Let cool in pan 15 minutes, then lift out. It will deflate slightly—that’s normal.
- Chill for best texture: Refrigerate 1–2 hours before slicing for clean cuts and custardy texture.
Serving ideas
- Warm a slice and add a pat of butter
- Top with sugar-free syrup or whipped cream
- Toast slices in a pan for “French toast” vibes
Storage
- Fridge: 5 days, tightly wrapped
- Freezer: Slice, freeze, and reheat in toaster or skillet
Approx macros (per slice, 8 slices)
- ~140 kcal • 10 g fat • 8 g protein • 3 g net carbs
Tip: For extra swirl, drag a knife lightly through the top after sprinkling the cinnamon mix.