This cinnamon crumb egg loaf is a SUPER low-carb version of a coffee cake. Only 1 g net carbs per slice! Keto, paleo, sugar-free, dairy-free.
A delicious breakfast, perfect for a family or for meal prep!
Several years back, there was a wave of interest in the keto community about the beloved egg loaf. I never paid much attention to it all, since the recipe included cream cheese, and I generally try to avoid dairy.
Can you believe I just shrugged off the whole trend and never even tried it? It’s true! Well, recently, I decided out of nowhere that I wanted to try it. What can I say? Sometimes I’m a bit slow to catch on.
Well, I really wasn’t disappointed! I decided to make my own, with a twist, of course! My favorite thing about this recipe is definitely the crumb topping. It’s SO good. It’s very sweet, cinnamony and reminds me somewhat of the topping on a coffee cake.
To offset the super sweet topping, I made the bottom part just slightly sweet. It’s also moist and eggy, as you would expect. So if you don’t like eggy texture, this one might not be for you.
Plus, it’s really easy to make!
To make the base, you’ll need eggs, melted butter or coconut oil, almond flour, coconut cream (the canned, full-fat type, like this), vanilla extract, cinnamon and a granulated sweetener of your choice (with approximately a 1-to-1 sweetness compared to granulated sugar).
Mix them all together in a bowl, then add to a greased bread pan. Place in a preheated oven until the top begins to harden, which should take approximately 20 minutes or so.
To another bowl, add melted butter or coconut oil, cinnamon, granulated sweetener and almond flour together. Take the loaf out of the oven and add the topping. Return to the oven to cook for another 20 minutes or so. Watch closely for the last 10 minutes or so, to make sure the topping does not burn.
Remove from oven and allow to cool until it can be handled safely. Slice into 8 slices. One serving is 2 slices (2 g net carbs).
Can I use coconut flour instead of almond flour?
Yes, you can! I typically find that you can substitute coconut flour for almond flour in a 1:4 ratio. So since this recipe calls for 1/4 cup almond flour (in two places), each time you should substitute it for approximately 1 tablespoon of coconut flour.
The egg loaf is really moist, how can I make it more bread-like?
If you want to, you can double the amount of flour you use, for a drier texture. If you’re using almond flour, you could use 1/2 cup. If you’re using coconut flour, per the above substitution, you can use 2 tablespoons.
You may also enjoy:
Cinnamon Crumb Egg Loaf
For Egg Loaf
- 8 large eggs
- 5 tablespoons butter or coconut oil melted
- 1/4 cup almond flour (28 g)
- 3 tablespoons full-fat canned coconut cream this can usually be found in the Asian section of the grocery store
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sweetener of choice (6 g), with an approximately 1-to-1 sweetness compared to granulated sugar
For Cinnamon Crumb Topping
- 3 tablespoons butter or coconut oil melted
- 3 tablespoons granulated sweetener of choice (18 g) with an approximately 1-to-1 sweetness compared to granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup almond flour, or enough to turn topping into a crumble (28 g)
For Egg Loaf
- Preheat oven to 400F.
- Mix eggs, melted butter or coconut oil, almond flour, coconut cream, vanilla extract, cinnamon and sweetener of choice together in a bowl. Pour into a greased bread pan.
- Bake for 20 minutes, or until the top begins to harden.
- While baking, mix the ingredients for the topping together in a bowl. When the top of the egg loaf begins to harden, sprinkle the topping on top of the egg loaf and return to the oven. Don't add the topping before it begins to harden on top, or the topping will sink to the bottom.
- Remove from oven after baking for an additional 15-20 minutes. Be sure to check on it every 5 minutes or so towards the end, to ensure the topping does not burn. There might be a lot of liquid on top when you remove it, that is ok. The moisture will absorb into the egg loaf as it cools. Allow to cool for 10-15 minutes before cutting and serving.