3tablespoonsfull-fat canned coconut creamthis can usually be found in the Asian section of the grocery store
1tablespoongranulated sweetener of choice(6 g), with an approximately 1-to-1 sweetness compared to granulated sugar
For Cinnamon Crumb Topping
3tablespoonsbutter or coconut oilmelted
3tablespoonsgranulated sweetener of choice(18 g) with an approximately 1-to-1 sweetness compared to granulated sugar
1/4cupalmond 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.
Nutrition Facts (per two slices, recipe makes 8 slices or 4 servings): 446 calories, 38 g fat, 17 g total carbs, 3 g fiber, 12 g sugar alcohol (2 g net carbs), 15 g protein