Ingredients
Scale
- 8 large eggs
- 8 oz full-fat cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 tablespoons granulated erythritol or monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: Sugar-free maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan or an 8×8 inch square baking dish with plenty of butter or coconut oil. Place your softened cream cheese, butter, and sweetener into a high-powered blender. Pulse these ingredients until they are completely smooth and combined. Add the eggs, cinnamon, vanilla extract, and sea salt. Blend again on medium speed for about 30 seconds until the mixture is frothy and uniform in color.
- Pour the blended mixture into your prepared baking dish. If you see large bubbles on the surface, gently tap the pan on your counter to release them. Place the dish on the center rack of the oven. Bake for 30 to 35 minutes. You will know it is done when the edges are golden brown and the center is set but still has a very slight jiggle. The loaf will puff up significantly in the oven and then deflate as it cools; this is perfectly normal for egg-based recipes.
- Remove the pan from the oven and let it cool completely at room temperature. This cooling phase is crucial as it allows the fats to firm up, creating that “fat bomb” texture. Once cooled, slice the loaf into 8 equal portions. For a dessert feel, serve with a dusting of extra cinnamon and a drizzle of sugar-free maple syrup. You can also eat these cold straight from the fridge for a quick snack.
- Cook Time: 40 minutes