Description
A THM Breakfast Bake! It is an S and big enough to feed 6 to 9 people. Great for brunch! Gluten free, sugar free and low carb yumminess!
Ingredients
Scale
Batter
- 1/2 cup of store bought coconut flour (scoop & shake of the excess)
- 1– 8 oz package of cream cheese
- 1/2 cup of room temp butter (unsalted)
- 4 eggs
- 1/2 of THM Gentle Sweet (or you can use Truvia 1/3 cup or stevia)
- 1/2 tsp baking soda
- 1 tsp vanilla
- Sprinkle of salt
Topping
- 1/2 cup of almond flour
- 2 tbsp. melted unsalted butter
- 3 tbsp. of THM Gentle Sweet (or 2 tbsp. Truvia)
- 1 tsp cinnamon
- A sprinkle of salt
- Maple glaze-
- 1/3 cup of sour cream
- 2 tbsp. half & half
- 1 tbsp of THM Gentle Sweet (or truvia you can make this more or less sweet)
- 1/2 tsp maple extract
- 1 tsp vanilla extract
- A sprinkle of salt
- Cooked Bacon- chopped or crumbled
Instructions
- Mix cream cheese, eggs & butter.
- Add the dry ingredients of the batter & mix well.
- Spray a glass 9X 13 with coconut cooking spray or grease with butter.
- Preheat oven to 350 degrees.
- Pour batter into greased pan.
- Make almond topping and drop over the top of the bake.
- Bake in the center for 25 minutes at 350 degrees.
- Mix together the ingredients of the sour cream maple topping.
- Cook bacon and chop for the top.
- Take bake out of oven and allow to cool for 5-10 minutes.
- Cut into big pieces.
- Drizzle maple glaze over the top and sprinkle with bacon.
- YUM. ENJOY!!
Nutrition
- Serving Size: 6