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Coconut Breakfast Bake

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  • Author: Sarah Criddle
  • Cook Time: 25
  • Total Time: 25 minutes

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)
  • 18 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

  1. Mix cream cheese, eggs & butter.
  2. Add the dry ingredients of the batter & mix well.
  3. Spray a glass 9X 13 with coconut cooking spray or grease with butter.
  4. Preheat oven to 350 degrees.
  5. Pour batter into greased pan.
  6. Make almond topping and drop over the top of the bake.
  7. Bake in the center for 25 minutes at 350 degrees.
  8. Mix together the ingredients of the sour cream maple topping.
  9. Cook bacon and chop for the top.
  10. Take bake out of oven and allow to cool for 5-10 minutes.
  11. Cut into big pieces.
  12. Drizzle maple glaze over the top and sprinkle with bacon.
  13. YUM. ENJOY!!


Nutrition

  • Serving Size: 6