Preheat & Prepare: Preheat your oven to 350°F and line a loaf pan with damp parchment paper, leaving a couple of inches hanging over the edges for easy removal later. This little trick will save you so much hassle!

② Create the Egg Loaf Batter: In a large bowl or blender, combine the softened cream cheese, eggs, melted butter, heavy cream, vanilla, and sugar-free sweetener. Mix thoroughly until the cream cheese is completely incorporated and the mixture is smooth and creamy.

③ Add the Dry Ingredients: Add the coconut flour, baking powder, and cinnamon to your wet ingredients and mix until just combined. The batter will thicken as the coconut flour absorbs the liquid – this is exactly what you want for the perfect texture.

④ Bake the Foundation: Pour the batter into your prepared loaf pan and bake for 45 minutes, or until the loaf is firm to the touch and golden brown. Don’t worry if it deflates slightly as it cools – this is completely normal and won’t affect the final result.

⑤ Cool & Slice: Allow the egg loaf to cool completely, then use the parchment paper handles to lift it out of the pan. Slice into thick pieces – about 8 slices total – for the perfect French toast thickness.

⑥ Fry to Golden Perfection: Heat a griddle or skillet over medium heat and add 1-2 tablespoons of butter. Fry each slice of the egg loaf until crispy and beautifully golden brown on both sides, just like traditional French toast. Serve immediately with sugar-free maple syrup and a dollop of whipped cream for the ultimate keto breakfast experience!