For the Breakfast Cake

  • 4 tablespoons butter
  • 6 eggs
  • 4 oz. softened cream cheese
  • 1/4 cup granular erythritol
  • 1/2 cup heavy cream
  • 1/4 cup coconut flour
  • 2 teaspoons almond extract

Optional Toppings

  • confectioner erythritol
  • slivered almonds
  • sugar-free syrup


  • Heat your oven to 425°F.
  • Place the butter in a cast iron skillet (or other oven-proof skillet) and transfer to the oven.
  • Meanwhile, mix the remaining ingredients together in a mixing bowl to make the batter.
  • Carefully with oven mitts or a pot holder, remove the skillet from the oven when the butter is melted and pour batter into skillet. Make sure the batter covers the bottom of the skillet completely.
  • Bake for 15-18 minutes or until it gets bubbly and golden brown.
  • Top with confectioner erythritol, slivered almonds, and sugar-free syrup before serving.


Calories: 432kcal | Carbohydrates: 8g | Protein: 12g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 348mg | Sodium: 312mg | Potassium: 153mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1524IU | Calcium: 87mg | Iron: 1mg