This warm, inviting breakfast bake features a soft, custard-like center and a toasted pecan topping infused with deep maple notes. Made with a base of almond flour and heavy cream, the dish offers a buttery, shortbread-style texture that mimics classic French toast casseroles without the use of grains or sugar. Baked until golden and fragrant with cinnamon, it provides a high-fat, low-carb morning meal that balances nutty crunch with a smooth, indulgent finish.

About This Recipe

The batter is prepared by whisking eggs and heavy cream with melted butter and sugar-free maple syrup, creating a rich liquid base that hydrates the almond flour. The inclusion of baking powder and cinnamon ensures the bake rises slightly, developing a light, airy crumb that holds its structure while remaining moist. Chopped pecans are folded into the mixture, ensuring a consistent distribution of healthy fats and a savory, earthy flavor in every bite.

The flavor profile is characterized by the nostalgic combination of maple and warm cinnamon, supported by the natural sweetness of the almond flour. High-quality fats from the butter and cream provide a dense mouthfeel that carries the maple aroma throughout the bake, while the pecans on top caramelize slightly during the roasting process. Because the recipe relies on a low-temperature bake, the center remains tender and pudding-like, contrasting with the slightly firm, golden-brown edges.

Typically served warm in square portions, this breakfast bake is a functional choice for family brunches or efficient weekly meal prep. It retains its moisture well when reheated, making it a reliable option for busy mornings when paired with a pat of butter or an extra drizzle of sugar-free syrup. The combination of its straightforward one-bowl assembly and its classic American breakfast flavors makes it a sophisticated and effortless choice for a keto-friendly start to the day.

Why You’ll Love This Recipe

Warm, cozy maple-pecan flavors without sugar
Soft, custard-like texture with a golden top
Perfect for meal prep and reheats beautifully
Gluten-free and naturally low-carb
Easy ingredients available everywhere in the US
Great as breakfast, brunch, or a sweet snack
Family-friendly and kid-approved
Ready in under 30 minutes

What You’ll Need for This Maple Pecan Breakfast Bake

1 cup almond flour
4 large eggs
1/2 cup heavy cream
1/3 cup sugar-free maple syrup (plus extra for serving)
1/4 cup melted butter
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chopped pecans (plus extra for topping)

Step-by-Step Preparation

Preheat oven to 350°F and grease an 8×8-inch baking dish.
In a bowl, whisk eggs, heavy cream, sugar-free maple syrup, melted butter, and vanilla until smooth.
Add almond flour, baking powder, cinnamon, and salt. Mix until fully combined.
Fold in the chopped pecans.
Pour the batter into the baking dish and sprinkle extra pecans on top.
Bake for 22–26 minutes or until the center is set and the top is lightly golden.
Let cool for 5 minutes before slicing. Serve warm with additional sugar-free syrup.

FAQ

Can I use walnuts instead of pecans?
Yes, walnuts work perfectly and give a similar texture.
Can I make this dairy-free?
Not recommended; heavy cream and butter affect the texture.
Does it freeze well?
Yes, freeze in portions and thaw overnight for best results.
Can I reduce the sweetness?
Absolutely—just cut the maple syrup amount in half.
Can I add berries?
Yes, but use a small amount to keep net carbs low.
Does it work for meal prep?
Yes, it reheats soft and stays flavorful for several days.

Variations & Substitutions

Add sugar-free chocolate chips
Replace vanilla with maple extract
Add pumpkin pie spice instead of cinnamon
Use chopped walnuts instead of pecans
Add a swirl of almond butter before baking
Top with keto whipped cream for extra richness

Serving Suggestions

Serve with scrambled eggs for extra protein
Add keto yogurt and a few berries
Drizzle with extra sugar-free syrup
Serve warm with a pat of butter

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