Keto Beginner Egg Fast Sweet Cinnamon Quiche Recipe

Breakfast
Desserts
Gluten Free
Vegetarian
4.7/5
(2464 reviews)
Keto Beginner Egg Fast Sweet Cinnamon Quiche
Zylo Recipes

Description

Imagine starting your day with a slice of pure comfort, a subtly sweet and utterly satisfying quiche that redefines breakfast. This isn't your typical savory quiche; it's a delightful dance of delicate flavors designed to gently nudge your sweet cravings without overwhelming your palate. The base of this quiche is a rich, creamy custard, built from the simple goodness of eggs, the tang of cream cheese, and the luxuriousness of melted butter.

These ingredients meld together to create a smooth and velvety texture that practically melts in your mouth. Infused with the warm, comforting notes of vanilla and a hint of cinnamon, each bite is like a gentle hug. The sweetness is carefully balanced with a brown sugar substitute, ensuring that it satisfies your sweet tooth without being cloying.

This quiche is incredibly versatile, making it a perfect choice for meal prepping. Bake it once, and enjoy delicious slices throughout the week. Simply store in the refrigerator and reheat gently to bring back its warm, comforting flavors.

For an extra touch of decadence, consider topping each slice with a dollop of homemade whipped cream. Made from chilled heavy cream, whipped to airy perfection with a touch of vanilla, this cloud-like topping adds another layer of creamy texture and delicate sweetness. A few drops of liquid stevia can be added to sweeten the whipped cream to your preference, creating a truly customized experience.

The beauty of this quiche lies not only in its flavor but also in its adaptability. Whether you're looking for a quick and easy breakfast, a satisfying snack, or a light dessert, this sweet quiche is sure to please. Its creamy texture and subtle sweetness make it a crowd-pleaser, perfect for sharing with friends and family.

Each slice offers a balanced combination of flavors and textures, making it a delightful and guilt-free indulgence.

Preparation Time

Prep Time
5 min
Cook Time
50 min
Total Time
55 min

Nutrition Information

Per 1 slice serving
C
Calories
355 Kcal

C
Carbs
3 g
Fi
Fiber
0 g
Sugar
2 g

P
Protein
14 g

C
Fats
32 g
Saturated Fats 16 g
Unsaturated Fats 13 g

Cholestrol 228 mg
Sodium 174 mg
Potassium 90 mg
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Ingredients

    1.
    Mascarpone
    Mascarpone
    2 oz
    2.
    Raw egg
    Raw egg
    8 large
    3.
    Cream cheese
    Cream cheese
    2 oz
    4.
    Butter, unsalted
    Butter, unsalted
    2 tbsp
    5.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    6.
    Liquid Stevia
    Liquid Stevia
    15 drops
    7.
    Brown Sugar Replacement
    Brown Sugar Replacement
    1 tsp
    8.
    Cinnamon
    Cinnamon
    0.25 tsp

Instructions

    1.
    Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9-inch pie dish with cooking spray. Evenly spread small dollops of mascarpone cheese across the bottom of the dish. In a food processor or powerful blender, combine all eggs and cream cheese. Pulse until the cream cheese is fully incorporated. Softening the cream cheese beforehand can ease blending.
    2.
    Melt the butter in a microwave or on the stovetop. With the food processor or blender running, slowly pour the warm, melted butter into the egg mixture until fully combined. Ensure the appliance is on to prevent the heat from cooking the eggs. Blend in vanilla extract, sugar substitute, and cinnamon. Once the batter is frothy, slowly pour it into the pie dish over the mascarpone cheese, allowing air bubbles to rise.
    3.
    Carefully place the pie dish in the preheated oven and bake for 10 minutes. Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and continue baking for another 40 minutes, or until the quiche has a golden top and a toothpick inserted into the center comes out clean. Let the quiche cool completely to allow it to settle before slicing. Garnish with a sprinkle of cinnamon or a dollop of Keto whipped cream before serving.