Ingredients
8 large eggs
8 oz cream cheese, softened
½ stick (¼ cup) unsalted butter, melted
1–2 tsp vanilla extract (optional, but adds great flavor)
1–2 tbsp sweetener of choice (erythritol, monk fruit, or allulose — optional if you like it mildly sweet)
Dash of cinnamon (optional, for blending or sprinkling on top)
Instructions
Preheat the oven to 350°F (175°C).
Lightly spray or butter an 8×8-inch baking dish.
Blend the base:
In a blender, combine eggs, cream cheese, melted butter, vanilla, and sweetener (if using).
Blend until smooth and creamy — no lumps.
Pour and bake:
Pour the mixture into your prepared baking dish.
Bake for 30–40 minutes (check around 30). It should puff up and turn golden on top.
Cool and settle:
Remove from oven and allow it to deflate as it cools — this gives it that custard-like texture.
Serve and top:
Sprinkle cinnamon on top and drizzle with sugar-free syrup.
Add fresh berries and whipped cream for extra flavor.
Tips
For a more custardy/flan-like version, bake in a water bath (set the dish in a larger pan filled halfway with hot water).
To make it more like French toast casserole, add a pinch of nutmeg or a bit more cinnamon.
Store leftovers in the fridge; they reheat well or taste great chilled.