Protein Eggnog Loaf

Top-down view of sliced eggnog loaf with white frosting on a ridged plate, next to cinnamon sticks and small dishes.

This protein eggnog loaf is soft, moist, and spiced with nutmeg and cinnamon, finished with a simple rum icing. It's a sugar-free, gluten-free, keto-friendly, high protein quick bread that's great for winter mornings.

Course Breakfast, Dessert, Snacks

Cuisine American

Keyword gluten free eggnog bread, keto eggnog bread, protein eggnog bread, sugar free eggnog bread

Prep Time 15

Cook Time 35

Cool time 10

Total Time 1

Servings slices

Calories 265.27kcal

Author Olivia Wyles

Ingredients

LOAF INGREDIENTS

½ cup protein powder eggnog flavor, 40g, see notes
1 ½ cups almond flour
2 teaspoon baking powder
3 large eggs room temp
¼ cup melted butter or coconut oil slightly cooled
¼ cup heavy cream or unsweetened almond milk for lighter texture
⅓ cup granulated sugar-free sweetener erythritol/monk fruit blend
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon cinnamon
½ teaspoon rum extract optional, but recommended

RUM ICING

¼ cup granulated sugar-free sweetener erythritol/monk fruit blend, allulose not recommended
1 tablespoon melted butter
1 tablespoon heavy cream add unsweetened almond milk for thinner glaze
¼ teaspoon rum extract

Cups - Metric

Instructions

Preheat oven to 350 °F (175 °C). Line or grease a 9×5 in (23×13 cm) loaf pan.
Whisk together almond flour, protein powder, baking powder, nutmeg, and cinnamon in a small bowl. Set aside.
In a separate bowl, add sweetener, melted butter, cream, eggs, vanilla and rum extract in that order. Whisk until incorporated.
Pour dry ingredients into the wet ingredients. Fold with a spatula lightly until no streaks of egg appear. Careful not to overmix. Batter will be thick.
Pour into pan, smooth top lightly, bake 35–40 min until golden and a toothpick comes out clean (internal ~200 °F / 93 °C).
Cool 10 min in pan, then fully on a wire rack before icing.
Make icing: Whisk powdered sweetener, melted butter, cream, and rum extract until smooth. Adjust thickness with a few drops of cream or almond milk if needed. Spread icing over cooled loaf. Allow to let set 10–15 min before slicing.

Notes

Equipment: 9x5 inch loaf pan, mixing bowls, whisk, wire rack.

Protein powder: I used Keto Chow's eggnog, which is a milk protein isolate based powder with xanthan gum, acacia fiber, and eggnog flavor added for better texture and flavor. For a swap, milk protein isolate, milk protein concentrate or 80% casein/20% whey blends should work, but the texture will change slightly. Use erythritol or monk fruit in both the loaf and the icing; allulose stays too soft to let the icing set.

Granulated sugar-free sweetener: I used a erythritol/monk fruit blend for the loaf. If you use allulose, it will brown faster and look burnt. For the icing, I also used erythritol/monk fruit blend. Allulose will take a lot longer to set.

Rum extract: It's optional, but I recommend it. It's what makes this taste like real spiked eggnog without actual rum.

Nutrition and carbs - Some nutrition labels omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. I have included all carbs in the nutrition label above and calculated the net carbs below. Always use a food logging app like Cronometer according to the brands you use in order to get accurate nutrition information.

15.51 Total Carbs – 2.42g Fiber – 10.56g Sugar Alcohols – 0g Allulose = 2.53 Net Carbs per iced slice or ⅛ of recipe.

Nutrition