Another Christmas tree ramekin recipe haha. I told you guys I wouldn’t be able to resist coming up with another single serving recipe to put in this ramekin! Well this paleo, gluten free single serving sweet potato bread is the perfect breakfast or dessert!

With baked breakfasts like this, I either prepare it the night before and just bake it in the morning or make it right when I wake up. My favorite way to do it is combine all the ingredients into a bowl the night before, mix it up, then store it covered in the fridge. Then in the morning I’ll pour it into the baking dish first thing, go about my morning, and you have a delicious and warm breakfast waiting for you!

This breakfast could be shared but you’d have to be a nicer person than I am haha. I have a hard time with sharing haha. You need a large ramekin for this or it could also be made in a small cast iron skillet. I used my Target Christmas tree ramekin.

I mixed all of the ingredients together, sprayed my ramekin with non stick spray, poured the mixture in, and baked it for 45 mins! Topped it with some dairy free chocolate chips and they were the perfect little touch. I mean- I think adding chocolate to any sweet breakfast/dessert is a good option 😉

I only added 2 tbsp of coconut sugar but you can add more if you want it to be a little sweeter! Or honey would be amazing here too. Whatever sweetener you have on hand would work. Already pumped to remake this but probably just because I found yet another way to eat sweet potatoes for breakfast hahaha (check out my Paleo Sweet Potato Waffles, Breakfast Stuffed Sweet Potatoes, and Sweet Potato Pancakes.

Only 4 days until Christmas!!! Ahhh!!

Happy Friday 🙂

Single Serving Sweet Potato Bread

This single serving sweet potato bread is paleo, gluten free, and the best healthy breakfast for one!

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Ingredients

1/2 cup mashed sweet potato

1 egg

3 tbsp coconut flour

1 scoop collagen*

1 tsp cinnamon

1/4 cup unsweetened almond milk

2 tbsp coconut sugar**

1/2 tsp baking powder

Method

1. Preheat oven to 350F
2. In a large bowl, whisk the egg. Add in the mashed sweet potato, coconut flour, cinnamon, collagen, coconut sugar, and baking powder. Mix it all together
3. Spray a ramekin or small cast iron skillet with non stick spray
4. Pour mixture in and bake for 45-50 mins
5. Topped with dairy free chocolate chips and served warm!

Notes

*optional- I added it for extra protein. I like Further Food brand- discount linked here

**Add more sweetener to your preference.

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