Ingredients:
For the keto french toast
- 1 batch our (not eggy!) 90-second bread
- 1 egg
- 1 tablespoon almond milk
- 1 tablespoon heavy cream or more almond milk
- 1/2 teaspoon vanilla extract
- pinch kosher salt
- 1 tablespoon golden erythritol
- 1/2 teaspoon cinnamon
- unsalted grass-fed butter for cooking
Serving suggestions
- (sugar-free!) ‘maple’ syrup
- (15-min!) keto salted caramel
- bacon ultra crisp!
- fresh berries
Special equipment
- microwave-safe mold
Instructions:
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Make a batch of our 90-second keto bread. Set on a rack to cool slightly before slicing while you prepare the rest.
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In a medium bowl or flat-ish dish (think one were you can lay down the slices!), whisk thoroughly together the egg, almond milk, heavy cream, vanilla extract, and salt. Set aside. In a small bowl mix the sweetener with the cinnamon and set aside.
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Melt roughly 1 tablespoon of butter in a skillet or pan over medium/high heat.
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Slice up the loaf or cut into sticks and soak in the egg mixture for a minute or two. I’ve noticed that when the bread is slightly warm it absorbs more readily than when cold, so adjust accordingly.
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Shake off any excess and cook on each side until nice and golden. Sprinkle with cinnamon ‘sugar’ right away and serve with toppings of choice.
Recipe Notes:
Please note that nutrition facts were estimated per (generous!) slice, assuming a yield of three.
Nutrition Facts:
