Keto French Toast Bread
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
- (sugar-free!) ‘maple’ syrup
- (15-min!) keto salted caramel
- bacon ultra crisp!
- fresh berries
- microwave-safe mold
Make a batch of our 90-second keto bread. Set on a rack to cool slightly before slicing while you prepare the rest.
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.
Melt roughly 1 tablespoon of butter in a skillet or pan over medium/high heat.
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.
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.
Please note that nutrition facts were estimated per (generous!) slice, assuming a yield of three.