Is there anything better than French Toast for breakfast, lunch, or dinner? The answer is no. And we can confirm that our gluten free, keto friendly french toast is all the rage.
8Whole Eggs (or 4 eggs and 1 cup egg whites for leaner)
1/2tspCinnamon Powder
Topping Options
1tbspMaple Syrup
1tbspCoconut Nectar
1tbspPowdered Swerve with 2 tbsp Raspberries or Blueberries
1-2tbspAlmond Butter or Peanut Butter (thinned out with 1 tbsp Almond or Cashew Milk, 1/4 tsp Vanilla, 1 tsp Swerve, and 1 dash Salt
Instructions
Preheat oven to 350 degrees.
Mix all ingredients together in a blender for just over a minute until smooth.
Spray a 7x11 baking dish with olive oil spray.
Pour mixture into the baking dish.
Bake for 35-40 minutes or until it's golden brown on the top.
Serve with a drizzle of pure maple syrup or lower sugar option, Coconut Nectar, sprinkle of powdered Swerve and berries, or add Almond butter on top for a little extra protein and fat.
Store any leftovers (ha, never any in our house) in the refrigerator for up to 5 days, reheat in microwave.