Keto French Toast Bake
If you eat a keto lifestyle, or are interested in exploring keto foods, here's a very nice keto breakfast dish.
Keto French Toast Bake
8 eggs
8 Tbsp butter
8 oz cream cheese
½ cup powdered monk fruit sweetener or erythritol (I use Lakanto or Swerve)
½ tsp cinnamon
Preheat oven to 350 degrees. Lightly spray a 7 x 11" baking pan with coconut oil. Or, if you don't have one of those, as I don't, use an 8" round flan/tort pan. Set pan aside.
Place eggs, cream cheese (cut into chunks if still cold), sweetener and cinnamon in a blender. Blend on high about one minute, until smooth. Alternatively, use a mixer and blend for about three minutes. Scrap as needed to ensure everything blends thoroughly.
Pour into pan. I put my tort pan on a cookie sheet, in case of spills, but if you can get it into the oven without spilling, it's not necessary.
Bake about 40 minutes, until golden brown and thoroughly set. WARNING: This is more or less a soufflé, so do NOT NOT NOT open the oven until cooking time is done. It's going to rise up hughly, then fall. At 40 minutes, stick a knife in the center to ensure it's done.
Remove from oven, let sit about five minutes, then cut into six pieces.
Serve with syrup, berries -- whatever floats your boat.
Store leftovers in an airtight container in refrigerator for up to five days. Microwave to reheat.
CALORIES 364
FAT 34.7 g
PROTEIN 16.3 g
CARBS 3 g
FIBER 0.1 g
I just realized I left out the butter. Did not matter; it tastes wonderful. But leaving out the butter may have affected the rise/fall. I'll know next time I make it.
Keto French Toast Bake
8 eggs
8 Tbsp butter
8 oz cream cheese
½ cup powdered monk fruit sweetener or erythritol (I use Lakanto or Swerve)
½ tsp cinnamon
Preheat oven to 350 degrees. Lightly spray a 7 x 11" baking pan with coconut oil. Or, if you don't have one of those, as I don't, use an 8" round flan/tort pan. Set pan aside.
Place eggs, cream cheese (cut into chunks if still cold), sweetener and cinnamon in a blender. Blend on high about one minute, until smooth. Alternatively, use a mixer and blend for about three minutes. Scrap as needed to ensure everything blends thoroughly.
Pour into pan. I put my tort pan on a cookie sheet, in case of spills, but if you can get it into the oven without spilling, it's not necessary.
Bake about 40 minutes, until golden brown and thoroughly set. WARNING: This is more or less a soufflé, so do NOT NOT NOT open the oven until cooking time is done. It's going to rise up hughly, then fall. At 40 minutes, stick a knife in the center to ensure it's done.
Remove from oven, let sit about five minutes, then cut into six pieces.
Serve with syrup, berries -- whatever floats your boat.
Store leftovers in an airtight container in refrigerator for up to five days. Microwave to reheat.
CALORIES 364
FAT 34.7 g
PROTEIN 16.3 g
CARBS 3 g
FIBER 0.1 g
I just realized I left out the butter. Did not matter; it tastes wonderful. But leaving out the butter may have affected the rise/fall. I'll know next time I make it.
