Low Carb Recipe
Four variations of of French toast to try. Two are fake versions, one is a delicious stuffed and another a basic recipe.
Stuffed French Toast
Stuffed French Toast with baked low carb bread with a pocket made in each slice and filled with a delicious strawberry cream filling.
1 loaf Low-Carb Bread Mix (baked)
8 ounces cream cheese, room temp
3 tablespoons sugar free strawberry syrup
1/2 cup chopped fresh strawberries
1/4 teaspoon cinnamon
1/2 cup heavy cream mixed with 1/2 cup water
2 packets sugar substitute
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon canola oil
Heat oven to warm setting. Line a baking sheet with foil; place in oven. Cut loaf into 8 thick slices. Make a pocket in each slice, taking care not to cut through to opposite side.
In a bowl mix cream cheese and syrup until blended; fold in berries and cinnamon. Divide mixture into bread pockets.
Mix cream mixture, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
Heat butter and oil in a large nonstick skillet. Cook slices in batches 5 to 6 minutes per side until golden brown. Do not crowd skillet. Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.
Yield: 8 servings
205 Calories; 20g Fat (87.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 125mg Cholesterol; >193mg Sodium
Pork rinds come to the rescue yet again, this time for French toast. Crumble them up and mix with eggs, heavy cream, sweetener, cinnamon and egg nog oil or extract. Fry up pancake style.
1/2 of a 3 ounce bag of unflavored pork rinds
1/4 cup heavy cream
3 packets sweetener
1/2 teaspoon cinnamon
1/2 teaspoon eggnog flavoring
Crumble pork rinds up until they resemble bread crumbs (use your food processor or put them in a Ziploc bag -- air removed -- and roll them with a rolling pin.) Set aside.
Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately five minutes. Mixture will thicken.
Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup, or try the recipe below for home made low carb Maple Syrup.
- For the best flavor, use pork rinds with a bland taste. It's also important that you crush them well -- until they are almost the texture of dust.
- Lastly, the egg nog extract or oil (either one will work) is optional, but does add a nice flavor. If you don't have any, use vanilla extract or oil.
Nutrition information per serving: Recipe makes 2 servings, less than 1 carbohydrate each.
Faux French Toast
These Faux French Toast taste more like a pancake than French toast, but are great, especially with maple syrup. If it's difficult to flip, cut them in half.
4 tablespoons ricotta (or cream cheese)
Dash cinnamon and nutmeg
2 packets sweetener
Heat frying pan. Mix all ingredients together. Melt some butter in small frying pan and pour batter in, spreading a little. Brown on one side, and flip, and brown other Makes 1 serving. Carbohydrates: 4.
Fake French Toast
This was pretty good, but if you hate pork rinds, don't try it. The flavor is not real strong, but it's there.
Dash cream, dash water
1 packet Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)
Beat all ingredients except rinds. Crumble rinds and let soak in egg mixture until thick gloppy batter. Heat butter in frying pan, and pour in batter, spreading around pan. Fry until brown on one side, flip and brown other side. Serve with maple syrup. Serves 1 at 2.3 carbs.