Cinnamon French Toast
4.0g
Net Carbs
9.9g
Protein
15.1g
Fat
8.4g
Fiber
209
Calories
Ingredients:
- 4 lrgs raw egg USDA
- 1 1/2 teaspoons vanilla extract USDA
- 4 fl-oz Atkins Creamy Cinnamon Swirl Shake
- 1 pinch table salt USDA
- 1/2 teaspoon cinnamon, ground USDA
- 6 tablespoons heavy whipping cream USDA
- 1 tablespoon butter, unsalted USDA
- 6 slices keto bread, Oroweat
- 1 tablespoon breakfast syrup, sugar free Smucker's
- 2 tablespoons mascarpone cheese Belgioioso
Directions:
- In a medium bowl, whisk together eggs, Atkins Creamy Cinnamon Swirl Shake, 1 teaspoon vanilla extract, and cinnamon. Pour into the bottom of a 9-inch by 13-inch baking pan, and place a single layer of bread on top. Allow to soak for 5 minutes, flip and allow to sit for another 5 minutes, until the egg mixture is absorbed.
- In a large skillet over medium-low heat, melt the butter. Add a single layer of soaked bread and cook until browned, 3-5 minutes. Flip, increase heat to medium and cook until golden. Place on a plate in a warm oven (if needed) and repeat in batches for remaining pieces of bread.
- While French toast is cooking, in a medium mixing bowl use a hand mixer on medium-high to whip together heavy cream and mascarpone until soft peaks form. Add sugar free maple syrup and ½ teaspoon vanilla extract and mix on medium until incorporated.
- To serve, top each piece of French toast with a rounded 1/8 cup whipped mascarpone. One piece of French toast with a rounded 1/8 cup of whipped mascarpone is one serving.
