Easy Low Carb Caramel French Toast Muffins
3.9g
Net Carbs
8.6g
Protein
12.7g
Fat
8.6g
Fiber
179
Calories
Cooking tip: French toast is traditionally made with day old bread, because slightly dry bread soaks up the egg custard much better than fresh bread. The same is true in this recipe. We found allowing the bread to dry out for about 30 minutes before starting the recipe allowed for an excellent texture in the end product. Note that you do not have to let the bread dry out- we used fresh bread and the muffins were delicious. But for that more authentic texture, slightly dried bread worked even better.
Ingredients:
- 8 sec sprays canola oil cooking spray, non-aerosol ACH Store Brands
- 4 fl-oz Atkins Creamy Caramel Energy Shake
- 1/8 teaspoon table salt USDA
- 8 slices keto bread, Oroweat
- 4 lrgs raw egg USDA
- 1 teaspoon vanilla extract USDA
- 1/2 cup heavy whipping cream USDA
- 1/4 cup pecans, chopped USDA
- 1/4 cup caramel syrup, sugar free Torani
Directions:
- Heat oven to 350°. Spray 8 wells of a muffin pan with oil.
- In a large bowl, whisk together Atkins Creamy Caramel Shake, eggs, vanilla and salt until well mixed. Cut bread into large cubes, add to bowl with eggs, and gently fold together until all pieces of bread are well coated in the egg mixture. Allow to sit until the egg mixture is absorbed, about 5 minutes.
- Evenly distribute egg-soaked bread into the sprayed wells of the muffin pan, ending up with 1 full piece of bread in each muffin cup. Top each with ½ tablespoon chopped pecans. Bake for 15 minutes, or until set and fully cooked. Pour 1 teaspoon sugar free caramel syrup over the top of each muffin and allow to cool for 10 minutes.
- While the muffins are cooling, in a medium flat bottom bowl use an electric mixer to whip the heavy cream to soft peaks. Add the remaining 4 teaspoons sugar free caramel syrup and continue whipping to stiff peaks. Top each muffin evenly with whipped cream, about 1 rounded tablespoon on each, and serve. One muffin as described is one serving.
