Keto French Toast Casserole
4.9g
Net Carbs
14.0g
Protein
37.1g
Fat
5.6g
Fiber
425
Calories
Ingredients:
- 14 large Eggs (Whole)
- 1/4 teaspoon Nutmeg (Ground)
- 1 1/2 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 1 cup Organic High Fiber Coconut Flour
- 1 teaspoon Cinnamon
- 10 tablespoons Unsalted Butter Stick
- 3/4 teaspoon Salt
- 1 cup Coconut Milk Unsweetened
- 3 tablespoons Xylitol
- 1 cup Heavy Cream
- 1/2 cup Sugar Free Maple Flavored Syrup
Directions:
It is best but not necessary to make the bread portion of this recipe a day or more ahead (a week in advance works great).
- Preheat oven to 350°F. Grease a small bread pan (8x4-inches). Set aside.
- In a medium bowl whisk together 8 eggs, 1 tablespoon xylitol and melted butter.
- Into another medium bowl sift together coconut flour, baking powder and ¾ teaspoon salt. Add to the egg mixture and stir until thickened. Smooth into the prepared bread pan and bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. If baking in advance, once cool, place in an airtight container or zip top bag and refrigerate for up to 2 weeks.
- Into a casserole dish (2 1/2 quarts), place fully cooled bread, broken into 1-inch pieces.
- In a large bowl, whisk together 6 eggs, heavy cream, coconut milk (soy milk or water can replace the coconut milk), 2 tablespoons xylitol, cinnamon, nutmeg and a pinch of salt. Pour over bread and bake for 50- 65 minutes at 350°F until it is set in the center. Serve immediately by dividing into 8 servings and drizzle each serving with 1 tablespoon sugar-free pancake syrup (or 1/2 cup over the whole casserole).
