High Protein Chocolate Peanut Butter French Toast Sticks
5.1g
Net Carbs
22.7g
Protein
24.6g
Fat
20.4g
Fiber
353
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, or drying it out in the oven, allowed for an excellent texture in the end product.
Ingredients:
- 2 lrgs raw egg USDA
- 1 pinch table salt USDA
- 1 ounce semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets
- 1/2 teaspoon cocoa powder, unsweetened USDA
- 1/4 cup Atkins Strong Chocolate Peanut Butter High Protein Shake
- 1 tablespoon butter, unsalted USDA
- 2 tablespoons creamy peanut butter, natural Smucker's
- 4 tablespoons sugar free maple flavor syrup, Maple Grove Farms
- 3 slices keto soft white bread, Nature's Own
Directions:
Ingredient note: Slightly stale bread works great in this recipe. If your bread is fresh, consider drying it out in a 200° oven for 10-15 minutes before proceeding with the recipe.
- Heat oven to 350°. Line a baking sheet with parchment paper.
- In a medium flat bottom bowl whisk together eggs, Atkins Strong Chocolate Peanut Butter shake, melted butter, cocoa powder and salt. Cut each slice of bread into 4 “sticks.” Dip bread sticks in the egg mixture, allowing both sides of bread to soak for 10-15 seconds. Place dipped bread on the prepared baking sheet with space between each piece.
- Bake for 10 minutes, flip each French toast stick and bake another 10 minutes, until crispy and cooked through.
- In a small microwave safe bowl, melt chocolate chips in 20 second increments, stirring in between, until chocolate is melted. Drizzle evenly over cooked French toast sticks.
- In a small bowl (or divided into two small dipping bowls) stir together sugar free maple syrup and room temperature peanut butter. Serve alongside French toast sticks. One serving is 6 French toast sticks as described with 2 tablespoons sugar free maple syrup and 1 tablespoon no sugar added peanut butter for dipping.
