Low Carb Baked Peach Crumble French Toast
8.0g
Net Carbs
19.7g
Protein
15.5g
Fat
16.9g
Fiber
257
Calories
Cooking tip: When fresh peaches are not available, unsweetened frozen peaches work in this recipe. Weigh out the frozen peaches (231 g) and then cut them into 1/4-inch slices before using.
Ingredients:
- 2 tablespoons unsalted butter
- 6 slices keto bread, 1 net carb per slice
- 3/4 cup unsweetened boxed coconut milk
- 4 large raw eggs
- 1/2 cup brown Swerve erythritol based sweetener, divided
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon, divided
- 1/4 teaspoon salt
- 1 1/2 cups (231g) fresh peach slices
- 1 Atkins Vanilla Macadamia Nut Soft Baked Energy Bar
Directions:
Ingredient note: Slightly stale bread works great in this recipe. If your bread is fresh, dry it out on a cooling rack on the counter for at least 30 minutes for best results.
- Heat oven to 350°F.
- Melt butter and brush 10-inch cast iron skillet with 1 teaspoon. Place roughly chopped bread in the skillet.
- In a medium bowl, whisk together boxed coconut milk, eggs, ¼ cup brown sweetener, 2 teaspoons melted butter, vanilla, ½ teaspoon cinnamon, and salt until very well mixed. Pour over the bread, fold to coat each bread chunk and soak for 15 minutes, stirring once about mid-way through to ensure even absorption of the egg mix.
- While the bread is soaking, in a medium bowl combine remaining 1 tablespoon melted butter, ¼ cup brown sweetener, and ¼ teaspoon cinnamon.
- Slice peaches into ¼-inch thick slices and arrange over the soaked bread. Sprinkle melted butter and brown sweetener combination evenly over the peaches then top with crumbled Atkins Vanilla Macadamia Nut Soft Baked Bar. Bake for 30-35 minutes, or until topping is browned and internal temperature reaches 165°F. Allow to rest for at least 5 minutes before serving.
- One quarter of the skillet is one serving.
