Low Carb Blueberry Fancy Toast
6.9g
Net Carbs
12.8g
Protein
36.4g
Fat
11.9g
Fiber
408
Calories
Cooking tip: Inspired by French Bostock pastry, this low carb version uses keto bread (look for an option with 1 net carb per slice) and non-sugar sweetener to make a fancy toast perfect for a special morning or brunch. As it cooks, the almond mixture will spread, so consider piling the blueberries in the center of the toast and surrounding them with sliced almonds so as the toast cooks, the blueberries stay closer together.
Ingredients:
- 6 1/2 tablespoons erythritol-stevia sweetener, divided
- 2 tablespoons water
- 2 strips (2g) lemon zest
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup (56g) blanched finely ground almond flour
- 1/4 teaspoon almond extract
- 1 large egg, at room temperature
- 4 slices keto bread, day old for best results
- 1/2 cup (74g) fresh blueberries
- 1/2 cup (46g) sliced almonds
- 4 tablespoons crème fraiche
- 1/4 teaspoon finely grated lemon zest, for garnish
Directions:
- Heat oven to 350°. Prepare a sheet pan with parchment paper.
- In a small microwave safe bowl, stir together 1 1/2 tablespoons sweetener, 2 tablespoons water, and lemon zest strips. Microwave for 1 minute, until bubbling and sweetener is dissolved. Stir well and set aside to cool.
- In a medium bowl, use an electric hand mixer to cream together the butter and remaining 5 tablespoons sweetener until fluffy. Add almond flour and almond extract, mixing until well incorporated. Add egg and mix, scraping down the sides as needed, until fully incorporated and a fluffy mixture emerges.
- Place the slices of bread on the prepared baking sheet. Drizzle the lemon simple syrup evenly over the bread, about 2 teaspoons for each piece. Spread the almond flour mixture evenly over the bread, about 1/4 cup on each slice. Spread the mix to the edges of the bread. Pile blueberries evenly in the center of each slice, about 18 grams on each. Press almond slices (about 11 grams for each slice) into the almond mixture around the blueberries on each slice of bread. Bake until the almond mixture is set and browning around the edges, 25-30 minutes.
- Remove from oven and allow to cool for at least 10 minutes. Top each slice with 1 tablespoon crème fraiche and a sprinkle of lemon zest and serve. One slice of bread as described is one serving.
