Low Carb Blueberry Lemon Breakfast Bake
10.5g
Net Carbs
14.5g
Protein
21.0g
Fat
15.8g
Fiber
306
Calories
Cooking tip: Bright spring lemon and blueberry flavors combine with rich cream cheese and custard soaked keto bread for this tasty low carb breakfast bake. This recipe makes the most of day old or dried out bread. But if fresh bread is what you have, a few minutes in a preheating oven creates an almost toasted bread that works perfectly.
Ingredients:
- 1 1/2 teaspoons spray avocado oil
- 10 slices (8 ounces) keto bread (with 1 net carb per slice)
- 4 large eggs
- 1/2 cup unsweetened boxed coconut milk
- 1/2 cup heavy cream
- 1/2 cup + 2 tablespoons sugar free maple flavor syrup, divided
- 1/4 teaspoon salt
- 4 ounces room temperature cream cheese
- 2 tablespoons lemon juice
- 1 1/4 cup (185g) fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon sugar free powdered monk fruit with erythritol sweetener
Directions:
- Preheat oven to 350°F and spray a 9-inch by 9-inch (or 2.4 liter) baking pan with oil.
- Place bread directly on the rack in the preheating oven to dry out a bit, 5-10 minutes. Cut or tear into bite size pieces.
- In a medium bowl, whisk together eggs, coconut milk, heavy cream, 1/2 cup sugar free maple flavor syrup and salt until very well combined. Add bread and fold to coat all pieces of bread. Set aside to allow the bread to absorb the egg mix.
- In a small bowl, use a fork to mix cream cheese, remaining 2 tablespoons sugar free maple syrup, and lemon juice until well mixed.
- Layer about half of the egg soaked bread on the bottom of the baking dish. Drizzle cream cheese mix over the top and layer about half of the blueberries. Top with remaining egg soaked bread, then layer remaining blueberries and sprinkle with about half of the lemon zest. Bake for 40 minutes or until it reaches an internal temperature of 160°F.
- Allow to cool for about 5 minutes, then sprinkle with powdered sweetener and remaining lemon zest before serving.
