Low Carb Slow Cooker French Toast Casserole
5.4g
Net Carbs
13.0g
Protein
29.0g
Fat
7.7g
Fiber
367
Calories
Ingredients:
- 2 teaspoons vanilla extract USDA
- 1/2 cup breakfast syrup, sugar free Smucker's
- 1/2 cup heavy whipping cream USDA
- 5 lrgs raw egg USDA
- 2 1/2 teaspoons cinnamon, ground USDA
- 4 buns unbun keto buns
- 1/4 teaspoon table salt USDA
- 1 teaspoon ginger, ground USDA
- 1/8 teaspoon nutmeg, ground USDA
- 2 tablespoons Swerve sweetener, brown
- 1/4 cup pecans, chopped USDA
- 2 tablespoons butter, unsalted USDA
Directions:
- Preheat oven to 250°F; lightly grease 6-quart slow cooker insert.
- Cube bread and arrange in a single layer on baking sheets. Toast in the oven for 20 minutes, or until bread cubes are dried out and crispy. Place in the slow cooker.
- In a blender, combine eggs, heavy cream, sugar free maple syrup, vanilla, 2 teaspoons cinnamon, ginger, nutmeg and 1/8 teaspoon salt. Pour over the bread cubes, pressing down to soak as much bread as possible. Refrigerate for at least 3 hours and up to overnight. You want most if not all the liquid to be absorbed into the bread cubes.
- Remove the slow cooker insert from the refrigerator and allow to come to room temperature for 30 minutes to 1 hour.
- In a small bowl, combine chopped pecans, brown Swerve, room temperature butter, ½ teaspoon cinnamon, and 1/8 teaspoon salt. Crumble evenly over the top of the casserole.
- Cook in slow cooker on high for 2-2 ½ hours, or 4-4 ½ hours on low. The casserole is done when it no longer jiggles and temperature in the center of the casserole is 160°F.
