Stuffed French Toast
8.3g
Net Carbs
29.9g
Protein
31.1g
Fat
5.9g
Fiber
442
Calories
Ingredients:
- 1/4 teaspoon Cinnamon
- 3 ounces Sugar Free Maple Flavored Syrup
- 5 tablespoons Unsalted Butter Stick
- 1/2 cup Tap Water
- 1 1/2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 cup sliced Strawberries
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 3 large Eggs (Whole)
- 8 ounces Cream Cheese
- 1/4 teaspoon Salt
Directions:
This recipe uses Atkins Low Carb Wheat Bread (see recipe). You will need 16 slices.
- In a small bowl, mix cream cheese and low-carb maple (or strawberry) syrup until blended; fold in berries and cinnamon. Divide mixture between 8 slices of bread and cover each with a second slice.
- Use a toothpick to hold edges together. Set aside.
- Mix cream, water, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
- Heat half of the butter in a large nonstick skillet over medium heat. Cook 4 sandwiches in until golden brown, about 3 minutes per side.
- Wipe out pan and repeat with remaining sandwiches. Remove toothpicks before serving with low-carb strawberry pancake syrup (optional).
