Description
Calling all Keto lovers! This gluten-free, keto pound cake french toast is two recipes in one. Get ready for an amazingly delicious, and utterly delectable breakfast fat bomb!
Ingredients
- FOR THE POUND CAKE:
- 1 cup Almond Flour
- 2 whole Large Eggs
- 1 whole Large Egg Yolk
- 2 teaspoons Vanilla Butternut Extract
- ½ teaspoons Vanilla Extract
- ¼ cups Coconut Flour
- ½ cups Unsweetened Vanilla Almond Milk
- ½ cups Unsalted Butter
- ¼ teaspoons Salt
- 59.1 milliliters Fresh Squeezed Juice From An Orange
- 6 (Individual Size) Splenda Packets
- 45 Grams Unflavored Protein Powder
- 15 Second Squeeze Of Splenda Zero, Liquid Sweetener
- 1 teaspoon Double-acting Baking Powder
- FOR THE FRENCH TOAST:
- 2 whole Large Eggs
- ½ cups Unsweetened Almond Milk Or Cream
- 1 Tablespoon Butter Or Oil For Frying
Preparation
For the pound cake:
Add all ingredients except for baking powder to a bowl and mix well (see note on Splenda zero sweetener). Add baking powder, and mix once more until combined. Do not over-mix.
Pour batter into a large backing tray, approximately 10 inches x 15 inches. Bake at 350ºF for 15–20 minutes. It is done when the edges are a golden brown and the center is slightly firm to touch.
Remove from oven and let cool. Slice into 8 even pieces.
For the french toast:
Combine eggs and your choice of milk or cream. Dip bread into mixture, and place on buttered or oiled pan. Cook until golden brown. Flip and cook until other side is golden brown
Notes:
• For Splenda Zero, squeeze for a 15-second count. These are a quick 15 seconds. There are no “Mississippi’s” or “One-Thousands” in the count.
• The nutritional information is for the pound cake only, as quantities and choices of liquid can change for the french toast.
• If you would prefer a lower calorie meal, cut the pieces into 16 instead of 8.
• For the orange juice, buy 1 or 2 oranges and squeeze the juice fresh. This keeps the sugars natural, and avoids any added sugars or processing.
