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Breakfast: Keto French Toast Muffins
This recipe includes superfoods such as:
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Get it now →Ingredients
6 Large Eggs
2/3 Cup Honeyville Almond Flour
1/4 Cup Peanut Butter
1/4 Cup Heavy Cream
1/4 Cup Crushed Toasted Almonds
2 Tbsp. Coconut Oil
1 Tbsp. Unsalted Butter
2 Tbsp. NOW Foods Erythritol
1 tsp. Cinnamon
1 tsp. Vanilla
1/2 tsp. Salt
1/4 tsp. Nutmeg
10 Drops Liquid Stevia
Instructions
1. Preheat your oven to 350F.
2. Add 1/4 Cup Almonds to your food processor. If you don’t have a food processor, you can pick up the same food processor I use.
3. Grind the nuts down into small pieces. You still want relatively large chunks to add texture.
4. Put the ground nuts into a pan on medium-high heat and allow them to toast. Make sure you keep an eye on them and stir as needed.
5. While the nuts are toasting, add 2/3 Cup Honeyville Almond Flour, 2 Tbsp. Erythritol, 1 tsp. Cinnamon, 1/2 tsp. Salt, and 1/4 tsp. Nutmeg to a large mixing bowl. Mix these together well.
6. In a ramekin or microwave safe container, add 1/4 Cup Peanut Butter, 2 Tbsp. Coconut Oil, and 1 Tbsp. Butter.
7. Microwave this for 30-40 seconds or until everything has melted.
8. Add 6 Large Eggs, 1 tsp. Vanilla Extract, 10 Drops Liquid Stevia, and the peanut butter/coconut oil mixture to your almond flour and spices.
9. Mix the batter well, then add 1/4 Cup Heavy Cream.
10. Mix this together well again, making sure you have a liquid-like batter.
11. Mix the nuts a little bit and turn the heat to low.
12. Distribute the batter between 11 cupcake holes in a non-stick cupcake tray.
13. Spread your almonds out between the 11 french toast muffins.
14. Bake your muffins for 20-25 minutes. Remove from the oven and let cool for 5 minutes. Remove from the cupcake tray and continue to let cool for 10-15 minutes on a wire rack.
15. Top with whipped cream. Berries are optional as they have added sugars.
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Get it now →Nutrition Facts
Serving Size: 11
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 1884 kcal | ||
| Fat 179 g | ||
| Carbohydrate 37.2 g | ||
| Protein 76 g | ||
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