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This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!
Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.
Keto Baked French Toast
Ingredients
- 4 tbsp butter; melted
- 4 tbsp heavy cream
- 2 large eggs
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp monkfruit sweetener/or erithrytol
Dip Mixture for frying
- 1 large egg whisked
- 1 tbsp heavy cream
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
- In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
- Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
- Cut into 4 pieces or 6 pieces.
- Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
- Preheat a skillet over medium heat.
- Melt 1 tbsp butter in skillet.
- Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
- Serve with butter and keto maple syrup.
- Leftovers can be re-heated in the toaster.
