Keto Pound Cake French Toast

January 14, 2019

Author Notes:

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, rich breakfast fat bomb!

Elizabeth

Makes: 8 slices
Prep time: 40 min
Cook time: 30 min

Ingredients

For the Pound Cake

  • 1 cup Almond Flour
  • 1 teaspoon Double Acting Baking Powder
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons Vanilla Butternut Extract
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Coconut Flour
  • 1/2 cup Unsweetened Vanilla Almond Milk
  • 1/2 cup Unsalted Butter
  • 1/4 teaspoon Salt
  • 2 fl ounces of juice from a fresh squeezed orange
  • 45 grams Unflavored Protein Powder
  • 15 second squeeze of Splenda, Zero, Liquid Sweetener
  • 6 Splenda Packets

For the French Toast

  • 2 large eggs
  • 1/2 cup Unsweetened Almond Milk or Cream
  • Butter/Oil for Frying
In This Recipe

Directions

For the Pound Cake

  1. Add All ingredients except for baking powder to a bowl and mix well (see note on Splenda zero sweetener)
  2. Add Baking powder, and mix once more until combined. Do not over mix
  3. Pour batter into a large backing tray, approximately 10inches x 15 inches.
  4. Bake at 350 for 15-20 minutes. It is done when the edges are a golden brown and the center is slightly firm to touch.
  5. Remove from oven and let cool
  6. Slice into 8 even pieces
  7. 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. **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.

For the French Toast

  1. Combine eggs and your choice of milk or cream
  2. Dip bread into mixture, and place on buttered or oiled pan
  3. Cook until golden brown.
  4. Flip
  5. Cook until other side is golden brown

More Great Recipes:
Bread|Cake|American|Egg|Make Ahead|Gluten-Free|Vegetarian|Breakfast

Reviews (2) Questions (0)

2 Reviews

Charlotte February 15, 2019
This looks awesome but I'm curious how long and in what size pan you recommend for baking the pound cake - looks like a step is missing before "remove from the oven and let cool". Thank you!
 
Author Comment
Elizabeth February 15, 2019
Whoops! I have fixed this now. The missing steps were: <br />1. Pour batter into a large backing tray, approximately 10inches x 15 inches.<br />2. Bake at 350 for 15-20 minutes. It is done when the edges are a golden brown and the center is slightly firm to touch.<br /><br />That is updated in the recipe now. Thank you for the heads up, and enjoy!