Calling all Keto lovers! This gluten-free keto cake french toast is two recipes in one. Get ready for an incredibly delicious and utterly delectable breakfast fat bomb!
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- FOR THE POUND CAKE:
- 1 cup Almond powder
- 2 whole large eggs
- 1 whole large egg yolk
- 2 teaspoons Vanilla Butternut Extract
- ½ teaspoon Vanilla extract
- ¼ cups Coconut Flour
- ½ cups Unsweetened vanilla almond milk
- ½ cups Butter without salt
- ¼ teaspoons Salt
- 59.1 milliliters Fresh squeezed juice from an orange
- 6 (Individual Size) Splenda Bundles
- 45 grams of unflavored protein powder
- 15 Second squeeze of Splenda Zero, liquid sweetener
- 1 teaspoon Double effect baking powder
- FOR THE FRENCH TOAST:
- 2 whole large eggs
- ½ cups Unsweetened almond milk or cream
- 1 tbsp Butter or oil for frying
Preparation
For the pound cake:
Add all ingredients except baking powder to a bowl and mix well (see note on Splenda Zero Sweetener). Add the baking powder and mix once more until combined. Do not overmix.
Pour the batter into a large support tray, approximately 10 inches x 15 inches. Bake at 350ºF for 15 to 20 minutes. It’s done when the edges are golden brown and the center is slightly firm to the touch.
Take out of the oven and let cool down. Cut into 8 equal pieces.
For the French toast:
Combine eggs and your choice of milk or cream. Dip the bread in the mixture and place it on a buttered or oiled pan. Bake until golden brown. Flip and cook until the other side is golden brown
Remarks:
• For Splenda Zero, press for 15 seconds. It’s 15 seconds fast. There is no “Mississippi” or “Mille” in the count.
• Nutrition information is for pound cake only, as quantities and liquid choices may change for French toast.
• If you prefer a lower calorie meal, cut the pieces into 16 instead of 8.
• For orange juice, buy 1 or 2 oranges and squeeze fresh juice. This maintains the natural sugars and avoids any added sugar or processing.
