Happy Saturday everyone.  I hope that your week went well.  So again I have been trying our some recipes from Lowcarblove.com and she has some great recipes, last Sunday I made the Keto Cheesecake Stuffed French Toast, but I added raspberries inside with the cream cheese and oh my there were delicious. I will be making these again.  Please see her link to her blog below. 

I have Included her blog click the link at https://lowcarblove.com  she has some great recipes. 

Keto Cheesecake Stuffed French Toast

Servings: 6

Toast

INGREDIENTS:

• 2 ¼ cups almond flour 
• 6 eggs
• 1 ½ tablespoon baking powder 
• 7 ½ tablespoon avocado oil 
• Dash salt 
• 6 tablespoon sweetener 
• 2 tablespoon vanilla extract
• ½ tablespoon cinnamon
• 1 teaspoon maple extract

Milk Mixture

INGREDIENTS:

• 2 large eggs 
• ⅔ cup almond milk 
• 1 tablespoon vanilla extract
• ⅛ cinnamon powder 
• ⅛ nutmeg powder

Cheesecake Filling

INGREDIENTS:

• ¼ cup softened cream cheese (4 ounces) 
• 3 tablespoon powdered sweetener 
• 1 tablespoon vanilla extract
• 1 tablespoon heavy cream 
• 1 teaspoon lemon juice

Toppings

INGREDIENTS:

Whipping Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sweetener 
• 1 tablespoon vanilla extract
• Fresh fruit strawberry, any berries

DIRECTIONS:

1. Mix all bread ingredients in a bowl. 
2. Pour into prepared loaf pan with parchment 
3. Shape and bake at350 12 to 15 minutes
4. Make whipped cream 
5. Add ingredients to a mixer bowl 
6. And mix until stiff 
7. Place In fridge until needed 
8. Allow to cool and slice the loaf into slices. 
9. In a small bowl add cheesecake filling ingredients and mix well. 
10. Spread some of the filling onto one side of the toast. 
11. Sandwich the toast set aside 
12. Mix the milk mixture until well combined
13. Heat a pan with butter, over medium heat
14. Dip sandwich loaf into milk mixture
15. Fry bread slices. 
16. Top it whipped cream, fruit, and syrup

NUTRITION:

Nutrition per serving:

• 4g Net Carbs
• 5g Fiber
• 9g Total Carbs
• 18g Protein
• 52g Fat 
• 559 Calories

Note: Recipe and scans shared in the context of review; all rights remain with the original copyright holder.