Whether you are craving some comfort food or an ole time favorite, either for a breakfast treat or an amazing keto dessert, this recipe for keto French Toast will blow your socks off! Low carb never tasted so good…
The hazelnut chocolate spread and the chocolate sauce are also great to have on hand for other recipes. They can be made ahead of time and stored until you’re ready to use them in other great keto recipes.
Keto French Toast
Combine all the ingredients excluding the bunz in a medium bowl and mix well. Slice 2 large bunz in half. Place them in small baking pan with sides, cut side up, and pour liquid mixture over them. Let soak for a few minutes then flip them over a couple times to help saturate evenly.
Use medium low heat to give enough time to cook the bunz all the way through before they burn. Place them in the heated skillet cut side up so that the mixture doesn’t drain out. Cook with a generous amount of butter or fat of your choice. Once the French toast begins to set and turn golden on the bottom, flip over and fry on the other side adding more fat as desired. They will puff slightly when cooked through. Remove from pan and set aside.
Hazelnut Chocolate Spread
To toast raw hazelnuts, bake raw skin on nuts at 350 for around 5 minutes, or until medium golden in color. Put them in clean dish towel and rub the loose skins off. If you want to powder your own erythritol grind it in a clean coffee mill or spice grinder.
Place the warm nuts into a food processor and grind. Warm nuts will blend into a butter faster. At first they will resemble coarse sand, but as the grinding continues, it will begin to turn to nut butter. At this point add the rest of the ingredients and continue blending until smooth. You will only need 3-4 Tbsp for the dessert. The rest can be stored in a jar in the fridge for months to be enjoyed with toast, ice cream, or a spoon!
Keto Whipped Cream
Combine all the ingredients in a chilled mixing bowl and beat until whipped.
Sugar-free Chocolate sauce
Combine the water, cocoa, and salt in a small pan. Whisk until smooth and bring to a simmer. Boil gently and stir for about 5 minutes to thicken. Remove from the heat and add vanilla and stevia. Extra sauce can be stored in the fridge.
To assemble the dessert layer french toast and whipped cream into two stacks. Drizzle chocolate sauce and low carb “nutella” between the layers and garnish with raspberries. Enjoy! It’s delicious both warm and cold.