This recipe works with many types of low-carb bread - I picked my version of the popular Soul Bread. It's the perfect sweet ketogenic treat that can be served for breakfast or as a dessert. If you follow a paleo approach, use this keto & paleo bread instead (my personal favourite) and substitute cream with coconut milk in the egg coating.
Nutritional values (per serving)
|of which Saturated||19.8||grams|
|Magnesium||12||mg (3% RDA)|
|Potassium||213||mg (11% EMR)|
Macronutrient ratio: Calories from carbs (2%), protein (23%), fat (75%)
Ingredients (makes 4 servings)
- Place the the eggs, cream, water, Erythritol, cinnamon, nutmeg and salt in a bowl. Whisk using a fork.
- Grease a pan with a tablespoon of ghee. Heat over a medium-high heat. Dip 2 slices of Soul Bread, one at a time, in the egg mixture and place in the hot pan.
- Cook each slice briefly for 30-40 seconds on each side, until lightly browned. Repeat for the remaining slices.
- Place 2 slices per serving on a plate. Dust with some cinnamon and powdered Erythritol. Optionally, top each serving with 1-2 teaspoons of Homemade Sugar-free Maple Syrup.
Enjoy immediately or store in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months. Reheat before serving as needed.
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