Keto Pumpkin-Stuffed French Toast
Ingredients and Directions:
For egg loaf:
8 eggs room temp
8oz cream cheese room temp
4oz melted butter (not hot just melted)
1 tsp baking powder
1 scoop/packet TeamKeto Salted Caramel Meal Replacement
4 tbsp coconut flour
In a bowl and using a hand mixer, beat eggs and cream cheese until well combined. Add in baking powder, coconut flour, TeamKeto meal replacement and melted butter. Mix until batter is well combined, light and fluffy. In a parchment lined loaf pan pour in batter. Bake at 350 for 30-35 mins. Allow to cool. To keep height you can lay the pan on its side while it cools if you would like.
Once bread is cooled, remove from the pan and slice into 4 even 2 inch slices. On one side you will cut bread forming a pocket but do not go through all the way. Set aside.
Pumpkin Cream Cheese Filling:
1/4 cup pumpkin puree
1/2 tsp pumpkin spice
4oz cream cheese softened
2 tbsp brown monkfruit
1/2 tsp vanilla
In a bowl whisk all ingredients together using a handheld mixer until well combined. Then place the mixture into a piping bag or a plastic baggy, just cut off one of the corners to make a makeshift piping bag. Set aside.
Egg Wash
1 egg
1/4 cup heavy whipping cream
1/8 tsp cinnamon
1 tsp powdered monkfruit
In a bowl, mix ingredients together. Dredge French Toast pieces on all sides. On a skillet place French Toast cook on all sides until lightly golden. Remove from the skillet.
On the side that has an opening pipe in 2 tbsp of mixture into the pocket of each French Toast. Top with powdered sugar and enjoy!
Makes 4 servings
Macros per serving: 726 calories, 66g fat, 25g protein, 6g net carbs
