FRENCH TOAST FAT BOMBS
FRENCH TOAST FAT BOMBS RECIPE:
1 Cup (100g) super fine almond flour
1 Tbsp (12g) Erythritol
1 1/2 Tbsps (25g) egg beaters
2 Tbsps (25g) sugar free maple syrup
2 Tbsps (28g) Melted butter
1/2 Tsp vanilla extract
1/2 Tsp cinnamon
Pinch of salt
FAT BOMB INSTRUCTIONS:
Add all the ingredients to a large bowl
Mix until ingredients form a thick batter
Store the bowl in the fridge for 15 minutes
Remove from the fridge and use a cookie scoop to make 10 equal sized fat bombs
Transfer the fat bombs to a plate or dish and seal
Store the fat bombs in the fridge or freezer
If storing in the freezer let them that a couple of minutes before freezing.
FAT BOMB MACROS (per bomb):
*NOTE: The macros do not include the “carbs” from the erythritol. Erythritol doesn’t have calories, thus I did not include the “carbs” in the macro nutrient information.
1 NET CARB EACH.