Keto French Toast Muffins

Yields 11 Total French Toast Muffins

Ingredients

• 6 large eggs

• 2/3 cup almond flour

• ¼ cup peanut butter

• ¼ cup heavy whipping cream

• ¼ cup crushed toasted almonds

• 2 tablespoons coconut oil

• 1 tablespoon unsalted butter

• 2 tablespoons erythritol

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• ½ teaspoon of salt

• ¼ teaspoon nutmeg

• 10 drops liquid Stevia

Instructions

1. Preheat your oven to 350F.

2. Add 1/4 Cup Almonds to your food processor.

3. Grind the nuts down into small pieces. You still want relatively large chunks to add texture.

4. Put the ground nuts into a pan on medium-high heat and allow them to toast. Make sure you keep an eye on them and stir as needed.

5. While the nuts are toasting, add 2/3 Cup Almond Flour, 2 Tbsp. Erythritol, 1 tsp. Cinnamon, 1/2 tsp. Salt, and 1/4 tsp. Nutmeg to a large mixing bowl. Mix these together well.

6. In a ramekin or microwave safe container, add 1/4 Cup Peanut Butter, 2 Tbsp. Coconut Oil, and 1 Tbsp. Butter.

7. Microwave this for 30-40 seconds or until everything has melted.

8. Add 6 Large Eggs, 1 tsp. Vanilla Extract, 10 Drops Liquid Stevia, and the peanut butter/coconut oil mixture to your almond flour and spices.

9. Mix the batter well, then add 1/4 Cup Heavy Cream.

10. Mix this together well again, making sure you have a liquid-like batter.

11. Mix the nuts a little bit and turn the heat to low.

12. Distribute the batter between 11 cupcake holes in a non-stick cupcake tray.

13. Spread your almonds out between the 11 french toast muffins.

14. Bake your muffins for 20-25 minutes. Remove from the oven and let cool for 5 minutes. Remove from the cupcake tray and continue to let cool for 10-15 minutes on a wire rack.

15. Top with whipped cream. Berries are optional as they have added sugars.

Per muffin, you’ll be looking at: 182.81 Calories, 15.15g Fats, 2.5g Net Carbs, and 7.03g Protein.