Keto French Toast - protein bread recipe

source
Maria Mind Body Health | Keto French Toast - Maria Mind Body Health

Ingredients

• PROTEIN BREAD:
• 12 eggs, separated
• 1 cup Jay Robb unflavored egg white (or whey protein)
• 125g cream cheese, softened (OR reserved yolks)
• FRENCH TOAST:
• 2 eggs
• ½ cup unsweetened almond milk (or coconut milk)
• 1 tsp vanilla
• 1 tsp cinnamon
• SYRUP:
• ½ cup butter (or coconut oil)
• ½ cup Swerve Confectioners
• ½ cup unsweetened almond milk

Instructions

1. TO MAKE BREAD:
2. Preheat the oven to 325 degrees F.
3. Separate the eggs
   (save the yolks), and whip the whites for a few minutes until VERY stiff
   (I use a stand mixer on high for a over 8 minutes).
4. Gently mix the
   protein powder into the whites. Then slowly fold the softened cream
   cheese (or reserved egg yolks) into the whites (making sure the whites
   don’t fall).
5. Grease two bread pans with coconut oil spray and place the “dough” in the pans.
6. Bake for 40-45 minutes or until golden brown.
7. Let completely cool before cutting or the bread will fall.
8. Cut into 18 slices.
9. I keep this bread in the freezer at all times to make sandwiches.
10. TO MAKE FRENCH TOAST:
11. Grease a cast iron skillet with coconut oil and heat to medium high.
12. In a medium bowl, combine 2 eggs, unsweetened almond milk, vanilla and cinnamon.
13. Dip the slices of protein bread into the egg mixture.
14. Place the drenched protein bread onto the hot skillet.
15. Grill until golden brown on both sides.
16. Remove from skillet and repeat with remaining bread.
17. TO MAKE SYRUP:
18. Meanwhile, make
    the sauce by placing the butter in a saucepan over high heat. Using
    Swerve: Before you begin, make sure you have everything ready to go –
    the cream and the butter next to the pan, ready to put in. Work fast or
    the sweetener will burn. Heat butter on high heat in a heavy-bottomed
    2-quart (2 L) or 3-quart (3 L) saucepan. As soon as it comes to a boil,
    watch for specks of brown (this is brown butter….so good on veggies!).
    Immediately add the Swerve and the almond milk to the pan. Whisk until
    sauce is smooth. Let cool in the pan for a couple minutes, and then pour
    into a glass mason jar and let sit to cool to room temperature. Store
    in the refrigerator up to 2 weeks.
19. Place the French Toast on a plate and top with syrup. Enjoy!

                                        also works great as garlic bread or cheesy toasts

 Polish_pls
  Chleb proteinowy  (bialkowy )

• 12 jajek ( oddzielic zoltka od bialek)
• 1 miarka ( 250 ml) proteiny serwatkowej- czystej, bez dodatkow, osiaganej w nizkich temperaturach  ( lub bialek w proszku)
• 125 g  serka bez dodatkow ( bialy typu ricotta np ) lub zachowane zoltka
  
  
  wlaczyc piekarnik  ustawiajac na 180C
  Bialka ubic na sztywna piane
  
  Dodac i delikatnie wmieszac proteine serwatkowa/bialka w proszku.
   Nastepnie zmiekczony (lekko podgrzany)serek lub zoltka
  Uwazajac zeby piana nie opadla.
  Przelozyc do natluszczonej keksowki.
   Piec ok 40-45 min na zloty kolor
   Mozna z powodzenem  mrozic