French toast made with low carb, gluten-free chocolate pound cake. It might be the ultimate breakfast food.
A good food blogger should have an editorial calendar. I have one. Let me rephrase that. I try to have one. I have a rough idea in my head of what recipes I’ve completed, what ones I want to do and when they will get posted. I even go so far as to write down dates for these things sometimes. Most of the time, playing fast and loose like this works well for me. And sometimes it doesn’t. Right now is one of those times. This is in part my own fault, as I have an inability to say no to interesting projects and I now have almost more work than I can handle. It’s the holiday season and interesting campaigns abound for food bloggers. I’ve been invited to many, some of which fit my MO so well, I just couldn’t pass them up. It’s a quality problem to have, I realize.
So that, my friends, is my excuse for derailing Makeover Mondays today. And maybe next week as well. I have a great makeover recipe to publish in advance of Thanksgiving. I have a few of them, actually. But I’ve committed the recipes to some fun group projects and I can’t post them just yet. They’re coming, I promise you, and I think they are good enough for you to put them on your low carb Thanksgiving menu. I also have about a zillion and one recipe ideas for the Christmas holiday and I haven’t even had a chance to execute any of them. If only I could learn to say the word No, I might actually have time for all the recipes and projects in my head.
I could make a real stretch here and say I’ve made over one of my favourite breakfast foods, French Toast, to be low carb and gluten-free. Would you buy that? Please? How about if I made french toast out of low carb, gluten-free chocolate pound cake? Would that convince you? Hey, that’s two makeover recipes in one, really. You can’t argue with that. Or you can, but you won’t want to when your mouth is full of delicious low carb chocolate french toast.
I knew you would forgive me.
- 2 cups almond flour Honeyville
- 1/3 cup cocoa powder
- 1/3 cup Coconut flour
- 1/3 cup unflavoured whey protein powder
- 1 tbsp baking powder
- 1 & 1/2 tsp instant coffee granules
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup Swerve Sweetener or other granulated erythritol
- 4 large eggs
- 1 tsp vanilla
- 1/4 tsp Stevia Extract
- 2/3 cup almond milk
- 1 recipe Chocolate Pound Cake
- 3 large eggs
- 2 tbsp whipping cream
- Butter or oil for pan
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Preheat oven to 325F and grease a 9x5 loaf pan well.
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In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee granules, xanthan gum and salt.
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In a large bowl, beat butter and Swerve until well combined. Beat in eggs, vanilla and stevia.
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Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
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Spread batter in prepared pan and smooth the top.
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Bake 45 to 50 minutes or until set and a tester inserted in the center comes out clean.
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Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
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Slice pound cake into 16 equal slices and set on a baking rack to dry out overnight. Alternatively, preheat oven to 200F and place sliced cake into oven to dry out for about 1 hour.
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In a wide, shallow bowl, beat eggs and whipping cream until well blended.
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Add a few teaspoons of butter or oil to a large skillet over medium heat.
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Dip slices of cake into egg mixture, allowing to soak in for 10 to 15 seconds on each side. Add slices to pan and cook until golden brown, 1 to 2 minutes per side. You will probably only be able to fit 4 to 6 slices in your pan.
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Repeat with remaining slices of cake.
Serves 12 (1 & 1/2 slices per serving). Each serving has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.
290 Calories; 24g Fat (71.8% calories from fat); 11g Protein; 10g Carbohydrate; 5g Dietary Fiber; 159mg Cholesterol; 383mg Sodium
Jeanette says
Chocolate…pound cake…and French toast and for breakfast! Who could resist!
Jessica @ A Kitchen Addiction says
No way could I pass up this chocolate pound cake french toast for breakfast!
alexa says
Can you substitute any protein powder for the whey protein powder? My son is allergic to dairy.
Carolyn says
Yes, use any protein powder, hemp, soy, egg white powder. It just helps things rise properly.
Emily @ Life on Food says
That pound cake looks fantastic!!! and then to make it French toast for breakfast. Yes, yes and yes!
Sommer @ ASpicyPerspective says
Mmmm…love this! What a fantastic special breakfast idea!
Shyla says
What would you need to do to make a traditional (plain or vanilla) pound cake?
Is the coffee necessary?
Carolyn says
Swap out the cocoa powder and add 1/3 cup of almond flour and maybe a tbsp more coconut flour. The coffee is not necessary but it enhances the chocolate flavour.
Jean B. says
Only low-carbers (and you, specifically) could think of such a thing! I found it funny that I thought of topping this with raspberries, and then was more worried about that than about the recipe and concept, in general.
Brea says
I made the pound cake last night (and had it for breakfast this morning) and it was SPECTACULAR. I made a few changes to the recipe: I used 2/3 of a cup of strongly brewed coffee instead of the almond milk or instant coffee, and I used cookies and cream flavored protein powder. This turned out great! The texture is very much like that of a pound cake.
If there’s any pound cake left, I’ll make the French toast this weekend (that’s looking doubtful). Thanks Carolyn!
Carolyn says
Love your changes, they sound delicious!
Buttoni says
This pound cake looks divine Carolyn! So dark and rich! Can’t wait to try it out!
Becca says
What kind of syrup do you recommend for a lchf diet? This looks delicious by the way!!
Carolyn says
I like this xylitol maple syrup from Nature’s Hollow: http://www.amazon.com/gp/product/B002AJ0SZ6/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002AJ0SZ6&linkCode=as2&tag=aldaidrabfo05-20
Rachel says
Made this today! Delicious. I did cinnamon in place of coffee…other than that…did not change a thing. This is perfection. Those cake pops look delicious too. Any other recipes planned for the pound cake? Please?
christine says
Made this cake over the weekend to bring to a friends for dinner, I have to say this is the best chocolate cake!! I stepped it up topped with your vanilla ice cream. RAVE REVIEWS!! Thanks for all your great ideas.
christine says
Made this cake over the weekend to bring to a friends for dinner, I have to say this is the best chocolate cake!! I stepped it up topped with your vanilla ice cream. RAVE REVIEWS!! Thanks for all your great ideas. (BTW I only had Vanilla Whey so I omitted the vanilla extract.)
Carolyn says
So glad!
Shirley says
I made this yesterday and this was the best low carb chocolate pound cake I ever had! If I want to use this recipe for my chocolate cake donut with the regular size donut pan, can you guess the bake time for each batch? I have tried your other cake donut recipes but I love the texture of this pound cake even better! Thanks!
Carolyn says
I am guessing it would take about the same time as any of my other cake donuts. I’d start there and check on it often.
Shirley says
Thanks Carolyn! I just tried this recipe again and baked it with a regular size donut pan. It took 15 mins for each batch at 325F and I got about 20 very tasty donuts!
Kathy says
Carolyn–I love your recipes! I have a question though. I have some truvia at home instead of swerve. If I use the truvia, are the amounts the same? I am having trouble finding conversions online. Thanks a million for your fabulous recipes!
Carolyn says
I think the amounts would be about the same, if you are using the Truvia baking blend. I don’t use it, but if it says it measures cup for cup like sugar, then it should be the same amount.
Diana Van Dyke says
I made this for the first time last night. It was late when it finally cooled, so I got to steal the first slice. It was DELICIOUS! Hubby woke up and called me to say he had his first piece for breakfast this morning and also really liked it. Yay!
Here’s what I did differently: I used 1/2 tsp of Stevia Glycerite instead of the stevia extract (all I had was concentrate and didn’t know the conversion) and I added 1 tsp of almond extract.
Thanks so much for sharing your wonderful recipes with us all!
Carolyn says
The almond extract would be delicious!
Kate says
I made this last night. Absolutely DELICIOUS! It’s simply the best low carb chocolate cake I’ve tried! Thanks for sharing!
Kathleen Lytle says
Is there anyway to make this without artificial sweetners…my husband is diabetic but the sweetners make him sick and I have corn allergies and can’t do the sweetners.
Carolyn says
I don’t use any artificial sweeteners. Anything I use is all natural.
Kathleen Lytle says
Is there anyway to make this without artificial sweetners…my husband is diabetic but the sweetners make him sick and I have corn allergies and can’t do the sweetners.
Lauren B. says
I just made these (couldn’t poke the sticks in but otherwise successful!) … not only was the general cake recipe amazing and moist and wonderful, these are the BEST keto desserts I have made thus far! (~2 years now). Just writing to say THANK YOU! yum.
Minnie says
Question? Can I use coconut sugar instead of the sweetener and can I use the Knoxx gelatin instead of the whey protein powder…if this work I just found a way to eat cake again…you are heaven sent:)
Carolyn says
Yes, you can replace the sweetener. Doubtful the gelatin will do you much good, as it won’t help the cake rise and holds its shape as well.
Jennifer says
For recipes like this, that are already chocolate, is it absolutely necessary to use unflavored whey protein powder? Or could I sub in the dutch chocolate protein powder that I have? Is there some other fundamental difference between them? I just don’t want to mess it up if the unflavored is drastically different! =)
Carolyn says
I think you could use chocolate. I just usually have unflavoured on hand.
Nickie A Bray says
Oh my. I made this – but I am new to low carb cooking, and I did not know erythritol was different than, say, Stevia. Or Sucralose. So, I am sure I did not put enough sweetener in it. Gonna try again! But it had good qualities. Just not sweet enough, and too dry. Then I remade it with extra butter and coconut oil. I think I want one more shot – adjust sweetener again and less cocoa. It’s gonna work.
Carolyn says
Hi Nickie, yes if you use Splenda or stevia in this, it’s not going to turn out quite right and may not be sweet enough, as you say. Also the texture will be quite different so that may add to the crumbliness but I wonder if you are using almond meal instead of almond flour too?
Nickie A Bray says
I am – ugh. I had 15# of almond meal (although I bought it as flour). I am down to one 5# bag, and I guess I will try to get some flour.
My goal, I know it’s silly, is to do some cooking/baking and sell locally. My husband discovered he was diabetic in February – I have been for 10 years. Now he is constantly saying “that person is diabetic. How come there are not foods available for us?”
Carolyn says
There aren’t foods available to us because they recommend the standard American diet for us diabetics…it’s all sorts of wrong!
Lauren Watson says
Wondering if you can sub the coconut flour with more protein powder and if you sub the butter for coconut butter
Carolyn says
Not sure but you are welcome to try.
Sonia Mehrotra says
Hi Carolyn…this cake looks sinfully rich. Can’t wait to try it. Would the recipe work as cupcakes? How many regular cupcakes do you think it will make and at what temperature? Please may I have the macro count for only the cake? Thanks
Carolyn says
Sure, it will probably be 12 cupcakes. Not sure how long to bake…at the same temp and try for 20 minutes, then keep checking every few minutes after that.