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
Preheat oven to 325F and grease a 9x5 loaf pan well.
In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee granules, xanthan gum and salt.
In a large bowl, beat butter and Swerve until well combined. Beat in eggs, vanilla and stevia.
Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.
Spread batter in prepared pan and smooth the top.
Bake 45 to 50 minutes or until set and a tester inserted in the center comes out clean.
Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.
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.
In a wide, shallow bowl, beat eggs and whipping cream until well blended.
Add a few teaspoons of butter or oil to a large skillet over medium heat.
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.
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