This sensationally warm, keto-friendly breakfast is made even more simple with the air fryer. This recipe is a comfort food just waiting for you to make it.
PREP TIME 5 mins
COOK TIME 20 mins
MAKES 4 slices
SERVING SIZE 2 slices
2 large eggs
¼ tsp ground cinnamon
¼ cup unsweetened almond milk
10 drops of liquid stevia
1 tsp pure vanilla extract
4 slices of Cinnamon & Egg Loaf or low-carb bread of your choice
1 tbsp powdered erythritol
1. Set the air fryer on the bake setting and at 400°F (200°C). Spray the fryer basket with avocado oil (or coconut oil).
2. In a large bowl, whisk together the eggs, cinnamon, almond milk, liquid stevia, and vanilla extract. Place each slice of Cinnamon & Egg Loaf in the egg mixture.
3. Working in batches, place 2 slices in the fryer basket and cook until browned, about 10 minutes, flipping halfway through.
4. Transfer the French toast to a platter and dust with the powdered erythritol before serving.
Tips Because the nutritional information is based on the Cinnamon & Egg Loaf recipe in this book, you can adjust the numbers accordingly. Store the cooked French toast in an airtight container in the fridge for up to 7 days.
NUTRITION PER 2 SLICES:
41g TOTAL FAT
9g NET CARBS
4g DIETARY FIBER