Come on, just admit it. You haven’t had french toast in a while and you want it now. This is the perfect excuse to get that cinnamon-y, semi-crunchy, delicious taste.
You can put some twists of your own on this one for sure. Add maple extract or Walden Farms Maple Syrup. You can add allspice, clove, or any other spice you see fit and think would work well. My intentions was to keep this simple, so almost everyone could make this.
Keep in mind that I normally don’t eat berries, and I mainly used this as a photo additive – but you can eat berries if you want, especially if it’s only a few of them. The whipped cream is not as optional, though, and I highly recommend adding it to the keto muffins.
Yields 11 Total French Toast Muffins
The Preparation
- 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
The Execution
1. Preheat your oven to 350F.
2. Add 1/4 Cup Almonds to your food processor. If you don’t have a food processor, you can pick up the same food processor I use.
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 Honeyville 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.
| Keto French Toast Muffins | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 large eggs | 429 | 28.53 | 2.16 | 0 | 2.16 | 37.68 |
| 2/3 cup almond flour | 422 | 26.96 | 15.84 | 7.9 | 7.94 | 15.84 |
| ¼ cup peanut butter | 386 | 33.13 | 14.39 | 3.2 | 11.19 | 14.33 |
| ¼ cup heavy whipping cream | 202 | 21.47 | 1.63 | 0 | 1.63 | 1.69 |
| ¼ cup crushed toasted almonds | 207 | 17.85 | 7.7 | 4.5 | 3.2 | 7.56 |
| 2 tablespoons coconut oil | 243 | 26.94 | 0 | 0 | 0 | 0 |
| 1 tablespoon unsalted butter | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| 2 tablespoons erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon cinnamon | 6 | 0.03 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| ¼ teaspoon nutmeg | 3 | 0.2 | 0.27 | 0.1 | 0.17 | 0.03 |
| 10 drops liquid Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2012 | 166.63 | 44.63 | 17.1 | 27.53 | 77.35 |
| Per Serving(/11) | 182.81 | 15.15 | 4.06 | 1.55 | 2.5 | 7.03 |
Per muffin, you'll be looking at: 182.81 Calories, 15.15g Fats, 2.5g Net Carbs, and 7.03g Protein.
The Preparation
- 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
The Execution
- Preheat oven to 350F.
- Grind 1/4 Cup Almonds in the food processor and stick them in a pan on medium-high heat to toast. Make sure you keep an eye on them and stir as needed.
- Mix together your almond flour, erythritol, cinnamon, salt, and nutmeg.
- In a microwave safe bowl, add your coconut oil, butter and peanut butter, then microwave for 30-40 seconds to melt it.
- Add your peanut butter, coconut oil, butter, eggs, vanilla, stevia, and heavy cream to the almond flour and mix well.
- Fill cupcake tray with the batter, then top with toasted almonds.
- Bake for 20-25 minutes, let cool for 5 minutes, then remove from cupcake tray and let cool for an additional 10-15 minutes. Serve with whipped cream.
