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
- 1/4 cup roasted almonds
- 2/3 cup almond flour
- 2 tablespoons erythritol
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup peanut butter
- 2 tablespoons coconut oil
- 1 tablespoon butter
- 6 large egg
- 1 teaspoon vanilla extract
- 10 drops liquid stevia
- 1/4 cup heavy whipping cream
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.
This makes a total of 11 servings of Keto French Toast Muffins. Each serving comes out to be 188 calories, 16.3g fats, 2.3g net carbs, and 7.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/4 cup roasted almonds | 206 | 18.1 | 7.3 | 3.8 | 3.5 | 7.2 |
| 2/3 cup almond flour | 434 | 37.5 | 16.5 | 9.8 | 6.8 | 15.8 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon ground nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| 1/4 cup peanut butter | 379 | 32.3 | 12.9 | 3.9 | 9 | 16.1 |
| 2 tablespoon coconut oil | 243 | 27 | 0 | 0 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 10 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| Totals | 2066 | 179.5 | 43.6 | 18.9 | 24.7 | 82.5 |
| Per Serving (/11) | 188 | 16.3 | 4 | 1.7 | 2.2 | 7.5 |
Keto French Toast Muffins
Ingredients
- ¼ cup roasted almonds
- ⅔ cup almond flour
- 2 tablespoon erythritol
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup peanut butter
- 2 tablespoon coconut oil
- 1 tablespoon butter
- 6 large egg
- 1 teaspoon vanilla extract
- 10 drop liquid stevia
- ¼ cup heavy whipping cream
Instructions
- Preheat oven to 350F. Add the almonds to a food processor.
- Process the nuts into small pieces, leaving a few large chunks for texture.
- Place the crushed almonds in a pan over medium-high heat and allow them to toast. Make sure to keep an eye on them and stir as needed.
- While the nuts are toasting, combine the almond flour, erythritol, cinnamon, salt, and nutmeg in a large mixing bowl.
- In a ramekin or microwave-safe container, add the peanut butter, coconut oil, and butter. Microwave for 30–40 seconds or until completely melted.
- Add the eggs, vanilla, liquid stevia, and peanut butter mixture to the dry ingredients.
- Mix the batter well before adding the heavy cream. Mix well again — the batter should have a liquid consistency.
- Evenly pour the batter into a non-stick or greased muffin pan. Spread the toasted almonds out evenly on top.
- Bake for 20–25 minutes. Remove from the oven and let cool for 5 minutes. Remove the muffins from the cupcake tray and cool for an additional 10–15 minutes on a wire rack.
- Top with whipped cream.
