Contrary to its name, French Toast did not originate in France. It dates back to 300 AD to the Roman period where its listed as a recipe in the “Cooking and Dining in Imperial Rome” cookbook. The French have a similar dish named “pain perdu” which translates to lost bread.
In Rome they took hard bread and dipped it in milk and sometimes with egg too, then fried it. During the Henry V rein, this popular trendy dish took old bread and dipped it in egg and milk then fried it.
Dating back to the 1st century, French Toast recipes have traveled the globe from Rome to Germany to the United Kingdom, then in America during the 1700s.
Growing up I loved French Toast, the way my mother made it. With egg, milk, vanilla and cinnamon, fried in butter and served with syrup.
I have created my keto version of my family comfort food which I believe you will enjoy. I also have created a keto blueberry syrup which will be posted soon. You can squeeze one fresh lemon over the French Toast and it blends well with the powdered sugar. If you prefer a traditional syrup use the Madhava Organic Agave Now Glycemic Sweetener.
6 Pieces of Keto Bread
½ Cup of coconut milk
1 Teaspoon of vanilla
1 Teaspoon of cinnamon ground spice
1 /2 Teaspoon of cardamon ground spice
Dash of salt
6 Medium strawberries
¾ Cup of blueberries
3 Teaspoons of Swerve confectionary zero carb sweetener
Mix eggs, coconut milk, vanilla cinnamon, cardamon and dash of salt together.
Dip 6 pieces of keto bread in the egg mix and place in pan. Brown one side then flip over to brown the second side.
After you brown both sides to your liking, place cooked 2 pieces of French Toast on a plate
Cut 2 medium strawberries and a 1/4 cup of blueberries on top of French toast
Sprinkle one teaspoon of Swerve confectionary powder sugar over over French Toast and fruit.
Serving Size 3
10.9 net carbs per serving
207 Calories, Total Fat 12.7g, Saturated Fat 13.3g,
Cholesterol 109mg, Sodium 98mg,
Total Carbohydrates 10.3g, Fiber 2.7g,
Total Sugar 6.6g, Protein 5.1g
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