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Low Carb French Toast:


3 eggs
1/4 tsp cream of tartar
3 Tbs mayo
1 dropper liquid stevia (or prefered sweetener)
1/8 tsp cinnamon
non stick spray
1 Tbs Butter

Toppings: more butter & Walden Farms 0 carb pancake syrup


Seperate your egg whites from your yolks. Be sure not get any of the yolk in the whites. In your stand mixer with the whipping attachment add eggwhites and cream of tartar and whip until you have stiff peaks. In a second bowl combine egg yolk, mayo, liquid stevia and cinnamon and mix very well. Take a dollop of the egg white fluff and mix it into the egg yolk mixture to lighten it slightly. Pour the egg yolks into the egg whites and fold in solftly, be causeful not to deflate them too much. Spray a muffin top pan with non stick spray and add the mixture evenly to the 6 sections. Bake at 300 degrees for 25 minutes. Remove from the oven and let cool slightly before using a butter knife to carefully remove from the pan.

Once cool either cook in a skillet with butter right away or store in the fridge in a ziplock bag overnight and cook the next morning.

Heat your skillet over medium heat with a Tablespoon of butter. Add your "toast" and once slightly browned flip and do the same on the other side. Put on a plate, top with butter and walden farms pancake syrup and serve. SO good and almost zero carb, yay!

Here is the stand mixer I use & the muffin top pan!

Makes 6 slices. 2 slices per serving. Serves 3.

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