Keto Strawberry French Toast Cups
If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original. The recipe can be thrown together in 1/2 an hour and makes an easy breakfast that can easily be made ahead, making them the Perfect Keto Breakfast or Brunch For Easter or Mother’s Day.
To make these delicious breakfast muffins, you start by pre heating your oven to 400 F. Then melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.
Remove from the oven, then cut into 1/2 ” squares. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries.
Mix until the berries are mixed through. Then divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Keto Strawberry French Toast Cups
This recipe for Keto Strawberry French Toast Cups is Gluten Free, Low Carb & has No Added Sugar. It’s really easy to make and is “100 % Kid Approved”. It’s a versatile recipe that can be made with many variations. You can try switching the Strawberries out for Blueberries, Raspberries or Blackberries, try adding some Pecans of Walnuts on top or drizzling them with a delicious Icing made with Powdered Swerve.
If you love Low Carb Desserts, then you’ll want to try out these other Delicious Keto Raspberry Cheese Turnovers. They’re loaded with flavor and provide a nutritious hit of healthy fats.
Keto Strawberry French Toast Cups
“If your Family loves French Toast… they’re gonna love these Delicious Strawberry French Toast Muffin Cups Made with Low Carb Fathead Dough, Strawberries and Cream Cheese. They’re really quick to make and taste just as good as the original.”
Ingredients
For The Fathead Dough:
2 Cups Mozzarella Cheese, Shredded
3 Tbsp Cream Cheese
2 Eggs
1/4 Cup Almond Flour
1/2 Cup Coconut Flour
1 Tsp Baking Powder
1/2 Tsp Xanthan Gum (optional)
2 Tbsp Melted Butter
For the French Toast:
4 Eggs
1/4 Cup Heavy Cream
2 Tbsp Powdered Sweetener (I used this one)
1/2 Tsp Cinnamon
2 Tbsp Butter
1/4 Cup Cream Cheese
1 Cup Strawberries
Directions
1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
2. On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.
3. Remove from the oven, then cut into 1/2 ” squares. Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon. Pour it over the cubed bread and mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 well buttered or greased muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.
Serve with your favourite Low Carb Syrup or Whipped Cream.
Recipe Notes:
– To make this delicious breakfast a little fancier you could add some Toasted Pecans or Walnuts on top.
– This recipe can be made in a round or square cake pan if preferred. You’ll need to add a few minutes to the cook time if doing this though.
– This recipe isn’t overly sweet. If you prefer a sweeter french toast, add in a bit more sweetener.
– The French Toast Muffin Cups are extra tasty when dusted with Powdered Swerve or drizzled with a light icing also made from powdered swerve.
Nutritional Info –
1 Batch of Keto Strawberry French Toast Cups = 12 Muffins
1 French Toast Muffin Cup = 1 Serving
232 Cal | 19 g Fat | 6.3 g Carbs | 2.3 g Fibre | 1.6 g Sugar | 9.4 g Protein
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Still Hungry? Check out These Keto Recipes:
Cheesy Keto Chicken Quesadilla
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Keto Strawberry French Toast Cups
- For The Fathead Dough:
- 2 Cups Mozzarella Cheese, Shredded
- 3 Tbsp Cream Cheese
- 2 Eggs
- ¼ Cup Almond Flour
- ½ Cup Coconut Flour
- 1 Tsp Baking Powder
- ½ Tsp Xanthan Gum (optional)
- 2 Tbsp Melted Butter
- For the Casserole:
- 4 Eggs
- ¼ Cup Heavy Cream
- 2 Tbsp Powdered Sweetener
- (I used this one)
- ½ Tsp Cinnamon
- 2 Tbsp Butter
- ¼ Cup Cream Cheese
- 1 Cup Strawberries
- Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
- On a cookie sheet, press the dough into a rectangle between 2 pieces of parchment paper. Approximately 10 ” x 8″. Remove the top piece of parchment paper, then poke some holes in it with a fork. Brush with the melted butter. Then combine and sprinkle half of the sweetener and cinnamon over the top. Bake 8 – 10 minutes.
- Remove from the oven, then cut into ½ ” squares.Turn your oven down to 375 F. Then in a large mixing bowl, mix the 4 eggs with the heavy cream and the remaining sweetener and cinnamon, then pour it over the cubed bread. Mix until well combined then slice and add the strawberries. Mix until the berries are mixed through. Divide the bread and strawberries evenly between 12 very well buttered muffin tin spots. Dot the top with the butter and cream cheese, then bake for 10 – 12 minutes.