Sometimes I love sweetish breakfast, and as far as the first meal of the day goes, it has to be prepared quickly, right? Well, “All Inclusive” Keto French Toast is just the thing!
Lately, I’ve been thinking to add a few more keto recipes that are easy and fast to make. I do realise that people who don’t food blog, usually don’t have enough time for preparing complex desserts (except on very special occasions, probably). That’s why I’ve decided to include more recipes that combine simple and delicious. This is one of them.
All inclusive means that you don’t need any pre-prepared “bread”, because the toast itself already includes all the ingredients you would need to soak the bread in (eggs, cinnamon, vanilla, nutmeg …). It is quick to make, and when done, you can top it with anything you wish. No deep-frying needed! I top it with either more butter, sugar-free maple syrup, crème fraîche with cinnamon, homemade cinnamon almond butter … You’re free to use your imagination endlessly.
A while back, I saw a similar recipe online somewhere, which inspired me to make my own version. Can’t remember where I saw it, so, unfortunately, I can’t give credits at this point. But why not make this recipes just one of those things that gets tweaked and upgraded (or downgraded) to fit each person’s taste and/or nutritional preferences? For example, I highly appreciate macadamia nuts. That is why I use macadamia meal (that I make myself) in this keto recipe. You can use whatever nut meal or nut flour you wish, but keep in mind that fat and moisture balance in the batter could change, and the outcome might not be the same.
Macadamia is high in fats (but low in PUFA’s) and relatively low in net carbs. It tastes nice and a bit sweetish on its own. That is why I love it so much in this recipe. Plus, I don’t make finely ground macadamia meal, since it tends to turn into macadamia butter instead of flour. Coarsely ground macadamia adds to the crunchiness of the toast, and I love that!
- Prepare a small microwave-safe bowl. It can be either a ramekin or a coffee mug, whatever you have at hand. I use a ramekin with a 3.7" diameter.
- If you don't have macadamia meal, take 1 oz. of macadamia nuts and process in a food processor. Don't process for too long or you'll get macadamia butter. Alternatively, you can use almond meal.
- Put in all the ingredients, starting with the egg.
- Mix well until smooth.
- Put in a microwave, and nuke for 2 or 3 minutes (depending on how strong the microwave is).
- Take the spongy "cake" out. It might still be soggy in the bottom, but no worries. Cut it in half horizontally (see the instruction image).
- Toast the two halves in a toaster or fry them in a pan.
- Top with whatever your heart desires: More butter and cinnamon, maple syrup ... In the picture, I used crème fraîche, mixed with cinnamon. And enjoy!