Tag Archives: French Toast

Easy Pumpkin French Toast

You don’t have to go to a fancy pancake house to drool over pumpkin pancakes or French toast that’s out of your carb range.  You can make this delicious treat easily at home.  And it is so satisfying to know you can eat it and not feel guilty.

French toast variation and you will love it if you’re craving pumpkin. If you’re one of those that doesn’t care for pumpkin, you can make this without the pumpkin and have really great French Toast.

Pumpkin French Toast

1 Egg
1 tablespoon Coconut Oil or Vegetable Oil
2 tablespoons Pumpkin Puree
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/2 teaspoon Vanilla Extract.
1 tablespoon Sugar Substitute
Pinch of Salt
1 1/2 tablespoon Low Carb Flour  (Baking Mix or Almond Flour)
1 teaspoon Coconut Flour
1 tablespoon Vanilla Whey Protein Powder

For egg dip:
1 egg
1 tablespoon Cream
1 teaspoon Sugar Substitute
1 teaspoon Cinnamon
1/4 teaspoon Ground Cloves

1 tablespoon Butter
1 teaspoon Sugar-free Confectioner’s Sugar (optional)

In a microwaveable small bowl, prepare a magic muffin pumpkin muffin by mixing the egg and coconut oil together well until there are no white strings. Stir in the pumpkin, salt, sugar substitute, vanilla, cinnamon and cloves and mix well. Add the flours and vanilla whey powder and stir until mixed in well. Tap the bottom of the bowl to settle the mixture and release any air bubbles.

Microwave for one minute and let cool for about five minutes.

While the bread is cooling, mix one egg, cream, sugar substitute, cinnamon, and cloves in a bowl or shallow pan to make the dipping batter. Cut the muffin across the middle to make two evenly sized rounds. Put the bread in the pan and let it sit a couple of minutes to soak up the batter. Repeat on the other side.

Heat a non-stick skillet to medium heat and add 1 tablespoon of butter. Spread it around the pan as it melts. When the butter is slightly bubbly, put the soaked bread rounds into the pan and cook until they are browned on one side, about four to five minutes, then flip to cook the other side until browned. The cooking time varies with the temperature of the skillet, so watch them closely. If they are getting browned too quickly, lower the heat. You want the egg batter to cook all the way through.

Remove cooked rounds to your serving plate and sprinkle with sugar-free Confectioner’s Sugar. Serve with sugar-free maple syrup.

Makes one serving.

Nutrition information per serving:
Calories: 533.4 Fat: 43 g Net Carbs: 7.8 g Protein: 23.1 g

Easy Popover Muffin French Toast Rounds

Not everything works well with low carb flours or natural flours and it takes some experimenting to get it right.  One of those experiments was this failed popover recipe that actually made a very tasty, simple egg bread muffin that I am calling a popover muffin.  Where a popover would rise and collapse in on itself while creating a well in the middle, this muffin rose, but simply deflated, leaving a nice rounded surface.  But the flavor is great and it makes a fabulous low carb bread to go with almost anything.

The bread is also sturdy enough to hold up to being turned into French Toast Rounds.  So this is a two-fer-recipe day as it includes the recipe for the popover muffins and the French toast rounds.

If you give either one of these recipes a try or both, let me know what you think and if you have other ideas how to use them.

Popover Muffins

Popover Muffin

This recipe makes 6 popover muffins, which are delicious with almost anything — butter, jam, soup, a salad, but it isn’t hollow like a popover normally is. So I am calling them popover muffins. A popover pan will give you depth and make tall and nicely browned muffins, but you can also use a standard muffin pan.

This recipe is the very basic version without any kind of flavoring or seasoning. You can add a little sugar substitute to make them sweet or you can add grated cheese to make a cheese version that would complement a bowl of chile nicely. Add a tablespoon or two of chopped chiles to the batter along with the cheese and really enhance the flavor.

3/4 cup Low Carb Flour*
1/4 cup Almond Flour
2 Eggs
1/4 cup Heavy Cream mixed with 1/4 cup water
Pinch Salt

* I used CarbQuick, but Bob’s Red Mill Baking Mix, LC Flour, Carbolose or any other low carb mix will work.  I have not tried Coconut Flour, but I would guess it might not work as well.

Preheat oven to 425 degrees (F.) Make sure the oven rack is on the lower level to allow room for the batter to rise and to keep them from browning too quickly.

Prepare a 6 well popover pan by spraying with cooking spray or buttering the wells. Deep muffin cups will also work.

Put the eggs into a bowl of warm water to bring them to room temperature, about 10 minutes.

When the oven is fully heated, begin preparing the batter. Whisk the eggs, milk and salt together in a medium bowl. Make sure the ingredients are mixed well, then add the flours at one time and continue to whisk until the flours are and it looks frothy. You can use a mixer with a whisk attachment to do this. Or you can mix it in your blender following the same sequence. Wet ingredients first, then add the flours. Add the melted butter after everything is mixed.

Pour the batter into the popover wells equally. They should be between 2/3 and 3/4 filled.

Bake for 20 minutes, then lower the temperature to 350 degrees and bake an additional 10 minutes. Do not open the oven door while baking, especially during the first 20 minutes. They should be a deep, golden brown.

Nutrition Info per muffin
Calories: 153.2 Fat: 13.5 g Net Carbs: 1.9 g Protein: 5.8 g

Popover Muffin French Toast Rounds

This simple recipe uses an egg bread “popover” muffin as the base for a basic French toast for one. Add pumpkin butter or syrup to serve. A little bacon or sausage helps to round it out.

1 Egg bread “Popover” Muffin
1 Egg
1/2 teaspoon Vanilla
1/2 teaspoon Pumpkin Spice or Cinnamon
1/2 tablespoon Cream
1/2 packet Sugar Substitute
1 tablespoon Butter
1 tablespoon Pumpkin Butter

Slice the muffin across the middle, then slice each half across the middle again to make four rounds.. In a bowl or shallow pan, beat the egg, then add the cream, vanilla and pumpkin spice or cinnamon. Beat with a fork until well mixed. Dip the muffin slices into the egg mixture, turning them to completely coat both sides. Let them sit in the mixture while you warm up a small skillet.

Add the butter and set to medium heat. When the butter melts and is just getting to sizzle, add the muffin rounds. Cook for about 2 minutes on one side, then flip to cook the other side. They should be golden brown. If they aren’t, cook just a little longer. Remove to serving plate and top each with 1/4 of the pumpkin butter or butter the tops and cover with sugar free syrup.

Makes one delicious serving.

Nutrition info per recipe:
Calories: 362.7 Fat: 31.6 g Net Carbs: 4.8 g Protein: 12.8 g