1 tablespoon powdered monkfruit, for dusting (optional)
Sugar-Free Maple Syrup, for serving (optional) (I use this brand) Code PEACE for 20% off
Preheat the oven to 350°F. Use a silicone muffin pan or lightly grease a 12-well muffin pan.
Combine the eggs, cream cheese, cream, vanilla extract, cinnamon, coconut flour, granular erythritol, and baking soda in a blender. Blend until the ingredients are well incorporated. You may need to use a rubber spatula to scrape down the sides of the blender.
Pour the batter into the wells of the muffin pan, filling each well nearly to the top.
Bake for 25 minutes, or until the egg puffs have risen and are no longer runny in the center. Remove from the oven and let rest in the pan for 5 minutes. Use a rubber spatula to slide each puff out of the pan.
Before serving, dust each puff with powdered erythritol, if using.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or microwave.
NET CARBS PER SERVING: 2.5g
Serving Size:2 egg muffins
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