1 loaf DF Keto Bread (recipe HERE)
6 whole large eggs
1 cup heavy whipping cream
2 tablespoons Pyure Sweetener
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Assorted Berries if desired
Powdered Monkfruit if desired
For best results, bake the bread a day before and allow it to sit out overnight at room temperature wrapped in parchment paper. Slice the bread into 1/2" thick slices. (The whole loaf yielded 10 pieces for me)
In a large bowl, whisk the eggs, sweetener, vanilla, and cinnamon together. Pour in the cream and whisk just until all ingredients are combined. Submerge the bread pieces totally in the batter.
This does work best if you use a baking pan with a bit of depth, lay the bread in first and pour the batter over. Refrigerate for 10-15 minutes, allowing the bread to soak up the batter.
Heat a large pan over medium high heat and grease with cooking spray. Cook two pieces of the bread at a time, 30-45 seconds per side, rotating twice (Cook 30-45 seconds, flip, cook 30-45 seconds, flip again and repeat)
Repeat with all the slices, wiping your pan in between batches.
Serve with fruit, ChocZero maple syrup (see below), and powdered Monkfruit!
Leftovers can be kept refrigerated and are best reheated in an airfryer 400 degrees for 4-5 minutes.
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