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LowCarb French Toast "Cereal"

Start off with one batch of my lowcarb DIY "pastry" dough.

This dough is great to make sweet OR savory, and lends to any flavor profile you want to incorporate with it! I do call for honey, but the sugar is eaten by the yeast packet.

Pastry Dough

2 cups almond flour

1 cup coconut flour

2 tablespoons baking powder

1 teaspoon xanthan gum

1 tablespoon cinnamon

1/4 cup heavy whipping cream

1/2 cup room temperature butter

1/2 cup Pyure granulated sugar substitute

1 tablespoon vanilla extract

4 eggs

Yeast Prep:

7 grams instant yeast

1 teaspoon honey

3 tablespoons warm water

Toppings (optional)


LowCarb sugar sub of your choice

SugarFree Syrup


Tools Needed:

Sheet pan



Prep the yeast first. In a cup mix the instant yeast with honey and water. Set aside for 30 minutes. It will expand to about 4-5 times the size of the original.

To make the dough, separate all the dry ingredients except the Pyure sweetener into a large bowl.

In a stand mixer, cream the butter, Pyure, and vanilla together until smooth. Also add in the heavy whipping cream and eggs. Mix into the dry ingredients very well. Toward the end you will need to mix with your hands to incorporate the butter bits. Add in the yeast mixture at this point. Combine it as well as you can. Roll into a ball, wrap in saran wrap and refrigerate for 30 minutes.

In the meantime, prep your oven to 350 degrees Fahrenheit.

Roll out with a rolling pin to about 1/4" thickness. Score into squares about 1" in size and place on your parchment lined sheet pan. Bake for 10-15 minutes, testing the done-ness based on your oven.

Allow to cool and serve as desired, but we like to pile on syrup and walnuts!

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