Annie fromKetoFocusbrings us this easy and kid-friendly sugar free breakfast recipe that the whole family will love.
This low carb version of a classic star of the weekend brunch tastes just like you remember it, but is made with coconut flour and cream cheese to keep the carb count down.
Add all the ingredients to a bowl or blender and mix together until cream cheese is fully incorporated.
Pour into a loaf pan lined with damp parchment paper. Leave a couple of inches of parchment paper hanging over the edges for easy lifting out of the pan.
Bake at 350°F for 45 minutes. The loaf should be firm to the touch but will deflate as it cools. Once cooled slice up into the desired thickness.
To make the keto bread into keto french toast, heat a griddle or skillet over medium heat. Add 1-2 tablespoons of butter. Fry each slice in the pan or griddle until crisp and browned on each side.
