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Keto French Toast Muffins

Course Bread, Breakfast
Keyword Bread, Breakfast, Keto, Low Carb, Muffin
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

  • 6 Large Eggs
  • 2/3 Cup Honeyville Almond Flour
  • 1/4 Cup Peanut Butter
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Crushed Toasted Almonds
  • 2 Tbsp. Coconut Oil
  • 1 Tbsp. Unsalted Butter
  • 2 Tbsp. NOW Foods Erythritol
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla
  • 1/2 tsp. Salt
  • 1/4 tsp. Nutmeg
  • 10 Drops Liquid Stevia

Instructions

  1. Preheat oven to 350° F.

  2. Grind 1/4 Cup Almonds in the food processor and stick them in a pan on medium-high heat to toast. Make sure you keep an eye on them and stir as needed.
  3. Mix together your almond flour, erythritol, cinnamon, salt, and nutmeg.
  4. In a microwave safe bowl, add your coconut oil, butter and peanut butter, then microwave for 30-40 seconds to melt it.
  5. Add your peanut butter, coconut oil, butter, eggs, vanilla, stevia, and heavy cream to the almond flour and mix well.
  6. Fill cupcake tray with the batter, then top with toasted almonds.
  7. Bake for 20-25 minutes, let cool for 5 minutes, then remove from cupcake tray and let cool for an additional 10-15 minutes. Serve with whipped cream.