keto-ricotta-french-toast-lowcarb

Ricotta French Toast: Only 125 per serving!

So let me preface this post with that I may go as far to say that this is potentially a keto holy grail in terms of breakfast.  I wasn’t entirely sure what the outcome of this recipe… I’ve never had a french toast casserole without any bread stuffing, but this ricotta french toast is just amazing, even my ultra picky sister (she’s not ket0) LOVED it.

I know this recipe sounds a little complex, but  it’s definitely a recipe to try!!  If you have any questions, leave me a comment and I will get back to you.

Ingredients:

  • 3/4 C Ricotta Cheese 
  • 4 Eggs
  • 1/4 C Almond Flour
  • 1 tbsp Coconut flour
  • 1/tsp Xanthan gum
  • 1/4c Erythritol
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tbsp butter or ghee
  • Sugar free breakfast syrup (optional)

Preheat oven to 350F.

In 2 medium mixing bowls separate egg whites from the yolk, and whisk egg whites until they form stiff peaks.  Once whipped,  put in fridge to keep cold.

Next, in the other mixing bowl whisk egg yolks, erythritol and salt until the yolks have lightened in color.  Then, add ricotta and xanthan gum and whisk vigorously to avoid clumping the xanthan (this is crucial!) Add the almond and coconut flour and merge all the ingredients.  Keep in mind that the mixture should be the consistency of a thick pancake or waffle batter.

Next, take the egg whites from the fridge, and add 1/3rd of the whites to the mixture and mix thoroughly with a rubber spatula. Side Note:  Don’t worry about losing some of the air in this part, we are creating a lighter batter to make folding in the other 2/3rds of the whites easier. Then add the remaining 2/3rd and carefully fold, cutting the spatula into the center of the bowl and folding the bottom up to the top, turning the bowl 90 degrees each time.  Then, fold batter until you no longer see any white, and you have yourself a homogenous mixture.

In a cast iron skillet melt butter on low heat, making sure to coat the sides of your pan as well as the bottom.  Remember to remove any excess butter, you don’t want a pool of it on the bottom.  Add your batter to the pan, keep on low heat for 1 min. Finally, place in the oven and bake until the batter is set and the top has started to brown.

Serve with some sugar-free syrup and you have yourself a delicious keto breakfast.