Step 1

Make the keto fat bread recipe ahead of time. Slice the bread into thick pieces and place on a with rack set in a sheet pan. Bake in a 250F oven for 10-15 minutes, or until the bread feels a bit dry. This step is optional, but I feel it makes the bread more receptive to the eggy custard.

Step 2

Meanwhile, make the blueberry sauce by adding the fresh blueberries to a small non-stick pan set over medium heat. Let cook until the berries start to burst a bit then add the water and monk fruit sweetener. Use a masher or spoon to mash the blueberries and allow to simmer until a thick sauce has formed, about 5 minutes. You can add more water if it gets too thick. Set aside.

Step 3

Make the sugar free maple syrup by adding all the ingredients to a small pot and bring to a simmer. Cook for 5-7 minutes, or until the syrup has reduced a bit and turn off the heat. Syrup will thicken as it cools. It’s normal for the sugar to crystalize as it cools down, so heat it up right before using it.

Step 4

Making the whipped cream by beating the cold cream in a bowl with a hand mixer. Once the cream has begun to take shape, add the monk fruit sweetener and beat until stiff peaks have formed. It helps if the bowl is chilled in the fridge also. Keep whipped cream in fridge until ready to serve.

Step 5

To make the French toast, add the eggs, heavy cream, cinnamon, and vanilla to a small baking dish and whisk well. Pre-heat a large non-stick pan over medium heat with 1 tablespoon of butter. Add a few slices of keto bread to the custard and soak well on both sides then move back to the wire rack or straight to the pan if it’s hot enough. Cook for 4-5 minutes, or until nicely golden brown, flip and repeat. You want the bread to be well soaked in the custard, but not too wet or it may fall apart. Make the second batch and keep the first batch warm in a 250 F oven covered with foil.

Step 6

Plate the French toast, pour over some blueberry sauce, a dollop of whipped cream, and a drizzle of sugar free maple syrup. Enjoy!