Keto Pumpkin Chocolate Chip French Toast Low Carb
Get ready to make the best keto chocolate chip pumpkin french toast.
Yes, low carb pumpkin chocolate chip french toast that is super delicious.
Easy 90 second microwave bread recipe that is keto friendly.
Make homemade pumpkin chocolate chip french toast with this simple and quick recipe.
If you want a tasty and delish pumpkin french toast for ketogenic diet / lifestyle this is the one for you.
From scratch chocolate chip french toast that will please any crowd.
Make this pumpkin recipe for a yummy breakfast, snacks or hey I love breakfast for dinner.
No matter what time of day you have this – it will be one of your new favorite recipes.
You can’t go wrong with this pumpkin french toast.
Get ready to bake up the best low carb keto chocolate chip pumpkin french toast.
❤️ Check out these other ❤️
Keto Pumpkin Recipes
Keto Pumpkin Cream Cheese Muffins
Keto Pumpkin Cheesecake Roll Ups
Keto No Bake Pumpkin Pie Bites
Keto Pumpkin Spice Rice Krispie Treats
Keto Pumpkin French Toast Sticks
Keto Pumpkin French Toast Roll Ups
How To Make Keto Pumpkin Chocolate Chip French Toast
Blend together butter, cream, pumpkin puree, and egg in a bowl.
Blend in coconut flour and baking powder.
Fold in the chocolate chips.
Transfer the batter into a heat-proof plate and cook in the microwave for 90 seconds.
Whisk all ingredients for the coating.
Dip both sides of the bread in the mixture.
Pan-fry in butter for 2-3 minutes per side.
Serve with whipped cream on top.
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Keto Pumpkin Chocolate Chip French Toast
- For the Bread
- 2 tbsp Butter melted
- 1 tbsp Heavy Cream
- 1 tbsp Pumpkin Puree
- 1 Egg
- 2 tbsp Coconut Flour
- ½ tsp Baking Powder
- 2 tbsp Sugar-Free Chocolate Chips
- For the Coating
- 1 Egg
- 1 tbsp Heavy Cream
- 1 tbsp Brown Erythritol
- 1/2 tsp Cinnamon Powder
- ½ tsp Vanilla Extract
- Whipped Topping to serve
- Blend together butter, cream, pumpkin puree, and egg in a bowl.
- Blend in coconut flour and baking powder.
- Fold in the chocolate chips.
- Transfer the batter into a heat-proof plate and cook in the microwave for 90 seconds.
- Whisk all ingredients for the coating.
- Dip both sides of the bread in the mixture.
- Pan-fry in butter for 2-3 minutes per side.
- Serve with whipped cream on top.
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