Sunday, March 8, 2020

Recipe: 1.6g Net Carb French Toast


u/Trap-Lord on Reddit recommended Chompie's low-carb bread, so I got some from Amazon to try. It's crazy expensive ($14/loaf), but extremely good. Taste and texture are close to regular bread (slightly more sour, slightly more spongy), but it toasts almost perfectly. 

I've been experimenting with different ways of using it and wanted to share the results. After just making plain toast, my first attempt was French Toast. This used to be one of my favorite breakfasts. I haven't been able to have this since going low carb 9 years ago, so I was excited to try it out.

It turnout out really good, crispy on the outside, creamy in the middle, taste similar to how I remember. The only thing I didn't love was the syrup. I used Pyure brand. It was ok, but too thin and not strong enough maple flavor.  

Does anyone have a recommendation for a good low-carb maple syrup? If so, please let me know in the comments.


Hope you enjoy it!

- QD




1.6g Net Carb French Toast

Yield: 2
Author:
prep time: 2 Mcook time: 6 Mtotal time: 8 M

ingredients:

instructions:

How to cook 1.6g Net Carb French Toast

  1. Melt butter in a frying pan over medium heat.
  2. Whisk together egg, almond milk, and vanilla.
  3. Soak bread in egg mixture, then cook until golden brown on both sides (~3 min. per side).
  4. Serve, topping with sweetener of choice.
Calories
188
Fat (grams)
13
Carbs (grams)
3.6
Fiber (grams)
2.0
Net carbs
1.6
Protein (grams)
10.1
Calculated per slice
Created using The Recipes Generator

2 comments:

  1. Hi -
    Great blog, I've found some good recipes here. Thanks!

    I am super curious about this bread. Do you eat much Chompie's? Have you tested BG after? 'Cuz for many people, gluten raises BG higher than sucrose does.

    Anyway, keep up the good work! :o)

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    Replies
    1. Thanks! I did test BG before and after eating the bread a couple times. I found it generally tracked with the macros. For me, sugars raise my BG 6.7 mg/dL/g and protein raises it 0.7 mg/dL/g. I haven't done rigorous testing with gluten, but based on my insulin needs for gluten containing recipes, it has roughly the same effect as its macros would indicate.

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