S.F. French Toast Puffs

Sugar Free Keto French Toast Puffs

INGREDIENTS

1. 8 large eggs

2. 1 (8-ounce) package full-fat cream cheese, softened

3. 2 tablespoons heavy cream (or coconut cream)

4. 1 teaspoon pure vanilla extract

5. 1/2 teaspoon ground cinnamon

6. 1/4 cup coconut flour (brand)

7. 2 tablespoons granular erythritol (Swerve brand) or stevia or monk fruit

8. 1 teaspoon baking soda

9. 1 tablespoon powdered erythritol, for dusting (optional)

10. Sugar-Free Maple Syrup, for serving (optional) (Lakanto) OR (Choczero.com)

Instructions:

1. Preheat the oven to 350°F. Use a silicone muffin pan or lightly grease a 12-well muffin pan.

2. Combine the eggs, cream cheese, cream, vanilla extract, cinnamon, coconut flour, granular erythritol, and baking soda in a blender. Blend until the ingredients are well incorporated. You may need to use a rubber spatula to scrape down the sides of the blender.

3. Pour the batter into the wells of the muffin pan, filling each well nearly to the top.

4. Bake for 25 minutes, or until the egg puffs have risen and are no longer runny in the center. Remove from the oven and let rest in the pan for 5 minutes. Use a rubber spatula to slide each puff out of the pan.

5. Before serving, dust each puff with powdered stevia or erythritol, if using.

6. Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or microwave.