This Cloud Bread French Toast is sugar-free, gluten free, grain free, but best of all tastes so much like a traditional French Toast, you’ll never feel deprived again! Melts in your mouth. Every bite is worth savoring. Light. Airy. Fluffy. With a little crust on the edges. Perfectly perfect, at least to me anyway, and hopefully to you as well!
- 8 slices Low Carb Cloud Bread Loaf
- 2 eggs
- 1/4 cup light cream or milk
- 1/4 cup granulated Swerve sweetener or another sugar-free granulated sweetener you prefer
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- pinch salt
- 2 tbsp butter
- Optional toppings: Sukrin Fiber Gold syrup and fresh raspberries I used Driscoll’s
Low Carb Cloud Bread Loaf
- 6 eggs separated
- 1/2 tsp cream of tartar
- 6 ounces 170g sour cream
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup 1.8oz (50g)whey protein powder(I used Jay Robb’s vanilla)
To Make Low Carb Cloud Bread Loaf
Preheat oven at 300 degrees F.
Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.
Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.
Fold in a small amount of egg whites into the yolk mixture a little at a time until it’s all incorporated.
Pour this into a greased loaf pan.
Bake on the middle shelf of oven for 50- 60 minutes or until a toothpick or skewer stick in the center comes out clean. (See notes above if you are making rolls, cooking time changes.)
Allow to cool before removing and slicing.
Best if toasted.
To Make Cloud Bread French Toast
In a shallow bowl whisk the eggs, cream, sweetener, cinnamon, vanilla extract and a pinch of salt together.
Place one or two pieces of loaf bread and let soak a minute before flipping over to other side.
Heat butter on medium high heat and once it’s melted add the soaked French Toast slices as many as you can fit into your skillet. I was able to do two patches, 4 slices at a time.
- Visit Cloud Bread French Toast for full instructions