It's hard to come up with new ways to eat eggs when on an Egg Fast. The only way I can survive is to disguise my eggs as other dishes. This is one of those dishes. I can't take full credit for this recipe, because the original version (which is not entirely Egg Fast friendly) comes from Jessie at Sugar Free Like Me. I have been thinking about this recipe for quite a while now, trying to come up with a way to make it 100% Egg Fast friendly, and I've finally done it! So, thank you for the awesome inspiration, Jessie! :)
Ingredients:
- 1 tablespoon butter, melted
- 1/2 tablespoon Splenda
- 1/4 teaspoon maple flavor
- 1 egg
- 1 ounce cream cheese, softened
- 1 tablespoon Splenda
- 1/2 - 1 teaspoon maple flavor
- 1/4 teaspoon ground cinnamon
1. Combine first three ingredients and whisk together. Will be slightly grainy; set aside so the Splenda can dissolve into the butter.
2. Puree last five ingredients in a blender until mixed and a little bit frothy.
3. Pour batter into a buttered ramekin or microwaveable container (my ramekin looks so full because I actually have two servings in there).
6. Whisk the syrup mixture together again before pouring over puff. Alternately, you could mix this syrup up in a blender or with an immersion hand blender (see below) for a more "uniform" texture.
Yields: 1 serving
*Nutritional Information:
I didn't have any maple flavoring so I used lemon extract -- delicious!
ReplyDeleteI might have to try that! :)
DeleteKathleen, this looks super fantastic for me to use on my first ever egg fast! I don't have a microwave, so I'm going to have to figure out an alternative way to cook the batter part.
ReplyDeleteI don't have maple flavoring either (live in a foreign country), so I might try out the lemon extract thing myself. Although, it's going to be a homemade extractish thing, because I have none of that either. Lol
So looking forward to using this recipe of yours!!! Thanks oodles!!!!!!
Let me know how the lemon goes! :)
DeleteYum! I double the recipe, but probably didn't need double the sweetener in the syrup - it was very sweet, which I am not used to on keto. But SO delicious, I will make this often, just adjust the sweetener down. I also used vanilla because I don't have maple, and it still tasted like french toast.
ReplyDeleteYeah, I admittedly have a sweet tooth that just cannot be satiated! Lol
DeleteI don't own a microwave - so how long would it take in the oven?
ReplyDeleteI'm not certain what the time would be for the oven, or if it's even possible to cook in the oven, to be honest. It puffs up because it cooks so fast. If anyone else has done this successfully in the oven, feel free to add to this discussion! :)
Delete~30 min in the oven at 350. After that, check the middle for doneness with a toothpick. I’ve cooked single servings several times and 30min seems to work. I have also made a large batch (x8) that needed quite a bit more time due to the depth of my small pan. Shallow works better ��
ReplyDeleteThis was lovely! I followed the recipe exactly as written and it very much reminded me of french toast. The texture was a nice change of pace for my egg fast as well =) Thank you for sharing the recipe!
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