Categories: bread, breakfast, low carb

Ingredients

• 2 cups almond flour (Honeyville)
• 1/3 cup cocoa powder
• 1/3 cup Coconut flour
• 1/3 cup unflavoured whey protein powder
• 1 tbsp baking powder
• 1 & 1/2 tsp instant coffee granules
• 1/2 tsp xanthan gum
• 1/2 tsp salt
• 1/2 cup butter
• 2/3 cup Swerve Sweetener or other granulated erythritol
• 4 large eggs
• 1 tsp vanilla
• 1/4 tsp Stevia Extract
• 2/3 cup almond milk
• For Chocolate French Toast:
• 1 recipe Chocolate Pound Cake
• 3 large eggs
• 2 tbsp whipping cream
• Butter or oil for pan

Directions

1. Preheat oven to 325F and grease a 9×5 loaf pan well.

2. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking powder, instant coffee granules, xanthan gum and salt.

3. In a large bowl, beat butter and Swerve until well combined. Beat in eggs, vanilla and stevia.

4. Beat in almond flour mixture in two batches, alternating with almond milk, until well combined.

5. Spread batter in prepared pan and smooth the top.

6. Bake 45 to 50 minutes or until set and a tester inserted in the center comes out clean.

7. Let cool in pan 15 minutes, and then flip out onto a wire rack to cool completely.

8. French Toast:

9. Slice pound cake into 16 equal slices and set on a baking rack to dry out overnight. Alternatively, preheat oven to 200F and place sliced cake into oven to dry out for about 1 hour.

10. In a wide, shallow bowl, beat eggs and whipping cream until well blended.

11. Add a few teaspoons of butter or oil to a large skillet over medium heat.

12. Dip slices of cake into egg mixture, allowing to soak in for 10 to 15 seconds on each side. Add slices to pan and cook until golden brown, 1 to 2 minutes per side. You will probably only be able to fit 4 to 6 slices in your pan.

13. Repeat with remaining slices of cake.

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