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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 2 tbsp butter
- 1/2 tsp vanilla extract
- 1 tbsp So Nourished Pancake Syrup
- 2 tbsp heavy cream
- 1 egg
- 2 tbsp coconut flour
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1 egg
- 1/4 tbsp So Nourished Pancake Syrup
- 2 tbsp whole milk
- Begin by making the bread. Place the butter in a microwave safe square container. Melt the butter in the microwave.
- Stir the vanilla, syrup, heavy cream and egg into the melted butter.
- Add the coconut flour, cinnamon and baking powder to the mix and stir well. Spread the batter across the bottom of the container, making it as smooth and flat as possible.
- Microwave the batter for 90 seconds to bake the bread. Remove the bread from the container and let cool.
- While the bread is cooling, make the French toast dip by whisking together the egg, So Nourished syrup and milk.
- Dip the bread into the French toast dip, coating it fully.
- Melt about 1 tablespoon of butter in a large skillet over medium high heat and add the dipped bread into the skillet.
- Cook the French toast for about 2-3 minutes on each side or until golden browned. Serve while hot with extra So Nourished syrup poured over the top.
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