LUSCIOUS LOW-SUGAR FRENCH TOAST
Just a quick glance at the ingredient list for classic French toast confirms that it’s full
of sugar and starch—a major no-no if you’re following a low-sugar lifestyle. But my
healthy version tastes just as good—even better!—and has practically no sugar at all.
Be sure to use a sufficiently high heat for frying to keep your French toast from getting
FOR THE FRENCH TOAST:
- 4 eggs
- 1/4 cup (60 ml) unsweetened almond milk 1 teaspoon vanilla extract
- 1 teaspoon Ceylon cinnamon
- 5 drops liquid stevia
- 8 slices Fluffy Bread
- Butter for frying
- Freshly grated nutmeg (optional)
- 1/4 cup (60 g) grass-fed butter
- 1/3 cup (80 ml) Sugar-Free Maple Syrup
1Prepare the French toast. Place the eggs, almond milk, vanilla extract,
cinnamon, and stevia in a medium bowl. Whisk well to combine. (If the
cinnamon floats on top of the mixture, just continue to whisk until it has
become well incorporated.) Then soak each bread slice in the egg mixture for
2Heat a griddle or skillet over medium-high heat. When hot, melt a pat of
butter in the skillet. Fry the bread slices for 3 to 4 minutes on each side, or
until golden brown.
3To serve, sprinkle each slice of French toast with freshly
grated nutmeg, if you like, and top with a pat of butter and Sugar-free Maple Syrup.
TIP: Making French toast for the holidays? Replace the almond milk with 1/3 cup (80
ml) Rich Sugar-Free Eggnog or use Low-Sugar Cinnamon Raisin Bread instead of Easy
NOTE: Sprinkle shaved dark chocolate
(with a minimum cocoa content of 85 percent)
on the freshly fried bread slices. The chocolate melts and creates an incredibly
Wait a minute! Pizza for breakfast? That’s right—and there’s no need to feel guilty
about this low-carb version. It’s big on protein and healthy fats, and best of all, it’s easy
to change up: Just use different meats, cheeses, veggies, or whatever leftovers happen
to be lurking in the fridge. This recipe makes a satisfying breakfast for one ravenous
person—or two moderately hungry ones.
- 2 tablespoons (28 ml) heavy cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder Unrefined sea salt, to taste
- 2 eggs
- 1 tablespoon (14 g) grass-fed butter or extra-virgin coconut oil, for frying 2
- tablespoons (31 g) unsweetened tomato sauce
- 3 slices ham or pepperoni (or more or less to taste)
- 5 black Kalamata olives, pitted and sliced
- 1 1/2 ounces (45 g) shredded mozzarella cheese
- 1/4 teaspoon dried oregano
1Mix the cream, garlic powder, onion powder, and salt together until wellcombined and free from lumps. Add the eggs and mix gently with a fork
2Heat a skillet over medium heat and melt the butter or coconut oil in it. Pour
the egg mixture into the skillet and cook, carefully pushing the cooked parts at
the edges toward the center with a spatula.
3When the omelet is done around the edges but still jelly-like at the center, top with the tomato sauce, ham or pepperoni, olives, cheese, and oregano. Cover and cook for 2 minutes more, or until the cheese is melted. Serve immediately.
This healthy, grain-free granola is great for your gut, and you can think of this recipe as
a template for endless variations: Use whichever nuts and seeds you happen to have
on hand. And feel free to reduce the amount of erythritol if you don’t like your granola
very sweet—but don’t replace it or omit it completely because it’s the secret ingredient
that makes this granola deliciously crunchy.
- 1/2 cup (20 g) unsweetened coconut flakes
- 1/2 cup (45 g) almond flakes
- 1/2 cup (65g) chopped pecans
- 1/2 cup (75 g) sunflower seeds
- 1/4 cup (25 g) erythritol crystals
- 1 tablespoon (15 ml) melted extra-virgin coconut oil
- 1 teaspoon Ceylon cinnamon
- 1/2 teaspoon vanilla powder
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2 Place all the ingredients in a large bowl. Toss well to ensure everything is well
mixed and the nuts, seeds, and coconut are covered with oil and seasonings.
Transfer the mixture to the lined baking sheet, and spread it out evenly with a
spoon into as thin a layer as possible.
3 Bake for 8 to 12 minutes, or until the mixture turns golden-brown. (Be careful,
though, as the nuts can quickly become too dark and burn.) Remove the
granola from the oven and let cool completely. The granola is soft and chewy
while hot, but becomes crunchy when it has cooled down.
4 Break the cool granola into small pieces, and store in a tightly sealed glass jar
in a cool, dry place.