Pecan French Toast “Minute Muffin”

Inspired by a recipe that DJ Foodie posted, I just made this for a quick lunch and it was delicious! This is the type of recipe that lends itself to interpretation. Berries? Whipped cream? Maple syrup? Your call 🙂

Pecan French Toast
Yield: 1 serving // 218 calories, 7 net carbs

MINUTE MUFFIN
1 tablespoon coconut flour
3/4 teaspoon Swerve
1/2 teaspoon baking powder
1/2 teaspoon pecans, minced
Pinch salt
1 egg
1/8 teaspoon vanilla extract
A few drops almond extract
1 tablespoon butter, melted
1 tablespoon unsweetened almond milk

FRENCH TOAST BATTER
1 egg
1/3 cup unsweetened vanilla almond milk
1/8 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 teaspoon lemon (or orange) zest
Coconut cooking spray

BLUEBERRY BUTTER
1 tablespoon butter
2 tablespoons frozen blueberries
1/4 teaspoon xanthan gum
Directions: Microwave butter and berries for 60 seconds. Add the xanthan gum, mix thoroughly, and mash the berries a bit with a fork.

Mix together coconut flour, sweetener, baking powder, pecans, and salt. Break the egg into the dry ingredients and add the melted butter. Whisk. Add the vanilla and almond extracts, and coconut milk. Whisk to incorporate.

Oil an 8-ounce ramekin, pour in the batter, and microwave for 90 seconds.

fronch toast1

Meanwhile, make the French Toast batter. Whisk together the egg, cream, vanilla and almond extracts, cinnamon, and lemon zest.

Remove the muffin from the microwave and let cool for a minute. Then, using a bread knife, very carefully slice it in half to make two thin disks. Place the disks in the egg mixture to soak, turning occasionally.

Heat a nonstick skillet with coconut cooking spray, and, using a pancake flipper, carefully transfer the French Toast slices into the pan. Cook until the first side is browned, then carefully turn it over and cook until the second side is browned.

frecnh toast2

Serve with Blueberry Butter, and enjoy!