If you love french toast, then you'll love this low carb and sugar-free version! Thick slices of our Keto Banana Caramel Muffins are soaked and baked in a sweet cinnamon batter and topped with our new Honey Nut Crunch Granola. We love any breakfast that tastes like dessert! Recipe + photo by @thelowcarbcontesssa 

What You’ll Need:

-1 bag of Keto and Co Banana Caramel Muffin Mix

-4 eggs

-1 cup unsweetened almond milk of your choice (we love these ones)

-1 cup heavy cream

-½ tsp vanilla

-½ tsp cinnamon 

-1 Tbsp low carb brown sweetener of your choice (we love this one)

-1 cup fresh or frozen blueberries

-1 cup Keto and Co Honey Nut Crunch Granola

Cooking Instructions:

1. Bake the Keto and Co Banana Caramel Muffin Mix as instructed on the back of the package in an 8x8 baking pan. Once ready, set aside and allow to cool.
2. Preheat the oven to 300° F. 
3. Once the Keto Banana Caramel Muffins have cooled, cut them into one-inch cubes and place on a baking sheet. Bake for 20-30 minutes, turning halfway through. Set aside and allow to cool.
4. In a large bowl mix together the eggs, almond milk, cream, vanilla, and brown sweetener.
5. Place Keto Banana Caramel Muffin cubes in an 8x8 greased baking dish, and pour the egg mixture over the cubed bread.
6. Top with the blueberries, and Keto and Co Honey Nut Crunch Granola. Cover the dish and place it in the refrigerator for a minimum of 30 minutes.
7. Heat the oven to 350° and bake uncovered for 50-60 minutes, or until the custard mixture is set. After removing from the oven, allow to sit for 10-15 minutes before slicing.
8. Top with additional Keto Granola, sugar-free syrup, or your favorite whipped cream and enjoy!