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Stuffed French Toast Recipe


Atkins Stuffed French Toast
8.3g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.9g

Protein

31.1g

Fat

5.9g

Fiber

442.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3largeEgg (Whole)
  • 1 1/2tbspSucralose Based Sweetener (Sugar Substitute)
  • 1tspVanilla Extract
  • 5tablespoonUnsalted Butter Stick
  • 0 1/4tspSALT Morton Salt, Inc.
  • 0 1/2cupHEAVY CREAM Whole Foods Market, Inc.
  • 0 1/2cupTap Water
  • 3ozSugar Free Maple Flavored Syrup
  • 0 1/4tspCINNAMON Sugar 'N Spice, Inc.
  • 0 1/2cup, slicedSTRAWBERRIES Jasper Wyman & Son
  • 8ozCREAM CHEESE Schnuck Markets, Inc.
  • 16Atkins Low Carb Wheat Bread

DIRECTIONS

This recipe uses Atkins Low Carb Wheat Bread (see recipe). You will need 16 slices.

  1. In a small bowl, mix cream cheese and low-carb maple (or strawberry) syrup until blended; fold in berries and cinnamon. Divide mixture between 8 slices of bread and cover each with a second slice.
  2. Use a toothpick to hold edges together. Set aside.
  3. Mix cream, water, eggs, sugar substitute, extract and salt in a shallow bowl. Dip bread slices two at a time into mixture until saturated.
  4. Heat half of the butter in a large nonstick skillet over medium heat. Cook 4 sandwiches in until golden brown, about 3 minutes per side.
  5. Wipe out pan and repeat with remaining sandwiches. Remove toothpicks before serving with low-carb strawberry pancake syrup (optional).

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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