Blueberry Pecan Low Carb French Toast is perfect for those mornings that eggs and bacon just won’t cut it! The best thing is this french toast is made in the microwave so in less than two minutes you have a swoon worthy breakfast that is low carb, keto friendly and gluten free! Perfect for busy weekday mornings!
I have to admit, Maddie is the one responsible for this recipe! She has been toying with microwave recipes for quite a while now because even though she loves to cook and bake, for awhile she was unsure of using the oven. Inspired by all the popular microwave cakes and muffins, she came up with this Pecan Blueberry Low Carb French Toast shortly after she joined me on my low carb/keto journey and it’s been a breakfast staple ever since! While she loves eggs and savory style breakfasts, she also loves having the option of pancakes, waffles and now “french toast” in the mornings!
These days Maddie is all about using the entire kitchen to experiment! We are still working on the “cleaning up after yourself” part of cooking. I guess we are all a work in progress!
On Sundays, we typically made a big batch of bacon or sausage to keep in the fridge for the upcoming week. Often the Cowboy gets up at daylight to get out on the tractor, so I love having some grab and go options in the morning for him! It also cuts down on breakfast time for everyone else! So, Maddie can quickly whip up her Blueberry Pecan French Toast, grab a few pieces of bacon and VIOLA…breakfast in under five minutes!
French toast was one of my favorite breakfasts growing up and this Pecan Blueberry Low Carb French Toast…while not “French toast” in the traditional sense…really hits all the notes of French toast for me! The texture of the pecans, hint of cinnamon and the burst of sweet blueberries makes this quick and easy breakfast a showstopper! Topped with sugar free maple syrup or a drizzle of almond butter…DELISH!
Blueberry Pecan Low Carb "French Toast"
- 1 Tbsp. butter melted
- 1 Tbsp. cream cheese softened
- 1 egg
- 1 Tbsp. coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tsp. Pyure Organic Stevia Blend
- 1/2 tsp. vanilla
- 1/8 tsp. Himalayan salt
- 1 1/2 Tbsp. blueberries fresh or frozen
- 1 Tbsp. chopped pecans
- Spray or grease large ramekin or large coffee mug and set aside. We used a 4 inch ramekin.In a small bowl, combine melted butter and softened cream cheese and whisk until smooth. Next, whisk in egg until fully incorporated. Add the next six ingredients and whisk until combined and smooth. Gently stir in berries and pecans. Pour batter into prepared ramekin or mug and microwave on high for 60-90 seconds. Depending on the power of your microwave, you may need to decrease or increase time by a few second. Mine was perfectly done at 90 seconds. Carefully remove ramekin from microwave. Top with sugar free maple syrup, almond butter, butter, or whipped cream and enjoy!
Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.