My daughter’s favorite meal is breakfast. As soon as she gets out of bed she starts asking for things to eat, and she’ll keep asking until I’ve told her she’s had enough.
I try to keep some type of baked breakfast item around to make breakfast a bit easier. We regularly have muffins, waffles, sausage biscuits or french toast muffins in the refrigerator ready to heat and eat. And the french toast muffins are her favorite.
Although the flavor of the french toast muffins is really good without any keto-friendly sugar at all, I am always disappointed by how much they deflate after coming out of the oven. When they’ve finished baking, they are nice and puffy, sort of like a souffle. But after a few minutes they start to lose their fluffiness and flatten out. It’s not a huge deal, but I’d love for them to stay a little fluffier.
I had just made a batch of Cloud Bread and thought about how I whipped the egg whites into still peaks so that the bread would be airy and not dense. So I decided to try that out with the french toast muffins and see how they turned out.
The normal recipe just has you mixing everything together in a blender and then baking. So I separated the egg whites from the yolks and whipped them with my stand mixer until they had nice, stiff peaks. Everything else went into the blender as usual. Then I slowly folded the whipped whites into the rest of the mixture until it was just combined.
I ended up filling 6 more muffin wells than normal. I filled the wells almost to the top, as usual, and baked them for the same amount of time.
Once they came out of the oven they had risen so nicely. They did deflate a little while they cooled, but they were much less dense than they had been before. So I count that as a win. I am going to play around with some baking powder and maybe add a little apple cider vinegar to see how that effects the finished product. Overall I’m happy with these less dense french toast muffins. And my daughter still gobbles them up.
Fluffy Keto French Toast Muffins
- 8 eggs, separated
- 1 tsp cream of tartar
- 8 oz cream cheese, softened
- 8 tbsp grassfed butter, softened
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp Himalayan pink salt
- Preheat oven to 350°F.
- In a large mixing bowl, combine egg whites and cream of tartar. Whip on medium high speed with a high-powered mixer until stiff peaks form.
- In a high-powered blender, add the egg yolks, cream cheese, grassfed butter, cinnamon and salt. Blend until well combined.
- Pour the mixture form the blender into a large bowl. Slowly add the whipped egg whites to the rest of the ingredients, folding them in gently so that the whites do not loose their airiness.
- Fill muffin wells 3/4 full. A 1/3 measuring cup works well for this. I was able to make 24 muffins. Bake for 30 minutes in a preheated oven.
- Remove the muffins from the oven and allow them to cool before removing them from the pans.