Ingredients:
- 224 grams (~8 slices) Nature’s Own Soft White Keto Bread (or other bread with the same macros.)
- 340 ml Fair Life Fat Free Milk
- 414 ml (1 bottle) Vanilla Fair Life Core Power Elite
- 4 large free range eggs
- 28 grams Lily’s Milk Chocolate Chips
- 45 grams Swerve Confectioners Sugar Substitute (optional)
- 1/2 tsp Nielsen Massey Pure Vanilla Powder
- 80 grams Unmatched (Use code ALISATHEALTH for 10% off ) Vanilla Protein Powder (or other protein powder with same macros)
- 1/2 tsp ground cinnamon (double if you like full flavor)
- 1/4 tsp ground nutmeg (double for full flavor)
- 1/2 tsp sea salt
Instructions:
- Preheat oven to 350 F.
- Lightly toast bread (to simulate “stale” bread)
- Spray eight 8-oz ramekins one-second each with avocado oil (you can also use a lasagna pan and slice into 8 servings later, but it may alter cooking time)
- Dice bread into 1/2” cubes and evenly divide between ramekins. You can use 1 large lasagna pan, but cooking time may vary.
- Blend all remaining ingredients in blender.
- Pour even amounts of blended liquid into each of the ramekins.
- Top each ramekin with equally divided chocolate chips.
- Bake at 350 25-30 minutes until a toothpick comes out clean and tops are golden brown.
- I serve with fresh fruit (for more carbohydrates), mushroom coffee with collagen and fair life protein shake as my creamer (for more protein) and sometimes I top it with Greek yogurt
Calories: 165
Fat: 5 grams
Protein: 24 grams
Fiber: 10 grams
Net Carbohydrates: 4 grams
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