FRENCH TOAST WITH BROWN BUTTER SYRUP

FRENCH TOAST WITH BROWN BUTTER SYRUP

This tastes very similar to French toast and the delicious brown butter syrup just makes it even better.  I borrowed the idea and proportions for the brown butter syrup from Maria Emmerich, I believe it was, however, two ingredients differ.  Low-carbing can be a very luxurious diet!  I must admit I'm not an eggs and bacon in the morning sort of person.  I like my cup of tea or weak, milk coffee with something like what I've pictured above, but for me, only two pieces of bacon.  More than likely that would not be breakfast, though, but my main meal of the day.  I don't eat a lot...at least I don't think so.  Breakfast (I get up late - around 9 or 9:30 am, but get to bed most nights close to midnight - I want to change all of that sometime soon...I like the early mornings typically, and I work best early in the morning) is usually leftover baking and my tea or simply my tea.  Then I'll eat around midday or so.  I'll have a big meal and a medium-sized to small supper. 

Hamburger Buns

  (each sliced into 3 rounds)

Brown Butter Syrup:

¹/₂  cup butter (125 mL)

Granular sweetener to equal ¹/₂ cup (125 mL)

  sugar*

¹/₂  cup whipping cream (125 mL)

Prepare Hamburger Buns.  Slice a hamburger bun into three slices.  In nonstick, dry pan, toast pieces until golden brown on both sides.  Serve immediately with Brown Butter Syrup.

Brown Butter Syrup:  In saucepan, melt butter over medium heat.  Keep cooking the butter until it turns golden brown.  Stir in the sweetener and whipping cream.  Whisk with a whisk until the mixture boils.  Remove from the heat.  Store in a Mason jar in the refrigerator.  Serve the syrup slightly warm.

Helpful Hints:  *I used Natural Mate^® Granular.  You can get it in a Erythritol/Stevia or Erythritol/Sucralose version.  It is sold on Amazon.  

Yield:  3 French toast pieces 

1 bun with 3 tbsp syrup

490.0 calories

15.1 g protein

44.6 g fat

6.8 g net carbs