Sometimes you just want to feel like you’re eating carbs for breakfast, yanno?
So this morning I experimented, discovered this, and liked it well enough to post.
- low-carb flour tortillas (I use Mission, but other brands would probably work, or you could probably make your own)
- heavy cream
- cinnamon (about half a teaspoon. Can mix with nutmeg, cloves, or other spices if you want.)
- vanilla (just a splash, maybe 1/4-1/2 tsp)
- pinch of salt (optional)
- pinch of erythritol sweetener (I used Lakanto brown) (optional)
- low-carb toppings of your choice (fresh berries, erythritol or stevia syrups or sugars, heavy whipped cream, mascarpone, etc.)
Notice I don’t have any almond-anything in this. I’ve started to realize I don’t really like the taste of almond flour or almond milk cooked, so I’ve started to avoid it. Feel free to use it if you want less fat than heavy cream provides.
Basically, you mix up the eggs, cream, cinnamon, vanilla, and optional pinches of salt and sweetener like you would for French toast, but in a wider container (I used a tortilla keeper). Fry it up in a skillet with melted butter, flipping as needed until golden brown.
When it was done cooking, I topped mine with a bit of mascarpone and Lakanto maple flavored syrup, but if I had fresh strawberries, would have used those, possibly with some heavy whipped cream. Blackberries or blueberries would probably work well, too. Butter and syrup, or lemon juice and powdered monkfruit sweetener, all would work well.
If you’re really watching your carbs, note that the low-carb tortillas usually have about 4 carbs each, and berries and heavy whipped cream have a few carbs, too, just not much.