Have you made low carb waffles before?
You will need to make some for this low carb spin on an old classic breakfast casserole!!
Visit my two previous posts where I give you great, quick and easy recipes for low carb waffles!
Ok, now you have your waffles which is the base of this casserole!
If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!
LOW CARB FRENCH WAFFLE CASSEROLE
4 to 5 cups low carb waffles
4 lg eggs
1 cup unsweetened almond milk
1/2 cup heavy cream
1 tbsp monkfruit granulated sweetener
1/2 tsp caramel stevia drops(or regular liquid stevia)
1 1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp ground cinnamon
2 Tbsp cold butter; cut into pea sized cubes
2 tbsp monkfruit
1/2 tsp maple extract
1 tsp cinnamon
Preheat oven to 350F.
In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.
Cut waffles into small squares and distribute evenly in a greased 8×8 pan.
Pour liquid mixture over waffles.
Press down with a spoon to soak up mixture better.
Dot the top with cold butter cut into pea-sized amounts.
Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.
Sprinkle on top of casserole.
Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.
The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.
You can let this sit for overnight covered in the fridge if desired.
Reheats well in 350F oven for 8 min.
Store in fridge up to 5 days.
Carb count depends on your waffle you choose.
Makes approx. 6 servings.