Low-Carb French "Toast"

When switching to a low carb diet, it's tough to enjoy the foods you enjoyed when you were, well, enjoying life a bit more. So, while you may have to change up a few things, there are a few tricks that can help you keep those tastes in your diet without the calorie load.

In the case of low-carb French "toast", I cut out 4 slices of bread (about 240 calories, which is ~40-50g carbohydrates and maple syrup, which is ~53! That's almost 200 calories of pure carbohydrates that I don't really want right now!

Instead of soaking the bread in eggs, you'll leave the bread at the store, and use 3 egg whites and 1 whole egg. Using whites will further cut your calorie intake.

So, while it's not nearly as good as French toast with bread and syrup, it's an alternative.

I came up with this when I tried to make my original recipe (which is much tastier by the way), because I had no vanilla extract. You can use vanilla and cinnamon to make a similar recipe, but this works in a pinch.

For those who haven't had to remove yolks before, it's a delicate process when you're a beginner, but with a little practice, you'll soon be a pro!

For this recipe, I always do the egg whites first. This allows some buffer room. Once in a while, you will let a yolk or two slip, so I prefer to get the whole egg last just in case.

Crack your egg on a flat surface, and do your best to split it in two equal halves. Make sure the yolk settles into one side. Once your egg is split, just transfer the egg back and forth into each half. Be careful of sharp shell edges. They can "pop" the yolk which will allow it to ooze into your bowl. It's not a big deal. You'll get it next time!

Slowly, the white of the egg will drop into your bowl. The yolk will stay in the egg shell for disposal.

In my case, I fry it up for the dog.

If you're having trouble, you can find egg whites in the dairy/egg section. They are usually found in cartons, so look by the milk and coffee creamer.

If you can remove the egg whites, this step is easy.

I add cinnamon to taste and then cook in a non-stick pan (medium heat). I don't use too much butter here (remember, I'm looking to cut out calories anywhere I can here), or I'll use a non-stick spray.

Since egg whites are quite bland, I add a packet of sweet & low on top. It's sort of a cinnamon and sugar knock off. It does the trick, but you can experiment.

Enjoy your new, simple, low-carb (and low-calorie) breakfast!

4 Eggs (3 whites and 1 whole)

110 calories

5g fat

2g carbs

14g protein