This recipe is a bit of an obsession for me. I absolutely LOVE it! ❤️

Unlike the classic version, in a Hong Kong French toast, fluffy bread meets creamy peanut butter and sweet condensed milk, then gets deep-fried to a golden brown. Topped with a slab butter, it's a drool-worthy fusion of texture and flavour.

Ingredients

2 slices of keto bread of choice**
1 large egg
2 Tbsp sugar-free condensed milk
2 Tbsp all natural peanut butter
1 Tbsp heavy cream (35%)
2 Tbsp butter, divided
Pinch of salt

**You can use any keto sliced bread (the thicker the better), but for the recipe and mutritional information, I used two slices of low carb white Carbonaut bread

Yields: 1 serving
Per serving*:
Calories: 672
Net carbs: 7
Protein (grams): 27
Fat (grams): 57

Prep time: 4 min
Cook time: 8 min
Total time: 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a medium-sized bowl, whisk together the egg, cream, and a pinch of salt until well combined. Set this mixture aside.

For the peanut butter, you can use creamy or crunchy, or even mix it up by using Fatso peanut butter, including their flavoured options.

Spread the peanut butter evenly one side of both bread slices. Press the two slices together to form a peanut butter sandwich.

In a small skillet or frying pan, melt 1 Tbsp of butter over medium-high heat.

Gently dip the peanut butter sandwich into the previously prepared egg and cream mixture. Make sure to turn and coat all sides evenly.

Carefully place the coated sandwich into the pan. Fry for about 5-8 min, flipping the sandwich halfway through to ensure both sides are golden brown . For best results, refrain from pressing down on the sandwich.

Once the sandwich is golden brown on both sides, transfer it to a serving plate.

Top with the remaining 1 Tbsp of butter, thinly sliced for even melting, then finish off by drizzling with the condensed milk (see our Sugar-Free Condensed Milk recipe).

Dive in and enjoy your delicious Hong Kong Peanut Butter French Toast.