Snickerdoodle Cake French Toast Cups

IMG_4038[1]Snickerdoodle Cake French Toast Cups

Serves: 1

  • 2 egg whites
  • 2 TBSP unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1 stevia packet
  • 1 slice P28 high protein bread (or 2 slices regular bread)
  • 3 TBSP oat flour
  • 1 TBSP coconut flour
  • 1 TBSP cinnamon swirl whey protein (by cellucor
  • 3 TBSP unsweetened almond milk
  • 1 stevia packet
  • 1/4 tsp imitation butter extract

Mix the egg whites, unsweetened almond milk, cinnamon, and stevia packet. Cut 1 slice P28 high protein bread (or 2 slices regular bread) into 8 equal pieces. Soak in the egg white mixture for 2-3 mins each side. Spray 1 mini cupcake pan with a nonstick spray. Place one piece in each mold for a total of 8. Mix the oat flour, coconut flour, cinnamon swirl whey protein, unsweetened almond milk, stevia packet, and imitation butter extract. Place some of this mixture inside each mold. Bake at 350F for 13-15 minutes until the egg whites are cooked.

I also mixed 1 tbsp Greek yogurt and 1 tbsp sugar free breakfast syrup to drizzle on top.


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