Keto Torrejas - Mexican French Toast

Keto Torrejas - Mexican French Toast

Torrejas are a traditional dessert that is popular in Spain, Mexico, and other Latin American countries. They are similar to French toast in that they are made with slices of bread that are soaked in a mixture of milk, eggs, and sugar, and then fried until they are crispy and golden brown. This keto-friendly version uses Sonora Keto Bolillo Mix to create an authentic-tasting torrejas that fits perfectly into your keto diet plan.

However, torrejas are often flavored with additional ingredients, such as cinnamon or orange zest, and they are typically served with a sweet syrup or honey. In some regions, torrejas are also served as a savory dish, with cheese and herbs instead of sugar and spices. Perfect for anyone following a keto diet and wondering "what can I eat on keto diet," this recipe proves that low carb diet doesn't mean giving up traditional Latin desserts!

Keto Torrejas - Mexican French Toast

Sonora Keto

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

612

Keto Torrejas - Mexican French Toast

Ingredients

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    • 1 cup heavy cream
    • 1/2 cup stevia (or preferred keto-friendly sweetener)
    • 3 eggs
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon salt
    • stick unsalted butter

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    • bottle sugar-free syrup
    • pinch additional cinnamon for dusting
    • handful chopped nuts (optional)
    • pinch powdered keto-friendly sweetener (optional)

    Directions

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      1. In a mixing bowl, combine the Sonora Keto Bolillo mix with 3/4 cup warm water and 1 egg. Mix well until a dough forms.

      2. Knead the dough for 3 minutes until well combined.
      3. Let the dough rest for 1 hour.
      4. Instead of forming 8 individual bolillos, shape the dough into a French bread log.
      5. Preheat oven to 350°F and bake for 20-30 minutes until golden brown. Let cool completely.

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      1. After the bread has cooled completely, slice into 3/4-inch thick slices (should yield about 12 slices).

      2. Arrange slices on a wire rack and let the bread slices dry out overnight to achieve the perfect texture for soaking up the custard.

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      1. In a large bowl, whisk together the heavy cream, stevia, 3 eggs, ground cinnamon, allspice, cloves, and salt until well combined and smooth.

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      1. Dip each dried bread slice in the custard mixture, turning to coat both sides thoroughly. Let excess drip off but ensure the bread is well-soaked.

      2. Heat the butter in a large skillet over medium-high heat until melted and bubbling.
      3. Fry the soaked bread slices until they are golden brown and crispy, about 2-3 minutes per side. Work in batches if necessary.
      4. Remove the torrejas from the skillet and place them on a paper towel-lined plate to drain off excess butter.

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      1. Serve hot, drizzled with sugar-free syrup and garnished with additional cinnamon, chopped nuts, and powdered keto-friendly sweetener, if desired.
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