Microwave Apple Cinnamon Roll Pumpkin French Toast

 

Wow! I took one bite and was swooning. Imagine a cinnamon bun filled with apples and baked in pumpkin custard. Then drizzled with a 0 carb caramel apple syrup. That’s the flavor profile of this dish. It came about because I wanted to make cinnamon rolls but didn’t feel like making a yeasted bread. So I  spread my brandied apple mixture on some slices of lowcarb white bread,  rolled them, pinched the seam and then sliced them. In a greased mug, the slices were layered with pumpkin custard, lightly pressed down and then microwaved for approximately 1 min and 20 seconds. DIVINE doesn’t even come close to the awesomeness of them! They also reheat well. 

PUMPKIN FRENCH TOAST
Makes 2 servings [2/3 cup mixture]
Per serving: 125 cals/0 total fat/21.6g carbs/7.1g fiber, 1g sugar

6 tbs liquid egg whites
2 tbs skim milk [nondairy milk can be used]
4 tbs Swerve
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin spice
4 tbs pumpkin puree [no added sugar]
4 slices light bread [40 calories per slice]
4 tbs apple mixture [recipe below]

In a small bowl break up the eggs whites and whisk until frothy. Combine milk through pumpkin puree. Tip: Add milk last so you can adjust the consistency of the custard. Some pumpkin puree is wetter than others. Roll each slice of white bread so it's flat. Spread 1 tbs of apple mixture on each bread slice. Roll and pinch seam shut. Repeat. Cut into 1/4 inch slices. Spray 2, 8 oz. microwave mugs with avocado cooking spray. Pour a little custard into the bottom of each mug. Lay some slices in each mug, equally. Layer with more custard. Repeat with more bread slices. Top with remaining custard. Gently press down to saturate the bread with the custard. Microwave for approx. 1 min & 20 seconds. Cooking times will vary. It's done with the sides pull away a little and the custard is set.

Adapted from Hungry-Girl.

APPLE MIXTURE:
6 servings
1 serving: 35 cals/10.4g carbs/6.8g sugar

1/2 tsp cornstarch mixed into 2 tbs water

3/4 cup finely diced, peeled green apple [use a tart baking apple & save the peels for the syrup]

1 tsp sugar

1 tsp swerve granular 

1/2 tsp cinnamon

pinch of Kosher salt

1/8 tsp vanilla

1 tsp brandy, optional

In small sauce pan spray some avocado cooking spray. Over medium heat add apple, sugars, cinnamon and salt. Cook until apples are tender. Use droplets of water occasionally to avoid sticking. Once tender stir in brandy. and vanilla.Cook 1 min. Then add cornstarch mixture if your apples needing thickening. Sometimes they won’t need a thickener. Add vanilla off the heat. You will have 2 tbs leftover. Use it to top oatmeal or on toast with cream cheese.

Adapted from Hungry-Girl

CARAMEL APPLE SYRUP

Makes approx 3 servings. 

0 calories and carbs.

1/2 cup allulose

1/2 cup water

1/2 tsp cinnamon

Peels and core from 1 apple

Combine in small sauce pan and over medium heat bring to a simmer. Strain, cool and store leftovers in the refrigerator.