Pitaya Piña Colada Casserole
Serves 415 mins prep25 mins cook
This delightful Pitaya Piña Colada French Toast Casserole can be enjoyed for breakfast or dessert! It's made using low-carb challah buns, blended with egg whites, almond milk, vanilla extract, and alullose for sweetness, making it a nutritious choice. Topped with sugar-free white chocolate chips, shredded coconut, fresh pineapple, and frozen pitaya, this casserole is fluffy, flavorful, and perfect to satisfy your sweet cravings. Bake it to perfection and top it off with maple keto syrup for a delicious finish!
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What you need
Instructions
1: Preheat the oven at 350°F. 2: Mix the unsweetened almond milk, egg whites, alullose, and vanilla extract. 3: Cut the bread into cubes. 4: Add the bread to the mix and let it soak, then transfer it to a baking dish. 5: Add the toppings. 6: Bake for 25 minutes. 7: Let it cool, then top with maple keto syrup and enjoy!View original recipe