Raspberry Cheesecake Stuffed Chaffle French Toast Casserole
A baked French Toast stuffed with fresh raspberry cheesecake filling.
Equipment
- Dash mini-waffle iron
- Blender
Ingredients
For the Chaffles
- 1 ounce cream cheese
- 4 large eggs
- 1/4 cup almond flour
- 2 tbsp granulated Swerve
- 1 tsp cinnamon
- 1/2 tsp baking powder
For the Raspberry Cheesecake Filling
- 1 cup fresh raspberries
- 2-3 tsp granulated Swerve
- 6 ounces cream cheese
- 2 tbsp confectioner's Swerve
For the Custard
- 4 large eggs
- 1/2 cup heavy cream
- 2 tbsp brown sugar substitute
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
For the Chaffles
- Blend together all ingredients, making sure that the cream cheese is closest to the blades of your blender. Preheat the Dash and cook each chaffle for 3-5 minutes, until golden brown. Put them aside in a stack. You should end up with 8-9 chaffles.
- Grease a small deep baking dish with butter. Tear up half of your chaffles into bite size chunks and line the bottom of the dish with them in an even layer.
For the Raspberry Cheesecake Filling
- Using a blender, blend the raspberries with the granulated Swerve until it's a puree. Add 6 ounces of cream cheese and the confectioner's Swerve and blend until smooth. Spread it over the layer of torn up chaffles, then tear the remaining chaffles and place them in an even layer on top of the filling.
For the Custard
- Blend or whisk together all of the custard ingredients and pour evenly over the casserole.
- Preheat the oven to 350 degrees and allow the casserole to rest on the counter while the oven heats up. Bake for 45 minutes or until the center is set. If the top begins to brown too much, cover the casserole with aluminum foil.
- Macros per serving: 317 calories, 6 net carbs, 17 grams protein, 24 grams fat.