Sift the coconut flour and baking powder into a mixing bowl. Mix together.
Mix the egg yolks, cream and butter into the dry ingredients. Set aside.
Place the egg whites and sweetener into a bowl and whisk with your hand mixer to stiff peaks.
Add ⅓ of the egg whites to the batter and gently mix in, using a spatula.
Fold the remaining egg whites into the batter.
Place a nonstick pan over low heat and add the butter.
Once melted add 3 egg rings to the pan and evenly spoon the batter between them. Cover with a lid and cook for 4-6 minutes, then remove the egg rings and gently flip.
Cook for another 4-6 minutes until the pancakes are cooked through.
Serve with Sugar-Free Maple Syrup and Keto Whipped Cream.
Video
Keto French Toast Recipe - Easy & Delicious (3g Carbs)