- María Fernanda López
Chocolate Hazelnut Icebox Cake Casserole (Vegan & Keto)
Nothing beats a good casserole, just a soul food don't you think? And I have always felt that way about french toast too, so the combination of these two amazing things will make your tastebuds fall in love! This is a comforting, easy and vegan recipe for you to enjoy!
This post is kindly sponsored by Carbonaut! keto certified, non-GMO and 100% plant-based bread!
Chocolate hazelnut, in a french toast casserole? Hard to resist don't you think? These could take your breakfasts, slow mornings or brunches to the whole new level also because this also a great recipe for meal prep!
This is a twist of a french toast casserole, we are stepping up the game and creating a fusion inspired by these amazing and classic recipes; hazelnut chocolate spread. In a delicious casserole, that it is also gluten free, vegan and low carb!
From the creaminess of the hazelnut spread, to the moist and texture in this recipe, you just simply won't resist!
For this recipe I simply used Carbonaut, white bread; but wait! This bread is low carb and 100% plant-based... how cool is that? Each slice has only 9 grams of total carbs and 7 grams of fiber. I'm obsessed. Their bread is also available on selected Sprouts and Target!
Keto certified too! That means a lot to me and this is why. For a product be keto certified needs to have specific standards. It's can't have more than 10g net carbs, it can't contain hydrogenated oils, artificial ingredients, no maltitol or other artificial sweeteners. They actually have a full page on the ingredients allowed and not allowed. Check them here!
You can recreate your personal comfort foods while still keeping them low carb and plant diet. Just like this carrot cake bread pudding recipe! Easy to make, comforting, moist, flavor and with all the amazing textures.
As a nutritionist I admire the impact of low carb diets on our bodies! From reducing inflammation to the control of hormones.
From reducing inflammation to controlling insulin levels, ghrelin (hunger hormone) to better and staple energy labels, no crash or hangry feelings. And having these alternatives in the market just makes everything easier and delicious!
For this recipe I used all plant-based and low carb ingredients:
Guys, kudos for Carbonaut on making such a great 100% plant-based bread! Because creating a low carb version and a vegan recipe requires science! I am grateful for my food chem classes because they have been helpful on my food blogger journey.
Just like this recipe; some hacks when you are creating a low carb and vegan recipe!
Flaxseeds are great egg replacements, both work like a sort of glue.
Baking soda and apple cider vinegar helps with the leavening.
For this recipe I used Lakanto's Suntella, which taste basically like the commercial brand of nutella but these is low carb and keto friendly! It spreads so easily and the taste is out of this world, simply AMAZING! You can use the discount code: PURELYHL
The full instructions will be below along with the nutritional content per serving!
Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:
They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good french toast casserole?
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Chocolate Hazelnut Icebox Cake Casserole
By María Fernanda López
2/3 cup of granulated monk fruit
1 cup of nut milk
1/ cup of ground flaxseed
2/3 cup of Lakanto's Suntella
1/4 cup of raw hazelnuts
1/4 cup of low carb chocolate chips
Preheat the your oven at 350.
Cut into half inch squares the bread and bake for 12 minutes.
Once baked place spread them in a silicone or 8x8 baking dish covered in waxed paper for easier removal.
Blend the rest of the ingredients but the raw hazelnuts and chocolate chips.
Pour the mix on top of the bread, make sure to cover most of the bread.
Top with raw hazelnuts and chocolate chips.
Freeze overnight, but into 9 pieces and enjoy!
Nutritional Information per serving (165 kcal)
Net Carbs: 5.5g
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