PB&J with a Twist

french toast

If you know me, you know that I love peanut butter…like to the point that I’d go through a 16oz jar in 2 days. It’s become a rarity to have it in my house.

Growing up, peanut butter and jelly sandwiches were a thing. Same with peanut butter and fluff. One of the ladies at the studio had never heard of it/never tried it and thought marshmallow fluff with peanut butter was a gross combination…I’m sorry Deb, but you are absolutely wrong.

Anyways, back to the PB&J. I was heavily craving a sandwich the other day. Luckily for me, I just happened to be walking through Target while having that craving…so of course I picked up some supplies! When I got home, I started thinking about if I wanted to toast the bread or not. Then I had a brilliant idea:

Make French toast!

It was perfect. I’d be getting a well rounded meal between having carbs, fats, and protein in an awesome meal that I’d usually count as a cheat meal!

The Details


  • 2 slices bread (I used Silver Hills Sprouted Power)
  • 2tbsp creamy (or crunchy) peanut butter
  • 2tbsp sugar-free strawberry jelly¬†
  • 40g egg whites (or 1 whole egg)
  • 20g almond milk
  • little bit of vanilla extract
  • cinnamon


  1. Set everything out on the counter!
  2. Place pan on stove and set over medium heat. Coat with non-stick cooking oil.
  3. Measure out egg whites, almond milk, vanilla, and cinnamon in a bowl. Mix well.
  4. Dunk each slice of bread in the egg mixture, fully coating both sides.
  5. Place the bread on the heated pan. Allow to cook 1-2 minutes, then flip.
  6. Once cooked on both sides, transfer to a plate.
  7. Add the PB & J like a normal sandwich or drizzle over the top of the bread.
  8. Enjoy!


345 Calories || 29g Carbs || 18g Protein || 17g Fat

I made this on a low carb day, which is why I used the Silver Hills bread (2 slices = 19g carbs) and the sugar-free jelly.

Have fun with yours! Use almond butter or hazelnut butter. Raspberry jelly or whatever you like!

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