Bostock

5 from 1 vote

Bostock is a French preparation of a sweet almond topping on tender bread. The slices are baked and topped with almonds and powdered sweetener for a festive dish that tastes similar to a bear claw. This recipe scales well to feed a group. The almond paste portion can also be made days ahead and refrigerated for a fast and easy prep the day of serving. I like to make this for special occasions and holidays but it is good any time!

Course Breakfast

Cuisine French

Keyword almond, breakfast, dairy-free, easy, fast, french, nightshade-free, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 443kcal

Author Jenny Ross

Ingredients

2 tablespoons water
4 tablespoons allulose
4 slices protein bread or other keto bread
3/4 cup almond flour
1/4 cup allulose
1/8 teaspoon stevia glycerite or another 3/4 cup allulose
1 egg
1/2 teaspoon almond extract
1/3 cup sliced almonds
monk fruit powdered, for serving, optional

Get Recipe Ingredients

Instructions

Preheat the oven to 425ºF and line a baking sheet with parchment paper. Place the slices of bread on it and set aside.
To make a simple syrup, heat a small pot or pan with the 4 tablespoons allulose and 2 tablespoons water. Bring to a boil and then set aside to cool.
Combine the almond flour, allulose, stevia, egg, and almond extract in a blender and pulse to combine. Do not puree - you only want it just combined.
Brush each bread slice with the simple syrup and then spread the blended almond mixture over the bread and then sprinkle the sliced almonds on top. Bake at 425ºF for 6-10 minutes, keeping a careful eye on them to keep them from burning. Dust with powdered monk fruit, if desired before serving warm.

Notes

Protein:Energy Quotient [calories]: 0.54

Nutrition