Start by making the filling first so it has time to sit in the refrigerator with enough time to thicken while you make the French toast.
In a small bowl, combine the heavy whipping cream and powdered swerve sweetener. Use a hand mixer to whip it until it’s fluffy.
Add the room temperature cream cheese and use the hand mixer until the ingredients have combined and it has a smooth texture.
Place the filling in the refrigerator to thicken while you make the French toast.
In a medium bowl, add the eggs, heavy cream, vanilla, and spices. Use a fork or whisk to whisk the egg mixture until fully combined.
Place 1 tablespoon of oil or butter in a frying pan. Once fully heated, dip each slice of Sola Low Carb Bread into the egg mixture and place it in the frying pan.
Cook for about a minute or two, just long enough to heat the bread and cook the crust until it’s a golden brown color. Flip each piece of low carb bread and repeat this process until all slices of bread are cooked.
If you want super thick stuffed French toast, be sure to allow the bread to cool before adding the filling. If not, the filling will melt slightly.
Serve each stuffed french toast sandwich with sugar-free syrup that has been warmed slightly in the microwave.
You can also sprinkle it with Swerve Powdered Sugar or top with fresh berries too!