Preparation

• In a mixing bowl, combine 1/4 cup of PB2 (or your choice of powdered peanut butter) with 2 tablespoons of unsweetened vanilla almond milk. Add stevia to taste, mixing until smooth and creamy. Set aside.
• In another bowl, whisk together the liquid egg whites, 1/2 cup almond milk, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, a pinch of salt, and stevia to taste until well combined.
• Take a slice of whole wheat bread and spread a generous layer of the peanut butter filling on one side. Spread about 1 tablespoon of sugar-free strawberry jam on top of the peanut butter. Place another slice of bread on top, creating a sandwich. Repeat with the remaining slices.
• Preheat a non-stick skillet or griddle over medium heat. Lightly spray with cooking spray if needed.
• Carefully dip each sandwich into the egg white mixture, ensuring both sides are coated. Place the coated sandwiches onto the skillet. Cook for about 3-4 minutes on each side or until golden brown.
• Remove the French toast from the skillet and serve warm. Drizzle with more sugar-free strawberry jam or enjoy as is!