In a medium mixing bowl, add the eggs, egg whites, almond milk, protein powder, vanilla extract, cinnamon, nutmeg, and sweetener. Using a whisk or fork, mix everything thoroughly until the mixture becomes completely smooth and slightly frothy. Make sure there are no lumps from the protein powder, as this ensures a creamy, well-coated texture later.

Place a non-stick skillet or pan over medium heat and allow it to warm up for about a minute. Lightly coat the surface with cooking spray, spreading it evenly so the tortillas won’t stick while cooking. Avoid using too much oil to keep the recipe low in calories.

Take one tortilla (or bread substitute) and dip it into the prepared mixture, ensuring both sides are fully coated. Let any excess mixture drip off back into the bowl so it doesn’t become too soggy. Repeat the same process for the second tortilla.

Carefully place the coated tortilla onto the heated pan. Cook for about 2–3 minutes on one side, or until it turns golden brown and slightly crisp. Gently flip it using a spatula and cook the other side for another 2–3 minutes until evenly browned and cooked through.

Remove the cooked French toast from the pan and transfer it to a plate. Add your favorite toppings such as fresh berries, sliced banana, a drizzle of sugar-free syrup, or a spoon of Greek yogurt. Serve immediately while warm for the best flavor and texture.