To make the french toast bread base (aka sweetened keto cornbread) in a bowl, combine the melted butter, sour cream, vanilla, low carb sweetener and blend together. Add the eggs and blend again with a hand mixer. Add in the almond flour and baking powder and mix until incorporated. Fold in the mozzarella cheese. Bake in a greased 8X8" pan at 350 F for 30-35 minutes. Allow it to cool and then cut it into tiny 1" squares. Place the squares on a baking sheet and bake for 60 minutes at 225 F or until dry. This works best a few days in advance to ensure the "bread" is stale enough for the casserole.

To prep the casserole, in a blender combine the 6 eggs and the 1 cup of heavy cream. In a large mixing bowl combine the stale "bread" cubes and pour the egg mixture over the top. Fold several times to allow the egg mixture to soak into the "bread". Cover with plastic wrap and allow it to soak for at least 4 hours. This works even better if you prep this the night before. Combine the cream cheese, sweetener, vanilla, and almond milk (or heavy cream) together in a bowl and blend until smooth. Place in the fridge as well until needed for assembly the next day.

To assemble and bake the casserole, preheat the oven to 350 F and grease a casserole dish or 9X13" pan. Stir the bread mixture thoroughly to ensure the egg mixture was fully absorbed. Place half of the "bread" mixture in the bottom of the casserole dish. Spoon out the cream cheese mixture in dollops and place across the layer of "bread". Add the remaining "bread" mixture over the top to seal in the cream cheese layer.

In a bowl, use a pastry blender or two forks to for them crumble by cutting in the cold butter, sweetener, cinnamon, and almond flour until it resembles cornmeal. Mix in the chopped walnuts and sprinkle the entire mixture over the top of the casserole. Bake for 30-35 minutes or until the top is golden brown and the center is cooked. Allow it to cool briefly before serving with your favorite sugar free syrup.