In a medium bowl, whisk the eggs, milk, sweetener, cinnamon, and vanilla extract until the mixture becomes creamy.
Remove crust from bread and shape each slice into a circle(a large cookie cutter can be used). This is optional, but the round French Toast makes a yummy presentation. Soak each of the slices in the egg mixture.
Over medium heat, in a non-stick skillet or griddle, melt 1 tablespoon of coconut oil, then brown both sides of the bread quickly, without burning. Add the remaining coconut oil as the skillet or griddle begins to dry up, then continue cooking the remainder of the bread slices.
While cooking the French toast, combine all the cream ingredients in a blender, or use a mixer, and blend until smooth. Pour into a heavy saucepan and cook over medium-low heat while stirring continuously. Cook until creamy.
While still warm, serve the French Toast with warm cream sauce and fresh berries. If desired, sprinkle with Paleo powdered sugar and cinnamon.
*Nutrition data calculated with french toast and berries, no cream Yields: 8 servings | Serving Size: 2 slices with berries | Calories: 265 | Previous Points: 5 | Points Plus: 6 | Total Fat: 8 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 151 mg | Sodium: 133 mg | Carbohydrates: 33 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 12 g | SmartPoints (Freestyle): 9*Nutrition data below is calculated with the cream (no powdered sugar)