Ricotta-Strawberry Breakfast Sandwich

1 cup whole-milk ricotta cheese
2 large eggs
1/4 cup heavy cream
3 Tbs granular sugar substitute, divided
1/2 tsp ground cinnamon
8 slices low carb white bread
4 Tbs no-sugar-added strawberry jam (such as Steele's)
1 Tbs butter

1. Spoon ricotta onto triple thickness of paper towels, fold paper over top, and let stand 10 minutes

2. Whisk eggs, cream, and 2 Tbs of the sugar substitute in a pie plate or shallow bowl.

3. Scrape ricotta off paper towels into bowl, stir in remaining 1 tablespoon sugar substitute, and cinnamon.  Spread 1/4 cup ricotta filling onto each of the 4 slices bread, and spread jam on remaining slices.  Close sandwiches, by placing inverted jam slices over filling

4. Melt 1 1/2 teaspoons of the butter in a 12-inch nonstick skillet over medium heat.  Dip both sides and edges of each sandwich into egg mixture; let excess drain.  Cook sandwiches for 2 minutes, until golden.  Flip sandwiches; add remaining butter and cook 2 minutes more.  Cut sandwiches in half diagonally and serve immediately.

Per Serving (recipe makes 4 servings):
Carbs 21g
Fiber 8g
Net Carbs 13g
Protein 24.5g
Fat 23g
Calories 387

Recipe came from Atkins for Life's recipe section (p235).  I save this one because of it's high protein content.  Lots of the recipes in there are low carb, but NOT high protein.  This one fit the bill for high protein, low carb...and being something other than an omlette :D