Our Keto French Toast is the ultimate breakfast dish! This decadent breakfast dish features sweet hints of cinnamon and vanilla. This french toast is keto, low-carb, grain-free, and gluten-free.
Our Keto French Toast is absolutely devine if we do say so ourselves.
It is the perfect weekend breakfast to make for your family or impressive enough to serve at a fancy brunch.
However you serve it, this breakfast dish is 100% out of this world! Add it to your rotation as soon as you can!
If you like this recipe, be sure to check out our Keto Strawberry French Toast Casserole.
Why you will love this Keto French Toast!
- Delicious: This french toast tastes so much like the real thing that no one will know it is keto! It has the perfect texture and sweetness.
- Low carb: Each slice has only 4g of net carbs.
- Perfect for a crowd: This recipe yields 8 slices. If you are hosting a large brunch feel free to double or triple the recipe.
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Ingredients
Here is a quick list of what you need. You will probably have most of the ingredients on hand in your kitchen.
- Almond flour: A great gluten-free and keto-friendly alternative to all-purpose flour.
- Almond Milk: Can sub for heavy cream or coconut milk.
- Ground cinnamon: The perfect spice for that classic french toast flavor.
- Eggs: Helps to bind the ingredients together and add density.
- Vanilla extract: Use 100% pure for the best flavor and sweetness.
- Granular erythritol: The keto version of granular sugar.
- Butter and cream cheese: Use full-fat for both and they should be softened so take them out of the fridge an hour or so before you begin cooking.
How to Make Keto French Toast
For this recipe, we take a traditional egg loaf, cut it into slices, dip it into egg wash, and then a coat it in a sweet “keto breading”.
We then fry the slices in a skillet so the outside gets a nice crunch and the inside is remains soft. Then we top it all off with some walnuts and sugar-free syrup.
The full instructions are detailed in the recipe card at the end of this post.
But we wanted to give you step-by-step instructions, so you know exactly how to make this low-carb french toast.
Step #1. Bake the Egg Loaf
- A) Separate 8 eggs, placing the yolks in a medium bowl and the egg whites in a large bowl. Whisk the cream cheese, butter, erythritol, vanilla, and cinnamon into the yolks until combined and set aside. Use an electric mixer to beat the egg whites until stiff peaks form.
- B) Gently fold the yolk mixture into the egg whites until incorporated. Transfer the batter into a loaf pan lined with parchment paper.
- C) Bake the loaf for 40-45 minutes at 350°F until the center no longer jiggles. Lightly cover with foil halfway to prevent the top from browning too much.
- D) Remove the loaf from the oven and allow to cool inside the pan for 25 minutes. Then use the sides of the parchment to gently remove the loaf from the pan. Slice the loaf into 8 slices.
Step #2. Coat the Slices
While the egg loaf is cooling, it’s time to start on your coating.
Whisk together an egg, vanilla extract, and almond milk in a shallow dish.
In another shallow dish, stir together almond flour, granular erythritol, and cinnamon.
Gently coat each loaf slice in the egg mixture, then dredge into the almond meal crust.
Step #3. Fry Your French Toast
Heat a skillet to medium heat and add a tablespoon of butter.
Place 4 french toast slices in the skillet and cook for about 2 minutes on each side or until golden brown.
Set the cooked french toast slides on a large platter. Place the remaining butter in the pan and repeat with the remaining slices.
Step #4. Add Your Toppings
Top with your keto french toast with your pick of keto-friendly toppings.
We like to use walnuts, sugar-free syrup, confectioners erythritol, or berries.
Recipe Notes and Tips
- Baking Pan. We recommend using an 8×4 inch loaf pan. Make sure to line it with parchment so that the egg loaf doesn’t stick.
- Baking times vary. Every oven is different so if the french toast loaf isn’t cooked through after 45 minutes keep baking the loaf checking it every 5 minutes until the center is cooked.
- Storage. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
More Keto Breakfast Recipes
If you’d like more delicious breakfast recipes that are perfectly keto, then check out these favorites:
We Can’t Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person’s unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Easy Keto French Toast
Our Easy Keto French Toast is the ultimate breakfast dish! This decadent breakfast dish features sweet hints of cinnamon and vanilla. This french toast is keto, low-carb, grain-free, and gluten-free.
Servings: 4 Servings
Calories: 656kcal
Instructions
For the Loaf
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Heat your oven to 350°F and line a loaf pan with parchment paper.
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Separate the 8 eggs placing the egg whites into a large bowl and the yolks into a medium bowl.
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Whisk the cream cheese, butter, granular erythritol, vanilla, and cinnamon into the yolks.
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Beat the egg whites with an electric mixer for 3-5 minutes or until stiff peaks form.
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Gently fold the yolk mixture into the egg whites until it is fully incorporated.
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Pour the egg mixture into the loaf pan and bake for 40-45 minutes until the center no longer jiggles. Lightly cover with foil halfway through baking to prevent the top from browning too much.
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When the loaf is done baking, allow it to cool inside the loaf pan for about 20-30 minutes.
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Remove the loaf from the pan by lifting up the sides of the parchment. Gently slice the loaf into 8 slices.
For the Coating
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While the loaf is cooling, whisk the egg, almond milk, and vanilla in a shallow dish until fully combined.
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In a separate shallow bowl, mix together the almond flour, granular erythritol, and cinnamon.
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One at a time, dip the baked egg loaf slices into the egg coating, then dredge them in the almond flour mixture, and place them on a plate.
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Heat a large skillet over medium heat and melt one tablespoon of butter in the skillet.
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Place 4 slices in the skillet and cook for about 2 minutes on each side or until they turn golden brown. Remove them slices from the skillet and arrange on a plate.
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Place the remaining butter in the pan and repeat with the remaining slices.
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Garnish the french toast with walnuts, sugar-free syrup, berries, or confectioner erythritol.
Notes
- Baking Pan. We recommend using an 8×4 inch loaf pan. Make sure to line it with parchment so that the egg loaf doesn’t stick.
- Baking times vary. Every oven is different so if the french toast loaf isn’t cooked through after 45 minutes keep baking the loaf checking it every 5 minutes until the center is cooked.
- Storage. Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
Serving: 2slices | Calories: 656kcal | Carbohydrates: 12g | Protein: 22g | Fat: 60g | Saturated Fat: 21g | Cholesterol: 446mg | Sodium: 515mg | Potassium: 215mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1972IU | Calcium: 201mg | Iron: 3mg
