Keto French Toast

Introduction to Keto French Toast

Craving French toast for breakfast? You can have it – you just need to have the right kind of bread! This keto french toast recipe is sweet, soft yet crunchy, and you won’t have to worry about the extra calories and carbs found in regular bread.

You can even prepare it as a quick and easy sweet treat or dessert. This is a recipe that I usually get up early on a Sunday and make for the family. There are many variations on the recipe and you can even use a different keto bread recipe if you’re feeling adventurous!

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How To Make French Toast

Start by preheating the oven to 350 degrees. Spray an 8×8 inch baking dish with nonstick cooking spray.
Combine the almond flour, baking powder, Swerve, and salt in a large mixing bowl and whisk together. Add in the eggs and avocado oil, and whisk until the batter is smooth. Pour the batter into the prepared dish and bake for 20 minutes, You’ll know the bread is done when it’s springy and golden brown.

Take the bread out of the oven and let cool on a cooling rack for at least 15 minutes. Once cooled, cut the bread into 16- 1”x4” pieces.
While the bread is cooling, prepare the coating for the French toast. In a shallow bowl, whisk together egg, half and half, cinnamon, and vanilla extract.

Now heat the butter in a large skillet over medium heat. Dip bread in the egg mixture to coat all sides. Place into the pan. Repeat with more bread slices until the pan is filled, but do not overcrowd the pan or the bread won’t cook evenly.
Fry the bread for about 2 minutes per side, until golden brown. Depending on the size of your pan, you may have to do this in batches.

Place the French toast slices on a platter as they come off the stove. Immediately dust with Confectioners’-Style Swerve and serve with softened butter and sugar-free maple syrup. Enjoy!

Step-by-Step Instructions

1. Preheat the oven: Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with nonstick cooking spray.
2. Prepare the bread mixture: In a mixing bowl combine almond flour, baking powder, swerve and salt and whisk together. Add eggs and avocado oil and whisk until the batter is smooth. Pour batter into the prepared dish and bake for 20 minutes, until bread is springy and golden brown.
3. Cool the bread: Take the bread out of the oven and let cool on a cooling rack for at least 15 minutes.
4. Prepare the coating: While bread is cooling, prepare the coating for the french toast. In a shallow bowl, whisk together egg, half and half, cinnamon, and vanilla extract.
5. Cut the bread: Cut the bread into 16- 1”x4” pieces.
6. Cook the French toast: Heat butter in a large skillet over medium heat. Dip a slice of bread in the egg mixture to coat all sides and place into the pan. Repeat with more bread slices until the pan is filled, but not overcrowded. Fry the bread for about 2 minutes per side, until golden brown.
7. Serve: Place french toast on a platter as they come off the stove and dust with Confectioners’-Style Swerve and serve with sugar-free maple syrup.

Notes

Feel free to make the Keto Bread in advance or the night before to save time.
Macros do not include extra Swerve for dusting or maple syrup.

If you’re looking for more breakfast recipes, try this deep dish breakfast pizza, BLT breakfast salad, or these bagels.

Thank you for being a part of my journey to lose 120 lbs with the ketogenic lifestyle!