Keto French Toast Casserole
Published February 24, 2021 • Updated March 11, 2026
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I make this keto french toast casserole at least twice a month. Rich custard center with cinnamon throughout, and it comes together in a blender.
I started making this back in 2019 when I wanted a sweet breakfast that didn’t mean standing at the stove flipping individual slices. Most mornings I want something I can pour into a dish and walk away from.
What makes this keto french toast casserole different is the method. I skip the bread-cube-and-soak approach entirely. Instead, I blend eggs, cream cheese, butter, and coconut flour into a smooth batter and pour it straight into the dish. The result is a dense, custardy center that holds together when you slice it, not a soggy bread pudding that falls apart on your fork.
I’ve tested this with multiple sweeteners. The brown sugar substitute is the one I keep coming back to because it adds a slight caramel warmth that granulated sweetener misses. That said, granulated Swerve works fine if that’s what you have on hand.
The coconut flour question comes up constantly. I get the hesitation. But in a custard-heavy bake like this, the coconut flour basically disappears. It gives the batter body without any detectable coconut flavor. I’ve served this to people who say they can’t stand coconut flour and not one of them noticed.
One thing I’ve learned after making this dozens of times: pull it when the center looks barely set. It firms up as it cools. My oven runs about 43-45 minutes most mornings, not the 40 the recipe card says. Every oven is different, so watch the center instead of the clock.
Each slice works on its own, but I like adding toppings. Fresh berries, sugar-free maple syrup, or whipped cream. You can also slice it thin for dipping sticks. If you want more protein in your morning, try my high protein version instead.
If you’ve made my skillet version, you know I build that one from a base loaf first and fry the slices individually. This casserole skips that step entirely. Everything goes into the blender, into the dish, and into the oven. For more low carb breakfast ideas, try my keto sausage breakfast casserole or buttermilk pancakes.
How to make it
Everything goes into a blender: eggs, cream cheese, butter, coconut flour, sweetener, cinnamon, baking powder, and salt. I blend until completely smooth with no cream cheese lumps. If your cream cheese is cold, 20 seconds in the microwave fixes that. Pour the batter into a greased dish and bake at 350 for 40-45 minutes until the center is barely set. It firms up as it cools.
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Ingredients
8 eggs -
1/2 cup unsalted butter, softened
-
8 oz cream cheese, softened
-
1/3 cup brown sugar substitute
-
1/4 cup coconut flour
-
1/2 teaspoon cinnamon
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1/2 teaspoon baking powder
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1/4 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 350 degrees. Coat a small 8×10 or square casserole dish with avocado or olive oil cooking spray.
Blend ingredients
Add the eggs, butter, cream cheese, coconut flour, brown sugar like sweetener, cinnamon, baking powder and salt to a blender and blend until smooth. You can use an electric mixer too – it will just take longer to combine.
- 8 eggs
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/3 cup brown sugar substitute
- 1/4 cup coconut flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Pour and bake
Pour the egg mixture into the baking dish and bake at 350 degrees for 40 minutes or until golden brown and set on top. Remove and let cool. Serve with berries, sugar-free syrup or whipped cream.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use almond flour instead of coconut flour?
I've tested this with both. If you swap in almond flour, use 1/2 to 3/4 cup since it doesn't absorb liquid the way coconut flour does. The texture shifts slightly, a little less custardy and a bit more like a dense cake. It still works, but I prefer the coconut flour version because it gives a smoother, more custard-like center.
Can I make this the night before?
I do this all the time. Blend the batter, pour it into your greased dish, cover with plastic wrap, and refrigerate overnight. In the morning, bake it straight from the fridge. You might need an extra 5 minutes since it's starting cold, but that's it. The custard sets the same way.
Can I add vanilla extract?
I've made it both ways. A teaspoon of vanilla adds a nice warmth, especially if you're skipping the brown sugar sweetener. I left it out of the original recipe because the cinnamon and brown sugar carry the flavor on their own, but vanilla is a solid add-in if you like it.
Why won't the center set? Do I need to bake it longer?
My oven consistently runs 43-45 minutes on this, not the 40 in the recipe card. A lot of my readers report the same thing. The key is to pull it when the center looks barely set and slightly jiggly. It firms up as it cools over the next 20-30 minutes. If the center is still liquid after 45 minutes, give it another 5 and check again. Every oven is different.
How do I freeze and reheat individual slices?
I let the whole casserole cool, then slice it into portions and wrap each one in parchment paper. Stack them in a freezer bag and they're good for up to 2 months. When I want one, I microwave it for 20-25 seconds from frozen and the custard firms right back up. I've reheated in a pan with butter too, and the edges get crispier than day one.
Can I use granulated Swerve instead of brown sugar sweetener?
Granulated Swerve works fine here. The brown sugar version adds a slight caramel warmth that I prefer, but the casserole still tastes great with regular granulated sweetener. I've also had a reader use vanilla collagen protein powder as her sweetener with a few drops of monk fruit, and she loved the result.
How many net carbs per serving?
Check the nutrition label on the recipe card below for exact macros. I cut mine into 8 slices, and the net carbs per slice stay low enough that I eat this several mornings a week without thinking twice about it.
My husband walked in while it was baking and asked if I'd ordered brunch from somewhere. Highest compliment he's ever given anything I've made.
Double batched on Sunday, portioned into containers. Holds up all week without the texture going off. Custard center still custardy on day four, which surprised me with a coconut flour base. Weekday mornings: sorted.
Six times making this and I'm still tweaking it. Last batch I doubled the cinnamon and threw in a splash of vanilla before blending, and the custard center came out with this deeper, almost caramel-y warmth I wasn't expecting from just those two changes. The smell when it hits 350 is seriously something. My one frustration was that the top kept coming out pale even at the full 40 minutes, so I started broiling for the last 2-3 minutes and now it gets this lightly golden, almost crisp surface that makes a real difference in the texture contrast. Four stars because I needed that extra step to really love it, but once I figured that out this became my locked-in Sunday morning thing. Thinking about layering fresh strawberries on top next batch since they're everywhere right now and the custard base feels like it wants fruit.
Made a double batch on Sunday and portioned it out for the whole week because at 1.8g net carbs per serving it fits into my meal plan with zero math. The tip I figured out by accident: let it cool completely before slicing, then reheat individual pieces in the air fryer at 350 for about 4 minutes. The edges do something the oven version never gives you (this little crisped-up thing around the outside) and the custard center stays rich and soft. Three weeks straight now and I'm not stopping.
Custard texture is spot on, and love that the blender pulls it together in under five minutes. One thing: pull it at 35 if your oven runs warm. Center came out perfect, but edges were a little overdone at the full 40.
35 is right for a hot oven. Edges always set before the center in this one, so foil tent at 30 if you see them getting dark.
My mom made a big pan of french toast casserole every Easter morning and I honestly thought that was just gone for me after going keto. That custard center, all that cinnamon through it, took me right back. Thank you for this one, Annie.
Easter morning is a hard one to lose. I worked on the cinnamon ratio a few times to get it distributed through the whole custard, not just sitting on top.
I kept thinking coconut flour would make it gritty, but that custard center came out silky. Not like any keto bake I've tried.
The blender does the work. Coconut flour at this ratio gets fully suspended in the custard and there's nothing left to be gritty.
Browned the butter before blending and the flavor difference is freaking unreal. That nuttiness hits the whole custard in a way plain softened butter just can't. One thing: let it cool a few minutes first or you'll scramble the eggs before the dish even hits the oven. I pulled mine at 37 minutes instead of 40, center was just barely set, exactly the flan-like wobble I wanted. At 1.8g net carbs a slice, this is my Sunday prep now. Second batch already planned.
Hadn't tried browning the butter before blending. Stealing that. And yeah, cool it first or you're scrambling the eggs before anything hits the oven. 37 minutes for that wobble is exactly where I want mine too.
My husband never eats breakfast and just texted me from work asking if there's any casserole left.
Ha. The custard pulls in people who swear they don't do breakfast. Save him a slice.
Tried four other keto French toast recipes and they all taste like sweet egg bake. This one actually has the soft, custardy center I was convinced wasn't possible without bread. Docking a star because I baked it Sunday morning and it was gone by noon and now I have to make it again.
That logic tracks. Double batch fits a 9x13 and the batter takes maybe 5 minutes in the blender.
Added a layer of chopped pecans before baking and they toasted right into the top, giving it that crunch you'd normally get from a bread-based casserole. The custard center still sets beautifully underneath. Next batch I'm stirring blueberries into the batter.
Hadn't tried pecans on top of this one yet. The blueberries will basically dissolve into the custard as it bakes - they're going to taste like they were always supposed to be in there.
Made this Sunday and my son, who announces 'it's keto, isn't it' the second anything goes in the oven, went back to look at the dish after he finished. He didn't say anything. For him, that counts. The cream cheese in the batter is what makes the texture work. No eggy pull, just a soft custard center that holds together when you cut it. Mine needed closer to 45 minutes for the center to set cleanly. I'll bump the cinnamon to a full teaspoon next time, it gets a little quiet once baked.
Going back to look at the dish says everything. And yeah, full teaspoon of cinnamon. Mine too, it fades fast.
Brought this to my sister's baby shower last weekend and at least four people wanted to know what bakery I used. The cinnamon comes through so well and that custard center is spot on. Not one person guessed coconut flour.
The bakery thing kills me every time. Coconut flour has this reputation but in a custard-heavy bake it basically disappears.
20 seconds in the microwave to soften the cream cheese and that batter blends SO smooth, no chunks at all.
I forget to set mine out early constantly. 20 seconds is way more reliable than hoping the kitchen is warm enough to soften it.
I've made at least four different keto French toast casseroles over the past year, and most of them end up too eggy in the center or weirdly dense. This one gets the custard balance right. The coconut flour gives it actual body without making it gummy, and the cinnamon comes through the whole thing evenly, not just on the surface. My oven needed a couple extra minutes past the 40 before the center set, but once it did, it sliced and held together well. Best version I've tried so far.
The oven time is always the wildcard with this one. Mine runs 43-45 most mornings too. You want the center barely set when you pull it, it firms up as it cools.