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.
I gave up french toast the day I started keto and genuinely thought that was just the end of it. This brought me back in the best way. The custard center is real, not just eggs with a sweet smell. The cinnamon carries through the whole thing and it comes together so fast in the blender. Four stars because I pulled mine at 38 minutes and it needed the full 40, but that's on me for second-guessing it.
38 is almost always early on this. Mine runs 43-45 and a lot of readers say the same thing. Pull when the center still has a little jiggle.
I've made at least four other keto french toast recipes trying to get that custardy, eggy center and most of them come out more like a dense egg bake. This one actually pulls it off. The blender method was the part I was skeptical about (seemed too simple to matter), but the texture came out smooth in a way I think is the whole point. Closer to real french toast casserole than anything I've tried.
The blending is the whole point. Cream cheese doesn't actually incorporate when you stir it, you get bits. Blended, it fully emulsifies into the egg base and that's what gives it the custard texture instead of egg bake.
Quick tip: if your cream cheese isn't totally room temp it'll leave little white bits in the batter even after blending, and I kept wondering why mine looked spotty. Fifteen seconds in the microwave first and now it comes out completely smooth every time!
I wrote off keto french toast entirely after two recipes that were basically eggy custard in a pan, no real texture, just sad. This one sat bookmarked for probably six months before I tried it. When I saw it all goes in a blender I figured it would end up the same way, just a different dish. Then I pulled it out of the oven and the center was actually custardy, like real custardy, not that rubbery egg texture I was bracing for. I went back and re-read the recipe trying to figure out what was different and it clicked when I got to the cream cheese. Every other version just skips it. I've made it three times in the past two weeks and I'm still a little shocked it works.
Six months and then three times in two weeks. Cream cheese is what every other version leaves out and it's the whole reason the center works the way it does.
Brought this to a spring brunch and the guy who showed up with regular french toast couldn't figure out why mine was gone first. Blender batter, 40 minutes, no fuss.
Ha. He showed up with a whole pan of regular french toast and yours was gone first. That's the win.
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.
Ha. The cinnamon smell alone does it. My husband assumes brunch delivery every time too.
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.
The day four thing gets me every time. Coconut flour just doesn't break down in liquid the way almond flour does. Mine actually gets better by day three.
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.
The broil at the end is the fix for that pale top. Mine looks the same at 40 minutes, I usually go 44-45. Strawberries with that custard base sound really good.
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.
That crisped-up edge in the air fryer is the thing. Can't replicate it in the oven no matter what. Four minutes at 350 is exactly where I land with it too.
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.