Keto French Toast

by KetoFocus.com
4.8 Stars (24 Reviews) 2 Comments
Scan me to find recipe on Ketofocus.com. QR code for Keto French Toast
A classic breakfast favorite, keto french toast tastes just like the original but it is low carb and only 237 calories. It’s perfect for a lazy weekend morning.

Keto French Toast Ingredients

  • 8 oz Cream Cheese, softened at room temperature
  • 4 Eggs
  • 4 tablespoons butter, melted
  • ¼ cup heavy cream
  • 1 teaspoon vanilla
  • 3 tablespoons monkfruit, or other favorite sweetener
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon

Keto French Toast Directions

Latest Keto Dishes

Enjoy Low-Carb Keto French Toast

A classic breakfast favorite, keto french toast tastes just like the original but wihtout the sugar, so it’s perfect for a lazy weekend morning.

This recipe for keto french toast is made from an egg loaf. Egg loaf is a keto version of a quick bread with hints of cinnamon and vanilla. Cut out thick slices from a baked egg loaf and fry the keto bread slice in butter in a skillet. This creates a crisp, golden brown crust on the sides of the bread. The result is french toast!

Keto Friendly Syrups

If you are looking for the best keto syrup to go with your keto french toast, I highly, highly recommend ChocZero!! They have maple syrup, maple pecan, and maple vanilla (my fav), plus a whole bunch of other flavors. Click here to check them out and save 10% off your order!

Toppings For Your Keto French Toast

  • Whipped cream
  • Sugar free chocolate chips
  • Strawberries
  • Blackberries
  • Blueberries
  • Raspberries
  • Cinnamon
  • Sugar free maple syrup
  • Butter
  • Confectionier’s Swerve

Storing Keto French Toast

The best way to store your french toast is to keep it in the refrigerator, wrapped in plastic wrap or an air tight container. It will keep for up to 4 days. You can heat up your french toast slice for a minute in the microwave or fry it again in a skillet with butter.

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2 Comments

  1. Have this in the oven and was reviewing my steps because my batter was way more runny than yours (I blended ingredients in a blender). I noticed in the video you stated 1/4 cup coconut flour, but the written instructions state 1/3 cup of coconut flour, which is what I used. Even then, batter consistency was different. I am hoping this still turns out well. Please advise if it is 1/3 or 1/4 cup of flour.

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