Keto French Toast
Custard-soaked slices of keto bread fried in butter until golden, dusted with sweetener and cinnamon. A weekend-worthy low-carb breakfast under five net carbs.
French toast, no wheat required
French toast is really just bread dressed up with a custard soak and a hot buttered pan. Swap the wheat loaf for a sturdy keto bread and the whole thing translates to low-carb without losing what makes it special.
The key is a rich egg-and-cream custard spiked with cinnamon and vanilla, and enough soaking time for the bread to drink it in. Fried slowly in butter, each slice turns crisp outside and custardy within.
- Use a firm keto bread so it does not fall apart
- Soak, do not drown; a few seconds per side is plenty
- Cook on medium so the custard sets before the outside burns
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Ingredients
- 4 slices keto or almond flour bread (net carbs →)
- 3 large eggs (net carbs →)
- 1/4 cup heavy cream (net carbs →)
- 1 tablespoon granulated erythritol, plus more for dusting (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/2 teaspoon ground cinnamon (net carbs →)
- 1/8 teaspoon salt
- 2 tablespoons butter, for the pan (net carbs →)
Instructions
- 1In a shallow dish, whisk together the eggs, heavy cream, erythritol, vanilla, cinnamon, and salt.
- 2Melt 1 tablespoon of butter in a skillet over medium heat.
- 3Dip each slice of bread into the custard, letting it soak for a few seconds per side without falling apart.
- 4Place two soaked slices in the pan and cook for 2 to 3 minutes per side, until golden and set.
- 5Add the remaining butter and repeat with the last two slices.
- 6Dust with extra sweetener and a little cinnamon and serve warm with sugar-free syrup or berries.
Nutrition (per serving)
Recipe FAQ
What kind of keto bread works best?
A firm, dense loaf such as an almond flour or egg-white based keto bread holds up best. Soft or crumbly low-carb breads tend to disintegrate in the custard.
Can I make this dairy free?
Yes. Replace the heavy cream with full-fat coconut milk and fry in coconut oil instead of butter. The flavor shifts slightly toward coconut but the texture stays custardy.
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