Home » Keto Breakfast Recipes » Keto French Toast
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This amazing keto French toast is made with coconut flour bread. Its flavor and texture are so close to the real thing!
Ready in just 20 minutes, it's one of those keto recipes that make you realize there's no need to ever feel deprived on this diet.
While I usually make egg-based breakfasts such as crustless vegetable quiche, crustless quiche Lorraine, mushroom frittata, and egg white omelet, this keto French toast is a wonderful treat to make on occasion.
The bread I use here is a variation of the classic 90-second bread. I adjusted the amounts to make it bigger. I also added stevia, vanilla, cinnamon, and whole milk (but heavy cream is fine too).
Jump to:
- Ingredients
- Variations
- Keto French Toast Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Breakfast Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Unsalted butter: I especially love the flavor of European butter.
- Vanilla extract: It's best to use pure vanilla extract.
- Sweetener: I use stevia glycerite.
- Whole milk: You can use heavy cream instead.
- Eggs: I use large eggs in most of my recipes, this one included.
- Coconut flour: Try to measure it by weight if you can. It's super-absorbent, so every gram makes a difference.
- Cinnamon: Make sure it's fresh. It's an important ingredient, and a stale spice can ruin a dish.
- Baking powder: Gluten-free if needed. And please make sure it's fresh.
Variations
- Use different flavor extracts instead of vanilla, such as coconut or almond.
- Replace the stevia with a granulated sweetener.
- I tested this recipe with whole milk, heavy cream, and full-fat canned coconut milk. All versions were excellent.
Keto French Toast Instructions
This recipe has two steps - making the bread and then frying it. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Mix the bread ingredients in the order listed in a square glass container. Then, microwave the mixture for 90 seconds. Allow it to slightly cool.
Dip the bread in a mixture of egg and milk (or cream).
Cook the bread slices in butter until golden brown on both sides.
Cut the bread in half, dust it with a powdered sweetener if desired, top it with butter, and serve.
Look at its perfect texture!
Expert Tips
- Use a square glass container to "bake" the bread. I use a square 6-inch glass food storage container to make the keto bread. It gives me the perfect shape and size.
- Cook the bread slices patiently over medium-low heat. This will ensure even cooking. You should also gently press on the middle of the bread with a spatula. Otherwise, the bread tends to brown on the edges rather than all over.
- The sweetener is optional. If you plan on serving this toast with syrup, there's no need to sweeten the bread itself. I usually sweeten it with a touch of stevia because I don't use syrup.
Recipe FAQs
Is this a make-ahead recipe?
It can be. While it's best when served fresh, you can make a few of these toasts, allow them to cool, then freeze them in individual freezer bags (or in one freezer bag, separated with wax paper squares). You can then gently thaw a slice each morning in the microwave at 50% power.
Which bread is best for keto?
Homemade keto breads are made with low-carb flour alternatives. Commonly used options include almond flour and coconut flour.
This almond flour bread is excellent and can also be used to make French toast. But in this specific recipe, we're using a quick coconut flour bread.
Can you suggest keto toppings?
If you sweeten the bread, you can simply add a pat of sweet butter and perhaps a sprinkle of a sugar-free powdered sweetener.
If you'd like to top your toast with syrup, plenty of sugar-free options are available. The one that I currently use is this sugar-free maple syrup.
Serving Suggestions
While this toast is excellent straight out of the pan, you can also top it with butter, sugar-free syrup, and/or sugar-free confectioners' sugar. Or you could drizzle it with warmed-up peanut butter or keto hazelnut spread.
This toast can be a breakfast on its own or serve as part of a more elaborate breakfast. I sometimes serve it with fluffy scrambled eggs or poached eggs and berries.
Fran posted this gorgeous photo of her meal on Instagram, which graciously allowed me to post here. She served her toast with avocado and bacon. She says: "Keto French Toast with crispy bacon and avocado! Best Holiday Brunch ever!"
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the slices in individual freezer bags for up to three months.
More Keto Breakfast Recipes
- Protein Pancakes
- Keto Banana Bread
- Keto Donuts
- Keto Blueberry Muffins
Recipe Card
4.96 from 268 votes
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Keto French Toast
This tasty keto French toast is made with coconut flour bread. It's an easy recipe that tastes wonderful - very close to the real thing!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1 serving
Calories: 502kcal
Author: Vered DeLeeuw
Ingredients
For Making the Bread:
- 2 tablespoons unsalted butter
- ¼ teaspoon vanilla extract
- ¼ teaspoon stevia glycerite (equals 1 tablespoon of sugar)
- 2 tablespoons whole milk (or heavy cream)
- 1 large egg
- 2 tablespoons coconut flour (½ ounce, 14 grams)
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder gluten-free if needed
For Frying the Bread:
- 1 large egg
- 1 tablespoon whole milk (or heavy cream)
- 1 tablespoon unsalted butter for frying
Instructions
Make the Bread:
Place the butter in a glass sandwich-size container. Microwave until melted, about 50 seconds.
Mix in the vanilla, stevia, milk, and egg. Whisk until smooth.
Mix in the coconut flour, cinnamon, and baking powder.
Use a small rubber spatula to spread the batter evenly in the container.
Microwave uncovered for 90 seconds until set.
Remove the bread from the container to a cutting board, bottom side up, and allow it to cool for 5 minutes.
Fry the bread:
In a shallow bowl, whisk 1 egg with 1 tablespoon of whole milk.
Heat 1 tablespoon of unsalted butter in a nonstick skillet over medium-low heat.
Dip both sides of the bread in the egg/milk mixture. When the butter begins to foam, place the soaked bread in the pan. Cook over medium-low heat (not higher) until golden brown, about 3-5 minutes per side, pressing on the middle of the bread with a spatula to ensure contact with the pan.
Cut the toast into two triangles and serve.
The toast is excellent as is, but you can drizzle it with sugar-free syrup and dust it with sugar-free confectioners' powder if you wish.
Video
Notes
- Cook the bread slices patiently over medium-low heat. This will ensure even cooking. You should also gently press on the middle of the bread with a spatula. Otherwise, the bread tends to brown on the edges rather than all over.
- The sweetener is optional. If you plan on serving this dish with syrup, there's no need to sweeten the bread itself. I usually sweeten it with a touch of stevia because I don't use syrup.
- Leftovers: You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the slices in individual freezer bags for up to three months.
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Nutrition per Serving
Serving: 1toast | Calories: 502kcal | Carbohydrates: 11g | Protein: 13g | Fat: 45g | Saturated Fat: 26g | Sodium: 400mg | Fiber: 5g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Keto Breakfast Recipes
- Chaffles Recipe
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Elle
As we move to this new way of eating that our family seems to have transitioned to, I have one question. If there is a dairy, nut, and grain-free person - what can I substitute for heavy cream?Reply
Vered DeLeeuw
You can use full-fat canned coconut milk.
Reply
