A simple and delicious keto French toast recipe that the entire family will enjoy! Paleo, low-carb, gluten-free, grain-free, dairy-free and sugar-free.
So I have to be honest, I’ve never been the worlds biggest fan of French toast, but when Shane requested some, I thought it might be a fun challenge for me.
I know so many of you are probably more fond of this favorite breakfast than I am, so I figured it was worth a shot!
Plus (spoiler alert), I liked this French toast quite a bit more than I had in the past! Maybe it was the fact that I knew it wasn’t loaded with sugar and wheat. So even if you’re not a huge fan, you should definitely give this French toast a fair shot!
Mmmm…sweet, bready goodness.
To make this tasty breakfast, you’ll want to start with a loaf of my super-easy keto bread recipe. This bread is perfect for French toast because it’s a nice sturdy bread, doesn’t crumble or fall apart, and it soaks up the French toast batter nicely.
Once your loaf has cooled and has been sliced, start by mixing all of the batter ingredients together. For this, you’ll need eggs, almond milk, coconut milk or heavy cream, cinnamon, vanilla and sweetener.
Dip the bread into the mixture. Allow to sit for a few seconds, then flip. Place slices into a preheated and oiled pan. Cook until golden brown, then move to a plate to cool. Repeat as needed to cook all the slices.
Top with butter, maple syrup (look for sugar-free for keto!), additional cinnamon, berries, or any other topping you like.
The French toast can be stored in the fridge for several days, but they are best enjoyed immediately.
Can I use another bread recipe for this French toast?
Of course you can! The batter should work for any bread recipe, but that recipe may or may not absorb as much of the batter as the bread I recommend. Also, the amount of batter may need to be modified, depending on the size of the bread loaf.
Is there a particular sugar-free maple syrup you suggest?
I definitely don’t recommend going out to your local grocery store and buying the first sugar-free maple syrup you see. The type of sweetener used is very important. I prefer to stick to stevia, erythritol, monk fruit and allulose. The ChocZero brand is great (no I’m not sponsored by them, but I do get a tiny affiliate fee if you purchase some).
You will also enjoy these other breakfast recipes: