Keto French Toast

Name: Keto French Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 tablespoons unsalted butter; ¼ teaspoon vanilla extract; ¼ teaspoon stevia glycerite; 2 tablespoons whole milk; 1 large egg; 2 tablespoons coconut flour; ¼ teaspoon cinnamon; ½ teaspoon baking powder; 1 large egg; 1 tablespoon whole milk; 1 tablespoon unsalted butter

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
1 serving
Calories
502 kcal
Course
Breakfast
Cuisine
American

Keto French Toast

Winston Campbell

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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!

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Ingredients

Servings

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

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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.

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.

Nutrition Information

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Serving 1toast Calories 502kcal (25%) Carbohydrates 11g (4%) Protein 13g (26%) Fat 45g (69%) Saturated Fat 26g (130%) Sodium 400mg (17%) Fiber 5g (20%)