This amazing 20-minute keto French toast is made with coconut flour. Its flavor and texture are so close to the real thing!
While I usually make egg-based breakfasts such as crustless quiche Lorraine or mushroom frittata, 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 adjust the amounts to make it bigger. I also add stevia, vanilla, cinnamon, and whole milk (but heavy cream is fine, too). This is one of those keto recipes that make you realize there's no need to ever feel deprived on this diet.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Vanilla extract: You can use different flavor extracts instead of vanilla, such as coconut or almond.
- Sweetener: I use stevia glycerite. You can replace the stevia with a granulated sweetener.
- Milk: I tested this recipe with whole milk, heavy cream, and full-fat canned coconut milk. All versions were excellent.
- Coconut flour: Please measure it by weight. It's super-absorbent, so every gram makes a difference.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the bread ingredients in a square glass container. 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!
Recipe 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.
- Make-ahead and storage: While this toast is best when served fresh, you can make a few, allow them to cool, then freeze them in individual freezer bags (or in one freezer bag, separated with wax paper squares). Gently thaw a slice each morning in the microwave at 50% power.
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 she 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!"
Recipe Card
Keto French Toast Recipe
Video
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; please measure by weight
- 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.
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.
- Make-ahead and storage: While this toast is best when served fresh, you can make a few, allow them to cool, then freeze them in individual freezer bags (or in one freezer bag, separated with wax paper squares). Gently thaw a slice each morning in the microwave at 50% power.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lisa says
Hello, Can I substitute oat flour for the coconut flour?
If yes, is it s 1:1 exchange?
Thank you
Vered DeLeeuw says
Hi Lisa,
Unfortunately, you can't. Oat flour can replace almond flour, but not coconut flour.
Sarah says
Can I bake the bread instead of using a microwave? And how long and what temperature is recommended? Thank you
Vered DeLeeuw says
Hi Sarah,
I never tried using the oven. Sorry!
Elle says
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?
Vered DeLeeuw says
Hi Elle,
You can use full-fat canned coconut milk.