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, this is one of those keto recipes that make you realize there's no need to ever feel deprived on this diet.
Yes, you can enjoy French toast on a low-carb diet! Quickly whip up your bread (you "bake" it in the microwave"), then fry the slices in butter until golden. The result is amazingly good.
The bread I use here is a variation on 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).
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Ingredients
You'll only need a few simple ingredients to make keto French toast. 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. But really, any butter is great.
Vanilla extract: It's best to use pure vanilla extract.
Sweetener: I use stevia. You can use a granulated sweetener instead.
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 such an important ingredient here, and a stale spice can really ruin a dish.
Baking powder: Needless to say, if you need it to be gluten-free, please verify that it is.
Instructions
Making this keto French toast is not difficult at all, though it does require two steps - making the bread, then frying it. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Start by making the bread. You basically 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).
Fry the slices in butter until golden-brown on both sides.
Expert tips
- Use a square glass container to "bake" the bread. I use a square 6-inch glass sandwich container to make the keto bread (a product link is included in the recipe card below). Although I had plastic sandwich containers in the house, I felt that heating them up in the microwave was not the best idea. So I bought a glass container.
- 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 coconut 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.
Frequently asked questions
It can be. While it's best when served fresh, you can make a few of them, 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, on 50% power.
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.
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, there are plenty of sugar-free options available. Simply pick your favorite and the one that you feel best about using in terms of its ingredients.
Variations
I like to make things interesting by using different flavor extracts. Good options include almond extract, coconut extract, and orange extract.
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.
On Instagram, Fran posted this gorgeous photo of her meal, which she has 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, on 50% power. You can also freeze the slices in individual freezer bags for up to three months.
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Recipe card
Keto French Toast
INGREDIENTS
Bread:
- 2 tablespoons unsalted butter
- ¼ teaspoon vanilla extract
- ¼ teaspoon stevia glycerite (equivalent of 1 tablespoon sweetener)
- 2 tablespoons whole milk (or heavy cream)
- 1 large egg
- 2 tablespoons coconut flour (½ oz which is 14g)
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder gluten-free if needed
Coating:
- 1 large egg
- 1 tablespoon whole milk (or heavy cream)
- 1 tablespoon unsalted butter for frying
INSTRUCTIONS
Prepare 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.
- 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 the egg with the milk, and heat 1 tablespoon of butter in a nonstick skillet over medium-low heat.
- Dip both sides of the bread in the egg mixture. When the butter begins to foam, place the soaked bread in the pan. Cook over medium-low heat (not higher) until golden-brown, pressing on the middle of the bread with a spatula, for 3-5 minutes per side.
- Cut the bread into two triangles and serve. It's excellent as is, but you can drizzle it with sugar-free syrup and dust it with sugar-free confectioners' powder if you wish.
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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 coconut 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.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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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. 