This Keto French Toast is the easiest french toast you’ll ever make – including the low carb bread!  The keto bread  included in the recipe  is made in the microwave in just two minutes, then it’s sliced, set coated with a deliciously creamy sweet cinnamon egg mix, and pan toasted to perfection!    It’s all done and made  in under 5 MINUTES.

MICROWAVED BREAD: 

6 Tablespoons of Egg Whites (or the whites from 3 eggs)

3 Tablespoons Butter, Melted

7 Tablespoons Almond Flour (Anthony’s or Kirkland Brand are the lowest carbs and finest ground)

1.5 teaspoons Coconut Flour (Anthony’s is the least gritty)

1.5 teaspoons Baking Powder

2 teaspoons Erythritol (powdered) is my favorite here, but sub any sweetener you want

Pinch of Salt

1/4 tsp xantham gum (not required, just optional if you have it on hand :))

1 square shaped microwave safe container

FRENCH TOAST “COATING” OR “SOAK”: 

1 Egg

1 Tablespoon Heavy Cream

1.5 teaspoon Water

1/2 teaspoon Coconut Flour (this is optional but adds a little crispiness)

1/4 teaspoon Vanilla Extract

1/2 Tablespoon Erythritol (powdered) 

1/8th-1/4 teaspoon Cinnamon (depends on how much cinnamon you like)

2 dashes of nutmeg

INSTRUCTIONS

For the Microwave  Bread: 

1.) Mix ALL the ingredients together with a whisk.   Make sure it is mixed THOROUGHLY, otherwise you’ll have uneven, funky areas in your bread. 🙂    Use a spatula to dump it all into a microwave safe container.  I use sandwhich sized container like this to get the shape in the pictures, but you can use any shape or size you like if you don’t mind another shape for your french toast.   Microwave on high (uncovered) for 2 minutes.   If you’re microwave is new it might need like 10 seconds less so check on it and keep microwaving if needed.  The top should be firm when it’s done.

2.)Take your microwaved bread container out and dump the container upside down onto a plate.  Your square loaf should fall right out.  Whack it a few times upside down or use a knife gently around the edges of the bread to assist it in coming out if you have issues.

3.)  Let the bread cool for a minute so it’s not to hot to touch.  Cut in half  ( so you have two slices), then cut again crosswise (diagonally) so you get 4 even triangles.  Set aside to cool while you make the french toast coating.

4.) Turn on  your griddle or a non stick pan on medium  to heat up.

FOR THE FRENCH TOAST COATING OR “SOAK”: 

1.) Whisk all the ingredients in a pan (I use a pie pan) wide enough to fit each triangular piece of bread.  Whisk thoroughly until it’s an even consistency.

2.) Dip each triangle in the egg coating mixture.  Just leave it there long enough (1-2 seconds) to get coated and flip to do the same on the other side.

3.) Melt butter on your hot griddle or nonstick pan (make sure your pan is hot here!).  Put the coated french toast pieces down on the melted butter and allow to cook until lightly browned (30 seconds or so ).  Flip and cook another 20-30 seconds.       Using a spatula or a fork, turn each triangle piece on each side (where the crust on a normal piece of bread would be) and cook for 5 -10 seconds to cook any remaining egg mixture on the edges.

Slather with butter and sugarfree maple syrup , or whatever else you like on your french toast and ENJOY!!! 🙂

NOTES

Net Carbs = 3.2 grams  per serving (serving size is the half of recipe/2 french toast pieces)

*Sugar alcohols  from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!

Carb counts vary based on the brands of each item used.  My calculations are for the brands listed/suggested.

NUTRITION

  • Serving Size: Half Of Recipe (2 pieces)
  • Calories: 306
  • Fat: 20.5 g
  • Carbohydrates: 3 g Net Carbs
  • Protein: 18 g