Absolutely delicious and shockingly easy, this keto french toast is quite the breakfast stunner. Whip it up in 20 minutes with my 90 second keto bread!
Keto French Toast
With Our 90 Second Bread!
You guys have confirmed it, my 90-sec keto bread is all the rage and I’m super happy to hear it’s been making your lives a little easier. It’s not eggy (at all!) and has solid toasting capabilities (hooray!).
I mean, I’ll always play favorites with the soft ‘n fluffy sandwich bread, but a 5 minute option sure does come in handy.
And it turns out that my little microwave hack works the charm in french toast too! Not gonna lie, I was slightly hesitant as it’s fairly spongy when cold… but that itself helps absorb the egg batter nicely, and has a lovely soft (yet sturdy!) texture post cooking.
i.e. it comes out totally legit!
In fact, I’m certain that you guys could simply slice up the loaf into rectangles and it would make for some wonderful french toast sticks too! I’ve always been a fan of these, as you get more of the crisp egg outer crust (best part right?!).
When it comes to french toast, I’ll forever advocate for rolling it in cinnamon ‘sugar’ right after cooking (to ensure it adheres nicely!). Lakanto golden, with its maple notes, works the charm here.
But if you’re team powdered sugar that’s OK too! Allulose and xylitol (non-corn though to avoid tummy troubles!) probably have the least aftertaste, and you can simply powder them yourself in a (very dry!) bullet or blender.
If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
And if you’re not that into alternative syrups (they have maltodextrin after all!), I highly suggest you do a generous drizzle of our 15 minute caramel sauce! Caramel french toast anyone?!
Or do a strawberries ‘n cream sorta thing!
20-Minute Keto French Toast (Bread Included!)
For the keto french toast
- Make a batch of our 90 second keto bread. Set on a rack to cool slightly before slicing while you prepare the rest.
- In a medium bowl or flat-ish dish (think one were you can lay down the slices!), whisk thoroughly together the egg, almond milk, heavy cream, vanilla extract and salt. Set aside. In a small bowl mix the sweetener with the cinnamon and set aside.
- Melt roughly 1 tablespoon of butter in a skillet or pan over medium/high heat.
- Slice up the loaf or cut into sticks and soak in the egg mixture for a minute or two. I've noticed that when the bread is slightly warm it absorbs more readily than when cold, so adjust accordingly.
- Shake off any excess and cook on each side until nice and golden. Sprinkle with cinnamon 'sugar' right away and serve with toppings of choice.