Ready in just 20 minutes, it’s one of those keto recipes that make you realize there’s no need to ever feel deprived on this diet. While I usually make egg-based breakfasts such as crustless vegetable quiche, crustless quiche Lorraine, mushroom frittata, and egg white omelet, 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 adjusted the amounts to make it bigger. I also added stevia, vanilla, cinnamon, and whole milk (but heavy cream is fine too).
Ingredients
Recipe Card
Unsalted butter: I especially love the flavor of European butter. Vanilla extract: It’s best to use pure vanilla extract. Sweetener: I use stevia glycerite. 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 an important ingredient, and a stale spice can ruin a dish. Baking powder: Gluten-free if needed. And please make sure it’s fresh.
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). Cut the bread in half, dust it with a powdered sweetener if desired, top it with butter, and serve. Look at its perfect texture! 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!”
