Keto French Toast
Thick slices of quick almond-flour mug bread, dipped in cinnamon-vanilla custard and pan-fried in butter until crisp outside and custardy within.
Nutrition per serving
2 slices- Net carbs
- 5.3g
- Calories
- 468kcal
- Protein
- 16g
- Fat
- 42g
- Total carbs
- 12 g
- Fiber
- 4.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Coconut oil goes into the bread and the pan, and canned coconut milk goes into the custard, so the whole thing is free of dairy.
- Beat the egg for the mug bread before adding the melted coconut oil so the oil doesn’t set in cold spots.
- Fry the slices in coconut oil over medium-low heat. It browns a little faster than butter, so check the underside after 2 minutes.
Strawberry cream cheese stuffed: Two slices sandwiched around sweetened cream cheese and fresh strawberries, then dipped and fried. This is the brunch-menu version, with one stuffed toast per person.
- Stir the cream cheese and powdered sweetener until smooth. Spread it over two of the bread slices, layer on the strawberries and top with the remaining slices, pressing gently.
- Dip each sandwich briefly on both sides and cook over medium-low heat for 3–4 minutes per side, so the filling warms through by the time the outside is golden.
- Mug bread (2 batches)
- Custard
- Mug bread (2 batches)
- Custard
- Mug bread (2 batches)
- Custard
- Also add
Estimated cost $2.67 for 2 servings ($1.34 each) · how we estimate
Instructions
-
Make two batches of mug bread (our 90-second mug bread with a little coconut flour added, so it holds up to dipping): for each, stir half the almond flour, coconut flour, baking powder and salt together in a greased 4-inch (10 cm) microwave-safe ramekin or wide mug, then beat in 1 egg and 1 tablespoon melted butter until smooth.
-
Microwave each one on high for 90 seconds, until risen, firm on top and pulling away from the sides. Turn out onto a rack and cool at least 10 minutes, because warm bread is too soft to dip.
-
Slice each round horizontally into 2 thick slices.
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In a shallow dish, whisk the remaining egg with the cream, sweetener, cinnamon and vanilla.
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Melt the remaining tablespoon of butter in a nonstick skillet over medium-low heat. Dip each slice for about 5 seconds per side, just long enough to coat it without soaking it through, and lay it in the pan.
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Cook 2–3 minutes per side, until deep golden and the custard on the surface is set. Serve hot with berries or sugar-free “maple” syrup.
Tips for success
-
Day-old mug bread works best. Make it the night before and refrigerate it; the firmer crumb takes the custard without falling apart. - Keep the heat moderate. Almond flour browns quickly, and high heat leaves the custard raw in the middle.
- For a brunch treat, dust with powdered erythritol and cinnamon or top with strawberries and whipped cream.
Nice to have, not needed
- A dusting of powdered erythritol and cinnamon makes it look like brunch — butter and a few berries are plenty.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp in a skillet over medium-low or in a toaster oven, 2–3 minutes per side.
Prep tip: Make the mug bread the night before; cold bread slices neatly and holds up to dipping.
Refrigerate cooked slices up to 3 days. Reheat in a skillet or toaster oven to re-crisp.
Variations
2 variations, each with its own ingredients and macrosDairy-free
DietCoconut oil goes into the bread and the pan, and canned coconut milk goes into the custard, so the whole thing is free of dairy.
- butter → coconut oil
- heavy cream → full-fat canned coconut milk
- butter → coconut oil
5.3 g net · 479 kcal · 16 g protein · 43 g fat · ≈$1.44 per serving (same net carbs as the original)
Strawberry cream cheese stuffed
FlavorTwo slices sandwiched around sweetened cream cheese and fresh strawberries, then dipped and fried. This is the brunch-menu version, with one stuffed toast per person.
- + 1½ oz cream cheese
- + 1 tsp powdered erythritol
- + ¼ cup strawberries
7.5 g net · 548 kcal · 17 g protein · 49 g fat · ≈$1.74 per serving (+2.2 g net carbs vs the original)
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