Go Back
Stack of keto french toast triangles with a melting pat of butter and syrup on a dark plate

Keto French Toast

A quick microwave almond flour bread, cooled, cut into triangles, dipped in a cinnamon and vanilla custard and fried in butter until golden. Serves 2 at 4.1g net carbs each.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 513 kcal

Equipment

  • Small square microwave-safe dish about 5 inches across
  • Large nonstick skillet
  • Shallow bowl for the custard
  • Wire rack for cooling the bread

Ingredients
  

For the almond flour bread

  • 2 tbsp unsalted butter melted
  • 6 tbsp blanched almond flour finely ground
  • 2 tsp psyllium husk powder powder, not whole husks
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 large eggs

For the custard dip

  • 2 large eggs
  • 1 tbsp heavy cream
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp powdered sweetener allulose or monk fruit blend

To cook and serve

  • 2 tbsp unsalted butter for the pan
  • 1 tsp powdered sweetener for dusting
  • keto maple syrup optional, to serve

Instructions
 

Make the bread

  • Melt: Microwave 2 tbsp unsalted butter in a small square microwave-safe dish (about 5 inches) for 20-30 seconds.
  • Mix: Stir the blanched almond flour, psyllium husk powder, baking powder and salt together. Add to the butter with 2 eggs and whisk until smooth. Level the top.
  • Cook: Microwave on high 90 seconds, then in 15-second bursts until firm in the center (about 2 minutes in all). Or bake at 350°F for 15-20 minutes.
  • Cool and slice: Turn out onto a rack and cool 10 minutes. Cut in half through its thickness, then cut each square into 4 triangles (8 pieces).

Dip and fry

  • Custard: In a shallow bowl, whisk the remaining 2 eggs, the heavy cream, ground cinnamon, vanilla extract and 1 tsp powdered sweetener.
  • Fry: Melt 1 tbsp of the remaining unsalted butter in a nonstick skillet over medium heat. Dip 4 triangles a couple of seconds per side and cook 60-90 seconds a side until golden. Repeat with the last 1 tbsp butter and the rest of the triangles.
  • Serve: Dust with the remaining 1 tsp powdered sweetener and serve hot, with keto maple syrup if you like.

Notes

Cool the bread first. Warm bread tears in the custard; 10 minutes on a rack firms it up. Day-old bread dips even better.
Dip briefly. A couple of seconds per side is enough. This bread absorbs faster than bakery bread.
Nutrition counts all of the custard and both portions of butter. The allulose-monk fruit sweetener counts as zero, and the syrup is not included.
Storage: 2 days in the fridge or 3 months in the freezer. Reheat in a dry skillet or toaster.
Keyword almond flour french toast, french toast, Gluten-Free, keto french toast, low carb french toast