Breakfast · Pancakes & waffles
Keto French toast
Thick slices of quick almond flour bread dipped in cinnamon and vanilla custard and fried in butter until golden at the edges and soft in the middle. Letting the bread cool first is what keeps it whole in the pan. Raspberries take the place of maple syrup.
- Time
- 21 min (8 prep + 13 cook)
- Servings
- 2
- Per serving
- 466 kcal
- Protein
- 19 g
Ingredients
Bread
- 6 tbsp almond flour, fine, blanched
- 2 tsp psyllium husk, powder
- 1 tsp baking powder
- 1 pinch salt
- 2 large eggs
- 1 tbsp butter, melted
Custard
- 2 large eggs
- 1 tbsp heavy cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tsp erythritol
- 1 tbsp butter, for the pan
- 1 1/4 cups raspberries, to serve
Steps
- Stir the almond flour, psyllium, baking powder and salt in a greased microwave-safe square or flat-bottomed dish, about 5 inch across. Beat in the eggs and melted butter until smooth.
- Microwave on high for about 2 minutes, until firm. Turn it out and cool for a few minutes so it does not go mushy in the custard, then cut into 4 squares.
- Whisk the eggs, cream, cinnamon, vanilla and erythritol in a wide dish until smooth. Dip the bread for about 20 seconds a side.
- Melt half the butter in a nonstick pan over medium heat and fry half the squares 60-90 seconds a side, until golden and the custard is set, 160°F. Repeat with the remaining butter and squares, pouring any custard left in the dish over them in the pan.
- Serve hot with the raspberries.
Good to know
Can I use a loaf of keto bread?
Yes. Four slices of a keto almond flour loaf replace the first two steps.
Alternative
Per
- Calories
- 218
- Protein
- (17%)
- 9 g
- Fat
- (68%)
- 16 g
- Carbohydrates
- (16%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 5 g
- Sodium
- 270 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 932 kcal goes into the pot and 462 g of ingredients comes out as about 427 g of food: 218 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.