If you miss weekend French toast but don’t want the sugar crash, this Keto French Toast Casserole brings all the comfort without the carbs. It’s rich, custardy, and warmly spiced—everything you love about classic French toast. The twist?
We use low-carb bread and a silky egg mixture that keeps it satisfying and keto-friendly. You can prep it ahead, bake it when you’re ready, and feed a crowd with zero fuss. It’s the kind of dish that makes your kitchen smell amazing and your morning feel special.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- Cut the low-carb bread into 1-inch cubes. Spread them in an even layer in the baking dish. If the bread is very soft, toast the cubes on a sheet pan for 6–8 minutes to dry them slightly.
- In a large mixing bowl, whisk the eggs until smooth. Add heavy cream, almond milk, sweetener, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
- In a separate bowl, beat the softened cream cheese until creamy. Gradually add a cup of the egg mixture, whisking until smooth, then pour this back into the main custard and whisk again. This prevents lumps.
- Pour the custard evenly over the bread cubes. Gently press the bread down to help it soak up the mixture.
- Drizzle the melted butter over the top. Let the casserole sit for 10–15 minutes to absorb, or cover and refrigerate up to 12 hours for an overnight version.
- Bake uncovered for 35–45 minutes, or until the top is golden and the center is set but still slightly custardy. If it browns too fast, tent loosely with foil for the last 10 minutes.
- Rest for 10 minutes before serving. Slice and serve with sugar-free syrup, a few berries, or chopped nuts.
Why This Recipe Works
- Low-carb foundation: Using high-fiber, low-carb bread keeps carbs low while still delivering that classic French toast texture.
- Rich, custardy base: Eggs, heavy cream, and cream cheese create a silky, dessert-like bite without being overly sweet.
- Balanced sweetness: A keto-friendly sweetener gives you the traditional flavor without the sugar spike.
- Great for meal prep: Assemble the night before or bake and reheat throughout the week for stress-free breakfasts.
- Family-friendly: The warm cinnamon and vanilla make it a hit with kids and non-keto guests too.
Shopping List
- Low-carb bread: 8–10 slices (about 12–14 ounces), cut into 1-inch cubes
- Eggs: 8 large
- Heavy cream: 1 1/2 cups
- Cream cheese: 4 ounces, softened
- Unsweetened almond milk: 1/2 cup (or macadamia milk)
- Keto-friendly sweetener: 1/3–1/2 cup (allulose, erythritol, or a blend, to taste)
- Vanilla extract: 2 teaspoons
- Cinnamon: 2 teaspoons
- Nutmeg: 1/4 teaspoon (optional)
- Butter: 3 tablespoons, melted (plus a little for greasing)
- Salt: 1/4 teaspoon
- Optional toppings: Sugar-free syrup, fresh berries (in moderation), chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter.
- Cut the low-carb bread into 1-inch cubes. Spread them in an even layer in the baking dish. If the bread is very soft, toast the cubes on a sheet pan for 6–8 minutes to dry them slightly.
- In a large mixing bowl, whisk the eggs until smooth.
Add heavy cream, almond milk, sweetener, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined.
- In a separate bowl, beat the softened cream cheese until creamy. Gradually add a cup of the egg mixture, whisking until smooth, then pour this back into the main custard and whisk again.
This prevents lumps.
- Pour the custard evenly over the bread cubes. Gently press the bread down to help it soak up the mixture.
- Drizzle the melted butter over the top. Let the casserole sit for 10–15 minutes to absorb, or cover and refrigerate up to 12 hours for an overnight version.
- Bake uncovered for 35–45 minutes, or until the top is golden and the center is set but still slightly custardy.
If it browns too fast, tent loosely with foil for the last 10 minutes.
- Rest for 10 minutes before serving. Slice and serve with sugar-free syrup, a few berries, or chopped nuts.
How to Store
- Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
- Freezer: Portion into slices, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Microwave individual pieces for 45–60 seconds, or bake at 325°F (165°C) for 10–12 minutes until warmed through.
Why This is Good for You
- Low in carbs, high in satiety: The combination of protein and fat helps you stay full and steady without blood sugar crashes.
- Protein-forward: Eggs and cream cheese add protein to support muscle maintenance and balanced energy.
- Healthy fats: Butter and heavy cream provide satisfying fats that fit a keto lifestyle.
- Customizable sweetness: You control the sweetener and avoid hidden sugars in store-bought casseroles.
Common Mistakes to Avoid
- Using the wrong bread: Not all “keto” breads are created equal.
Choose a truly low-net-carb, high-fiber option with clean ingredients.
- Skipping the cream cheese step: If you don’t blend the cream cheese with a little custard first, you may get lumps.
- Overbaking: The casserole should be set but soft. Overbaking leads to a dry texture.
- Too much sweetener: Sugar alcohols can taste cooling or overly sweet. Start with less and add to taste.
- Not letting it rest: A short rest after baking helps the custard firm up for clean slices.
Recipe Variations
- Pecan Praline: Sprinkle 1/2 cup chopped pecans over the top before baking.
Mix 1 tablespoon melted butter with 1–2 tablespoons brown-style erythritol and dust on top for a praline vibe.
- Berry Swirl: Add 1 cup raspberries or blueberries (fresh or frozen). Keep portions moderate to stay keto-friendly.
- Pumpkin Spice: Whisk 1/2 cup pumpkin puree into the custard and add 1 teaspoon pumpkin pie spice. Increase bake time by 5–10 minutes if needed.
- Churro Style: Mix 1 teaspoon cinnamon with 1–2 tablespoons granular sweetener and sprinkle over the top before baking for a churro-like crust.
- Maple Vanilla: Add 1 teaspoon maple extract along with the vanilla, then serve with a drizzle of sugar-free syrup.
- Dairy-Light: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative.
Texture will be slightly different but still rich.
FAQ
Can I make this casserole the night before?
Yes. Assemble, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes if needed.
What’s the best low-carb bread to use?
Choose a bread with very low net carbs per slice, high fiber, and minimal starch fillers.
Brands vary by region, so check labels and aim for 2–4 net carbs per slice.
Can I skip the cream cheese?
You can, but the cream cheese adds body and a cheesecake-like richness. If skipping, add an extra 1/2 cup heavy cream for a similar custard volume.
How do I prevent the casserole from getting soggy?
Use slightly dried or toasted bread cubes, let the custard soak in for at least 10 minutes before baking, and bake until just set with a golden top.
Is this recipe gluten-free?
It can be if you use a gluten-free, low-carb bread. Many keto breads are gluten-based, so verify the label if you need gluten-free.
What sweetener works best?
Allulose gives a smooth sweetness with no cooling effect.
Erythritol or blends also work. Adjust the amount to taste, especially if your bread is slightly sweetened.
Can I make it egg-free?
Because this is an egg-based custard, egg-free versions won’t mimic the same texture. You could try a chia or flax “custard,” but results will differ significantly.
How many servings does this make?
A 9×13-inch dish yields 8–10 servings, depending on portion size.
It’s rich, so smaller squares can be satisfying.
What can I serve with it?
Crispy bacon or sausage, a dollop of keto whipped cream, or a handful of berries pairs well. A hot coffee with a splash of heavy cream rounds it out.
Can I bake it in a smaller dish?
Yes, but it will be thicker and may need an extra 5–10 minutes of bake time. Check the center for doneness.
In Conclusion
This Keto French Toast Casserole delivers all the cozy brunch flavor you crave with a low-carb twist that fits your goals. It’s simple, flexible, and perfect for make-ahead mornings or holiday spreads. With the right bread, a silky custard, and warm spices, you get comfort without compromise. Keep this recipe in your rotation, and enjoy effortless, delicious breakfasts all week long.
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