Go Back

Keto French Toast Casserole - Cozy, Low-Carb Brunch Made Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the custard evenly over the bread cubes. Gently press the bread down to help it soak up the mixture.
  6. 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.
  7. 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.
  8. Rest for 10 minutes before serving. Slice and serve with sugar-free syrup, a few berries, or chopped nuts.