Keto French Toast Casserole tastes just like your favorite brunch treat with a mere fraction of the carbs. And you can prep it a day in advance so it’s perfect for holidays and gatherings!
Let me just tell you that this Keto French Toast Casserole is the best thing since sliced bread. It’s just like the brunch classic but without the grains or sugars. I am so delighted with this recipe!
French toast was one of the first things I ever learned to cook on my own. I couldn’t have been more than 9 or 10 years old at the time. But I would wake up on weekends and head to the kitchen to crack some eggs and dip some bread, and fry it all up deliciously in butter.
So creating a keto French toast recipe that takes me back to those carefree days? Absolutely priceless. And while this breakfast casserole is pretty darn tasty on its own, it’s even more amazing with some of my keto pancake syrup poured overtop.
The sugar-free life is a sweet one!
Why you will adore this recipe
If you’re tired of settling for bacon and eggs, then this Keto French Toast Casserole is for you.
Listen, I love bacon and eggs as much as the next guy. But I do sometimes miss a more bready breakfast treat, especially during special brunches and family gatherings. This delicious keto breakfast takes care of those cravings in a snap.
Once you’ve prepared the bread, the rest of the casserole comes together easily. And you can prep it a day in advance, to help you plan ahead. Simply store the unbaked casserole in the fridge and then bake it just prior to serving.
But let’s get down to what you really want to know: the macros. This delicious keto French toast has spectacular nutritional counts. With 21 grams of protein. 5.2g total carbs, and 2.1g of fiber, it fits your healthy low carb diet perfectly!
Ingredients you need
- Keto bread: You actually have a number of choices here, both homemade and store-bought. I use a loaf that I created for my Pumpkin French Toast Sticks and Keto Egg Strata recipes, because it has the perfect light texture and it’s quite low in carbs. See the Expert Tips section for more ideas.
- Pecans: Chopped nuts add a delicious crunch to the texture. You can use other nuts like walnuts or almonds, or you can skip them altogether. You could also use some of my sugar free dried cranberries.
- Sweetener: I used Swerve Brown for this recipe, but you could use almost any granular sweetener you like. The bake time may change a bit and it’s important to remember that allulose may brown the outside of the casserole quickly.
- Collagen: I used some salted caramel collagen in this recipe to help sweeten it and to help the custard set better. It was amazing! You could skip it but I do recommend it.
- Pantry Staples: Eggs, heavy cream, vanilla, and cinnamon.
Step by Step Directions
1. Dry out the bread: Slice and cube the bread into ¾ inch pieces, then spread out on a baking sheet. Let dry out overnight OR place in a 200ºF oven for 1 to 2 hours, until dry to the touch.
2. Arrange in the pan: Grease an 8×8 glass or ceramic baking dish and spread the bread cubes evenly in the dish. Sprinkle with the pecans.
3. Prepare the custard: In a large bowl or measuring cup, whisk together the eggs, cream, sweetener, and water. Add the collagen protein powder and whisk quickly and vigorously until no clumps remain (you can also use an immersion blender to smooth it out). Whisk in the vanilla and cinnamon.
4. Pour over the bread: Pour the egg mixture evenly over the bread, making sure to get some on each cube to wet it. Cover with parchment paper or plastic wrap and weigh everything down with several heavy cans.
5. Refrigerate: Refrigerate 1 hour or up to overnight to allow the egg mixture to soak into the bread. When ready to bake, preheat the oven to 325ºF. Remove the casserole from the fridge, remove the cans and plastic wrap, and let stand at room temperature while the oven is heating.
6: Bake the casserole: Cover the casserole with foil and bake 30 minutes. Then remove the foil and bake another 15 to 20 minutes, until the center is just barely set. Remove and let stand 15 minutes before serving.
Expert Tips
You want the bread cubes to be quite dry, so they absorb the egg mixture properly. No matter what bread you choose, make sure that the cubes are dry to the touch before assembling. You can leave them out overnight or place them in a warm oven for a few hours. This is similar to how I make Keto Stuffing, and it works like a charm.
As you pour the custard mixture over the bread, try to get a little on each cube. This will help keep the casserole moist and allow the cubes to stick together better. Weighing down the casserole as it sits also helps the top layers absorb more of the custard.
If you want to brown up the top a bit, you can place the casserole under the broiler after baking. Don’t do it for long, though! Depending on the heat of your broiler, it can take less than a minute.
You don’t absolutely need the collagen but it does add flavor, a touch of sweetness, and some beneficial nutrition. It also helps thicken the custard so it sets nicely. It will set without it as well. I used the Salted Caramel Collagen from Perfect Keto, but the Cinnamon Toast and the Vanilla would also be nice. You may want to omit the added vanilla or cinnamon in the recipe if you use these. If you purchase from Perfect Keto, make sure to use ALLDAYIDREAM20 to get 20% off your entire order.
Keto Bread Options
As I mentioned above, you could use almost any decent keto bread for this recipe. Here are some other delicious ideas:
- Keto Pumpkin Bread
- Keto Cinnamon Bread
- Coconut Flour Bread (leave out the cheese and garlic powder)
- Keto Irish Soda Bread
I don’t really use store-bought keto sandwich breads, but I imagine those will work just as well. You will probably only need about two thirds or three quarters of the loaf to match my homemade bread. This bread from Base Culture is a good, wheat free choice!
Keep in mind that the bread you choose will determine much of the carb count and other macros.
Frequently Asked Questions
Just because a bread says keto on the label does not really mean it’s keto friendly. Many store-bought breads add soluble fibers to artificially lower the net carb count. Some of these fibers may spike your blood sugar, rendering the bread inappropriate. However, the bread in this French toast casserole truly is keto-friendly, with less than less than 3.4g of carbs per slice.
The bread you use in this recipe will change the carb count somewhat, so choose wisely. If you make this Keto French Toast Casserole with the bread recipe I use, it will have 5.2g total carbs and 2.1g of fiber, so it has only 3.1g net carbs per serving.
Cover the casserole tightly and store in the refrigerator for up to 5 days. You can also freeze it for several months. Thaw completely and reheat gently in the oven or microwave before serving.
More delicious keto brunch ideas
Keto French Toast Casserole Recipe
Ingredients
- 1 loaf Keto White Bread (from egg strata recipe)
- ½ cup chopped pecans
- 6 large eggs
- ¾ cup heavy whipping cream
- ½ cup Swerve Brown (or other brown sugar replacement)
- ¼ cup water
- ⅓ cup collagen protein powder, optional (salted caramel, vanilla, or cinnamon!)
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Slice and cube the bread into ¾ inch pieces, then spread out on a baking sheet. Let dry out overnight OR place in a 200ºF oven for 1 to 2 hours, until dry to the touch.
- Grease an 8×8 glass or ceramic baking dish and spread the bread cubes evenly in the dish. Sprinkle with the pecans.
- In a large bowl or measuring cup, whisk together the eggs, cream, sweetener, and water. Add the collagen protein powder and whisk quickly and vigorously until no clumps remain (you can also use an immersion blender to smooth it out). Whisk in the vanilla and cinnamon.
- Pour the egg mixture evenly over the bread, making sure to get some on each cube to wet it. Cover with parchment paper or plastic wrap and weigh everything down with several heavy cans.
- Refrigerate 1 hour or up to overnight to allow the egg mixture to soak into the bread. When ready to bake, preheat the oven to 325ºF. Remove the casserole from the fridge, remove the cans and plastic wrap, and let stand at room temperature while the oven is heating.
- Cover the casserole with foil and bake 30 minutes. Then remove the foil and bake another 15 to 20 minutes, until the center is just barely set. Remove and let stand 15 minutes before serving.
Mary says
It was all very interesting since my hubby loves French toast casseroles. Unfortunately, our fridge space is constricted and I just can’t see fitting in an 8×8 dish with cans on top, along with all the other stuff I have in my fridge. 🥲
Laura says
Absolutely delicious! Made it this morning for my husband and I and it was a hit. Used some store bought keto bread, about 2/3 of the loaf. Didn’t have any of the protein collagen stuff but continued without it since recipe stated it would be ok. Still turned out great! Thanks for sharing.
Jennifer says
Made this, this past weekend. It turned out great, my husband loved it and my son (besides the nuts) loved it. We forgot the syrup the first day but it was still very tasty without it! Definitely will do again!
Carolyn says
So glad you like it!
Leila says
Carolyn, this is another delicious recipe that doesn’t taste like low carb.My husband loved it, it was real treat for him, he is diabetic, so he enjoys all your recipes I make.
thank you
Leila
Kim says
Can you use a regular protein powder, not a collagen one?
Laura says
Carolyn,
I love all your recipes and need more Swerve brown, but I noticed the ingredients list has changed. Is it the same as the older one? also, would Monk Fruit Golden be the same substitute for Swerve Brown? Thank you for all your hard work providing these delicious dishes, that help us have amazing foods and still stick to healthier living.
Gayle DiGiovanni says
Would this recipe work using store bought keto bread?
Carolyn says
Please read the blog post!
Stasi says
I really wish people utilizing keto would quit recommending Swerve products. Erythritol has been linked to heart attacks and strokes in people and there is NO safe amount to use. Continuing to advocate for this harmful sugarless sweetener actually puts people at a health risk that’s bigger than eating carbs.
Carolyn says
1. That study has many credible critics in the health sphere who pointed out the flaws. At this time, it warrants much more study.
2. I guess you didn’t actually read the blog post where I say that you can use any sweetener that you like best?
3. While I still feel comfortable using some erythritol in my recipes, I have committed to giving people options (Refer to #2)