Keto Pumpkin French Toast Sticks

Close up of a hand dipping a keto pumpkin french toast stick into sugar-free syrup.

Keto Pumpkin French Toast Sticks are the best fall breakfast treat! Tender almond flour bread dipped in sugar-free pumpkin spice batter and fried to perfection!

Course Breakfast

Cuisine American

Keyword keto french toast, pumpkin french toast sticks

Prep Time 35

Cook Time 1

Total Time 1 35

Servings servings

Calories 214kcal

Ingredients

Keto Bread

1 cup almond flour
1/3 cup egg white protein powder (or whey protein)
2 tbsp Swerve Sweetener
2 tsp baking powder
1/2 tsp salt
3 large eggs, separated
1 large egg (whole, not separated)
3 tbsp avocado oil
2 tbsp water
1/2 tsp cream of tartar

Pumpkin French Toast Sticks

3 large eggs
1/4 cup heavy whipping cream
3 tbsp pumpkin puree
3 tbsp powdered Swerve
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
2 tbsp Butter or oil for the pan

Cinnamon "Sugar"

3 tbsp Swerve Sweetener
1/2 tsp cinnamon

US Customary - Metric

Instructions

Keto Bread

Preheat the oven to 325F and line the very bottom (only the bottom) of a 9x5 loaf pan with parchment paper. Do not grease the pan at all.
In a large bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and salt. In a medium bowl, whisk together the egg yolks, whole egg, oil, and water. Whisk the egg mixture into the dry ingredients until smooth and well combined.
In another large bowl, beat the egg whites with the cream of tartar until they hold very stiff peaks. Fold the egg whites into the batter until well combined and no streaks remain.
Spread the batter in the prepared pan and bake 40 to 50 minutes, until the top is risen, uniformly golden brown, and springs back when pressed. Remove from the oven and let cool completely in the pan.
Run a sharp knife around the inside of the pan to loosen and flip out. Remove the bottom parchment.
Cut into 12 even slices and set on a wire rack to dry out overnight. Then cut each slice into 3 sticks.

Pumpkin French Toast Sticks

In a wide shallow bowl, whisk together the eggs, cream, pumpkin puree, sweetener, pumpkin pie spice, and vanilla.
In a large skillet over medium heat, melt 1/4 of the butter. Dip each stick into the pumpkin mixture, tossing to coat. Allow each stick to absorb the batter for about 30 seconds.
Add 1/4 of the sticks to the pan, but don't crowd them. Cook the sticks on all sides until golden brown, about 1 minute per side. Remove to a platter and repeat with the remaining butter, batter, and sticks.

Cinnamon "Sugar"

In a shallow dish, combine the sweetener and cinnamon. Roll the sticks in the coating. Serve warm with butter, or your favorite keto syrup.

Nutrition