Keto French Toast Casserole Recipe

A serving of baked French toast topped with powdered sugar and chopped pecans, with syrup being poured over it, on a white plate with a gold fork.

5 from 1 vote

This Keto French Toast Casserole is the kind of weekend magic that makes your kitchen smell like a cozy wee café. The bread bakes up soft in the middle with a golden, caramelized top that practically begs for a drizzle of maple syrup. It’s warm, sweet, and just the right kind of indulgent without blowing your carb count, which is exactly how breakfast should be.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast & Brunch

Cuisine: French

Keyword: keto french toast casserole

Servings: Servings

Calories: 322kcal

Author: Bethany Galloway

Ingredients

For the casserole:

14 ounces keto bread
½ cup chopped pecans
2 large eggs
½ cup egg whites
1 cup milk
½ cup heavy cream
¼ cup granulated sweetener I use xylitol
1 medium orange, zested
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt

For the topping:

4 tablespoons unsalted butter melted
3 tablespoons sugar-free maple syrup I use good good or skinny syrup brand
1 teaspoon ground cinnamon
¼ teaspoon salt

Optional toppings for serving:

sugar-free maple syrup
powdered sugar or sweetener I use powdered erythritol

US Customary - Metric

Instructions

Preheat the oven to 190°C/375°F, and grease an 8×8" or 11×7" baking dish with non-stick spray.
Slice or tear the bread into 1-2 inch pieces.
14 ounces keto bread
Add a single layer of bread to the bottom (doesn't have to be perfect) and scatter some of the pecans. Repeat these layers until you have no more bread and pecans left. For me, this was 3 layers.
½ cup chopped pecans
In a medium sized mixing bowl, whisk together the eggs and egg whites, followed by the milk, cream, sweetener, orange zest. vanilla extract, cinnamon, and salt.
2 large eggs, ½ cup egg whites, 1 cup milk, ½ cup heavy cream, ¼ cup granulated sweetener, 1 medium orange, zested, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Pour this mixture evenly over the bread and pecans.
In a small mixing bowl, mix together the melted butter, sugar free maple syrup, cinnamon, and salt.
4 tablespoons unsalted butter, 3 tablespoons sugar-free maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Drizzle this buttery syrup evenly over the bread and egg mixture.
Bake for 35-45 minutes, until the eggs are set and the top layer is beginning to crisp up.
Allow it to cool for 10 minutes, and serve with extra sugar-free maple syrup, powdered sweetener, and a few dried cranberries or raisins if desired. Enjoy!
sugar-free maple syrup, powdered sugar or sweetener

Notes

Bread texture: Slightly stale bread works best, it soaks up the custard without turning mushy.
Sweetness level: Adjust the sugar substitute to taste - some brands are sweeter than others.
Crunch factor: Mix in a few extra chopped nuts or sprinkle them on top before baking for more texture.
Serving idea: Pair it with crispy bacon or sausage to balance the sweetness.

STORAGE INSTRUCTIONS

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Wrap portions tightly and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F (175°C) for about 10 minutes or pop it in the microwave for a quick fix.
Make ahead: Prep everything the night before, cover, and chill. Bake fresh in the morning for that just-made flavor.

Nutrition