Keto French Toast combines my popular Keto Bread with sugar-free maple syrup for a rich, low-carb breakfast that feels indulgent but stays keto-friendly. This version uses my almond flour Low Carb Bread as the base and adds a few simple extras for a satisfying morning treat.
I’ve been meaning to share this for a while. Once you have a perfect loaf of keto bread, the possibilities multiply. I’ve experimented with many bread variations—keto coconut bread, cloud bread and instant keto bread—and turning those slices into French toast felt like the natural next step. It’s an easy, comforting way to use leftover bread or enjoy a fresh loaf.
On cool mornings, nothing beats warm French toast served with a cup of black coffee. For extra flavor, try spreading a thin layer of peanut butter inside, or drizzle sugar-free maple syrup over the top. The contrast of the crisp, golden exterior and the soft, custardy interior makes this recipe a standout.
The key to great low-carb French toast is thick slices of keto bread — the thicker, the better. They hold up to soaking in the egg mixture and develop a lovely crust when pan-fried. Make sure your pan is hot enough so the outside browns quickly while the middle stays soft.
Topping ideas are versatile: powdered erythritol for a light sweetness, sugar-free maple syrup (or blueberry-flavored sugar-free syrup), a squeeze of lemon, and a pat of butter all work beautifully. For a decadent option, add a scoop of keto ice cream. If a topping works well on pancakes, it will likely be delicious on this French toast.
I hope you enjoy making this recipe—it’s straightforward and forgiving. If anything seems unclear, leave a comment and I’ll help clarify. You’ll get the hang of it quickly!
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Recipe
Keto French Toast with Peanut Butter Maple Syrup – Keto Bread Recipes
Rate
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Ingredients
- 4 Thick Slices Keto Bread
- 2 Large Eggs
- 2 Tbsp Butter
- 1 Tbsp Peanut Butter (Optional)
- 1 Tbsp Heavy Cream (Optional)
- 2 Tbsp Sugar Free Maple Syrup (Optional)
- 1 Tbsp Powdered Erythritol (Optional)
Instructions
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Assuming you have keto bread ready, prepare two large eggs in a shallow bowl and whisk until combined.
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Pour the egg mixture into a small flat pan. Soak each thick slice of keto bread about 2 minutes per side, allowing it to absorb the custard.
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Heat a frying pan over medium-high heat and add the butter. Fry each slice for roughly 3 minutes per side, until golden brown and cooked through.
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Optional: mix the peanut butter with a little heavy cream to loosen it, then spread between two slices for a creamy filling.
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Finish with a dusting of powdered erythritol, a drizzle of sugar-free maple syrup and an extra splash of cream if desired. Serve warm and enjoy.
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