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Easy Keto French Toast

Our Easy Keto French Toast is the ultimate breakfast dish! This decadent breakfast dish features sweet hints of cinnamon and vanilla. This french toast is keto, low-carb, grain-free, and gluten-free.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 Servings
Calories: 656kcal
Author: Clean Keto Lifestyle


For the Loaf

  • 8 eggs
  • 8 oz. softened cream cheese
  • 4 tablespoons softened butter
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 cup granular erythritol

For the Coating

  • 1 egg
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/4 cup granular erythritol
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons butter
  • Optional Garnishes: walnuts, sugar-free syrup, berries, or confectioner erythritol


For the Loaf

  • Heat your oven to 350°F and line a loaf pan with parchment paper.
  • Separate the 8 eggs placing the egg whites into a large bowl and the yolks into a medium bowl.
  • Whisk the cream cheese, butter, granular erythritol, vanilla, and cinnamon into the yolks.
  • Beat the egg whites with an electric mixer for 3-5 minutes or until stiff peaks form.
  • Gently fold the yolk mixture into the egg whites until it is fully incorporated.
  • Pour the egg mixture into the loaf pan and bake for 40-45 minutes until the center no longer jiggles. Lightly cover with foil halfway through baking to prevent the top from browning too much.
  • When the loaf is done baking, allow it to cool inside the loaf pan for about 20-30 minutes.
  • Remove the loaf from the pan by lifting up the sides of the parchment. Gently slice the loaf into 8 slices.

For the Coating

  • While the loaf is cooling, whisk the egg, almond milk, and vanilla in a shallow dish until fully combined.
  • In a separate shallow bowl, mix together the almond flour, granular erythritol, and cinnamon.
  • One at a time, dip the baked egg loaf slices into the egg coating, then dredge them in the almond flour mixture, and place them on a plate.
  • Heat a large skillet over medium heat and melt one tablespoon of butter in the skillet.
  • Place 4 slices in the skillet and cook for about 2 minutes on each side or until they turn golden brown. Remove them slices from the skillet and arrange on a plate.
  • Place the remaining butter in the pan and repeat with the remaining slices.
  • Garnish the french toast with walnuts, sugar-free syrup, berries, or confectioner erythritol.


  • Baking Pan. We recommend using an 8x4 inch loaf pan. Make sure to line it with parchment so that the egg loaf doesn't stick.
  • Baking times vary. Every oven is different so if the french toast loaf isn't cooked through after 45 minutes keep baking the loaf checking it every 5 minutes until the center is cooked.
  • Storage. Store any leftovers in an airtight container in the refrigerator for 2-3 days.