This keto French toast casserole really is low carb! Cubes of keto-friendly bread soak overnight in a cinnamon-vanilla custard, then bake into a golden, custardy French toast bake that feeds the whole family with almost no morning effort.
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If you thought delicious brunch dishes like a French toast casserole weren't possible on a keto diet, think again! The key, as you might imagine, is the bread. Unless you already have a favorite brand, check out my guide to buying low carb bread before you start.
The great thing about this dish is that it's made the night before. You put the casserole together, leave it in the fridge overnight, and all you need to do in the morning is bake it. It's a lifesaver for holiday mornings, weekend guests, or any day you'd rather drink your coffee than stand at the stove flipping slices one at a time.
Key Ingredients & Substitutions
- Low carb bread. This is the ingredient that makes or breaks the dish. I like the keto-friendly bread from Natural Ovens, which has zero net carbs per slice (it's NOT gluten free, though). Any sturdy sliced keto or low carb sandwich bread works, so look for one with a firm crumb that holds its shape when soaked. Very soft, airy breads tend to turn mushy. Check the label, because net carbs vary a lot between brands, and that number decides how many carbs end up in each serving.
- Eggs. Four large eggs make the custard that holds everything together. They're also where most of the protein comes from.
- Unsweetened almond milk. Keeps the custard light and very low in carbs. Shelf-stable unsweetened almond milk is handy to keep in the pantry. For a richer bake, swap up to half of it for heavy cream, or use unsweetened coconut milk from a carton.
- Sweetener. I use classic Lakanto monk fruit sweetener, which measures cup for cup like sugar. Any granulated monk fruit or stevia blend works; check the package for its sugar equivalent and adjust. By the way, you get 20% off anything in the Lakanto store if you use coupon code SAFTC!
- Vanilla extract and ground cinnamon. These give the casserole its classic French toast flavor. Use pure vanilla extract rather than imitation if you can, since there's a full tablespoon in here and you'll taste it.
- Powdered sweetener. A dusting of powdered monk fruit sweetener right before serving makes it look like the real deal. If you only have granulated, blitz it in a clean coffee grinder for a few seconds.
How to Make a Keto French Toast Bake
Cut the bread into bite-size cubes, about one inch across. There's no need to remove the crusts; they add a little chew and help the cubes keep their shape.
Place the cubes in a greased 8x8-inch baking dish. In a jug, whisk together the eggs, almond milk, sweetener, vanilla extract, and ground cinnamon until smooth.
Pour the egg mixture evenly over the bread, then gently press the cubes down so they all get a soak. Cover and refrigerate for at least two hours, or overnight. When you're ready, bake uncovered until the center has set, dust with powdered sweetener, and serve warm.
Helpful Tips
Use slightly stale bread. Bread that's a day or two old (or cubes left out on the counter for an hour) soaks up the custard without falling apart. Fresh, soft bread can turn soggy in the middle.
Press, don't stir. After pouring in the custard, use the back of a spoon to press the cubes down rather than tossing them. Stirring breaks up the bread, and you lose those lovely crisp tops.
Let the dish warm up a little. If you're baking straight from the fridge in a ceramic or glass dish, let it sit on the counter while the oven preheats. It bakes more evenly, and cold ceramic going into a hot oven is never a good idea.
Check the center, not the clock. The casserole is done when the middle no longer looks wet and a knife inserted in the center comes out clean. Ovens and dishes vary, so start checking at 25 minutes. If the top browns before the middle sets, lay a piece of foil loosely over it.
Dust just before serving. Powdered sweetener melts into a warm casserole after a few minutes, so add it right at the table for that snowy look.
Variations
- Pumpkin spice. Whisk ½ cup canned pumpkin puree into the custard and swap the cinnamon for 1½ teaspoons of pumpkin pie spice. It's a cozy fall breakfast and adds only about 2g net carbs per serving.
- Maple pecan. Add ½ teaspoon of maple extract to the custard and scatter ½ cup of chopped pecans over the top before baking. Serve with a drizzle of sugar free maple syrup, or top it with my low carb caramelized pecans for extra crunch.
- Berries. Tuck a handful of raspberries or blueberries between the bread cubes. For a fancier version, try my Low Carb Strawberry French Toast Casserole.
- Cream cheese swirl. Dot small spoonfuls of softened cream cheese, beaten with a little sweetener and vanilla, between the cubes before pouring in the custard.
- Caramel drizzle. Spoon warm low carb caramel sauce over each serving for a weekend treat.
Make-Ahead (Overnight)
This French toast bake is meant to be made ahead. Assemble the casserole the night before, cover it tightly with a lid or plastic wrap, and refrigerate for up to 24 hours. The bread soaks up the custard overnight, so the finished casserole is evenly creamy all the way through. It needs at least two hours in the fridge if you're making it the same day.
In the morning, preheat the oven to 375°F, take the dish out of the fridge while the oven heats, then uncover it and bake. If you're making a variation with nuts on top, add them right before baking so they stay crunchy.
Serving Ideas
For a full brunch spread, serve this alongside some crispy bacon or my homemade keto breakfast sausage. The salty, savory sides are a perfect match for the sweet cinnamon casserole.
Top each serving with a dollop of whipped cream, a few fresh berries, or a drizzle of sugar free syrup. Hot coffee is a must! For more ideas, check out all my low carb brunch recipes.
Storing & Freezing
I made this one weekend, and luckily for me no one else in my house wanted any, so I was sorted for breakfast for the next three mornings too! Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat a portion in the microwave for 45 to 60 seconds, or warm it in a 350°F oven for about 10 minutes if you want the top to crisp back up.
To freeze, let the baked casserole cool completely, then cut it into portions and wrap each one tightly before putting them in a freezer bag. It keeps for up to 2 months. Thaw overnight in the fridge and reheat as above. I don't recommend freezing the unbaked casserole, as the soaked bread turns mushy once thawed.
FAQs
Can you make French toast casserole ahead?
Yes, and you should! Assemble it the night before, cover it, and refrigerate for up to 24 hours. Bake it straight from the fridge the next morning (letting it sit out while the oven preheats). You can also bake it ahead and reheat individual portions all week.
Is French toast casserole keto?
A traditional French toast casserole isn't keto, since it's made with regular bread, sugar, and often maple syrup. This version swaps in low carb bread and monk fruit sweetener, which brings it to about 6g net carbs per serving using a typical low carb bread. With a zero-net-carb bread like Natural Ovens, it's even lower. Always check your bread's label, since that's where most of the carbs come from.
What's the difference between a French toast bake and a French toast casserole?
Nothing! They're two names for the same dish: bread soaked in a sweet egg custard and baked in one pan instead of cooked slice by slice on the stove.
More Low Carb Breakfast Recipes
If you loved this French toast bake, here are a few more breakfast recipes you might enjoy:
- Low Carb French Toast Sticks
- Quick Low Carb French Toast
- Low Carb Cinnamon Rolls
- Low Carb Breakfast Casserole with Sausage
📖 Recipe
Keto French Toast Casserole
Ingredients
Equipment
Step-by-Step Instructions
- Grease an 8x8-inch baking dish with nonstick spray. Cut the bread into 1-inch cubes and spread them evenly in the dish.
- In a jug or bowl, whisk together the eggs, unsweetened almond milk, sweetener, vanilla extract, and ground cinnamon until smooth. Pour the egg mixture evenly over the bread, then gently press the cubes down with the back of a spoon so they all soak up some custard.
- Cover the dish and refrigerate for at least 2 hours, or overnight (up to 24 hours).
- When you're ready to bake, preheat the oven to 375°F (190°C) and let the dish sit on the counter while the oven heats. Uncover and bake for 25-30 minutes, until the top is golden and a knife inserted in the center comes out clean.
- Dust with powdered sweetener just before serving, and serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Cindy says
Oh my gosh I think this would be even better with a few chopped pecans and a little butter drizzle on the top
Georgina says
Awesome idea!!!