These Keto French Toast Egg Puffs are the perfect cross between cream cheese pancakes and all the delicious flavors of low carb french toast.
Keto French Toast is the best French Toast
Okay, so this may not be the traditional French toast recipe you are used to, but it is a delicious low carb French toast recipe that is sure to become a new family favorite. This one comes to you husband and kid approved. While regular French toast is made with some sort of bread, this keto French toast recipe contains no bread whatsoever. In fact, the main ingredient is eggs. You may be asking yourself “Eggs and syrup? Is she crazy?” and I don’t blame you. But I promise you that after the first bite, you will be hooked.
Let’s talk different ways to make low carb french toast
There are a lot of different low carb french toast variations floating around out there. Keto French toast sticks, cloud bread French toast, 90 second bread French toast, keto French toast with peanut butter, gluten free French toast… the possibilities are endless. The common thing among most of those recipes is that they call for some sort of low carb bread recipes. Now I think we all know that low carb bread recipes can be really hit or miss. And when they are a miss it can be really frustrating because they typically call for expensive ingredients. Well, for this variation we are making Keto French Toast Egg Puffs. No keto bread whatsoever. They have all the delicious flavors of a traditional French toast recipe, but with the yummy texture of cream cheese pancakes.
My Favorite Keto Breakfast Recipes
When it comes to the ultimate keto breakfast recipe, there are a few different recipes that come to mind – Keto Sausage Balls, Keto Eggs Benedict Casserole, and Keto Chicken Fried Steak, to name a few. But when I think of the perfect Saturday morning keto breakfast, it is always going to include low carb pancakes, low carb waffles, or low carb French toast. Along with a huge plate of bacon, of course.
Let’s Talk Low carb Sweeteners
Now let’s talk low carb sweeteners. Obviously, you can use you preferred keto sweetener of choice, but I will tell you my two favorite to use with this recipe, or any keto recipe for that matter. My two favorite sweeteners are Erythritol and Monk Fruit. Why? Because they are natural sweeteners and they are not known to spike blood sugar levels. If you aren’t familiar with the ins and outs of erythritol, I have a post that gives the skinny. What is erythritol?
The Syrup, Oh the Keto Maple Syrup
I’ll give you the low down here as well. I have tried a lot of low carb syrup brands. Most of them are filled with scary ingredients and can cause some serious digestive distress. In fact, I wrote a whole post about it. Eat This, Not That – The Sugar-Free Maple Syrup Edition
The keto maple syrup I used with this recipe is hands down the best sugar-free maple syrup I have ever tried. I use Lakanto Sugar-Free Maple Syrup. It is very clean tasting and doesn’t have any funky aftertaste. It has no artificial colors, no artificial flavorings, and it is dairy free, sugar free, gmo free, and gluten free WIN! You can grab some HERE.
Let’s Get on with the Keto French Toast Egg Puffs Shall we?
This recipe is from my book – Craveable Keto – Your Low Carb, High Fat Roadmap to Weight Loss and Wellness
Craveable Keto Cookbook is a one-stop-shop for keto. With over 145 recipes and more than 100 pages of resources, it has everything you need to stay happy and healthy on the keto lifestyle. You can even see a full list of the recipes here.
- 8 large eggs
- 1 (8-ounce) package full-fat cream cheese, softened
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract (I use this brand)
- 1/2 teaspoon ground cinnamon
- 1/4 cup coconut flour (I use this brand)
- 2 tablespoons granular erythritol (I use this brand)
- 1 teaspoon baking soda
- 1 tablespoon powdered erythritol, for dusting (optional)
- Sugar-Free Maple Syrup, for serving (optional) (I use this brand)
- Preheat the oven to 350°F. Use a silicone muffin pan or lightly grease a 12-well muffin pan.
- Combine the eggs, cream cheese, cream, vanilla extract, cinnamon, coconut flour, granular erythritol, and baking soda in a blender. Blend until the ingredients are well incorporated. You may need to use a rubber spatula to scrape down the sides of the blender.
- Pour the batter into the wells of the muffin pan, filling each well nearly to the top.
- Bake for 25 minutes, or until the egg puffs have risen and are no longer runny in the center. Remove from the oven and let rest in the pan for 5 minutes. Use a rubber spatula to slide each puff out of the pan.
- Before serving, dust each puff with powdered erythritol, if using.
- Store leftovers in an airtight container in the refrigerator for up to 1 week. Reheat in the oven or microwave.
NET CARBS PER SERVING: 2.5g
- Serving Size: 2 egg muffins
- Calories: 256
- Fat: 21g
- Carbohydrates: 3.3g
- Fiber: 0.8g
- Protein: 11.5g
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