The Best Keto French Toast Casserole

Cubes of keto French toast casserole dusted with powdered sweetener and topped with fresh berries on a white plate
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Introduction

French toast was part of Saturday-morning breakfast growing up and it stuck. Waffles are great, pancakes are great, and French toast is still the one.

This is the casserole version, which is easier than standing at the stove flipping slices: cubes of low-carb bread, a cinnamon custard poured over the top, and one dish in the oven. It comes out tasting like French toast rather than like eggs, which is not a given with keto bread.

The Soak Is the Part to Plan Around

The bread gets cubed and toasted under the broiler first, and then the custard goes over it and the whole thing sits in the fridge for two to three hours before it bakes.

That is the detail worth knowing before you start, because it decides what kind of breakfast this is. It is a start-it-early or brunch-with-people recipe, not something you throw together while the coffee brews.

Which Bread to Use

Whatever low-carb loaf you like. Homemade or store-bought both work here, which is as specific as the recipe gets and as specific as we can be.

What Goes on Top

We finish it the way the recipe does: Lakanto’s powdered sweetener and berries. French toast without something dusted over the top does not look like French toast.

After that it is open. Walnuts, pecans (plain or our candied pecans), or a keto jam all work.

And there should probably be syrup, since that is most of what French toast is. Maple syrup is essentially liquid sugar, so we use ChocZero’s sugar-free syrups — maple, caramel and chocolate, usually all three on the table.

The Best Keto French Toast Casserole

Prep Time
3 hours 20 minutes
Cook Time
40 minutes
Total Time
4 hours
Yield
8 servings
Course
Breakfast
Cuisine
American

Ingredients

All Ingredients

Nutrition Facts

8 servings per recipe
Trans Fat 0g 0% 0g 0%
Total Sugars — —
Allulose 0g 0% 0g 0%

Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Heat the oven on broil.

  2. Cut the bread into cubes and toast under the broiler.

  3. Place the toasted bread cubes into a 9x9 baking dish.

  5. In a mixing bowl, whisk together the eggs, heavy whipping cream, almond milk, cinnamon, almond extract, vanilla extract, nutmeg, and powdered sweetener until well combined.

  6. Pour the wet mixture over the bread cubes, and allow to soak in the fridge for 2-3 hours.

  7. Preheat the oven to 350 degrees.

  8. Bake the casserole for 35-40 minutes.

  9. Let cool for a few minutes, garnish with powdered sugar substitute and fresh berries before serving.

Notes

Make our keto bread loaf recipe for the French toast, or buy a premade low-carb bread at the store.

  • Reheat leftovers to 165°F, checked with a food thermometer.

Storing and Reheating It

Leftovers go in an airtight container in the fridge, where they are safe for three to four days. It freezes too: in a freezer held at 0°F food stays safe indefinitely, and what drops over time is quality rather than safety. No fixed quality window is given for this one — judge it when you thaw it.

Reheat in the microwave or a preheated oven until it reaches 165°F in the middle on a thermometer. One thing that helps: pour a little extra unsweetened almond milk over the top before it goes in, which keeps it moist.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!

You can also share it on Instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.

Enjoy!

Updated — September 28, 2026: We removed a step-by-step section that repeated the recipe card and an empty heading, gave the soaking time and the bread choice room of their own, and moved the storage and reheating notes below the recipe.

Correction — September 28, 2026: The reheating tip named plain milk; the recipe uses unsweetened almond milk and cream, and that is what it now says. The card's prep time also left out the two-to-three-hour soak, so the total time it showed was two to three hours short.