Keto French Toast Casserole Recipe

5.4g
Glucides nets Atkins™

Prep Time:45 Minutes
Style:American
Cook Time:80 Minutes
Phase:Phase 1
Difficulty:Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

13.8g

Protein

36.7g

Fat

9.5g

Fiber

449.5cal

Calories

INGREDIENTS

It is best but not necessary to make the bread portion of this recipe a day or more ahead (a week in advance works great).

Preheat oven to 350°F. Grease a small bread pan (8x4-inches). Set aside.
Whisk together 8 eggs, 1 tablespoon xylitol and melted butter in a medium bowl.
Sift together the coconut flour, baking powder and 3/4 teaspoon salt. Add to the egg mixture and blend until thickened. Bake for 35-40 minutes until the sides pull away from the pan and are golden brown. Allow to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling; about 30 minutes. If baking in advance, once cool, place in an airtight container or zip top bag and refrigerate for up to 2 weeks. If using immediately, once cool, break into 1-inch pieces and place in the same pan used to bake the bread or a small casserole dish.
In a medium bowl, whisk together 6 eggs, heavy cream, coconut milk (soy milk or water can replace the coconut milk), 2 tablespoons xylitol, cinnamon, nutmeg and a pinch of salt. Pour over bread and bake for 50 minutes at 350°F until it is set in the center. Serve immediately by dividing into 8 servings and drizzle each serving with 2 teaspoons sugar-free pancake syrup (or about 1/3 cup over the whole casserole).