Low Carb Pumpkin French Toast Bake (Keto, Grain Free, Sugar Free)

This pumpkin french toast bake is super easy to make. Perfect for a low carb breakfast during the fall season that helps you stay sugar free through the holidays!

low carb pumpkin french toast bake with caramel and pecans on top

First, you will need a great keto bread just to start the recipe. Yes! I understand it is a extra step but french toast bake is one of those recipes that has a little added care.

There are several was to customize this to your liking. Maybe you want it sweet this morning. Or maybe you are in the middle of a perfect diet mindset and looking for something a bit more savory. Either way your problems will be solved.

Scrolling through Pinterest this recipe popped up through The Gunny Sack. Now, nothing about the original is healthy. It was made for a pure, delicious sugar overload. Here I come because it’s my job to make it still delicious and yet sugar free.

low carb pumpkin french toast bake with coffee drenched in caramel

First things first you’re going to need brown sugar alternative. I was told through a commenter on YouTube about Sukrin brown sugar over Truvia. I have been a fan and using it since.

In the comments under the original post people complained about not enough pumpkin flavor. Personally I didn’t have this at all. Playing with the pumpkin spice and the brown sugar alternative I met a common ground to wear both could get their shine on.

And it was so simple! As simple as more sweet using less pumpkin spice. More savory add more pumpkin spice. See the spices counteract the sweetness and dumbs it down or increases it.

I didn’t want to add as much brown sugar alternative and I recommend against doing so. The more erythritol you use the more the cooling effect begins to come into play. I think takes away from the dish. If you are someone who doesn’t mind you can always increase.

The brown sugar alternative still maintains its crunch in the oven. And even though it’s a alternative the sweetener creates a sort of crust with the pumpkin and egg mixture.

low carb french toast bake with bite taken out with fork

Pumpkin French Toast Bake

Top with Choczero caramel or a sauce of your choice. Using sugar free maple syrup or caramel sauce I can say I enjoyed the novelty of the caramel sauce more. Pumpkin french toast bake is different in itself so caramel was a different take.

Leave this french toast bake in the fridge overnight but truly an hour is long enough. After baking the keto bread and you wanna chill overnight will work better for you personally. A super easy and quick keto breakfast for the entire family!

low carb pumpkin french toast bake on plate

Low Carb Pumpkin French Toast Bake (Keto, Grain Free, Sugar Free)

This pumpkin french toast bake is super easy to make. Perfect for a low carb breakfast during the fall season that helps you stay sugar free through the holidays!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people


  • 1 loaf keto bread
  • 8 tablespoon butter (1 stick)
  • 1/4 cup brown sugar alternative
  • 1/2 cup chopped pecans
  • 1 teaspoon pumpkin spice
  • 2 large Eggs
  • 1/4 cup Unsweetened Almond Milk
  • 1/4 cup pumpkin puree


  • after you have baked your keto bread cut into 1/4 inch slices. Not too thick but not thick either
  • Line 9x9 baking pan with non stick aluminum foil or parchment paper to prevent sticking.
  • melt butter then mix butter, brown sugar alternative and pumpkin spice. Then add in pecans and into a 9x9 pan pour in the entire bottom and spread around. If you want sweeter use this amount but if you want to cut the sweetness to where it is barely noticeable add another tsp of pumpkin spice
  • Lay down keto bread slices overtop the brown sugar, butter and pumpkin spice
  • then mix eggs,almond milk and pumpkin puree. Then pour over the top of bread slices and cover for an hour or overnight
  • preheat oven at 350ºF, remove cover from pan
  • Bake for about 30 minutes . It is to allow the eggs to cook up and the crust to crisp a bit
  • after it is done and cooled a bit flip the pan onto a plate so that the bottom becomes the top. With the 9x9 pan it should be fairly easily to find a large plate to cover the entire thing
  • Seperate the bread slices and serve with caramel sauce or sugar free maple syrup. I even garnished mine with extra pecans
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