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!
Ingredients
- 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
Instructions
- 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
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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