Keto French Toast Casserole Recipe
Cook Time: 80 Minutes
Phase: Phase 1
14 large Egg (Whole)
3 tbsp Xylitol
10 tablespoon Unsalted Butter Stick
1 cup Organic High Fiber Coconut Flour
1 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
0 3/4 tsp Salt
1 cup Heavy Cream
1 cup Coconut Milk Unsweetened
1 tsp Cinnamon
0 1/4 tsp Nutmeg (Ground)
0 1/2 cup Sugar Free Maple Flavored Syrup
DIRECTIONSIt 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).
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.