Low Carb Slow Cooker French Toast Casserole Recipe | @Atkins

Low Carb Slow Cooker French Toast Casserole Recipe

Atkins Low Carb Slow Cooker French Toast Casserole
Net Carbs
Prep Time: 205 Minutes
Cook Time: 150 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 4 bun unbun keto buns
  • 5 lrg raw egg
  • 0 1/2 cup heavy whipping cream
  • 0 1/2 cup breakfast syrup, sugar free
  • 2 tsp vanilla extract
  • 2 1/2 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 0 1/4 tsp table salt
  • 0 1/8 tsp nutmeg, ground
  • 0 1/4 cup pecans, chopped
  • 2 tbsp Swerve sweetener, brown
  • 2 Tbsp butter, unsalted


  1. Preheat oven to 250°F; lightly grease 6-quart slow cooker insert. 
  2. Cube bread and arrange in a single layer on baking sheets. Toast in the oven for 20 minutes, or until bread cubes are dried out and crispy. Place in the slow cooker.
  3. In a blender, combine eggs, heavy cream, sugar free maple syrup, vanilla, 2 teaspoons cinnamon, ginger, nutmeg and 1/8 teaspoon salt. Pour over the bread cubes, pressing down to soak as much bread as possible. Refrigerate for at least 3 hours and up to overnight. You want most if not all the liquid to be absorbed into the bread cubes.
  4. Remove the slow cooker insert from the refrigerator and allow to come to room temperature for 30 minutes to 1 hour. 
  5. In a small bowl, combine chopped pecans, brown Swerve, room temperature butter, ½ teaspoon cinnamon, and 1/8 teaspoon salt. Crumble evenly over the top of the casserole.
  6. Cook in slow cooker on high for 2-2 ½ hours, or 4-4 ½ hours on low. The casserole is done when it no longer jiggles and temperature in the center of the casserole is 160°F.

Cooking Tip