Soul Bread Keto French Toast

This recipe works with many types of low-carb bread. I picked my version of the popular Soul Bread which is made with a combination of eggs and whey protein powder making this bread almost zero carb!

It's the perfect sweet ketogenic treat that can be served for breakfast or as a dessert. Once you make the bread it will take just 10 minutes to prepare this low-carb breakfast meal.

If you follow a dairy-free keto diet, use this keto & paleo bread instead (my personal favourite) and substitute cream with coconut milk in the egg coating.

Step-by-step

1. Prepare the Soul Bread. Once done, set aside to cool down and then slice.

2. Place the the eggs, cream, water, Erythritol, cinnamon, nutmeg and salt in a bowl. Whisk using a fork.

   

3. Grease a pan with a tablespoon of ghee. Heat over a medium-high heat. Dip 2 slices of Soul Bread, one at a time, in the egg mixture and place in the hot pan.

   

4. Cook each slice briefly for 30-40 seconds on each side, until lightly browned. Repeat for the remaining slices.

   

5. Place 2 slices per serving on a plate. Dust with some cinnamon and powdered Erythritol. Optionally, top each serving with 1-2 teaspoons of Homemade Sugar-free Maple Syrup.

   

6. Enjoy immediately or store in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months. Reheat before serving as needed.

   

Recipe

Soul Bread Keto French Toast

★★★★★4.8 (159 ratings)

Easy low-carb French toast made with homemade keto Soul Bread. A tasty grain-free breakfast meal for those ...

Hands on

10m

Overall

1h 30m

Servings

4

3.3 g

Net carbs

32.6 g

Protein

47.5 g

Fat

546

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 8 slices Keto & Primal Soul Bread, each about ¹/₂ inch (1 cm) thick
• 2 large eggs
• 1 tbsp heavy whipping cream (15 ml)
• 1 tbsp water
• 1 tbsp powdered Erythritol or Swerve or Sukrin Gold + more for dusting
• 1 tsp cinnamon + more for dusting
• ¹/₈ tsp nutmeg
• pinch sea salt
• 2 tbsp ghee or coconut oil (30 ml)
• Optional: serve with sugar-free maple flavored syrup such as Lakanto or Yacon Syrup or Allulose syrup

Instructions

1. Prepare the Soul Bread. Once done, set aside to cool down and then slice.

2. Place the the eggs, cream, water, Erythritol, cinnamon, nutmeg and salt in a bowl. Whisk using a fork.

3. Grease a pan with a tablespoon of ghee. Heat over a medium-high heat. Dip 2 slices of Soul Bread, one at a time, in the egg mixture and place in the hot pan.

4. Cook each slice briefly for 30-40 seconds on each side, until lightly browned. Repeat for the remaining slices.

5. Place 2 slices per serving on a plate. Dust with some cinnamon and powdered Erythritol. Optionally, top each serving with 1-2 teaspoons of Homemade Sugar-free Maple Syrup.

6. Enjoy immediately or store in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months. Reheat before serving as needed.

Nutrition per serving, 2 slices

Carbs 2%Protein 23%Fat 75% of calories

Net carbs

3.3 g

Total carbs

6.5 g

Fiber

0.9 g

Sugars

2.7 g

Protein

32.6 g

Fat

47.5 g

Saturated fat

24.2 g

Calories

546 kcal

Sodium

640 mg · 27.8% RDA

Magnesium

12 mg · 3.03% RDA

Potassium

213 mg · 10.7% EMR

Nutrition by ingredient

Per 2 slices	Net carbs	Protein	Fat	kcal
Soul Bread (KetoDiet blog)	2.7 g	29.4 g	36.2 g	426
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.1 g	0.1 g	1.4 g	14
Water, still	0 g	0 g	0 g	0
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	1
Cinnamon, spices	0.2 g	0 g	0 g	2
Nutmeg, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Ghee	0 g	0 g	7.5 g	68
Total	3.3 g	32.6 g	47.5 g	546

Serving size 2 slices

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian