Keto French Toast Casserole Recipe

Name: Keto French Toast Casserole
Prep time: 45M
Cook time: 80 min
Total time: 125 min
Yield: 8
Ingredients: 14 raw egg USDA; 3 xylitol Now; 10 butter, unsalted USDA; 1 coconut flour, finely ground, organic King Arthur Flour; 1.5 baking powder, double acting, no added aluminum Bob's Red Mill; 0.75 table salt USDA; 1 heavy whipping cream USDA; 1 coconut milk, enriched, unsweetened Canadian Nutrient File; 1 cinnamon, ground USDA; 0.25 nutmeg, ground USDA; 0.5 sugar free maple flavor syrup, Maple Grove Farms

4.9g
Net Atkins Count ^TM

Prep Time: 45 Minutes
Style:American
Cook Time: 80 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

14g

Protein

37.1g

Fat

5.6g

Fiber

425.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

14 lrg raw egg USDA
3 Tbsp xylitol Now
10 Tbsp butter, unsalted USDA
1 cup coconut flour, finely ground, organic King Arthur Flour
1 1/2 tsp baking powder, double acting, no added aluminum Bob's Red Mill
0 3/4 tsp table salt USDA
1 cup heavy whipping cream USDA
1 cup coconut milk, enriched, unsweetened Canadian Nutrient File
1 tsp cinnamon, ground USDA
0 1/4 tsp nutmeg, ground USDA
0 1/2 cup sugar free maple flavor syrup, Maple Grove Farms

DIRECTIONS

It 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.
In a medium bowl whisk together 8 eggs, 1 tablespoon xylitol and melted butter.
Into another medium bowl sift together coconut flour, baking powder and ¾ teaspoon salt. Add to the egg mixture and stir until thickened. Smooth into the prepared bread pan and 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.
Into a casserole dish (2 1/2 quarts), place fully cooled bread, broken into 1-inch pieces.
In a large 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- 65 minutes at 350°F until it is set in the center. Serve immediately by dividing into 8 servings and drizzle each serving with 1 tablespoon sugar-free pancake syrup (or 1/2 cup over the whole casserole).

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.