Renee's Kitchen Quest

For the Keto Bread:

• 4 large eggs
• 12 oz cream cheese, softened
• 4 oz (1 stick) butter, softened
• 1 cup egg white powder
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cream of tartar
• 2 tsp beef gelatin powder

For the French Toast Batter:

• 2 large room-temperature eggs
• ½ cup heavy cream
• ⅛ tsp salt
• ½ tsp cinnamon
• ½ tsp vanilla extract
• 1 tbsp allulose
• Butter for frying

For Serving:

• Butter
• Sugar-free syrup
• Powdered allulose (optional)

Make the Keto Bread:

1. 1. Preheat oven to 320°F. Line a 9×5 loaf pan with parchment paper.
2. 2. In a large bowl, beat the 4 eggs, cream cheese, and butter until smooth.
3. 3. Add the egg white powder and mix well.
4. 4. No add the baking powder, baking soda, cream of tartar, and the gelatin. Now mix until fully combined.
5. 5. Pour batter into the prepared pan and bake for 53 minutes.
6. 6. Let the bread cool in the pan for a few minutes, then remove and cool completely before slicing.

Make the French Toast:

1. 1. In a large shallow bowl, whisk together the 2 eggs, heavy cream, cinnamon, vanilla extract, allulose, and salt.
2. 2. Slice the cooled keto bread into thick slices.
3. 3. Heat a skillet or griddle over medium-low heat and melt 1–2 tbsp butter.
4. 4. Dip each slice of bread into the egg mixture, coating both sides.
5. 5. Cook for about 3 minutes per side until golden brown and crispy. Add more butter as needed.
6. 6. Serve hot with butter, sugar-free syrup, and a sprinkle of powdered allulose.

• The bread is easier to slice and holds up better once fully cooled (or even refrigerated).
• Don’t rush the cook time — low and slow gives the best crispy exterior.
• Make the bread ahead and store in the fridge or freezer for quick French toast mornings.

• Add a pinch of nutmeg to the batter for extra warmth.
• Make it stuffed French toast with sugar-free cream cheese or peanut butter filling.
• Top with fresh berries (in moderation) or sugar-free whipped cream.
• Use the same batter for keto French toast sticks for the kids.

Tag me when you makeit — I want to see those golden, syrup-drizzled slices!

Keto French Toast

Golden-brown slices of homemade keto bread dipped in a rich, cinnamon-vanilla custard, pan-fried until crispy on the outside and tender on the inside. Finished with melting butter, sugar-free syrup, and a dusting of powdered allulose

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Course Breakfast

Cuisine American

Servings 6

Ingredients

  

• 4 large eggs
• 12 oz cream cheese softened
• 4 oz butter softened
• 1 cup egg white powder
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 tsp beef gelatin powder
• 2 eggs room temp
• 1/2 cup heavy cream
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp allulose
• 1/8 tsp salt
• 2 tbsp butter for frying
• butter, sugar free-syrup, powdered allulose, berries for serving

Instructions

 

Keto Bread

• Preheat oven to 320°F. Line a 9x5 loaf pan with parchment paper.
• In a large bowl, beat the 4 eggs, cream cheese, and butter until smooth.
• Add the egg white powder and mix well.
• Add the baking powder, baking soda, cream of tartar, and beef gelatin. Mix until fully combined.
• Pour batter into the prepared pan and bake for 53 minutes.
• Let the bread cool in the pan for a few minutes, then remove and cool completely before slicing.

French Toast

• In a large shallow bowl, whisk together the 2 eggs, heavy cream, cinnamon, vanilla extract, allulose, and salt.
• Slice the cooled keto bread into thick slices.
• Heat a skillet or griddle over medium-low heat and melt 1–2 tbsp butter.
• Dip each slice of bread into the egg mixture, coating both sides.
• Cook for about 3 minutes per side until golden brown and crispy. Add more butter as needed.
• Serve hot with butter, sugar-free syrup, and a sprinkle of powdered allulose.

Notes

cal/480-fat/44g-Pro/18g-carbs/8g-fiber 4g-net carbs/ 4g

Keyword Keto