A couple of weeks ago I posted a Low Carb Pumpkin Quick Bread recipe, and in the post I went on and on about how I thought it would make some seriously amazing french toast…
Well friends, I finally made it happen and it far surpassed even my expectations! ?
Because the original low carb pumpkin bread recipe was really tender and *cringes* moist, I made some tweaks to the bread recipe to make it sturdy enough to stand up to being dipped in the egg wash for french toast.
This modified low carb pumpkin bread recipe is also being used for a fantastic low carb Pumpkin Bread, Feta and Sausage Stuffing that I’ll be posting later this week. And yes, it IS as delicious as it sounds!
Meanwhile, let’s get back to this sooper dooper awesome french toast recipe!
Pumpkin-y and satisfying, this was the perfect weekend breakfast!
As a side point I made this french toast recipe on the same morning as I made the Low Carb Mexican Coffee from last week and they made a spectacularly delicious combo together. #somuchcinnamon
I used a sugar free pancake syrup on my french toast, but if you don’t have any or don’t like the consistency of it, you can serve this with a generous amount of butter and a sprinkle of sweetener and cinnamon like I use in my Snickerdoodle Crepes Recipe.
I know it takes a little forethought and planning to make this since the pumpkin quick bread needs to sit a day before slicing, but I promise you that it’s totally worth it!
My strategy is to make 2 loaves at a time and freeze them in half loaves – that way I can have it available for the french toast, or the stuffing, or just to have a slice or two with my coffee in the morning! #yummy
Keto Pumpkin Bread French Toast Recipe Video ??
Pumpkin Bread French Toast – Low Carb and Gluten Free
This low carb and gluten free pumpkin bread french toast is perfect for a leisurely weekend breakfast or brunch! Keto and Atkins friendly!
- Yield: 4 servings, 2 slices each 1x
- Category: Low Carb Breakfast Recipe
- Cuisine: French American
Ingredients
For the Pumpkin Bread:
- ¾ cup butter, melted
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1 cup canned pumpkin puree
- 2 cups almond flour
- 1/3 cup coconut flour
- 4 tsp baking powder
- ½ cup erythritol sweetener
- pinch of salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
For the french toast:
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/4 tsp ground cinnamon
- 1 Tbsp erythritol sweetener
- 8 slices pumpkin bread (3/4 inches thick)
- 1 Tbsp butter for frying
Instructions
For the pumpkin bread:
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, almond milk, and pumpkin puree in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
- Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
- Line a long, narrow loaf pan with parchment paper and spoon the batter into a 12 x 4 loaf pan.
- Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
- Turn off the oven and leave the bread in there for an additional 15 minutes.
- Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
- Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
For the french toast:
- Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.
- Melt the butter in a nonstick saute pan over medium heat.
- Carefully dip a slice of the pumpkin bread in the egg mixture on both sides for just a few seconds, and cook in the butter for about 2 minutes per side or until golden brown. Remove the french toast to a warmed plate and repeat with the remaining slices.
- Serve warm with butter and sugar free syrup or cinnamon and sweetener sprinkled over the top.
Notes
Approximate nutrition information per serving:
2 slices french toast: 531 calories, 49g fat, 6.75g net carbs, 16g protein
1 loaf of modified bread: 3130 calories, 280g fat, 51g carbs, 87g protein
(divide by number of slices to get info per serving)
This pumpkin bread is amazing. I’m not even low carb anymore and I still make it all the time – thank you so much for this recipe.
★★★★★
Oh my goodness. The bread itself is amazing and the French toast is divine. I am in pumpkin bread heaven!
My daughter, Melissa, who works at a well known, international coffee house, used to bring to me a mini coffee cake from her shop. Your pumpkin bread and French toast recipes surpass that sugar-full, non-Keto coffee cake.
Thank you so much for this recipe and for all the others I have yet to try!
★★★★★
Can I mix this together and let it sit overnight, then bake?
I honestly don’t know – it could disintegrate and turn to mush. But it might work. If you try it let us know!
Sounds amazing! Can I use unsweetened vanilla almond milk? It’s all I have. Lol
yes!
Hi. Love,love your recipes and your info. New to the Keto lifestyle so everything is a learning experience. I absolutely and completely HATE pumpkin (no offence meant)
Do you have a recipe for French toast using a different loaf?
I baked this this evening and had to modify as I had cashew milk and not almond, and a sweetener blend of erythropoietin and stevia so I halfed the amount to taste since pyure can be quite sweet. It smells amazing! I don’t know if I can wait to try it!!!
Hi, will this be good to use a couple days after baking for French toast? Thanks
Love pumpkin bread,this looks so delicious.
LOVE this bread. Thanks SO very much. I would like to try adding pecans to it but am wondering if it would hold up have you tried that? Also recipe says 51 carbs for the whole loaf. Is that net carbs (with fiber and sugar alcohols subtracted) or total carbs? Thank you!
Yes, it’s net carbs Renee!
This pumpkin bread french toast sounds delicious, and I love that it is gluten free. Will definitely have to try this.
★★★★★
Can’t wait to try this. Perfect combination of my loves of French toast and pumpkin. :) ??
When I type the recipe into my fitness pal, the nutrition facts for the French toast stated it’s about 20 net carbs per slice, about 40 per serving. Can you explain the difference between your stated calculations and my fitness pal? I find this difference on a lot of recipes, not just yours. Very much appreciated.
MFP is notoriously inaccurate because they use averages of brands and have errors in their database. I get this question a lot – I use calorie king and I put in each ingredient in by brand and then tally up everything by hand rather than relying on their database and program to get the math right.
I’d really like to make this, however tree nut allergies. Can I use regular flour and milk?
I’m sorry, but regular flour just won’t work the same way as the low carb flours in this recipe so all of the ratios would be much different. Your best bet might be to search out a regular pumpkin bread recipe and replace the sugar with granulated sweetener and then make the french toast with that instead!
this is so delicious looking and ive made this and it is delicious
This is amazing! I think I might have underbaked the bread, it was moist and solid, but it held together and after I turned it into french toast it tasted like SB’s pumpkin bread to the max. I used 1/4c coconut palm sugar and a 1/4c sugar for sweetener, we aren’t super low carb, and it is great. I cannot wait to share this with everyone on the planet!
★★★★★
Seriously. I mean, SERIOUSLY! This is fantastic! So moist and delicious. I used the leftovers to make the pork sausage stuffing and I practically want to weep. I’m definitely making both recipes again. I’m new to the keto diet, but can’t wait to try more recipes on this site!
★★★★★
This bread is my savior for fall! Tastes like pumpkin pie and feels like cheating! I substituted brown sugar substitute for the sugar substitute and used 2 whole eggs and 2 egg whites. Came out perfect!
So glad you liked it Jamie – it’s still my favorite fall bread recipe too!
Man, this turned out amazing! I feel like I’m cheating, big time, but nope! Just delish!! I followed the recipe like written except I only had a bit of erythritol so used xylitol for the remainder. I used my 9×5 loaf pan and covered it lightly with foil for the last 15 min. Those were my only changes. I’d forgotten I had some powdered swerve so used that in my egg wash. Yum!!
Can you pleas tell me the number of grams of fiber in the modified loaf? I’d like to know the net carbs before I start making and devouring! Thanks.
I always post the net carbs with fiber already subtracted Carmen!