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
- Yield: 4 servings, 2 slices each 1x
Description
This low carb and gluten free pumpkin bread french toast is perfect for a leisurely weekend breakfast or brunch! Keto and Atkins friendly!
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)
- Category: Low Carb Breakfast Recipe
- Cuisine: French American
Carmen says
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.
Mellissa Sevigny says
I always post the net carbs with fiber already subtracted Carmen!
Karlyn says
This was fantastic! Thanks for the great recipe.
Penny says
Hi Mellissa – I noticed in your comments you’ve said this recipe differs from the original pumpkin bread recipe, to make it sturdier for the french toast, by having less liquid and more coconut flour. But the original recipe has 1/2 cup coconut flour and this french toast one only has 1/3 cup, which is less. Is there a typo in one of the recipes? I ask only because my (cunning) plan was to make two smaller loaves of half each recipe, putting it into two smaller pans. One to scoff down now and one to wait for french toast! Thanks you.
Emma says
Delicious recipe and satisfied a couple of different diets. Thank you for publishing. The website is difficult to use because of the number of ads. It runs very slowly slows down my typing. I’m seeing ads on top and bottom of the screen and in the middle of recipes that make it very easy to click on the wrong thing.
Joy says
I have been kn a low carb diet for a year and this is one of the most delicious recipes I have found! Thanks so much! I made two loaves tonight and just had two slices! Trying the french toast tomorrow morning! Thank you!
Jerri-Lynn says
Sounds like a great recipe. What would work in place of the erythritol ? Thank you
Mellissa Sevigny says
Any sweetener you want to use but I can’t guarantee the same results I got with the swerve.
Deb says
Hi Melissa, I can speak for Z Sweet. It works fab in all my low-carb baking and I love the great taste.
Tammy Valine says
Pumpkin purée comes in two size cans. Which did you use in this recipe, 16 oz or 28? This recipe looks delicious!
Mellissa Sevigny says
The recipe calls for 1 cup of canned pumpkin puree – since one cup is 8 oz you would be fine with buying a 16oz can which would be enough for 2 batches.
Andrea says
So…this is in the oven now and I realize I forgot the sweetener. Probably best to not bake after a bottle of wine! I may just add some more sweetener to egg wash in the morning. Merry Christmas!!
Jo Ann Bollen says
I liked your website, buy couldn’t take the pop ups and ads. Just way too much of them.
Mellissa Sevigny says
There shouldn’t be popup ads obstructing your view so if you have them it might be an issue with your browser?
Julie says
Hi Melissa, I have been wanting to make this recipe for a while. I just can’t see to find the size pan that you used. Can I use my 8×4 and if so, what would the temp and timing be? Thank you so much!