Keto French Toast Recipe; Indulgent And Nostalgic


Ushah Kazi

Married to books, in a relationship with food, playing dress up since 1993. An unabashed pop-culture junkie. Come talk movies and lifestyle with me!



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I first shared this Keto French toast recipe when I had just started on the diet. It was an instant hit, and thus I knew that it deserved a comeback. Simultaneously, Ramadan is just around the corner. And I know that all of you will be looking for delicious Keto breakfast ideas for sehri. 

Hence, all of us are going to be graced today, with one of my favourite dessert treats, which doubles as a breakfast! (Don’t come for me; you all know that’s what French toast is!) 

My Kind Of Keto French Toast 

When I was young, we used to have the Pakistani version of French toast almost weekly. We called it ‘mitha slice’ (literally ‘sweet slice’). It was a breakfast food, and needless to say that I was a happy kid. But all that sugar and white bread is in the past now. Luckily I was able to recreate a really delicious alternative. 

keto french toast recipe

Is my Keto French toast as good as the one I remember? Not really; the distinct flavor of nostalgia is missing. But, it is sweet, comforting and easy. And, the quick strawberry accompaniment adds a fruity tang to it. All in all, not a bad start to the day.




Microwave safe container



Memories of a Pakistani winter 


  • 2 tbsp coconut flour
  • 0.5 tsp baking powder
  • 1.5 tbsp cacao butter, melted (or melted unsalted butter)
  • 2 eggs
  • 1 cup coconut milk
  • 4 tbsp Swerve sweetener (confectioners)
  • 0.5 cup frozen strawberries
  • 1 tbsp unsalted butter.


  1. In a microwave safe container, combine the coconut flour, two tablespoons of Swerve, one tablespoon of coconut milk, one egg and baking powder. Mix well to form a batter.
  2. Microwave for one minute and thirty seconds. It should firm up to a sponge. Once it is cool, slice it into portions. (I used a ceramic mug, and got four slices). 
  3. In a separate bowl, combine the other egg, the rest of the coconut milk and one tablespoon of Swerve (or more, to taste). In a pan, melt the butter. Soak the slices into the egg and coconut milk mixture, one at a time. Make sure you soak both sides of each slice. Fry them, until they are golden brown.
  4. In another pan, combine the strawberries, remaining Swerve and cacao butter. Let it simmer on medium heat until the strawberries break down. The strawberry juices and Swerve creates a really sticky syrup, which I like to drizzle over the toasts. I also like having this with some whipped cream.

Calories: 547. Fat: 47 grams. Net carbs: 6 grams. Protein: 18 grams.

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