This keto overnight french toast casserole makes the perfect Sunday morning breakfast! It’s also super easy to make from scratch and prepare in less than ten minutes.  Let me show you how…

Oh my gosh you guys!  This is seriously my most favorite keto breakfast recipe to date.  Last year I made a traditional overnight french toast casserole for the family on Christmas morning.  It looked and smelled delicious but of course, being keto, I could not have any because of the massive amount of sugar and carbs in the recipe.  So I have spent the last several months developing this keto-fied version with AH-mazing results!

Here’s how to make keto overnight french toast casserole:

• Place the first four ingredients into a microwave safe mug.
• Microwave for 90 seconds, remove bread from mug and cut into cubes.
• Repeat step 1-2.

• In a small bowl combine ingredients for the syrup mixture.

• Pour into a small casserole dish and top with cubed bread.  

• Combine ingredients for the filling in a bowl and whisk together.

• Pour this mixture overtop of the bread, cover and refrigerate overnight (8 hours).

• Bake the next day at 350 for 40-45 mins.

• Top with butter and sugar-free syrup.

My favorite low carb syrup is this sugar-free syrup from Lakanto (aff link) that is made using Monk Fruit.  Be sure to read and check your nutrition labels as many sugar-free syrups have hidden carbs!

Flour Alternatives:

• Almond flour is my personal favorite for consistency and flavour.  I like to purchase the Kirkland brand almond flour from Costco.
• Coconut flour can sometimes be crumbly in my experience but good in combination with almond flour.  I like the Red Mill brand.
• Rice flour is my least favorite in terms of consistency but a great alternative for those who may have allergies.

Sugar Alternatives:

• Stevia is made from the Stevia leaf, I like to use both the granulated and powdered version of this in my recipes.
• Monk Fruit extract is made from Monk fruit, this is another great alternative that is low on the glycemic index.
• Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.

Doesn’t this dish just look yummy?!  Trust me, it tastes even better!  I love that even while living a low carb lifestyle we can still enjoy a family favorite.

Nutritional breakdown for this dish:

Calories 1942
Protein 43
Carbs 16 (net)
Fat 187

More tips for keto baking:

• Find low carb substitutions for your current favorite recipes.  Like almond flour instead of wheat flour and stevia instead of cane sugar.
• Maintain a healthy balance of protein and fats.  Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
• Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
• Find recipes that you love, like these Keto Mint Chocolate Cookies, Dark Chocolate Almond Bars or Keto Turtle Cookies and use them in your must bake list.
• Be sure to stock the kitchen with helpful tools (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

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Keto Overnight French Toast Casserole

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

This keto overnight french toast casserole makes the perfect Sunday morning breakfast!

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Ingredients

• 1 Tbsp butter, melted
• 4 Tbsp almond flour
• 1/2 tsp baking powder
• 1 egg
• Syrup mixture:
• 1/2 cup Lakanto brown sugar sweetener **
• 3 Tbsp butter, melted
• 1/2 cup Lakanto sugar-free syrup **
• 1/2 cup pecan halves
• For filling:
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Butter
• Sugar free syrup
• ** can substitute sugar-free sweetener of choice.

Instructions

1. Place the first four ingredients into a microwave safe mug.
2. Microwave for 90 seconds, remove bread from mug and cut into cubes.
3. Repeat step 1-2, making two mug breads and cutting them into cubes.
4. In a small bowl combine ingredients for the syrup mixture.
5. Pour into a small casserole dish and top with cubed bread.  
6. Combine ingredients for the filling in a bowl and whisk together.
7. Pour this mixture overtop of the bread, cover and refrigerate overnight (8 hours).
8. Bake the next day at 350 for 40-45 mins.
9. Top with butter and sugar-free syrup.

Did you make this recipe?

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Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...