Vegan Keto French Toast (gluten-free, soy-free, egg-free)

Vegan Keto French Toast (gluten-free, soy-free, egg-free)
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Over the past few weeks of recipe testing my new favorite, soft vegan keto sandwich bread, I’ve been trying it out in different situations: cinnamon toast, sandwiches, slathered in homemade vegan butter and… vegan keto French toast! Pretty much from the moment this bread first popped out of the oven, I knew I wanted to make French toast out of it. French toast was another childhood staple, and I figured it would be a perfect vessel for the keto raspberry spread I posted a few days ago as well.

After a little trial and error, I finally arrived at a French toast that was filling and reminded me of those breakfasts from my childhood, while also being super low carb, and like every other recipe on this site: gluten-free and vegan. I know it’s hard to find egg-free keto recipes out there as well, so even non-vegans who just don’t eat eggs can finally have some fun at breakfast.

I really hope you enjoy this! I’ll be working on versions that don’t use protein powder as well.

a close up bite of vegan gluten free low carb french toast on a fork

What to Expect From Vegan Keto French Toast (gluten-free, soy-free, egg-free)

  • Like all vegan keto recipes, this isn’t an exact dupe for the real deal, but it certainly has the flavor profile.
  • This is a pretty soft French toast, as if you were to make it with sandwich bread like Wonder Bread.
  • This French toast is not super sweet, and has a warm, rich flavor from the cinnamon and nutmeg.

pinterest image for low carb vegan french toast

Notes on Making Vegan Keto French Toast (gluten-free, soy-free, egg-free)

  • This French toast is best when warm. Once it cools down too much, it’s not quite as soft. So, I highly recommend eating it right out of the pan.
  • You could toast the bread before using it for a slightly heartier french toast, but I honestly didn’t notice enough of a difference to spend time doing this beforehand.
  • The buttery spread I used is the one from my cookbook! But obviously, you can use whichever you want (and the macros do not include the buttery spread or syrup).
  • The maple-flavored syrup I love to use is from Lakanto. It’s the only one I’ve tried that not only tastes like maple syrup, but also has a pretty good texture and (arguably most importantly), doesn’t upset my stomach.
  • Instead of raspberries for the spread, I actually used strawberries and added in a tbsp of lemon juice for some tartness. This was definitely a good choice, and tasted delicious with the vanilla, cinnamon and maple flavors.
  • Other serving suggestions: coconut cream, berries, a dusting of cocoa powder, cinnamon or a cinnamon-erythritol blend.
  • Please keep in mind that different ingredients and brands can have differing nutrient values. So, while I strive to provide accurate nutrition information, your calculations may vary.

Specific Ingredients Used