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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.
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.
My Favorite Sugar-Free Maple Syrup For Vegan Keto French Toast
There are a lot of sugar-free syrups out there now that keto and low carb living have become so popular, but my absolute favorite has always been the one from Lakanto. I’ve been using this one for years now, and no other syrup has managed to beat it out. It tastes the best and doesn’t upset my stomach, where so many other brands do. No pressure, but if you want to give it a try, you can use code MEATFREEKETO to save 15% on your order. 🙂
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.
Vegan Keto French Toast (gluten-free, soy-free, egg-free)
- 4 slices Soft Vegan Keto Sandwich Bread (or your preferred vegan keto bread)
- 1/2 cup non-dairy milk of choice (120ml)
- 1/4 cup vanilla protein powder (28g)
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- Preheat a large, nonstick frying pan (this is key - I use this ceramic pan) on medium-low heat. For reference, my stove goes up from "Low" - "High" over 10 different notches, and I turn the dial to "3." Every stove is different, though!
- While your pan is heated, toast your sliced of bread (optional).
- Whisk together the nondairy milk, protein powder, cinnamon and nutmeg, until no clumps remain.
- Soak each piece of bread in the protein powder mixture for about ten seconds total and place them on the frying pan.
- This is the hard part. You kind of just have to wait for around 5 minutes, for the bottom to turn golden brown. The mixture on the edges of the bread will be bubbling and there will be bubbles rising to the surface of the bread as well. Use that side mixture color as an indicator of how the bottom looks.
- Flip those bad boys and cook the for another 4-5 minutes on the other side, until both sides are golden and toasty.
- If making a larger batch, you can hold the finished slices of french toast in a warm oven, so they stay nice and soft,
- Top as desired and enjoy!